Not everyone is an expert at identifying good meat pieces, which is okay. Heading to the butcher can easily be one of the most daunting parts of the process. Sometimes you may be bombarded with a number of questions that may feel as complex as rocket science to you. Fortunately, there are expert tips that can make you an expert in meat shopping.
The process of ordering meat becomes easier when you do it online, but it can still be overwhelming without a doubt. There are so many online stores to choose from and so many different cuts of grass fed beef. If you are unfamiliar with meat cuts and do not understand which ones to buy, read to learn some tricks.
Tips on becoming an expert in online meat shopping
- Figure out how much you really need to buy.
One of the first things you must be clear about is the amount you need to order. Everyone has a fixed budget, and you do not want to over-order; certainly, you do not want to order less than you need.
When it comes to buying pork chops or chicken breasts, you can order by number, but when it comes to cuts of meat, you will need to order by ounces. The general rule is to order 4 ounces of meat per person. Once you know how much your family consumes, you can order the perfect amount.
- Learn about the different meat cuts.
There are different cuts of steak, and you can easily buy the one you need if you gain a bit of knowledge about each one. There are primarily eight cuts of beef: rib, chuck, loin, short plate, flank, brisket, and shank. Then there are sub-primal and secondary cuts, such as the porterhouse, filet mignon, and ribeye. When you shop for meat online, you will see that there is information regarding each cut of beef which will help you in the process.
- Choose the correct cut depending on what you are making and not the price.
Everyone likes to treat themselves to a high-quality steak like Kobe or Wagyu, but that does not mean these cuts go for every beef recipe. You do not need to buy an expensive cut of meat to prepare a delicious homemade beef recipe. Tender cuts of beef are cooked at high temperatures, such as porterhouse, New York strip, and ribeye. Some meat cuts, such as a skirt or flank, must be marinated before cooking at high temperatures.