For the meat lovers...

In the quest to learn more about meat, we have so far uncovered a few tid bits that would definitely be of some interest to you....

·       -  White meat is healthier than red meat. This is not to say you should not have dark cuts. But if you are looking for leaner high protein cuts Turkey & Chicken breasts (the parts without skin) should be your first choice.

·        - Pork is not efficient enough a source of protein as beef or even chicken.

·         - Frying meat just adds fat to the meat. Grill your meats instead for great flavor and it’s healthier as you will use the meats own fats to prepare it.

·         - You know how your meat sometimes turns grey when preparing it? You put in too much into the pan, next time, do not put in a lot, the excess steam created by overcrowding is the problem.

·         - The world’s cattle population is about 1.3million, they consume about a 1/3 of the world’s grain.

·         - Kobe beef is the most expensive beef produced in the world by Japanese. The Kobe beef cattle are fed on a diet of soybeans and beer and given a daily massage.

·         - Once you are done with your chopping board, make sure you wash it thoroughly; Bacteria may grow very quickly and contaminate the next meat you cut. You should also have separate cutting boards for vegetables and meat.

·         - Burgers cook faster if you poke in a few holes; this allows the heat to circulate more evenly.

·         - Tomatoes added to a roast will tenderize meat naturally through tit’s acids that help breakdown meats.

·         - Veal has less fat than other meats and comes from young milk feeding calves

·         - Meat consumed in high quantities can inhibit the absorption of Manganese.

·         - To prevent the fat from splattering when frying sausages, try flouring them a little before putting them in.

·         - Flat beer is excellent for tenderizing meat, its fermentation qualities do the trick.

·         - Always cut meats across the grain when possible. It’s easier in appearance and easier to eat.

·         - To bread meats, dip them in beaten egg then to the breadcrumbs and fry. Or you could put them in the fridge for a few minutes before frying.

·         - To make liver softer, soak it in milk or tomato juice, out in the fridge for about 30 mins before cooking.

 Keep Reading every Friday to learn more!