Beef tenderloin is often expensive, and customers don’t have any say when it comes to selecting the meat. This is what usually happens in fancy restaurants and delis. Chefs and butchers just think they know what’s best for every customer every time. They may be the experts, but disregarding the input of the person paying for the meat isn’t good business.
Fortunately, Meatcart clarifies that the online marketplace lets more people choose their meat have it delivered. It really is an interesting time to be alive if people can wake up to choice cuts waiting for them at the supper table. But, there are a few dangers to ordering food online. Buyers should be able to know if they are sampling the choice cuts they ordered, or back alley slop.
The first indicator for fresh tenderloin is the colour. If the meat has a pinkish tinge to it, and the bones are white, it’s fresh. Yellowish bones and deep red meat means the cattle was old when put down. There is nothing wrong with eating older meat, but the quality is not the same, and buyers won’t get the most value out of their money.
If the meat is frozen, check out the packaging date immediately. Any tenderloin over three months old is bad news. Old meat in this sense isn’t as fibrous as fresh meat, and generally considered detrimental to health.
Check the packet’s seal for breaks or damage. A lot can happen on the road from the butcher’s to the customer, and who knows what kind of nasty things contaminated the meat. Sure, buyers can probably kill most bacteria by heating the meat, but is anyone willing to take that chance?
The label placed on the back of the beef tenderloin or its package is also a stickler for detail. It should mention the meat’s cut, price, weight, and expiration date. If the package label doesn’t have that information, it should be treated with caution.Read More