Shopping for Holiday Meats Around Port Washington

Whether your holiday dinner plans include lamb, beef or ham, keep in mind a few tips to obtain the freshest piece of meat. One of the most popular meats for Easter and Passover holidays is lamb. Along with that, Christians also chose to serve ham, while many Jewish individuals prepare beef brisket.

But before food shopping, pick out the best quality for your occasion by considering the cut, look and smell of the meat.

Experts recommend looking at the cut of the meat, which determines which part of the body the meat is from on the animal – usually for beef and pork. Variations of cuts means a different consistency of the meat. Cuts can be referred to as luxury cuts and working cuts.  

Luxury cuts come from the most tender parts of the animal like the rib and rump, according to Frank Krauss, who has served as a butcher at Valley Meat Center in Port Washington for the last 20 years. Luxury cuts usually come in smaller portions and because they are the most desirable, they are the most expensive usually over $20. It takes a shorter time to cook luxury meats because they are the from the most tender parts of the animal. Since the economy's decline, fewer consumers are purchasing luxury cuts.

“You tend to see that the more expensive cuts aren’t selling as much,” Krauss said.

Working cuts are from tougher spots on an animal like the shoulder or leg.  These cuts are not as expensive, remaining under $20, and take longer to cook, Krauss noted.  If these cuts are not cooked long enough, he said, they can be tough and hard to chew.  

There are two different ways to determine if meat is good or not. The first is to poke the meat. It should be firm. The meat should not feel soft, and should regain its shape after touching it. If it does not, it may be old meat.  Another factor is color. When it comes to beef, “the redder the better,” Krauss said. He went on to say that fresh poultry should be yellowish or pink, never grey. If you are unsure, don’t buy it and always double check the package date. 

The last thing is smell. Meat should not stink, and if it does, Krauss recommends not buying it.  Meat should have a faint-to-no-odor at all. Also, meats from the same cuts should all smell similar. Meats can sometimes appear to look okay, so use your scent as a determining factor.

Those who frequent butchers may do so because they feel they are less likely to experience any problems with meat, particularly old cuts that have lingered on the shelf, no longer fresh.

Krauss said that's never the case at his shop, adding “We buy our meat from top notch companies in the Midwest, you get what you pay for.” 

Popular places to buy meat:

 - 3 Shore Road, Port Washington

The Meat House - 1085 Northern Boulevard Roslyn

Valley Meat Center - 621 Port Washington Blvd Port Washington

Uncle Giuseppe's - 364 Port Washington Boulevard

Whole Foods - 2101 Northern Blvd, Manhasset