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I live in a big city, and there is not many fresh butcher shop here. Meats are found on supermarkets and they are passed by a frozen proccess to be able to stay longer on shelfs. I would like to know how to identify a fresh meat ?

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Are you asking how to identity never-frozen versus previously frozen meat? –  SAJ14SAJ Oct 18 '13 at 20:51
    
Both. Even frozen and never-frozen –  TiagoBrenck Oct 18 '13 at 21:55
    
Both doesn't make sense... what exactly are you trying to determine? –  SAJ14SAJ Oct 18 '13 at 21:59
    
You live in a country that exports beef to all over the world. I looked for labeling requirements in-country. I couldn't find anything that would help answer your question, BUT, if I lived where you do and shopped at places that don't seem slimy, I'd relax. My instinct suggests that your judgement is all that you need. –  Jolenealaska Oct 19 '13 at 12:37
    
@SAJ14SAJ instead of down voting my question, you should do like Anpan, answer it if you can, or ignore it if you can't. If YOU dont understand the question thats your problem, you are not the onwer here. I dont need to make questions to only you understand. –  TiagoBrenck Oct 21 '13 at 10:28

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Thanks to science, it has become very hard to determine the actual quality of meat these days. Packaged meat is flushed with a gas that has a high concentration of oxygen (60-85% or so) to oxidize the myoglobin in meat, which keeps the meat red.

What this means is that you cannot visibly determine if the meat is good, ever. It could've been "only" refigerated for a time and then frozen, without any optical change due to the gas that's in the package. Indicators of bad meat, however, are a bad smell (of course, you can only determine this at home) or if the container seems to be under pressure, which indicates that microbes produced additional gas that can't get out of the container.

Sadly, I have given up on trying to find out if meat from the supermarket is fresh or not, as there doesn't seem to be a way of knowing. While still having a lot of tricks at their disposal, going directly to a butcher seems to be the only option that gives you at least a better chance of getting fresh meat.

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Going straight to the farm would probably be your best chance. With a butcher, I'd at least look for high turnover. –  Aaronut Oct 19 '13 at 17:47

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