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Beef, Venison and Pork
Appears in
By Lucy Cufflin
Published 2013
For beef and venison, look for a deep maroon/purple-coloured meat with yellowy fat as this means the meat has been kept for some time to mature. It will have more flavour and be more tender. Pork should have white fat, but different cuts vary.
Where to buy Butcher or supermarket butcher counter preferably, as you can get a piece cut to suit your needs. If not, buy pre-packed. I do not usually buy frozen meat. You can also buy meat direct from butchers online and at many farm shops and some farmers’ markets.