Description
Fresh beef refers to meat that comes from a recently slaughtered cow and has not been preserved through freezing, curing, or canning. It typically has the following characteristics:
Appearance:
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Color: Bright, cherry-red (for muscle cuts); darker red or purplish if vacuum-sealed or exposed to less oxygen.
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Fat: Creamy white to slightly yellow fat marbling throughout the meat.
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Texture: Firm and slightly moist, but not slimy or sticky.
Smell:
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Odor: Mild and clean, with no sour, metallic, or off-putting smell. Any unpleasant odor may indicate spoilage.
Handling and Shelf Life:
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Kept refrigerated (below 40°F or 4°C) and used within a few days of purchase.
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Should be cooked or frozen promptly to maintain quality and safety.
Fresh beef is commonly sold in supermarkets and butcher shops in various cuts, such as steaks, roasts, ground beef, and ribs. It is a staple protein in many cuisines around the world.
