<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10961</id>
  <title>How to Choose Fresh Meat</title>
  <published_at>Mon Mar 10 14:21:00 -0700 2008</published_at>
  <link>http://www.chow.com/stories/10961</link>
  <pubDate>Mon, 10 Mar 2008 21:21:00 GMT</pubDate>
  <short_description>What to look for in your packaged cuts</short_description>
  <long_description>What to look for in your packaged cuts.</long_description>
  <img>http://www.chow.com</img>
  <author>none</author>
  <category>
    <id>14</id>
    <name>CHOW Tip</name>
  </category>
  <pages>
    <page>
      <page_number>1</page_number>
      <content>
        <![CDATA[<div id="video_story" class="clearfix">

<div id="video_holder">proteus embed call</div>

	<h1>How to Choose Fresh Meat</h1>


<div id="intro">
Blood in the package means that the blood is no longer in the meat, which means dry, old meat. 
</div>

</div>

<p class="author_bio_new"> <em><a class="red" href="http://www.chow.com/stories/14/category">CHOW Tips</a> are the shared wisdom of our community. If you&#8217;ve figured out some piece of food, drink, or cooking wisdom that you&#8217;d like to share on video (and you can be in San Francisco), email <a href="mailto:Meredith.Arthur@chow.com">Meredith Arthur</a> and tell us what you&#8217;ve got in mind.</em></p>]]>
      </content>
    </page>
  </pages>
  <tags>
    <tag>
      <id>137</id>
      <name>meat</name>
    </tag>
    <tag>
      <id>15959</id>
      <name>dry meat</name>
    </tag>
    <tag>
      <id>1859</id>
      <name>fairway</name>
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    <tag>
      <id>15960</id>
      <name>ray venezia</name>
    </tag>
    <tag>
      <id>15977</id>
      <name>packaged meat</name>
    </tag>
    <tag>
      <id>18655</id>
      <name>butcher playlist</name>
    </tag>
  </tags>
</item>
