How to Choose Quality Meat (Supermarket Guide)

Choose meat by matching the cut to your recipe, then check that its package is sealed, cold, and free of leaks. Compare dates and price per weight, but do not judge safety by color alone. Keep raw meat separate and chilled, and use a food thermometer to confirm it is safely cooked.

Need dinner ingredients without a second trip to the store? Start by choosing the cut for how you plan to cook it. Then check the package, keep raw meat cold and apart from other foods, and follow safe storage steps at home. I teach these basics because small choices at the meat case can make cooking easier and safer.

Choose the cut for your cooking method

A cut is a specific part of an animal, and its texture helps guide how to cook it. Tender cuts with some fat within the muscle often suit quick, dry-heat methods, such as pan-searing or grilling. Cuts with more connective tissue usually benefit from slow, moist cooking.

For quick cooking, look for tender options such as beef steaks, pork chops, or lamb chops. Marbling means thin streaks of fat within the meat. It can add moisture and flavor, but it is not a guarantee of quality or safety.

For a stew or braise, cuts with more connective tissue are often suitable because slow cooking in liquid helps soften them. Lean cuts have little fat, so brief cooking or added moisture can help keep them from drying out.

The name on a package does not always tell you how tender a cut will be. If you are unsure, ask the meat counter how the cut is best cooked, or compare it with the recipe you plan to use.

Inspect the package and compare labels

Packaging condition is a practical first check, while a date label can help you plan when to use the meat. Neither label nor appearance alone can prove that meat is safe. Look at the full package, keep it cold, and treat warning signs such as leaks or swelling seriously.

Choose packages that are sealed and intact. Avoid meat in torn, unsealed, or swollen packaging, or packages with leaks. If several packages look suitable, compare the use-by date and price per weight. A lower price per pound or kilogram may be useful, but it does not mean the meat is better for your recipe.

Color varies with packaging and exposure to oxygen. Bright color is not proof of freshness or safety, and a darker shade alone does not prove the meat is unsafe. Do not buy meat just because its color looks appealing.

After opening the package, check for an abnormal sour or putrid odor, or a surface that remains slimy or tacky. Vacuum-packed meat may have a temporary odor when first opened. If the odor does not go away, discard the meat. Do not taste meat to test it.

In my cooking lessons, I encourage shoppers to make package checks before comparing small differences in appearance. It is a simple habit: check the seal, check for leaks, then read the date and price.

Keep meat cold and separate on the way home

Raw meat can leak juices that may contaminate foods eaten without further cooking. Use a separate bag when possible, and place raw meat low in the cart so it stays apart from ready-to-eat foods. Keep it cold on the trip home and refrigerate it promptly.

At checkout, select meat near the end of your shopping if you can. Put packages in a leakproof bag, especially if you are also buying produce, bread, or other foods that will not be cooked. At home, store raw meat in its original package or a covered, leakproof container on the bottom shelf of the refrigerator.

Keep your refrigerator at 40°F (4°C) or below. Perishable food should not stay out of refrigeration for more than 2 hours, or more than 1 hour when the air temperature is above 90°F (32°C). If you will not use fresh meat within the recommended refrigerator period, freeze it promptly.

Store meat for the right length of time

The safe storage window depends on the type of meat. These time limits apply to raw meat kept in a refrigerator at 40°F (4°C) or below. Freeze the meat if you do not expect to cook it within that window.

Keep meat covered and on the bottom shelf to help prevent juices from dripping onto other food. A date label is useful for planning, but it does not replace proper refrigeration or careful handling. If meat has been left out beyond the safe time limit, normal smell and color cannot establish that it is safe.

When freezing, wrap the package well to help protect it from air exposure, and label it with the date. For best quality, follow reliable storage guidance for freezer time, since quality can decline even while frozen meat remains safely frozen. Thaw meat in the refrigerator, not on the counter.

