Let me share with you some very Important Insider tips for Buying Fresh Meat at your
local grocery store meat department....also be sure to check out my Special Report
which outlines secrets to Selecting, Buying, Preparing and Cooking Prime Rib or
Standing Rib Roast  Click here
Hi, I'm Jeff your personal Meat and Seafood Advisor. Let me
share my knowledge and experience with you  when it comes to
buying Fresh Meat.  I have worked in the retail grocery store
meat departments for over 25 years........and as of today, I am
still cutting meat for a regional grocery store chain.

To be a good meat department shopping there are a few things
you need to do.  The  first and I believe the most important is
to get to know one or two of the butchers by their first name. If
at all possible, try and have your personal butcher wait on you
each time you need special help or a special cut of meat.  I
know it doesn't always work out, but in the long run you will
get better products and save money on the special cuts you do
buy.

I have customers who come into shop our meat department and
always ask to see if I am working that day. If so, I will always
take extra time with them and if they should need something cut
special, I trim more fat off and give them the very best cut of
meat.......everytime.  They know they can trust me and my
knowledge when it comes to buying fresh meat.

As an experienced and knowledgeable meat cutter, I like to
have customers ask me common fresh meat questions or
specific questions about special cuts of meat.  This leads me
into the second thing you need to start doing to become a good
and knowledgeable meat department shopper. Begin to ask
your personal butcher questions.  I have found over the years
that many good customers who shop my meat departments do
not ask the butchers questions. They tell me they hate to bother
us because we look so busy.  They are right in one regard, we
normally are very busy, but most of the butchers I have worked
with over the years, love to take about their trade.  So starting
today......start asking questions.

Nearly all grocery stores each week  will run one or two items
in their meat departments which are priced at a very low profit.
Their reasoning is to try and get you into the store to buy this
low priced meat item and hope that you will buy more items
while you are there. This is the best time to buy fresh meat.
First, you are getting a discounted price because it is on sale.
Secondly, these items are normally fresher, because the meat
market is selling lots of that item and it does not remain on the
shelf that long. This is the time to stock up. If you are going to
freeze some of the fresh meat  you have just purchased, have
your personal butcher double wrap the  package with clear
wrap. This will help keep the meat item from getting freezer
burn, if left in the freezer too long.

Ask your personal butcher what grade of beef they are selling.
The Choice grade is the most widely  sold grade of beef and
has the best flavor and tenderness.  Many meat departments
will sell a "Select" grade of beef.  The Select grade is a leaner
grade of beef. It has good flavor, less fat, but will not be as
moist or tasteful as the "Choice" grade.  If you are looking to
cut down on your fat intake, the "Select" grade would be a
good choice for you.

Most good meat departments will label their beef as "Choice" or
"Select".  If there is no label on the fresh meat packages of the
store you shop, you may want to consider finding a different
grocery store to buy your fresh meat. This may mean they are
buying and selling a lower grade of meat.

Most grocery store meat departments have a 3 to 5 day shelf
life on the fresh meat they cut. In other words, when a meat
department cuts  fresh rib steaks or T-Bone steaks, they will
have on the price label a "sell by date". The meat department
that I am currently working at has a 5 day shelf life. What this
means is that in 5 days after a fresh meat item is cut, if it has
not sold it will get pulled off the shelf and either thrown away,
put into a reduced section or put into the beef which is going to
be ground for "ground beef" that day.

A couple of points to remember when it comes to "sell by
dates".
First, ask your personal butcher what is the stores policy on
"sell by dates". You will alway want to buy meat as close to the
day it was cut as possible. This will guarantee you that the fresh
meat you are buying is as fresh as possible.

Prime Rib is another term use to
describe a Standing Rib Roast...the term
Standing Rib Roast and Prime Rib Roast
are the same. Sometimes people get
confused when they go to order a Rib
Roast at their local grocery store meat
department.

