A wide range of fresh meat and frozen meat is available in the market, but what are the techniques to choose them wisely? Let’s see what meat shop owners have to share, learn to be a smart customer, and have a trouble-free shopping experience in the market! 

Fresh or Not? Know it at First Glance!

In fact, it is not hard to know whether meat is fresh or not. Fresh pork, for instance, is usually pink in colour, bright and elastic. Spoiled meat, on the other hand, appears to be dull in colour, soft in texture and gives a bad odor. Mr. Cheung of Man Kee Shing said that an important tip for purchasing quality meat is to find those with fresh colour looking and slightly moist surfaces.

Another technique is to observe the dryness of the butcher tables. Mr. Hui, owner of Yip Hing Meat Co. suggested that if the butcher tables appear to be damp and the staff are often wiping to keep them dry, the meats are possibly producing too much water and not fresh enough. This may happen when the meats have been frozen or infused with water. If these meats are placed in room temperature for a prolonged period of time, bacteria can grow rapidly and cause spoilage.

Handling Frozen Meat with Care

Worrying about not being able to consume fresh meat in time? Customers can also opt for frozen meat that can be stored for a longer period. They can simply defrost them before cooking to save them from the trouble of eating spoiled meat. Steaks, pork chops, meat slices, hormone-free chickens and meatballs are all popular choices, especially during the winter time, which are often used for barbeques, hot pots and festive cooking.

Handling frozen meat is easy. Ms. Mok, deputy of Shing Hing Frozen Meat & Provision Company Limited, shared that customers can take out frozen meats from the freezer one day before cooking, and place them in the vegetable or raw meat shelf of the refrigerator to allow a natural defrosting process. She advised not to soak or rinse them with water, otherwise they will lose their original flavors and elasticity.

Besides, although most frozen meats can be stored up to one year, they gradually lose their moisture and aromas if they are placed in the refrigerator for too long. While keeping an eye on their shelf lives, it is wise to consume them as soon as possible. Customers also need to be aware of the storage capacity of their refrigerators to avoid buying more than what they can consume, and avoid wastage.