A meat shop is a lucrative business. To succeed in this enterprise, all it takes is a solid business plan and a discerning eye for high quality and fresh meats. The latter, however, is developed from years of experience.
Other than getting a quality industrial meat slicer, you need to train yourself to determine the freshness of meats. Here are some things to keep in mind:
Hallmarks of Freshness
Basically, the freshness of the meat depends on its colour. Fresh meat is supposed to appear bright red. Its colour is caused by its brief exposure to the air. Prolonged exposure, however, will cause the meat to appear maroonish or brownish.
There should be a small amount of fat in the meat. More importantly, check the odour. If it exudes bad smell, do not buy it.
Indications of Expiration
A foul or strange odour emanating from the meat is a definitive proof that the meat is rancid. Expired meat also has strange botches or spots. Note that not all meats need to bear strange marks in order to be called expired, so you need to inspect the texture. If it sticks to your finger or it is too smooth, chances are the meat is not safe for consumption.
Storing the Meat
Once you have bought your ration, it is time to store it in the freezer as soon as possible to stall bacterial growth. Keep in mind that raw cuts are only good for five days, while ground meat can stay fresh as long as two days. Cooked meat, on the other hand, can stay in the freezer for three to four days.
These are only some of the things to keep in mind when checking the freshness of meat. It is important that you source your supply from trusted slaughterhouses or sellers.