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.
