Quick Answer
Good quality meat after butchering can be identified by its even color, firm texture, and absence of visible signs of spoilage. It should have a pleasant smell and feel heavy for its size. The marbling and fat distribution should be even and natural-looking.
Choosing Good Quality Cuts
When selecting cuts of meat from an off-grid butchered animal, look for even coloration throughout. A good rule of thumb is to choose cuts with a rich red color, as this indicates a higher level of myoglobin, which helps to preserve the meat. Avoid cuts with brown or grayish discoloration, as these may be a sign of spoilage or poor handling.
Checking for Texture and Firmness
Press the meat gently with your finger to check for firmness. Good quality meat should feel firm and springy, while spoiled or over-processed meat may feel soft or spongy. Use this technique to check the texture of the meat, paying particular attention to areas with high fat content, such as the ribeye or loin.
Evaluating Fat Distribution and Marbling
Good quality meat should have even and natural-looking marbling, which is the dispersion of fat throughout the meat. A general rule of thumb is to look for fat distribution that is consistent throughout the cut, with no visible signs of over-handling or forced marbling. A good marbling score can range from 2 to 6, with 2 being a good starting point for off-grid butchering.
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