Five Tips for Receiving Quality Meat

Written by Staff Writer

A male butcher wearing gloves holds a fresh cut of beef.

Having a proper system in place for receiving meat is one of the most important parts of food safety. Even the best cooking, storage and preparation practices cannot correct problems that occur before meat enters your establishment. Because meat is considered a time/temperature control for safety (TCS) food, bacteria can thrive on it if it is transported or handled improperly.

Whether you operate a restaurant, catering business, butcher shop or institutional kitchen, every shipment should be inspected before it is accepted. Consistent meat receiving practices help ensure you're getting the product you ordered, protecting customers from foodborne illness and reducing unnecessary waste.

Below are five crucial steps to follow when inspecting a delivery to verify that the meat is fresh and ready to use.

1. Perform Sensory Evaluations

One of the quickest ways to check whether meat is fresh is to gently press it with your finger or thumb. If it is fresh, it should bounce back into shape. If it is older, it will leave a fingerprint and not bounce back. If that happens, reject that shipment.

You should also examine the meat carefully before accepting it. Reject or discard meat that appears discolored, excessively slimy or has an off odor. Fresh meat should have a firm texture, a natural color and no signs of spoilage.

Although the fingerprint test is a helpful indicator, it should never be your only inspection method. Always evaluate the product's overall appearance, packaging and smell before deciding whether to accept the shipment.

2. Know Which Cuts You Ordered

There are many different types of meat cuts and poultry you can buy, and some are better suited for certain recipes than others. Before signing for a shipment, verify that the products match your purchase order.

For beef, the USDA recognizes three quality grades:

  • Prime
  • Choice
  • Select

The primary difference between these grades is the amount of marbling throughout the meat. Prime beef typically has the most marbling, Choice has slightly less, and Select is generally the leanest.

Illustration depicting how to distinguish between fresh and contaminated poultry.

Although marbling does not affect food safety, it does affect tenderness, flavor and price. Receiving the wrong grade may increase food costs or affect menu consistency. Compare product labels, package counts and weights before accepting the order to ensure you're receiving the quality meat you paid for.

3. Verify Meat and Meat Products Are Frozen

Meat and meat products should always arrive fully frozen. Check both the product and the packaging. If the food is partially or fully thawed, reject the shipment.

In addition, if there are ice crystals inside the packaging, reject the shipment. Why? When food is thawed and then refrozen, ice crystals form. If you notice this during delivery, it likely means the product thawed at some point before being refrozen. Not only can this affect quality, but the meat may also have been stored at temperatures that allowed bacteria to grow.

Inspect the packaging carefully as well. Reject packages that are torn, punctured or leaking. If vacuum-sealed products have lost their seal or Cryovac packaging is damaged, the meat may no longer be protected from contamination.

4. Check the Temperature

As with any other TCS food, you should always check the temperature of your meat and record it. Proper temperature checks are one of the most important parts of receiving.

Cold foods should be received at 41 F (5 C) or below. The only exception is shelled eggs, which may be received at 45 F (7 C).

If you are receiving bacon or other flat foods, it can be difficult to take the internal temperature. Instead of inserting the thermometer into the product, place it between two packages to obtain an accurate reading.

Hot foods should arrive at 135 F (57 C) or higher. Immediately transfer them to hot holding equipment to maintain that temperature. Remember that hot foods may only remain out of their temperature zone for four hours before they must be discarded.

If products arrive outside acceptable temperature ranges, reject the shipment and notify your supplier.

To prevent cross-contamination, always clean and sanitize your thermometer between uses.

5. Check for Signs of Contamination

Just like with any food you receive, inspect all meat for signs of contamination before accepting it.

Look for evidence of:

  • Pest activity
  • Rodent droppings
  • Gnaw marks on boxes
  • Damaged packaging
  • Chemical hazards, like pesticide residue or heavy metals, which may cause discoloration, uneven pigmentation or a change in texture
  • Physical contaminants, like broken glass

If you notice any of these issues, reject the shipment immediately.

Products should arrive clean, properly packaged and free from contamination. Even if the meat itself appears acceptable, damaged packaging or exposure to contaminants may compromise its safety.

Additional Safety Recommendations for Food Industry Professionals

Prepare Before the Delivery Arrives

A successful inspection starts before the delivery truck arrives. Having the right tools readily available allows employees to complete inspections quickly, so meat spends as little time as possible outside of refrigeration.

Keep these items nearby:

It's also important to have a designated receiving area that is clean, organized and protected from contamination. A well-prepared receiving station helps employees work efficiently while maintaining food safety standards.

Move the Products into Storage Immediately

Once you've completed your inspection and accepted the delivery, move products into cold storage as quickly as possible — ideally within 30 minutes of inspection. Limiting the amount of time meat spends outside refrigeration helps maintain its quality and reduces bacterial growth.

Store refrigerated meat at 41 F (5 C) or below and transfer frozen products directly into the freezer.

When storing meat:

  • Practice First In, First Out (FIFO) inventory rotation
  • Store raw meat below ready-to-eat foods to prevent cross-contamination
  • Keep products covered and properly labeled
  • Separate different types of meat whenever possible

Following proper storage practices preserves the quality you've just verified during receiving.

Document Problems Immediately

Not every shipment will arrive in perfect condition. If products fail inspection, contact your supplier right away and document the issue before the delivery driver leaves, if possible.

Record:

  • Product name
  • Quantity affected
  • Temperature readings
  • Reason for rejection
  • Any damaged packaging or visible defects

Photographs can also help support conversations with suppliers and simplify the credit or replacement process. Maintaining accurate receiving records also improves traceability in the event of a product recall.

You should also segregate the non-conforming product immediately and label it clearly, so it doesn't get mixed in with accepted inventory.

Train Employees on Proper Receiving Procedures

Receiving deliveries should never be treated as a routine task. Employees responsible for accepting shipments should understand your facility's receiving standards and know exactly what to inspect.

Regular food safety training should cover:

  • Freshness indicators
  • Safe receiving temperatures
  • Packaging inspections
  • Proper thermometer use
  • Documentation procedures
  • Product rejection guidelines

Using a standardized receiving checklist helps ensure every shipment is inspected consistently, regardless of who accepts the delivery.

For other resources and food safety tips, visit StateFoodSafety.com.