How to Buy the Best Meat for the Money

Anyone who has visited the supermarket lately knows that prices are rising. Some of the worst sticker shock hits at the fresh meat case and budget concious shoppers are faced with a dilemna - to buy or not to buy meat. And if the choice is to buy, then the question becomes how to get the best value or the most for the money.

Choosing fresh meats is simple. First, to save money, have a figure in mind and don't exceed it. Some shoppers use a rule of thumb to spend no more than an average entree at their favorite restaurant as the top figure for meat for a meal.

Next choose packages that are intact, that have no tears or rips in the packaging.

Look for meat that has a fresh look. Fresh beef should be a nice ruddy red. Pork should be a healthy light pink and chicken should be a flesh tone shade. Check freshness, sell-by, or expiration dates. Make sure the package of meat has not passed that date and plan to use or freeze the meat within two days of purchase.

If meat is too dark, has gone gray, feels slimy beneath the packaging, smells, or is past the sell-by date, don't buy that meat.

Take meat home and store properly. Don't buy meat and then run errands. Take meat and all other perishables home quickly. Refrigerate or freeze meat as soon as it is brought home.

Other things to note when buying meat include reading and understanding meat labels. Check first what type of meat it is. Learn cuts of meat and which are cheaper, which have a higher fat content. Most cookbooks include a chart to help determine this. Some meat, especially ground beef, is packaged with fat content on the label. 80% lean ground beef is obviously a better choice and lower in fat than meat labeled 60% lean.

Check the weight, the price per pound,, total price, and don't forget that sell-by date.

If the supermarket offers a fresh meat counter with old-fashioned butcher service and meat is wrapped in white butcher's paper, be sure to repackage the meat for the freezer in plastic wrap, foil, or plastic bags. Date all meat put into the freezer so it can be used on an oldest bought first method.

If the meat is to be used later that day or the next, store meat in the appropriate area of the fridge. Most newer refrigerators have a meat compartment. Use it.

Cook or freeze meat within two days of purchase, sooner if the sell-by date is up.

By following these guidelines the average consumer will get more meat and thus more value for the money.