Good quality meat is often easy to spot by its cuts. Look for smooth, clean edges that are consistent in size. Jagged edges or irregular cuts can be a sign of poor butchering. When buying poultry, this is especially important, as lower-quality cuts might have less attention paid to the removal of bones or joints. If you prefer less bone, opting for higher-grade poultry is the way to go.
4. The Surface of the Meat
When you examine red meat closely, you’ll see visible muscle fibers. These fibers tell you about the meat’s texture. Coarse, thicker fibers indicate a tougher cut of meat with plenty of flavor — perfect for slow cooking methods. On the other hand, leaner cuts like beef tenderloin will have finer, less noticeable grains, resulting in a tender and juicy texture when cooked.
5. Fat Distribution
