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What to Look For When Buying Meat

Simple signs to help you choose better meat at the shop — and the warning signs that mean a pack is best left on the shelf.

This guide refers to meat in sealed packaging. Colour can change after the pack is opened and the meat is exposed to air.

Fresh beef, lamb, pork and chicken trays on a wooden board

Beef

Good Beef

Good beef — bright cherry-red steak with creamy white fat
  • Bright cherry-red colour
  • Creamy white fat
  • Firm texture
  • Little excess liquid in the pack

Beef to Avoid

Beef to avoid — dull grey-brown steak
  • Grey or brown patches
  • Sour or off smell
  • Sticky or tacky feel
  • Too much liquid in the pack

Lamb

Good Lamb

Good lamb — pink-red lamb cutlets with fine texture
  • Pink-red colour
  • Fine texture
  • Mild, fresh smell
  • No slimy surface
  • Pack looks clear and dry
  • Pack is sealed and cold

Lamb to Avoid

Lamb to avoid — dull, dark lamb cutlets
  • Dull or dark colour
  • Strong, unpleasant smell
  • Sticky surface
  • Yellow or green fat discolouration

Pork

Good Pork

Good pork — pale pink pork chop with firm texture
  • Pale pink colour
  • Firm texture
  • Mild, fresh smell
  • Pack looks clear and dry
  • Pack is sealed and cold

Pork to Avoid

Pork to avoid — grey, dull pork chop
  • Grey or dull tone
  • Sour or off smell
  • Sticky or slimy surface
  • Damaged or bloated packaging

Chicken

Good Chicken

Good chicken — pink flesh with a natural sheen
  • Pink flesh with a natural sheen
  • Mild, fresh smell
  • Pack looks clear and dry
  • Pack is sealed and cold

Chicken to Avoid

Chicken to avoid — grey-yellow tinged chicken
  • Grey or yellow tinge
  • Strong or sour smell
  • Slimy or sticky surface
  • Torn or leaky packaging

Top tip

If a pack feels sticky, smells strong or has torn packaging, it is not worth the saving. Trust your senses — they are the same ones butchers use every day.