New York Strip, and the best cut of tenderloin.
Always thaw meat in the refrigerator for maximum safety. Also, look for the safe handling label on
packages of raw meat. It will tell you how to safely store, handle, and prepare meat and poultry.
PorkAll pork found in retail stores is inspected by the USDA. When buying pork, look for cuts with a
relatively small amount of fat over the outside and with meat that is firm and grayish pink in color.
For the best flavor, the meat should have a small amount of marbling. There are four basic cuts into
which all other cuts are separated: the leg, side, loin, and shoulder. From those cuts, you get the
bacon, ground pork for sausage, ribs, roasts, chops, and ham.
FishKnowing how to choose fresh fish is a skill all cooks should have. A fresh fish should smell like
clean water. The eyes of the fish should be bright and clear and the gills should be a rich bright red. If
it smells bad or looks discolored, don't buy it.
Fruits
Look for tenderness, plumpness, and bright color when choosing your fruit. Fruits should be heavy
for their size and free of bruises, cuts, mildew, mold, or any other blemishes.
Bananas are sold in any stage of ripeness and should be stored at room temperature.
Berries should separate easily from their stems. Keep them refrigerated.
Melons that have a sweet aromatic scent should be chosen. A strong smell indicates that
they are overripe.
Oranges, grapefruits, and lemons are sold when they are ripe. You may store them in the
refrigerator for 2–3 weeks.Vegetables
Take the time to inspect each vegetable before you buy. Look for crisp, plump, and brightly colored
vegetables. Avoid the ones that are shriveled, bruised, moldy, or blemished.
Asparagus should have straight stalks that are compact, with closed tips.