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Choosing Beef & Veal
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Buy your meat from a reliable source, a high turnover will help to indicate fresh stock. Look for good butchering techniques - joints should follow the contours of the muscle and bone, cuts should be neat and well trimmed with little sinew, and any bones should be smooth with no sign of splinters.
Smooth fine-grained flesh that is creamy white with a pale greyish-pink tinge is best. Any outer fat should be firm and white.
An even marbling of fat in the meat is a good indication of high quality.
Outer Layer of fat should be creamy white and smooth; yellow fat can indicate the meat is past its best except in grass-reared beef.