In addition to checking the packaging, color, and smell, be mindful of expiration dates and how the meat is stored at the grocery store.
Meat should always be kept in a cool, refrigerated environment, preferably below 40°F (4°C).
If the store’s meat section seems warm or if the meat isn’t properly chilled, it’s safer to avoid purchasing from there altogether.
The risk of spoilage increases when meat isn’t stored at the correct temperature, so it’s crucial that the storage conditions are appropriate.
Pay attention to any labels on the meat packaging that indicate it has been pre-frozen.
While frozen meat can still be safe and high quality, it’s important to know that it might not be as fresh as meat that has never been frozen.
If you prefer fresh meat, look for labels that specify “never frozen” or ask the butcher about the meat’s history.
Knowing whether the meat has been previously frozen can help you make an informed choice about freshness.
Another useful tip is to shop for meat at the end of your grocery trip.
By picking out your meat last, you can ensure it spends as little time as possible out of the refrigerated section before you head home.
This reduces the chances of the meat warming up, which can compromise its freshness.
If possible, place the meat in an insulated bag or cooler to maintain its temperature until you get it home and into your refrigerator or freezer.
Selecting the freshest meat doesn’t have to be a complicated task.
By following these simple tips—checking the packaging, inspecting the color, using your sense of smell, and considering the storage conditions—you can confidently choose meat that is fresh, safe, and ready to be turned into a delicious meal.
Remember, when it comes to buying meat, it’s better to be cautious and discerning to ensure you’re getting the best quality possible.
Learn even more helpful tips including how to pick the perfect steak, watch below!
Nordic beans and cold cuts
Ingredients:
1 – 16 oz package package dried northern beans
2 – 3 meaty ham hocks, shank or use a meaty ham bone (about 1 1/2 lbs)
1 – small onion, diced
water, enough to cover beans
1 – packet Goya ham flavored concentrate, optional but so good
1 – bay leaf
salt & pepper to taste
1/4 – 1/3 – cup light brown sugar
Directions :
Sort the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans.
Add the the rinsed beans, onion, salt, pepper, bay leaf and ham shanks, hocks or ham (chopped into large chunks) into the crock pot.
Add enough water or water and broth to cover the beans by about 2 inches. (about 6 – 8 cups) add the goya ham concentrate if using.
Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy.
Remove the ham shanks or hocks and pull off all of the meat. Remove the bay leaf and throw away. Return the meat to the crock pot and add the brown sugar.
If there is a lot of juice in the cooked beans I will remove about a cup of the juice before adding the brown sugar.
It all depends on how thick or thin you want the beans. Lightly mix to combine. Ladle in to bowls and serve.
Cooks Note: Keep in mind that EVERY Crock pot is DIFFERENT. I have 3 crock pots and all of the cook differently. Some quicker than others, so the cooking time will be different and could be increased.
I don’t soak my northern beans before cooking because they cook tender after 5 hours of cooking in MY crock pot. Several readers were stating the beans were still not tender after 5 hours of cooking, so I have added to soak the beans prior to cooking in the recipe. Just use your own judgement.
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