Meat Buying Guide

1.) USDA inspection and grade stamp.  Is a purple stamp found on the meat. Which indicates the meat has passed federal, state or city inspection.  The USDA mark assures that the meat is wholesome.  The grade   stamp states the degree of quality.

•     U.S. Prime – This is the highest grade.  The supply is limited and very little is available in retail markets.
•    U.S. Choice – This stamp usually indicates the highest grade found in retail markets.  Such meat is well marbled with fat and has a moderately thick covering of fat.
•   U.S. Good – This stamp indicates the highest grade of meat sold in   volume throughout the year.  The fat covering is usually slightly thinner and the marbling less extensive.
•   U.S. Commercial – U.S. Utility – These stamps indicate lower   grades.  The fat covering is thin and there is no marbling.  These grades are cheaper and best suited for braising or pot roasting.

2.) The pull date.  The pull date is the best used by date.

•  This date is usually a one to ninety days shelf life period.
•  Meat should be cooked on or prior to the pull date to assure freshness.
•  Cooked meat and dishes can be eaten up to 72 hours after their   preparation.

3.) The appearance of the meat should be bright in color, moist and free of odor.

•  The fat should be creamy white and firm.