A Complete Review Of The Char-Griller E3001 Grillin Pro
For a well-priced piece of equipment, the Char Griller E3001 Grillin Pro gas grill fills a gap in the highly competitive BBQ grill market particularly well.
Its huge cooking area simply means that the Char Griller E3001 Grillin Pro is quite a good sized unit with value. It measures 48 inches by 28 inches by 48-inch. Continue reading →
Pork is a popular meat derived from…you guessed it…Pigs. This meat is widely known, and individuals around the globe consume approximately 100,000 tons of it annually.
It is sometimes confused as a white meat but it actually falls in the category of red meats with other popular varieties. Continue reading →
Making your own bacon just gives you the opportunity to prepare it just the way you like it. Most people know that bacon is made from pork but for people that don’t eat pork, they can have the same great eating experience with beef bacon and even turkey bacon. The process I will be describing will be for pork from domestic pigs. Continue reading →
Why Not Take A Bite…
They both conjure up the feeling that you’re looking at a dinosaur, but even though they look menacing they are also very tasty. Their meat is very much the same, apart from Alligator being a little more lower in sodium but both have the same texture and unique tastes. Continue reading →
It’s a 6 Qt 9-in-1 Multi-Use Kitchen Utensil that you should have for your every day needs.
A Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Saute, Steamer, Warmer, and Steriliser all in the one package. Highly rated on Amazon and an Amazon best seller.
4.5 out of 5 stars with over 3,800 customer reviews at the time of my article Continue reading →
Top Tips for Picking Your Christmas Ham Plus a Few Handy Hints
The best way to find a good ham is to start with a good butcher. some tips on what makes a good ham. Chances are, that if takes care of your meat selections, he’ll take care of your ham too!
Most of us already know that master butchers live and breath Excellence in their trade. They take pride in the craftsmanship of their profession and when it comes to art of Ham production their knowledge is second to none.
Below are a few tips to help you make your selection with a little more insight that these masters aim for when wanting to deliver a top quality product for their customers. Continue reading →
Thanksgiving Time – A Few Turkey Tips
When we head into Thanksgiving, it’s time to start thinking about planning about that festive meal. The traditional meal is all about turkey (obviously), and for some it is just another…get your turkey, sort out what you’re having with it all on auto-pilot and away you go. For others, it is…ok, how big a turkey do we need this year, how long to defrost the turkey, how long to cook it and what about stuffing…I’d like to try something different.
Well, let me give you a few tips to help you on your way, and hopefully make your thanksgiving a just a little bit easier. I have broken the task down into a list that hopefully will make it clear for you. Continue reading →
Lamb Meat Cuts From A Carcass Breakdown
You may have seen my other articles on beef forequarter, beef hindquarter and pork carcass breakdown, so today I will show you a video of how a master butcher expertly cuts, trims and slices a whole lamb into ready to cook lamb meat cut portions.
I have turned to a video from The Scott Rea Project to show you how it’s done. Watching the video you will see how he uses a butchers handsaw and his sharp knife to masterly remove each primal and then using his skills turn each piece into what you may have already seen in your butchers display cabinet or supermarket shelves.
Lamb is a favoured meat for many people around the world with many different cooking styles and also each country has different names for the cuts that they sell. I have a Lamb Cuts Chart within my website so you can see the international names that are used in the export markets that you may be familiar with. Feel free to check it out and also see some sub-primal cuts that can be extended out from an original primal for further tasty and delicious meals. Continue reading →
Hindquarter Beef Cuts Breakdown By A Pro
I have already written an article on the breaking down of a beef forequarter and now it is time to to get to the other end of the carcass…the Hindquarter.
The hindquarter carries most of what we butchers call, the Premium Cuts. Most of the hind leg cuts are of great eating quality with these cuts being the tenderest of the animal. Basically the back end of the beef doesn’t do as much heavy work as the front end and hence the meat muscles are looser and tenderer.
You can see more on details on my Beef Cuts Chart page that explains where each cut comes from and what they end up looking like once a master butcher breaks and portions each sub-primal into its retail or food service size.
Again I have selected master butcher Michael Cross with his 3 part videos of breaking down a beef hindquarter, and again you will see how easy he makes it look cutting through the seams and muscles of the hindquarter and turning it into sub-primal cuts ready for the next portioning stage of the butchering process. You will hear how with his precise cutting he keeps each primal squared and paralleled as best possible for optimum yield return. A true master butcher. Continue reading →
Forequarter Beef Cuts Breakdown By A Pro
Breaking down a carcass of beef into its primal cuts is something that I believe can only be done by a skilled butcher. In my opinion there will never be a machine invented that will be able to perform this task (famous last words lol). Beef Carcass Breakdown is an art that should never be lost. Videos further down.
Of course time will be the factor here and I am sure there are many budding researching inventors that have been asked to try and find an answer/solution by some great meat conglomerate to see if such a robot machine can be made all just to save money on employment. But until then…just let the pros do their thing.
A beef forequarter is the front part of a beef carcass (obviously) and there are many techniques to breaking it down into sub-primal cuts. A lot of the breaking down, into sub-primal preparation, is now done within meat factories, cutting, trimming and packaging into vacuum bags and cartons, for easy delivery to butcher shops and supermarkets all around the world. But there still remains a few specialised gourmet stores that demand whole carcass deliveries to give them a marketing quality advantage. Continue reading →