I want to share with you my secrets to
cooking a Standing Rib Roast.
Roasting temperatures and cooking
times are outlined in my easy step by
step report.
If you are looking for Prime Rib Recipes,
secrets to cooking a Standing Rib Roast,
boneless prime rib, frozen rib roast
recipes....then let me share some of my
insider secrets with you. Click Here

Hi, I'm Jeff your
personal Meat and Seafood Advisor.
I am holding a whole Standing Rib Roast.
Let me show you how to cook a Prime
Rib Roast
Perfect
Every time
Guaranteed

It does not matter if you are cooking for
2 people or 12 people..
or if you like your Rib Roast cooked
Rare, Medium Rare, Medium or Well
Done.
Your Prime Rib Roast will come out
perfect...
Every time
Guaranteed!
Take advantage of my 25 years of
selecting, buying, preparing and cooking
Prime Rib Roasts.
Click Here
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In closing, be sure to check out my 16 page report on:
How to Select, Buy, Prepare and Cook a Prime Rib Roast.
This special report will show you how to select the best Rib Roast and save you money
on your purchase. I have outlined a never before revealed recipe which will guarantee
you a Prime Rib Roast cooked just the way you like it ..........Every time...guaranteed.  
click here

Here are some important details to consider if you are going to buy a Prime Rib or
Standing rib roast. I will answer all these important points in my special report.
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1.   Which grade of Standing Rib should you buy? There are 8 grades of Rib Roasts. Only three are considered
quality enough for home cooking. I will tell you which three you need to consider. There are some grades you need
to stay away from.  I will explain why some of them would be a complete waste of money and be tougher than
leather to eat.

2.   If you are looking for a leaner grade of Rib Roast, one that has less fat content, but still has the rich flavor of
the rib and very tender......I will tell which grade of rib to buy and which ones you would definitely want to stay away
from.

3.   Are you buying a Fresh Prime Rib Roast or one that has been previously frozen?  Does your grocery store buy
its whole Ribs in August and have them frozen. Then have them shipped to their store in November frozen for the
upcoming holidays. These ribs are then thawed out and sold as fresh.  I will explain why they do this and why fresh is
so........... so much better....and how to know if the roast you are buying is fresh or frozen.

4.   How do you want your butcher to prepare your Fresh Prime Rib Roast?  You will know exactly what to tell your
butcher so your Standing Rib roast is ready for the oven and been prepare so as to save you lots of time and money.  
Let your butcher do all the work at their shop.....so you don’t have to make a big mess at home.

5.   What are the perfect seasoning ingredients to coat your Standing Rib Roast... so that the natural flavors are
brought out....not covered up? There is a step by step process which I will outline for you in detail. Do not use any
other combination of ingredients.

6.   What are the correct oven temperatures....what is the perfect prime rib cook time so that you’re Prime Rib
Roast is cooked to perfection, just the way you like it..... Every time.... There are 3 different oven temperatures
needed to cook the Perfect Prime Rib roast.  I will tell what they are and the exact amount of time to use them......
so you are guaranteed the perfect Rib Roast every time.

7.   Selecting the right cooking thermometer...this is a must. If you don’t have a cooking thermometer, I will tell
you which ones to use and which ones to stay away from. This could mean the difference between a perfect Prime
Rib Roast and a disaster and disappointment.

8.   Do not cut into your cooked Prime Rib Roast too soon after taking it out of the oven. Cutting into it too soon
will have a major effect on the taste and texture of the meat.  I will tell you why and how long to let your cooked Rib
Roast rest before carving into it.
If you are looking to save a little money on your fresh meat purchases, consider looking in the
"reduced section" of your favorite meat department. One of the stores that I was with for many
years had a one day "sell by date" on any of the ground beef it had in the case. What this meant was
that the ground beef we produced on Monday, if there was any of that product left on Tuesday, it
had to be reduced. This ground beef was perfectly good, smart shoppers would come in early and
buy it for 25 to 50 % off the regular price. A great bargain.  The store I currently work for has a 3
day ground beef "sell by" program. Here beef ground on Monday doesn't have to be pulled from the
shelf until Wednesday. Start asking your butcher questions.......starting today. This will guarantee
you fresher beef and pork and in many cases save you money on your purchases.

Fresh cut beef will have a rosy red color to it. If there is any fat in the beef, it will be bright white.  
As the beef begins to age after it is cut, the color of both the meat and fat begin to change. A smart
meat department shopper will always look for meat which is bright red. As beef begins to age, it will
lose that rosy red appearance and begin to turn a reddish brown color. This does not mean that the
beef item is bad, it just means that the item is beginning to deteriorate and is losing much of its
natural moisture.

Here is a brief recap on becoming a smart meat department shopper:

1.  Get to know one or two of the butchers by their first name.

2.  Begin, starting today, to ask your personal butcher questions about his meat department and the
cuts of meat you personally like to buy.

3. Ask your personal butcher what is the "sell by" policy for their meat department.

4.  If you want to buy the freshest meat, buy it as close to the day it was cut as possible.

5.  If you are looking for bargains, check out the "reduced" section in your favorite meat department.