Freshness of beef is one important aspect when buying, but it
is also important to know more about the tender parts of the
meat for the right dish. Here are quick and easy tips to determine
fresh meat.
Proper Beef Storage
1. Clean the beef before putting it in the freezer
2. Beef must be stored in freezer bag or an airtight container to keep its surfaces dry.
Store the beef away from other foods to prevent cross-contamination.
3. If you freeze the beef right away, then the meat will keep for six months, provided
it’s continuously in the freezer. (Freeze at -0°F or -18°C)
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Tender Parts
The tender parts of the beef are tenderloin, short loin , sirloin and steak cuts.
Color
The color of the meat must be bright red to
deep red with moderate marbling. Marbling is
the streaks of fat that you see on the meat.
Be wary of meats that are already turning
brown or green, dry or slimy.
BAI Stamp
Meat bearing this stamp means it has passed
the Bureau of Animal Industry standards.
