There is a lot of conflicting information on the internet about whether or not it is safe to eat duck breast cooked rare or medium rare. In this article we intend to give you the honest facts of the matter and let you be the judge as to whether you want to eat it cooked this way or not. So is it safe to eat duck breast cooked Medium Rare? No. The USDA recommends that all poultry should be cooked to an internal temperature of 165oF/75oC to ensure any dangerous bacteria has been eliminated. Duck reaching this temperature would be considered medium to well done. Cooking the duck to a…
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Pork Cuts Guide – Every Cut of Pork Explained
Over the years there has been a dramatic decline in the amount of independent butchers stores, meat markets and meat counters available to shoppers. These have been replaced with convenience packaged meat being sold in grocery store aisles, with no expert on hand to guide the shopper to buying the right cut of meat to suit their needs. This article will focus on explaining the different types of pork cuts most commonly sold, where they come from on the animal, and how best to cook them to ensure tender and tasty pork every time. So lets begin by looking at the whole side of a pig. The diagram below shows…
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Beef Marbling – Why You Need This In Your Meat!
You have probably heard people refer to the marbling of beef, but are unsure about what it refers to. We will now explain what it is, and why it is so important to have it in your meat. So what is Beef Marbling: Beef Marbling is what is referred to as the white flecks of fat that can be seen running through the flesh of the beef. Seeing marbling in the meat is generally a sign of quality, and is something that beef inspectors take into account when grading an animal. How Do I Recognise Beef Marbling? When you see a steak in the meat counter of your local butchers…
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The Reason Raw Chicken Spoils Quicker Than Other Meats
You have probably noticed that when you buy fresh raw chicken, whether it be pieces or whole birds, that it has a shorter shelf life than other meats. So why does chicken spoil quicker than other raw meats? Chickens live with certain bacterial pathogens within thier system such as Campylobacter, Salmonella and E-Coli. These pathogens stay within the bird after it has been slaughtered and processed for sale. It is partly down to these bacteria that causes the raw chicken to go bad more quickly than other meats such as beef, pork & lamb. We will now look at what you should do to help extend the shelf life of…
