If you're a true meat lover, you can practically taste that perfect, buttery steak as you approach the meat counter. But not every cut you see is worthy of your dinner plate. Fresh meat doesn't come cheap, so picking the wrong one can be a costly mistake. In fact, choosing the right cut is often the hardest part of preparing meat. Your goal should be to find a cut that's flavorful, with the right balance of fat and protein to ensure it's tender and juicy. However, despite their popularity, some common cuts may fall short when it comes to texture and taste. So, take your time and pick wisely—your taste buds (and wallet) will thank you.
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00:00If you're a true meat lover, you can practically taste that perfect, buttery steak as you approach
00:04the meat counter.
00:05But not every cut you see is worthy of your dinner plate.
00:08Fresh meat doesn't come cheap, so picking the wrong one can be a costly mistake.
00:12In fact, choosing the right cut is often the hardest part of preparing meat.
00:16Your goal should be to find a cut that's flavorful, with the right balance of fat and protein
00:20to ensure it's tender and juicy.
00:22However, despite their popularity, some common cuts may fall short when it comes to texture
00:26and taste.
00:27So, take your time and pick wisely.
00:29Your taste buds — and wallet — will thank you.
00:32How can you make the right choice?
00:33In a revealing interview with Mashed, a butcher from a national grocery chain since 2013 shared
00:38which meats to avoid.
00:40Surprisingly, some of the most expensive, eye-catching cuts aren't actually the best
00:44for grilling.
00:45Even if they're labeled grass-fed or tender, not every piece of meat is worth your time
00:49or money.
00:50I call this turf and turf.
00:52It's a 16-ounce T-bone and a 24-ounce porterhouse.
00:57Marinated or pre-seasoned meat seems convenient for busy schedules, but it's often overpriced.
01:01According to the butcher, these ready-to-cook options aren't worth the extra cost.
01:05Instead, he recommends a smarter approach.
01:08Pick out your meat option, look for something on sale, and then ask your butcher what their
01:12favorite seasoning or marinade is that they sell in the store.
01:15Marinating your own meat may feel like extra work, but pre-marinated options are often
01:19overdone, resulting in mushy texture.
01:21Likewise, avoid pre-assembled kebabs.
01:24They rarely feature interesting produce.
01:26The butcher suggests, instead,
01:27"...I would recommend asking your butcher to cube the meat for you.
01:30If you make them yourself, you can add other options like mushrooms, pineapple, and cherry
01:34tomatoes.
01:35This lets you personalize your kebabs with your favorite fruits and veggies.
01:38Plus, it saves you from the hefty 60% markup on pre-made kits."
01:42Surprisingly, the butcher also recommended skipping the filet, saying instead,
01:46"...I know filet is typically known as an optimal cut of meat and traditionally priced
01:50for it, too, but it's pretty overrated when compared to other beef cuts.
01:53I would recommend purchasing a cut like Tara's Major, which is also a lean and tender cut,
01:58but about one-third of the price.
02:00Can't find that perfect cut at your local store?
02:02Try a New York strip steak instead.
02:04It offers a great balance of flavor and tenderness."
02:07When shopping for chicken, steer clear of water-chilled varieties, advises the butcher,
02:11as they tend to be less flavorful and often soaked with excess water.
02:15It absorbs some of the water which evaporates when cooking, resulting in smaller and potentially
02:19rubbery chicken.
02:20Most grocery store chicken is chilled by being submerged in a vat of chlorinated water,
02:25causing the meat to absorb extra water.
02:27If the packaging doesn't specify air-chilled, it's probably been water-chilled.
02:31Water-chilled chicken tends to have a less desirable texture and flavor.
02:34Chef Doug Saltis from RPM Steak in Chicago told Bloomberg that this method not only affects
02:39the chicken's taste, but also impacts how it cooks, often resulting in a soggy, less
02:44flavorful dish.
02:45To avoid this, look for air-chilled options or choose another source for better quality
02:49poultry.
02:51When pairing the bird, if you do choose to brine the bird, air-chilled will allow you
02:54to absorb great flavors and aromatics, whereas water-chilled has already absorbed chlorine.
02:59When shopping for poultry, look for labels that say,
03:01No antibiotics.
03:03This is key.
03:04Avoid settling for just,
03:05No added hormones, as that's required by the USDA.
03:08Also, check for the USDA organic label to ensure the chickens were raised without genetic
03:13modification.