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How to Buy the Best Quality Meat: 11 Things to Look Out for When Buying Meat

Buying meat can feel overwhelming, especially with so many cuts, grades, and labels competing for your attention. Whether you’re planning a simple weeknight dinner or preparing for a backyard BBQ, the quality of your meat makes all the difference. Here’s how to ensure you’re getting the best every time.

1. Check the Color

Fresh meat should have a vibrant, natural color. Beef should be bright cherry-red (or purplish-red if vacuum-sealed), pork should be pinkish-red, and lamb should have a darker red hue. Avoid any meat that looks dull, brown, or gray unless it’s aged beef with intentional browning.

2. Look for Marbling

Marbling refers to the small streaks of fat within the muscle. Good-quality beef, especially cuts like ribeye or sirloin, should have visible marbling. This intramuscular fat melts during cooking, adding juiciness and flavor.

3. Examine the Fat

Fat on meat should be creamy white, not yellow. Yellow fat can be a sign of older animals or poor storage. For pork or lamb, a thin, firm layer of fat is ideal. Excessive fat might indicate a lower-quality cut or poor trimming.

4. Check the Texture

The surface of the meat should be firm and slightly moist—not slimy, sticky, or dry. Press it gently; it should spring back. Avoid meat that feels mushy or overly soft.

5. Smell It

Fresh meat should have a clean, neutral smell. If the meat smells sour, fishy, or unusually strong, it’s a red flag—don’t buy it.

6. Look at the Packaging

If you’re buying pre-packaged meat, inspect the packaging. It should be tightly sealed, free of tears, and without excessive liquid. Cloudy or bloated packaging can be a sign of bacterial growth or spoilage.