Meat Matters

If you’re like me, picking out meat is one of the scariest moments of the shopping trip. There are so many choices, different cuts and varying pieces that a novice shopper could stand in front of the meat section, eyes glazed, for hours. So I asked the experts. The meat manager patiently explained how to bring home the right cuts for every recipe. He even gave me such esoteric information as the difference between lamb chops and baby lamb chops and why some ribs are called first cut and some are called second cut (betcha don’t know)…

Meat Matters: An Enlightening Meating
An interview with Levi Baron, manager of the meat department at Supersol

Q: Why do different butchers call the same cuts of meat by different names?
A: It depends on your background and it’s a regional thing. For example, New York has special cuts like New York minute steaks. Also, certain butchers may call cuts by different names to differentiate themselves. Remember that the back half of the cow is not eaten by kosher consumers in the U.S., so many “upscale” cuts, like filet mignon, are actually not kosher. Our customers still want to see those names, so we use the glamorous monikers for different cuts.

Q: Since the French roast is very expensive and definitely a splurge item for most shoppers, what are the alternatives?
A: French roast, rib roast, first cut corned beef brisket and regular brisket are great for holidays and entertaining the boss or your in-laws. For a good meat meal that isn’t as extravagant, try London broil, minute roast, silver tip roast, square cut roast, chuck eye, and top of the rib. Incidentally, “Prime” and “Choice” are terms used to designate grades of meat. Prime is the best and Choice is the next level.

Q: You mentioned “first cut brisket.” What is meant by “first” and “second cut”?
A: On a first cut, considered the better of the two, the eye is bigger, and the bone is smaller. On the second cut, the bone is longer and there’s less meat. There are also first cut corned beef briskets, rib steaks, veal chops and even baby lamb chops.

Q: Baby lamb chops come from baby lambs, right?
A: Baby lamb chops don’t come from baby lambs! They’re called baby because they’re smaller than the shoulder or round bone lamb chops. The meat on the baby lamb chops is the best, most tender meat on the lamb, in the same way first cut veal chops are the most tender cut of veal.

Q: What is veal, and why does it taste different from beef?
A: Veal is from a calf. The meat is very tender and lighter in color. It tastes different because the muscles are not formed the way they are in a mature cow.

Q: How about some tips on choosing and storing meat? How can you tell that you’ve found a good piece of meat?
A: It should be red and marbleized (fat inside the meat). The fat separates the meat, and helps it melt in your mouth. Veal should be pink, not dark. (It’s not marbleized like beef.)

Q: What should you avoid when choosing meat?
A: Black color, darkening, green spotting. If the bone is turning black, but the meat looks okay, it was probably previously frozen, but that doesn’t mean it’s spoiled.

Q: How long will meat stay fresh in the refrigerator? The freezer?
A: Meat will last a few days in the fridge. If you have any doubts, smell it. A foul odor means it’s not good. In the freezer, meat can last for months. Just wrap it really well so there’s no air, and seal it.

Q: How can I tell if a chicken is fresh?
A: A good indicator is white skin color. If the meat under the skin looks faded, not pink, it’s not as fresh. Also, there shouldn’t be too much liquid in the bottom of the tray.