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2007
Beef Tips - Shopping Tips
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| Boneless roasts are easiest to carve, so they're ideal for entertaining or hosting a buffet-style meal. For smaller gatherings, choose beef tri-tip roast or a small beef tenderloin roast. |
| When purchasing beef, always purchase on or before the "sell by" date printed on the package label. Choose steaks, roasts, and pot roasts that are firm to the touch, not soft. |
| When shopping for beef, choose beef with a bright cherry-red color, without any grayish or brown blotches. A darker, purplish-red color is typical of vacuum-packaged beef. Once exposed to oxygen, beef will turn from a darker red to bright red. |
| When shopping, select beef last to ensure the beef stays cold as long as possible until you get home. |
| Choose packages that are cold, tightly wrapped, and have no tears or punctures. Be sure the packages do not contain excessive liquid, an indication of temperature abuse or excessive storage. For vacuum-packaged beef, be sure the seal has not been broken and the package is not leaking. |
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