How to Choose a Good Quality Beef

Check The Color: One of the first things that you can look at is the color of the beef. Brownish-red or pinkish-red are good signs that it was recently butchered and has not been sitting too long in a display case or in the meat market refrigerator. Steer clear of any meat that looks grayish or grayish-white because this means that it was cut from an older animal and does not have as much flavor as younger beef does. Also, avoid any cuts with dark spots or streaks because this is where bacteria could have started growing on the meat and could cause food poisoning if eaten uncooked (such as rare). 

Look For A Small Amount Of Marbling: Marbling refers to thin lines of fat running through cuts of meat, especially around the edges or through the middle of a steak (i.e., ribeye, sirloin). Marbling makes the meat tender and flavorful because it melts into the meat during cooking, keeping it moist and juicy. Beef that is not marbled may taste dry when cooked unless cooked very rare or very well done (i.e., charbroiled). Steaks with a small amount of marbling don't need to be cooked as long as those without any marbling at all (i.e., filet mignon). 

Examine The Sell-by Date: The sell-by date is not an expiration date; it is simply the day that supermarket chains would like you to buy their products by. You can safely consume grass fed beef products up to four days after this date if they're properly stored. If you see no sell-by date or open packaging, ask someone who works there or check with your butcher if you want to know more about when it was packaged or even when it was slaughtered! 

The Grade Of Beef Is Important: If you want to get the most out of your money, start by picking a quality cut. The USDA grades beef based on flavor, texture and marbling (or intramuscular fat). The highest grades are Prime and Choice; next down is Select, followed by Standard and Low Quality (or Utility). 

Choose The Cut With The Least Fat On It: A lean cut of meat will taste better than a fatty one because there will be less moisture on your plate when you cook it. Meat should be marbled with white lines throughout its flesh; these are called intramuscular fat deposits and are what gives meat its flavor and tenderness during cooking. Most people prefer white lines over yellow ones because they're easier to digest as well!