Prepare and cook meat safely

Safe cooking depends on the meat reaching the right internal temperature, not on its color or juices. Use a clean, calibrated food thermometer in the thickest part, away from bone. This check is more reliable than judging doneness by sight.

Before cooking, wash your hands and use clean tools and work surfaces. Do not wash raw meat; splashing can spread contaminated droplets. Keep raw meat on its own plate or cutting board, and do not let cooked food touch a surface that held raw meat unless it has been washed.

Patting meat dry can help it brown. Preheat your pan according to its material and the maker’s instructions. There is no single preheat time that suits every pan, and coated pans have temperature limits. Use cookware that fits your recipe, and check the maker’s guidance for induction use or oven-safe limits. For acidic marinades or sauces, use nonreactive cookware.

Insert the thermometer into the thickest part, avoiding bone. Color and juices are not reliable doneness tests. After cooking, move meat with clean utensils to a clean plate or platter. Never put cooked meat back on an unwashed raw-meat plate.

Rest whole cuts for at least 3 minutes after they reach 145°F (63°C). Slice across the grain where appropriate; this means cutting across the direction of the visible muscle fibers. Refrigerate leftovers promptly in shallow containers, following the same room-temperature limits above. Reheat leftovers to 165°F (74°C).

Common supermarket choices: quick scenarios

These examples are shopping situations, not guarantees about a particular package. Use them to apply the same checks each time: choose a cut for the method, inspect the package, and plan to keep it cold.

• You are making a fast weeknight meal: Choose a tender cut suited to quick cooking. Compare intact, cold packages, then use a thermometer rather than guessing by color.
• You are making stew: Look for a cut suited to slow, moist cooking. A lean steak may not give the texture you want if the recipe calls for long simmering.
• You are buying ground meat: Choose an intact, cold package and plan to use it within 1–2 days or freeze it. Cook it to 160°F (71°C).
• You need meat for later in the week: Check when you will cook it. Raw steaks, chops, and roasts keep 3–5 days in a refrigerator at or below 40°F; ground meat and poultry keep 1–2 days. Freeze sooner if needed.

Frequently asked questions

These answers cover common choices shoppers face at the meat case and at home. Use them as quick checks, not as substitutes for safe storage or thermometer use. When package condition or handling raises concern, do not rely on appearance or smell alone to make unsafe meat seem acceptable.

How can I tell if meat is fresh at the supermarket?
Choose an intact, sealed, cold package without leaks or swelling. Check the date, and inspect the meat after opening for a persistent abnormal odor or slimy, tacky surface.

Does bright red meat mean it is safer or better?
No. Meat color can change with packaging and oxygen exposure. Color alone does not prove safety or quality.

Should I choose meat with more marbling?
Marbling can add moisture and flavor, especially in some quick-cooking cuts. Choose based on your recipe and preference; marbling does not prove the meat is safe.

Is a use-by date a safety guarantee?
No. Dates can help you plan, but safe handling and cold storage still matter. Do not use the date to excuse a leaking package or improper storage.

How long can raw meat stay in the refrigerator?
At 40°F (4°C) or below, raw ground meat and poultry keep 1–2 days. Raw steaks, chops, and roasts keep 3–5 days.

How long can meat sit out?
No more than 2 hours at room temperature, or 1 hour when the temperature is above 90°F (32°C).

Should I rinse meat before cooking?
No. Rinsing can spread contaminated droplets around the sink and nearby surfaces. Cook meat to its safe internal temperature instead.

What is the safest way to check doneness?
Use a calibrated food thermometer in the thickest part, away from bone. Do not rely on color or juices.

Can I put cooked meat on the plate that held it raw?
Not unless the plate has been washed first. Use a clean plate and clean utensils for cooked meat.

What should I do if vacuum-packed meat smells odd when opened?
A brief odor may occur when opening vacuum packaging. If it persists, discard the meat rather than trying to mask the smell.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)