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Meat Sales Near You & Buyer's Guide

Deals & Coupons on Meat Near You

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View Meat offers in the brochure now!

View Meat offers in the brochure now!

Interesting Facts on Meat

The dinner table of America is very diverse with regional and ethnic specialities. Meat is often the central component to any meal, and is often paired with vegetables, and grains. From the great Philly Cheesesteak to the New York Sirloin Steak and Corn Dog -- Americans love to grill, barbeque, roast, braise, smoke, deep-fry, stew, and boil their meat. Find the best meat products available and specials at supermarkets near you.

The average American male typically eats 6.9 ounces of meat per day.
Females eat less at 4.4 ounces daily.

raw meat

Cooked meat with sauce

When hungry, red meat is the most popular choice among Americans, with 55% choosing to eat beef, veal, pork, lamb, pork, or mutton when they consume meat. Poultry such as chicken or turkey is the second most consumed type of meat in America at nearly 37%. Other meat like fish and seafoods are the least popular form of meat consumed in the United States.

A fresh and frozen selection of these delicious meats are available at your local butcher shops, local grocery store, and larger retail chains. Most major supermarkets offer special deals and savings in their meat departments year-round, but especially during the summer for barbeques and throughout the fall and winter for holiday celebrations. Learn more about how to buy beef, chicken, pork, and other meats; bring home the best and eat better. (1)

What exactly is Meat?

Meat is flesh from animals that is eaten as food. Composed of amino acids, fats, lipids, oils, protein, carbohydrates, trace minerals, and water,  meat has a chewy resistance and variation. Although it can be divided into subcategories, meat includes seafood, poultry, and exotic game.

The definition of red meat depends on the myoglobin levels found. All meats that come from mammals and meat obtained from hunting, excluding fish and insects, are also considered red meats. Although duck and goose are poultry, they are considered red meats too. The same goes for certain parts of chicken or turkeys. However, sucklings, young lambs, and veal are considered white meat even though their adult counterparts are classified as red meat. (2)

The Different Types of Meat

Red Meat

Cow or Bull

Adult Pigs


Chicken Thighs

Turkey Thighs




White Meat





Young pigs (suckling)

Guinea fowl

Young lamb


Black Meat or Game

Deer or Venison


Wild duck


Rabbit or Hare


Secrets to Buying the Best and Cheapest Cuts of Meat

Brisket cut in half

Beef: brisket, skirt, and shin

Lamb: shoulder, scrag, middle-neck. chump, breast

Pork: cheek, neck, hand and spring, helly, spare rib, belly, and chump

Chicken: better to buy whole

Good meat should be fleshy pink, with crisp white bones, and evenly distributed wispy fat. Avoid any dark colors (purple or brown) which indicate the meat is almost rotten or cames from an older animal and is more tough, less flavorful.

Value packs are great ways to save money, however be sure to examine packages properly. They may conceal a butcher’s sloppy cutting, resulting in dry ends and uncooked centers. Value packs can also contain more inedible material like bones or cartilage.

Instead, opt for a large roast instead of separate steaks from the butcher or supermarket. You can slice this into New York strip steaks or boneless pork chops. You can save up to 25% and the meat stays fresh longer together, than when individually sliced.

To make your savings on quality cuts even better be sure to stock up on meat during the right sales and then: freeze. During promotions at supermarkets, meat is sliced more frequently to counter demand and replenish shelves -- which means fresher and cheaper meat.

For bolder and cheaper flavor invest in a home meat grinder. Packaged ground meat tends to lose moisture and flavor quickly due to more air exposure. Furthermore, ground meat is typically made from scraps, resulting in more tough, chewy, and over processed cuts. Ground beef at home saves about 10% while other meats can save you up to 30%. Plus, you have more control over leanness.

How to Keep Meat Fresh

Since unprocessed meat can spoil or rot within hours or days, it is very important to keep your meat fresh by storing it properly. Try to keep your meats in the coldest section of your refrigerator, next to the freezer. Here the temperature ranges between 32 and 40 degrees and storing your meats at this temperature will keep between one to four days after purchase.

