A Practical Guide to Buying, Storing and Cooking Meat

Meat is a significant part of many Australian meals, whether it is a weekend barbecue, a slow-cooked winter dinner or a quick midweek stir-fry. Getting the best from meat comes down to understanding where it comes from, how it is stored and how it is cooked. This guide covers the essentials for home cooks.

Choosing a Meat Supplier or Subscription

Supermarkets, independent butchers, farmers' markets and online suppliers all offer different advantages. Independent butchers can provide advice on cuts and preparation, while online suppliers may offer home delivery and curated boxes. A meat subscription box can be a convenient way to try different cuts and plan meals, but check the contents, delivery area and cancellation terms before committing.

Wherever you buy, look for clear labelling, a clean premises and evidence of proper refrigeration. For bulk purchases, ask about the source, breed and ageing process. If you are sourcing for a restaurant or event, the same principles apply as when you pick a food supplier in Melbourne or elsewhere.

Understanding Cuts, Labels and Grading

Meat cuts are broadly divided into those suited to quick cooking and those that benefit from slow cooking. Steaks, cutlets, fillets and stir-fry strips are tender and cook quickly over high heat. Chuck, brisket, shin, shoulder and ribs contain more connective tissue and become tender with long, moist cooking.

Labels may indicate grass-fed or grain-fed, free-range, organic or halal. These terms describe production methods or certification, not necessarily quality. Marbling, colour, fat cover and smell are useful indicators of freshness. Ask your butcher if you are unsure which cut to choose.

Storing Meat Safely at Home

Keep meat cold from the moment you buy it. Use an insulated bag for transport if the trip home is long. At home, refrigerate meat promptly at or below 5°C and store it on the bottom shelf to prevent drips onto other foods. Use separate chopping boards and utensils for raw meat, and wash your hands thoroughly afterwards.

Raw meat should generally be used within a few days of purchase, depending on the type and packaging. Minced meat, poultry and offal are best used quickly. If you are not sure, check the use-by date and follow food safety guidance from your local authority.

Freezing and Defrosting

Freezing is a practical way to reduce waste and take advantage of specials. Divide large packs into meal-sized portions, wrap them well to prevent freezer burn and label with the date. Most cuts can be frozen for several months, though quality is best when used sooner.

Defrost meat in the refrigerator, not on the bench. Place it on a plate or tray to catch drips and allow enough time depending on the size of the cut. For faster defrosting, use the defrost setting on a microwave and cook the meat immediately afterwards. Never refreeze meat that has been defrosted at room temperature.

Cooking and Resting Meat

Bring meat to room temperature for a short time before cooking, where food safety allows, to promote even cooking. Season generously and preheat your pan, grill or oven. A good quality knife makes preparation easier; if you are considering new tools, the benefits of a Wusthof knife block include having sharp, accessible knives for trimming and carving.

Use a meat thermometer to check doneness, and rest cooked meat for several minutes before slicing. Resting allows juices to redistribute, resulting in a more tender and flavourful result. Slice against the grain for tougher cuts.

Frequently asked questions

How long can I keep meat in the fridge?

Fresh cuts generally keep for a few days if refrigerated at or below 5°C. Minced meat, poultry and offal should be used sooner. Always follow use-by dates.

What is the best way to defrost meat?

Defrost in the refrigerator on a tray, allowing several hours or overnight depending on size. If you use a microwave, cook the meat immediately after defrosting.

Are meat subscription boxes worth it?

They can be convenient for trying different cuts and planning meals, but compare contents, delivery areas and flexibility. Choose a supplier that meets your budget and cooking habits.