Most shoppers know what they like—a ribeye for the grill, a chuck roast for Sunday dinner, or chicken breasts for a quick weeknight meal. But few know why one cut is naturally tender, why another needs hours in the smoker, or why a steak can look darker and still be perfectly fresh.
That’s where meat science comes in.
At Piggly Wiggly Birmingham, Head Butcher Josh Lapidus combines formal training in meat science with years of hands-on experience to help customers choose the right meat for every meal. Understanding a few simple principles can help you shop smarter, cook with confidence, and enjoy better results every time.
“I got really interested in meat science, and I just followed that passion to see where it would take me.” — Josh Lapidus, Head Butcher
Meat Science Starts Long Before the Meat Counter
Josh’s journey into meat science began at Auburn University, where he studied the entire process—from evaluating live animals and understanding muscle development to meat fabrication, USDA inspection, and food safety. That education gave him a deeper understanding of what influences tenderness, flavor, and overall quality long before meat reaches the display case.
Today, he uses that knowledge to help Birmingham families choose cuts that fit their recipes, budgets, and occasions.
“As soon as they rolled a side of beef into that refrigerated auditorium, I thought, ‘Good Lord… this is me right here.'” — Josh Lapidus
Don’t Judge a Steak by Its Color
One of the biggest misconceptions at the meat counter is that bright red always means fresher.
“The reddest piece of meat isn’t necessarily going to be the best one in the counter. I like to shop for marbling.” — Josh Lapidus
According to Josh, meat naturally changes color when exposed to oxygen. This process, known as blooming, gives beef its bright cherry-red appearance. Vacuum-sealed beef often looks darker simply because it hasn’t been exposed to oxygen—not because it’s lower quality.
Instead of focusing only on color, shoppers should pay attention to marbling and ask their butcher for guidance when choosing a cut.
Don’t judge a steak by its color alone. Our experienced butchers can help you evaluate marbling, explain natural color changes, and recommend the best Certified Angus Beef® cut for your next meal.
Why Marbling Matters More Than Price
Marbling—the fine streaks of fat within the muscle—is one of the biggest contributors to tenderness and flavor.
As the meat cooks, that intramuscular fat melts, creating a juicy, flavorful steak. That’s why USDA Prime is prized for special occasions, but Josh also points out that carefully selected no-roll beef can sometimes offer exceptional quality and value despite not carrying an official USDA grade.
The best choice isn’t always the most expensive. It’s the one that matches your cooking plans.
“You don’t have to spend your entire wallet to please everybody at the grill.” — Josh Lapidus
Every Cut Has a Purpose
Why is a filet mignon naturally tender while a brisket needs hours in the smoker?
The answer lies in muscle anatomy.
“I don’t see a steer out in the field doing back squats. The muscles that work the hardest naturally need more time to become tender.” — Josh Lapidus
Muscles that do very little work, like the tenderloin, stay soft and are ideal for quick cooking methods. Hard-working muscles, like the chuck and brisket, develop more connective tissue and shine when cooked low and slow, allowing collagen to break down into rich, flavorful gelatin. Our Cooking Methods by Cut guide explains which techniques bring out the best in each cut.
Understanding this simple concept makes it easier to How to Choose the Right Cut for your recipe. Matching the cut to the proper cooking method is far more important than simply buying the most expensive package.
The Value of a Knowledgeable Butcher
Meat science doesn’t stop at the display case.
Josh helps customers find alternative cuts, prepare custom orders, and choose products based on their recipes and budgets. Whether recommending a Denver steak instead of skirt steak for fajitas or helping select the perfect roast for a family gathering, his goal is to help customers leave with confidence—not confusion.
“Pick the wrong cut, and you might think the recipe failed when it was really the cut of meat.” — Josh Lapidus
That’s one of the advantages of shopping at Piggly Wiggly Birmingham. You’re not just buying meat—you’re getting guidance from people who understand it.
Bring Meat Science Home
A few simple habits inspired by meat science can improve your cooking every time:
- Let steaks rest at room temperature for about 30–40 minutes before cooking.
- Rest cooked meat before slicing so juices can redistribute.
- Slice against the grain to improve tenderness.
- Match the cut to the cooking method instead of choosing based on price alone.
“If you slice into it while it’s still hot, those juices are going to find the easiest way out. Let it rest, and they’ll redistribute throughout the steak.” — Josh Lapidus
Shop Smarter at The Pig
Understanding meat science doesn’t require a degree—it just takes a little guidance from someone who knows the craft.
Stop by the meat department, ask questions, and experience the difference that real expertise can make. Check this week’s ad for featured meats, and download ThePigBham App to access weekly deals and digital coupons. #thepigbham