Minced meats should be consumed within 12 hours of purchase.

Stomach (tripe) should be consumed within 24 hours of purchase.

If there are too many leftovers, another way to keep your meat fresh is to divide it into freezer bags. Simply defrost the meat when you would like to reuse. Be sure that you freeze meats before the expiration date.

Drying meat is another option for preservation. A very traditional practice, drying meats is done part of many cultures all around the the world. This method preserves meat for a long time and is convenient for travel since both weight and volume are reduced. Eating dried meats are very popular, especially during summer time picnics, appetizers, travel, and is well suited for a slice of pepperoni pizza.

Raw meat cutlets

Nutritional Information for Various Types of Meat

Containing  all of the essential amino acids, meat is naturally very high in protein and is also a good source of zinc, vitamin B12, phosphorus, niacin, selenium, vitamin B6, vitamin K, riboflavin, iron, and choline. Although the taste and texture between various meat types are different the vitamins and minerals from meat consumption are quite consistent.


3.5 Ounces /

 100 Grams






Fat (Grams)













Cholesterol (MG)













Ways to Cook Meat

There are many ways to cook your favorite meats for a fantastic and savory dish. There are two ways to cook meat: dry or moist heat. Generally, tender cuts of meat should be cooked using dry heat while less tender cuts are cooked with moist heat methods.

It is important to use a food thermometer. You can never really tell if meat is cooked safely based on how it looks.

Roasting (Dry): Place meat on a rack in a roasting pan without water and roast at 325 degrees. You can season the meat beforehand for more flavor and it is important to keep a meat thermometer handy to check cooking temperatures. Great for any tender cut of beef, veal, pork, or lamb.

Broiling or Grilling (Dry): This method uses direct, radiant, high temperature heat on smaller tender cuts like steak or chops to cook quickly. Broiling is when you put meat in a heavy pan, with thinner cuts (up to one inch thick) placed about 2-3 inches from heat source and thicker cuts (over one inch) placed 3-6 inches from the heat source. It is then broiled to desired doneness.

Pan Broiling (Dry): The same cuts cooked by  broiling or grilling can also be prepared using this method, especially if cooking smaller portions of steak or chops. This option is also healthy since it has no added fat. Simply place meat in a heavy skillet and cook over low to medium heat, without a cover and with no added water. Meat is cooked after it has a brown color all over.

Pan Frying (Dry): This is a popular method to prepare small lean meats and tender cuts. The only difference between this method and pan broiling is using fat in the cooking process (butter, margarine, oil, or shortening). To pan fry,  just warm a small amount of fat in a frying pan and cook meat until it turns a golden brown on both sides.

Braising or Pot Roasting (Moist): Braised meat or a pot roast is generally used for non-tender cuts, although veal and pork chops are popular choices for pot roasts. First, you brown meat in it own fat or a small amount of added fat, then some form of liquid (broth, tomato sauce, water, or soups) are added. The meat should not be entirely covered in liquid. Next, cook the meat in an oven at a temperature of 325 degrees for approximately 1.5 to 3 hours, depending on the size of the cuts. Be sure to use your meat thermometer to make sure your dish is thoroughly cooked.

Stewing (Moist): The less tender cuts of meat are perfect for a warm stew. It follows the same procedure as braising, however the meat is covered in liquid and the pieces are usually cut into smaller pieces.

Internal Temperature Guide


Ground Meat and Meat Mixtures


Beef, Pork, Veal, Lamb


Turkey, Chicken


Fresh Beef, Veal, Lamb, Pork




Medium Rare




Well Done




Chicken and Turkey (whole)


Poultry parts




Leftovers and Casseroles


(Source: USDA)

Famous American Meat Specialties

Spaghetti and Meatballs

Philadelphia Cheesesteak

The Meatloaf

Biscuits and Sausage Gravy

Southern Fried Chicken

The Bacon Cheeseburger

Texas Barbeque Ribs

New York Sirloin Steak

Thanksgiving Turkey

Chicago Hot Dogs

The Cobb Salad

Green Eggs and Ham