As freezer owners, we are all guilty of throwing things in and forgetting about them. Every once in a while we will come across a package that we no longer recognise and thaw out to see what we have. Upon thawing, we find that it’s some special offer meat we bought a year ago but now it is discolored and freezer burnt. So now we are asking ourselves……. Is it safe to eat meat that has freezer burn? Yes, it is safe to eat meat that has freezer burn, providing the meat has not spoiled. Freezer burn will affect the taste and texture of the meat, but will not make it…
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21 Thrifty Meat Tips – Saving You Money on Meat
Meat is the highest part of the food budget in most households, and so money saving tips on buying meat cheaper are always welcome. Well, we have 21 tips that will help you do just that! 21 Thrifty Meat Buying Tips to Save You Money Buy cheaper cuts Buy bigger cuts and trim yourself Buy a whole animal Do the cutting yourself Buy in bulk with Family or Friends Ask for bones – butchers pay to have these taken away Learn what is trim and what is waste Look at $/kg Learn different cut names Add fillers like lentils/beans/oats/veggies Cut down meat portion size – 6oz steak instead of 8oz…
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Pork Tenderloin Explained- Prep, Serving Size & Cooking Tips!
Pork tenderloin is a succulent tender cut of meat that can make any meal an instant hit when done right. However, many people shy away from trying this cut of pork as they are unsure how to prepare it, and how to cook it to perfection. So what is a Pork Tenderloin? The pork tenderloin is a long thin muscle that runs along the inside of the pork loin ribs of a pig. There are 2 pork tenderloins per animal, and they weigh approx. 20 – 24 ounces each. These muscles are the most tender cut of meat from the pig, and can be cooked in a variety of ways…
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What Is Belly Pork? – 12 Delicious Cuts Explained!
Pork Belly AKA Belly Pork, is a wonderful cut of meat that offers a wide variety of menu options depending on how it is prepared. This article will explain to you some of the many different ways that belly pork can be prepared and cooked to allow you to really enjoy this flavorful cut of pork to its fullest. So where does Pork Belly come from? Pork belly comes from a pig, and is the underside belly of the animal. The full belly has a sheet of ribs running through half of it, before tailing off to become boneless. The belly is a very fatty cut of meat, but is…
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Serving Cornish Game Hens Vs Chicken – The Differences Explained!
If you’re looking for a chicken alternative for your next holiday meal, dinner party, or regular Sunday roast, it might be worth trying Cornish game hens. These little hens are a popular type of poultry similar to chicken though they are mostly white meat, making them very lean. But is that the only difference between these hens and chickens? The main difference between Cornish game hens and chickens is their size. When fully matured, game hens are the same size as broiler chickens, but the former is slaughtered younger, at around 2 lb. (900 g). As a result, they are more tender when cooked and are generally more expensive. This…
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Cooked Chicken Looks Pink! How To Tell if It’s Safe To Eat.
There is nothing worse than preparing cooked chicken for a meal, starting to carve, and seeing that it is still pink! Suddenly you are left wondering whether you are about to poison all your guests or family! Well don’t PANIC!!! Here we will explain when it is, and isn’t. safe to eat pink chicken. So how do you know if pink chicken is safe to eat? Cooked chicken that looks pink when you cut into it, does not necessarily mean that it is undercooked, or unsafe to eat. Although many people rely on clear juices to determine doneness, the only positive way is doing a temperature check. When probed in…
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Tunnel and Butterfly Boning Meat – Everything You Need To Know!
When it comes to removing the bones from a piece of meat, there are generally two ways that it can be done. Tunnel boning and butterfly boning. So what is the difference between tunnel boning and butterfly boning meat? Tunnel boning is the removal of bones by cutting into the flesh of the meat as little as possible, thereby retaining the overall shape and structure of the meat. Butterfly boning involves cutting apart the muscles of the meat, exposing the bone for removal, and then further cutting the flesh to create an even thickness of meat. We will now look further into when and why, you may use one method…
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Safely REFREEZE Meat & Poultry – A Detailed Guide
So you have taken some meat or poultry out of the freezer and realise that you don’t actually need to use it yet. The product has fully thawed out and you are now left wondering whether it is safe to put it back into the freezer, or whether you need to go ahead and cook it. So is it safe to refreeze raw meat and poultry that has thawed? Yes, raw meat and poultry is safe to refreeze after thawing, provided it has been defrosted in the refrigerator. However, if the meat or poultry has been out of refrigeration for longer than two hours, then it will NOT be safe…
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Braising Steak & Stewing Steak – The Differences Explained!
When the cold weather arrives and you decide it’s time to make some delicious comforting meals, you may see recipes asking for braising steak or stewing steak and not know what the difference is between the two cuts of beef. This article hopes to answer those questions for you. So what is the difference between Braising Steak and Stewing Steak? Braising Steak and Stewing Steak are tougher cuts of beef taken from the shoulder of a cow. Braising steak is usually leaner and cooked as slices, whereas stewing steak is cut into bite sized chunks that may break into smaller pieces during cooking. Both cuts require slow cooking in a…
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Collar Bacon – A Tasty Alternative To Gammon Ham
Collar bacon is not as popular as the more commonly available gammon cut, but that may because people are not sure what it is. In this article we aim to highlight just how the collar bacon should not be so easily overlooked when assessing your boiling bacon needs. So what is collar bacon? Collar Bacon is the shoulder portion (pork butt) of a pig, that has been cured in a salt brine. The collar is usually boiled in liquid for several hours, and used for dishes such as Irish Boiled Bacon & Cabbage. Although the collar has a more intense flavor than the Gammon Ham, it is less desired by consumers due to…
