How To Secure The Best Red Meat Cuts

The average meat consumer may not be able to tell the difference between different cuts of meat, but once you’ve acquired a taste for it, there’s so much to explore. From ribs to loins to shanks and everything in between, finding the best red meat cuts can add a world of flavour to your cooking.

Here’s our guide to choosing the best red meat cuts.

Choose The Right Grade

When it comes to beef in particular, the Australian grading system differs from the USA and other countries around the world. Traditionally for beef, the grading system is based on the age of the animal, the amount of marbling (intramuscular fat) in the meat, as well as the colour and texture of the meat. The grading system goes from 1 to 9, with 1 being the lowest and 9 being the highest quality.

However, a more recent system has come into play, known as the Meat Standards Australia (MSA) regulated by Meat and Livestock Australia (MLA). This newer grading system calculates several attributes including meat colour, marbling, fat, depth, maturity, and more. It is quite comprehensive, being graded on a scale of 100 (with no intramuscular fat) to 1190 (extreme amounts of intramuscular fat) in increments of 10.

Meanwhile, for lamb, the grading system is based on the age of the animal, the fat coverage, and the muscling of the animal. The grading system goes from A to D, with A being the highest quality and D being the lowest.

This means that, if you want the red meat cuts out there, you want to aim for a higher grade depending on what your recipe requires.

Know Your Cuts

Different cuts of meat have different levels of tenderness and flavour. The tenderloin, for example, is one of the most tender cuts of beef, while the ribeye has a lot of marbling and is very flavourful. Pairing your red meat cuts with your intended meal is the perfect way to ensure you get the flavour and texture just right.

For example, if you are looking to make a traditional lamb ragu, it’s best to use lamb shoulder. This is because it is a tougher cut of lamb, making it ideal for a slow braise. Marbling also adds lots of rich flavour to the ragu sauce, ensuring that the lamb shoulder is juicy and tender despite having been cooked for hours.

Check The Colour of your Red Meat Cuts

When you’re out purchasing red meat, look for cuts that have a bright red colour, as this is a good indicator of freshness (and why colour is taken into account when it comes to meat grades). If the meat is brown or grey, it may not be fresh. Avoid meat that has a metallic smell or is slimy to the touch, as it is past its use-by date.

Consider The Source

If you’re looking for high-quality red meat cuts, consider buying from a local butcher or farmer’s market – or, if you have a business, consider partnering with a trusted and experienced wholesaler. Butchers often have a better selection of fresh, locally-raised meat that has been handled with care as opposed to what you may find at your local supermarket. You can also ask about the animal’s diet and living conditions, which can affect the flavour and quality of the meat, as is the case with grain-fed versus grass-fed beef.

Ask For Help

There’s never any harm in asking questions, especially if you’re not sure what red meat cut to buy or how to best prepare it. A qualified and knowledgeable butcher for instance can give you advice on which cuts are best for your needs, and can even recommend cooking methods and seasonings to bring out the best flavour. You can also get assistance when it comes to the right thickness of red meat cuts, and you may even be able to get your meat custom-cut to best fit your requirements.

At Melrina, we can help source the best red meat cuts for your business. Get in touch with us today and learn more about stocking our products.