20 Secrets Your Butcher Won’t Tell You
Butchers share how to save money and pick the freshest meat.
Don’t be fooled by supermarket brand names
Avoid names like Butcher’s Brand, Rancher’s Reserve, and Blue Ribbon. The label to look for is USDA quality grade. Prime is the best (and most expensive), followed by choice, select, then standard. Watch out for these other 50 supermarket tricks you still fall for.
A big part of our job is window dressing
We flip brown meat over, cut off fat, and dab away red that might turn you off. Find out what that red liquid in your meat really is (it’s not blood).
Meat can have a long journey to us
Your beef may get ground in Iowa, stuffed in a long tube of plastic, and trucked to our store, where we regrind and package it.
Check the price per pound or serving
Regular size is often cheaper than the family pack. Leave these other 27 foods you should never buy out of your cart, too.
I have a favorite cut
I love the hanging tender. Also known as a hanger steak or a bistro steak, it’s got great flavor at a good price. Learn which cuts of meat you’re probably throwing out, but shouldn’t be.
Here’s where to find the best meat
Take the meat tray at the bottom of the stack or the farthest in back. Just like milk, it tends to be fresher. Check out these other 29 secrets your grocer won’t tell you.
There’s a reason restaurant burgers taste better
Your favorite burger joint probably uses beef that’s much fattier. Yes, that 92/8 ground beef is lean, but if you make burgers with it, you might be disappointed. Learn which foods you should never eat at a barbecue.
Always check the label
Even if those chicken breasts say “100 percent natural,” they may still be injected with sodium-laden broth, salt water, or seaweed extract, which you’ll see on the ingredients list. Here are more mistakes you make while reading food labels.