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Meat is not only a delicacy, but an essential-source for:
Check out our Scientific Breakdown on why meat is essential for a healthy diet.
When buying meat, there are hundreds of options of stores and sources to choose from. So how do you choose the right one for you?
Here is part 1 of our complete guide on the most important factors to consider when buying meats in Edmonton. (Download our checklist from here).
Although premium meats are the healthiest and most valued options, they are NOT cheap. The largest factor in qualifying meats as being “premium” is the quality of the meat.
Quality can be broken down into its three key components:
What the animal eats directly impacts the flavor and nutritional profile of the meat.
Grass-fed animals tend to produce leaner meat with a distinct flavor profile, while grain-fed animals often yield meat with more marbling and tenderness.
Animals raised on a grass-fed diet tend to produce leaner meat because pasture grasses are lower in fat compared to grains. The meat from grass-fed animals also tends to have a distinct flavor profile characterized by earthy, herbaceous notes, influenced by the plants they consume. Additionally, grass-fed meat may have higher levels of certain nutrients like omega-3 fatty acids and antioxidants.
Grain-fed animals, on the other hand, often yield meat with more marbling due to the higher energy content of grain-based diets. The increased marbling contributes to enhanced tenderness, juiciness, and flavor. The sweetness of the grains can also impart a slightly sweeter taste to the meat. However, grain-fed meat may have lower levels of certain beneficial nutrients found in grass-fed meat.
Some premium meats may come from animals raised on specialty diets or free-range environments, contributing to their unique qualities.
Certain breeds of animals are known for producing superior meat quality. Different breeds of animals have been selectively bred over generations to emphasize certain traits.
These traits can include marbling (the intramuscular fat that contributes to tenderness and flavor), tenderness, flavor profile, and overall meat quality.
For example, Angus cattle are prized for their marbling, which results in tender, flavorful beef.
Similarly, Wagyu cattle, particularly the Japanese strains like Kobe and Matsusaka, are famous for their high marbling content, resulting in incredibly tender and buttery beef.
Researching the breed can give you insight into the potential quality of the meat, which can translate over to the cuts and cooking styles preferred, as well.
The aging process is crucial for developing the flavor and tenderness of meat. To keep it simple, dry-aging involves hanging meat in a controlled environment for an extended period, allowing natural enzymes to break down muscle fibers and enhance flavor. Wet-aging, on the other hand, involves vacuum-sealing meat for a shorter period, retaining moisture and tenderness.
Once you've grasped the nuances of quality, the next step is to select the right cuts. Different cuts offer varying levels of tenderness, flavor, and versatility.
As the name suggests… ribeye steaks are from the area around the ribs (above the rib primal). Ribeye is boneless, where rib steak is bone-in. This meat is usually highly marbelized (higher fat content) and holds a rich flavor.
The more marbelized the ribeye, the more tender and juicier (due to trapped moisture) the meat will be.
The filet mignon is the most tender cut relative to all others. It comes from the tenderloin, a muscle that receives minimal exercise, resulting in a melt-in-your-mouth texture.
When selecting filet mignon, prioritize thickness and uniformity for even cooking. Pan-sear or grill to achieve a perfect medium-rare finish.
A common centerpiece at dinner parties, this hefty cut, featuring a long rib bone, offers impressive marbling and flavor. Look for thick cuts with generous marbling and a well-defined ribeye cap.
Due to its size, the tomahawk steak benefits from reverse-searing or sous vide (vacuum sealed and cooked in a water bath) methods to ensure even doneness.
When it comes to poultry, a whole chicken offers flavor and can be adapted to multiple different cooking methods.
Opt for premium-quality, pasture-raised chickens for superior taste and texture.
Look for plump breasts, moist skin, and a fresh, clean scent. Roasting a whole chicken allows you to enjoy tender meat and crispy skin, perfect for family dinners or special occasions.
This premium cut is often the source of the aroma in a fine-dining joint. It features tender, juicy meat with a delicate flavor profile.
Look for racks with ample meat coverage, trimmed fat, and evenly sized ribs. Roast or grill the rack to medium-rare for optimal tenderness and flavor, serving with a side of mint sauce or herb-infused jus.
Now that we understand the basic factors that make meats premium, check out Part 2, covering budget-friendly standards.
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Very helpful post!