· Red meat - This comes from mammals like cows, pigs, and lamb. Red meat includes cuts like steak, beef, pork, and lamb. 

· White meat - White meat comes from poultry like chicken and turkey.  

· Light meat - Light meat is white meat from the breasts of chicken and turkey.  

· Dark meat - Dark meat comes from the legs and thighs of chicken and turkey.  

· Cured meat - Cured meat like ham or bacon is treated with salts or smoke to preserve it. This changes the flavor. 

· Ground meat - Ground meats are finely chopped in a grinder. Common ground meats are beef, pork, and turkey. 

· Lean meat - Lean cuts come from parts of the animal with less fat, like a beef round or pork tenderloin. 

· Processed meat - Processed meats are treated with preservatives. Examples are hot dogs, deli meats, and sausages. 

Looking for the perfect meat for your main dish? Here's what you should about some of the most common meat cuts for beef, chicken, and pork, and how to choose the best cut for your needs: 

Beef cuts:

· Brisket - This cut of beef comes from the lower breast of a cow. While it's a tough cut of meat, slow cooking can make it tender. This is also sometimes referred to as plate meat.  

· Chuck - Chuck meat comes from the shoulder area of a cow. Chuck roasts, boneless country-style ribs, and flat iron steaks are all considered chuck.  

· Flank - Flank steak comes from the lower chest of the cow. It's a lean cut of meat perfect for grilling, broiling, or sauteing.  

· Loin - Loin meat comes from the area of the cow that stretches from the hip to the shoulder and includes and tenderloin. This most tender part of the cow is usually used for steak.  

· Rib - Fun fact: cows have 13 ribs, starting at the front and stretching to the back. Short ribs come from the lower portion of the belly and prime ribs from the top.  

· Round - Meat coming from the rear leg of the cow is considered the "round cut." This may include bottom round, top round, or the eye round.  

· Shank - This tough, dry meat comes from the shin of the cow. It's best prepared when cooked in moist heat, low and slow. 

Chicken cuts:

· Breast - The leanest and most popular cut of chicken, as the name implies, this meat comes from the chicken's chest. It can be sold bone-in or boneless.  

· Drumstick - The chicken's shins, also known as drumsticks, come bone-in and are inexpensive. A backyard BBQ favorite, they're easy to flavor, season, and grill.  

· Leg - A chicken leg contains both the thigh and drumstick, usually with skin on and bone-in. Leg quarters are a popular and affordable option for grilling.  

· Thigh - Considered dark meat, the thighs come bone-in or bone out and are flavorful and juicy cuts of meat from the top of the chicken's leg.  

· Wing - Typically the least expensive cut, the chicken wing comes on the bone has higher fat content than a breast, but a richer, meatier flavor.  

Pork cuts:

· Butt - Don't be fooled! Pork butts actually come from the shoulder of a pig. These cuts include the neck, shoulder blade, and upper arm. A tougher cut of meat, the butt is best prepared by slow cooking or roasting.  

· Ham - The meat you find in the deli or ham steaks comes from the pig's leg.  

· Loin - Tenderloin, fatback, and baby back ribs are all considered loin. This tender cut of meat can be cut into pork chops, too.  

· Shoulder - This part of the big comes from right below the pork butt and is excellent for smoking or making sausage.  

· Spare Ribs - Ribs sit between the loin and the side and are best prepared by braising to keep the meat from drying out. 

USDA-certified organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically based farming methods to the fullest extent possible.

We're proud to carry O Organics® meat, which is meat you can feel good about buying and feeding your family. Our O Organics meat is raised responsibly, sustainably, and safely and is always non-GMO and grown without synthetic pesticides. 

According to the USDA, if you follow food safety guidelines, you can refreeze most meat or poultry. It is safe to refreeze any uncooked meat thawed in the refrigerator; just be aware that the moisture lost during thawing may impact quality. If you cook meat that had been frozen before, it is okay to refreeze whatever you don't eat if it's kept refrigerated and then frozen within three days.  

When it comes to refreezing meat, some tips: 

  · Never refreeze meat or seafood that has been left out of the refrigerator for longer than two hours. 

  · Never refreeze meat or seafood that has fully thawed on the counter.  

If you buy packaged meat, poultry, or fish from the grocery store that's been frozen, the USDA says it is safe to refreeze it if it's been stored and handled correctly.

The most popular types of seafood available in your local store include crab, lobster, shrimp, clams and fish. Inventory is subject to change, so check your local store for what’s in stock.

Shrimp comes in many sizes, which can be confusing when you're shopping. Here's a simple breakdown of the most common shrimp sizes: 

· Extra Colossal - biggest shrimp, less than 12 per pound 

· Colossal - big, around 13-15 shrimp per pound 

· Extra Jumbo - 16-20 shrimp per pound 

· Jumbo - 21-25 shrimp per pound 

· Extra Large - 26-30 medium-large shrimp per pound 

· Medium Large - 31-40 shrimp per pound 

· Extra Medium - 41-50 small-medium shrimp per pound 

· Medium - 51-60 smaller shrimp per pound 

· Medium Small - 61-70 extra small shrimp per pound 

· Small - 70-90 tiny shrimp per pound 

· Extra Small - tiniest shrimp, over 90 per pound 

The lower the number per pound, the bigger the shrimp. Extra Colossal, Colossal and Jumbo shrimp are great for grilling. Smaller shrimp works well for salads, pasta, and recipes where you want lots of pieces. Ask our seafood team if you need help picking the perfect shrimp size!