I got some tips I’ve never heard before, very helpful.

Selecting the freshest meat at the grocery store is essential for both your safety and enjoyment.

One of the first things to check is the packaging.

When inspecting meat, make sure that the packaging is tightly sealed and free from any bubbles.

If you notice that the packaging has “bubbled” up or the meat isn’t snugly sealed against the plastic, it’s a red flag.

This often indicates that the meat has been subjected to a temperature change, which can lead to bacterial growth.

Consuming meat that has been compromised in this way increases the risk of food-borne illnesses, so it’s best to avoid it.

A visual inspection is another crucial step in ensuring you’re picking the freshest meat.

Start by examining the color of the meat, which can tell you a lot about its freshness.

For beef, fresh cuts initially appear purple, a natural result of the meat being deprived of oxygen.

As it’s exposed to air, it turns a bright cherry red. Over time, beef might darken to a brown-red, which is still acceptable.

However, if the beef has turned dark brown or gray, it’s likely spoiled, and you should avoid it.

When it comes to chicken, fresh pieces should have a light pink hue with white streaks of fat.

If you notice that the chicken has turned yellow or gray, it’s a clear sign of spoilage.