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Buying Beef
Topic Started: Jun 12 2006, 11:23 PM (188 Views)
Mike
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When purchasing beef, look for brightly colored, red to deep-red cuts. Marbeling -flecks or streaks of fat in the meat- should be moderate.

The most tender beef cuts (rib, short loin, and sirloin) come from the animals most lightly excercised muscles, namely along the upper back. Heavily used muscles produce less tender cuts, such as chuck (near the animals front end) and round (from the rear).

Choose packages that are cool to the touch, have little or no excess liquid and have no punctures.
 
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