If you like making your own chicken stock from the leftover carcass of the bird, you can enhance its flavor and color by roasting the bones separately. Cook them until they are a rich brown, and then boil them to extract the flavor. Strain the liquid, skim the fat, and refrigerate or freeze it.
One of the most popular meats to eat is chicken. People love their chicken so much that there are almost three chickens for every one person on Earth. This is necessary considering people eat nearly 100 million tons of poultry every year.
While it’s possible to grill tenderloins or filet mignons, the process can be a bit tricky. The cut is buttery but lean, so it’s important to control the heat and keep a close eye on the meat to avoid over-cooking it.
Good morning! In celebration of the first weekend of fall, we are offering whole beef tenderloins for $11.99/pound, normally these are $14.99/pound. You can either take these whole, or we will cut them for you. These average 3.5-4.5 pounds. These beef tenders have the silver skin removed and the side muscle removed. This offer is good through Saturday September 26th while supplies last. Please share with your friends and family.
While the average American eats about 85 pounds of beef per year, he eats less than one pound of lamb per year! With five times more omega-3 than your average beef, you may want to add more lamb in your meat rotation.
"The Encyclopedia of Healing Foods" says that wild game, such as venison for example, has even more protein than "organic" corn- or grass-fed beef. It also has more Omega-3 fatty acids, which are known to encourage heart health.
Pan frying a piece of meat leaves behind lots of caramelized bits on the pan when done. Don’t waste all this concentrated flavor. Simply deglaze the still hot pan by adding with wine or broth and then scraping the bits up. These delicious little bits can then be incorporated into a tasty sauce or gravy.
Veal comes from young (most often male) dairy cattle. Veal is a tender, delicious meat that is often found in French and Italian cuisine and is served as boneless cutlets. Popular dishes include Veal Grenadines, Stuffed Paupiettes, and the ever popular Italian dish Veal Parmigiana.
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Fatty animals like bear go rancid more quickly than leaner meats like deer. Fatty meat should be cooled quickly so it doesn’t go rancid.
Venison is a type of meat that comes from deer. It is often enjoyed as sausage or steak, but can also be served as minced meat (similar to ground beef) or jerky. Venison meat is higher in moisture though similar in protein to cattle beef and is considered healthier, since it is lower in fat and cholesterol.
One of the reasons short plate cuts are so popular is the price! They are also popular because there are so many different types of short plate cuts including skirt steak, hanger steak, and short ribs. Short plate cuts are a bit fatty and tough but are delicious when braised.
Brazil and United States are the leading producers of beef worldwide. As of 2016, the total beef production in the U.S. was 25.2 billion pounds.
One common mistake when cooking pork chops is digging in immediately. After you remove them from the heat, put the chops on a plate, tent with foil, and let them rest for a few minutes for a juicier, more tender pork chop.
There are many benefits to shopping for meat at a butcher shop. One benefit that many people don't expect is that butcher's can actually be cheaper. Butchers will often offer cheaper cuts that supermarkets don't normally bother with if you ask.
We have revamped our Economy boxes and they are available now. Please give us a call to order one. Thank you for your continued support!
It’s recommended that when freezing meat for storage, you bundle the meat as you plan to cook it (in terms of portions). For easier separation of the meat when you take it out of the freezer, you can place freezer paper between the individual pieces.
If you’re a fan of barbecue, it’s time to discover the brisket. This cut is extremely lean, but it becomes succulent, juicy and tender when it’s cooked very slowly for a long period time at low temperatures between 225 and 275 degrees F.
Remove the organs during field dressing to cool the carcass down. This slows decomposition and allows for airflow inside the cavity. The organs can be stored separately and consumed later.
When cooking a beef roast, be sure that you insert a meat thermometer into the center of the largest muscle (not into fat or a bone) before putting it into the oven. Place your roast fat side up in an open roasting pan for best results. Do not cover, add water, or baste, and always roast slowly (325 degrees is a good temperature).
Despite what you may see in movies, carcasses should not be tied to the front of a car since the heat of the engine and exposure to direct sunlight can spoil the meat.
According to the U.S. Department of Agriculture's Foreign Agricultural Service, pork is the most-eaten meat in the world today (consumed by about 42 percent of people). Not far behind is chicken (consumed by about 33 percent), followed by beef (22 percent).
After a successful hunt, make sure to field dress immediately and and skin the animal as soon as possible. Field dressing is gutting the animal in order to preserve the flavor and meat, as well as aid in cooling the body to preserve the meat and prevent dangerous bacteria.
