Buying meat in bulk has its benefits. Generally, it helps people save time, money, and effort as it reduces their grocery trips. Bulky meat purchases also offer significant discounts that help buyers cut more costs. In addition, it allows buyers to store pounds of meat ideal for large-dish cravings.
Suppose you’re considering buying meat in bulk anytime soon. In that case, you may need to know essential things about the process. It will help you prep up for the meat storage to ensure its quality and prevent it from spoiling. For that purpose, here’s an article to guide you. So, read on!
Mid adult woman buying fresh red meat in butchery
- Storage
Before buying meat in bulk, consider the type and quality of storage you will put it into. The freezer and fridge must have proper temperature control to keep the products safe and free from microbes. Most reliable meat sellers, such as https://www.gpprimemeats.com and others, have top-of-the-line meat storage facilities that conform to these standards.
As a rule of thumb, the ideal temperature in meat storage is between 28°F to 32°F. The same thing goes for the freezer or fridge of the buyer. Before paying for large-quantity meat products, you should ensure enough storage space and appropriate temperature to keep the meat resistant to spoilage and free from contaminants.
- Color
The meat’s color tells whether it’s still safe to consume or not. However, meat’s color varies in every species; most range from pinkish to bright red. For poultry meat, the color may go from bluish to white. Fishes can have pure white to gray to bright red. If the meat’s color has turned brown or black, it indicates that it’s already spoiled and unsafe to consume.
Typically, younger meat has paler color because it has a lower amount of myoglobin which is more in mature animals. So that means that older meat is generally darker because of its higher amount of myoglobin in developed muscles. If you’re buying bulk beef or pork, you must opt for the bright-red products as they can still be safe for consumption even after storing them for a while.
- Smell
Most types of meat have no smell. Fresh fish may smell briny but still has a bearable odor. But if it smells pungent or sour, it is likely spoiled or nearing. Buying meat in bulk requires a person to at least sniff the product, as it’s one way of telling whether it’s safe to eat or not.
- Cuts
Considering meat cuts is vital in buying and storing bulks of meat to save money and time. In many cases, tender meat is characterized by its uniformly sized amounts. It may be because good beef and pork are more manageable to chop than tougher ones. Additionally, uniform meat cuts are more manageable to keep than varied cuts as they suit better when stacked and stocked.
Besides the size, it’s also good to consider where the cuts come from. In many cases, these have something to do with the meat quality everyone indeed looks for. For some ideas about these cuts, delve into the following:
fresh meat in market
- Chuck
This cut comes from the shoulder area and is known for its pure flavor. It’s also ideal for any dish and is generally cheaper than other cuts.
- Rib
This primal cut belongs to the animal’s ribs and backbone. It’s known for its tenderness, unique flavor, and marbling. Because of this, it’s more costly than the other options. Ribs also require more cooking time because of their bone contents.
- Loin
Loin cuts, the upper middle section of the cow, are some of the most preferred primal cuts. Typically, they’re the most expensive because they’re the most tender as they’re less muscular than the others. Loin cuts are often grilled than prepared in other ways.
- Round
Round cuts, the rear section of the cow, are some of the leanest and toughest options. They require more cooking time to be tender and may need to be prepared in individual cuts and high-heat cooking.
- Brisket
If you’re looking for an ideal beef cut for barbecue, brisket is the right one. It comes from the lower front section of the cow. Although it’s known for its fatty and tough content, brisket is preferred by many because it’s juicy and savory. If slow-cooked and marinated, its meat becomes tender and delectable.
- Flank
The demand for lean meat has increased the popularity of flank over the years. It’s a primal cut below the loin known for its rich flavor, even if it’s generally tough. Many prefer to grill primal flank in high heat to make the most of its taste and flavor.
- The Best Before And Expiry Dates
Best-before dates tell that the meat is no longer in its finest quality after the date. It could have already lost its taste, flavor, or nutrients. On the other hand, expiry dates refer to the last dates when the meat is safe to eat.
If you’re buying meat in bulk, think about purchasing the products just processed and packed. It would give you enough time to keep them in the freezer, especially if it takes time for them to be consumed.
Remember that meat products kept at 0°F or lower can still be in perfect shape for 4 to 12 months. In contrast, the meat may last up to a week or two if only refrigerated at 30°F or lower. Yet, this will still depend on the sustained temperature and when the products were bought after their release in the market.
- Packaging
The packaging quality tells how meat products are processed. If the packaging shows dirt and damage, it may reflect that the meat seller is non-hygienic or non-organized. If you’re buying meat in bulk, consider picking products with top-tier packaging with clearly written text and no tear or damage.
Whether the meat is frozen or processed, it must be packed with top-notch film material and adequately sealed. You may also consider resealable options as long as they can prevent moisture buildup that may increase the multiplication of contaminants.
Wrapping Up
Buying meat in bulk poses a string of challenges. If potential issues are ignored, the meat products may lose their quality or spoil. To avoid these, buyers must know some essentials before purchasing meat in large quantities. Reading this article is an excellent start in determining what must be considered before buying meat in bulk.
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