oreexpensive and this doesn't necessarily mean it will taste betterthough. Choosing to have the meat with a bone in or filleted isup the person's preference. The bone in is cheaper than filletedas this cut has taken less time to prepare. Meat with bone inwill also cook faster as the bone acts as a heat conductor andcooks it faster. Filleted meats also may have less flavor than acut with bone in. Selecting meat can be time consuming and expensive if you arenot sure what you want. Be prepared with a list of the cuts andstyles you want before you leave home so you have an easy,convenience meat shopping expedition. Meat cuts are not allcreated equal. The more expensive cut is usually from aparticular part of meat that is more tender and not a workingmuscle. The more expensive cuts usually come from the ribs, rumpand loin of the animal. The working muscle usually refers to...

... theshoulders and flank. Cooking these cuts also needs to be takeninto consideration. To get the best taste out of your meat cookyour more expensive meats for a short period of time with a highheat. The cooking time for working muscle cuts should be longerand cooked over a low heat. If meat is labelled as top sirloin,stewing, bottom round, marinating and top round then this meanwill take longer to cook. Luxury and more expensive meats thatuse words such as tenderloin, T-bone, grilling and porterhouse,on the label need to be cooked faster on high heat. Save money when buying your meat by selecting cuts that havetaken less time to be serviced. This refers to the preparationof the meat and this includes slicing up, tying the meattogether, and removing skins or bones. Marbling is a term usedwith meat and this means the fat strips that are visible alongthe sides of the meat. This fat is not necessarily bad for you.Most people think that removing this fat will be healthier forthem. When the fat is removed flavor is lost. Choose meat thathas flecks of fat rather than strips on your meat cuts, thiswill obtain the flavor and be healthy too. If the meat at the butcher looks or smells funny I suggest yougo to another butcher. These are prime tell tales that the meatis not up to grade. Meat should smell fresh and the meat shouldbe firm rather than tough or too soft. If the meat looks orfeels funny it may have been sitting out for too long. Thecolors of the meat can also tall the buyer if it is a good cutor not. The meat should be a dark red color as this means themeat has been prepared and cut recently. The best before date onlabels should have the date and time it was prepared and packed.The amount of meat that a person should eat at a mealtime isequivalent to a deck of cards or a clenched fist. Have plenty ofvegetables with your meal as well as grains to keep your mealbalanced. Meat is usually graded on a meat grading system thatdetermines the quality of the meat. This USDA system will gradethe meat from good to bad. There are also grading systems forcommercial, standard meat and poultry.http://www.gourmet-meats.com...