.jpg)
.jpg)
skip to main |
skip to sidebar
Blog Archive
About Me
- MUSTAFFA HJ OTHMAN
- Mengumpul DATABASE Pengusaha Makanan, Pembuat, Pengilang, Restoran, Kedai Makan yang bersangkutan dengan HALAL dan THOYYIB "Insyallah"
White Dorper
Dorper
Dorper Damara
Kambing BOER Full Blood
Black Angus
Lembu PALI PALI
Lembu Susu Holstein
Anak Lembu Holstein
Rusa
Ayam Serama
Dusun Durian
Agro RESORT
Chalet
The practice of ageing meat
The practice of ageing meat
Like beef, lamb can be aged by dry and wet methods to make it tender and develop its flavour. Lamb that is not vacuum- packaged can be aged up to 21 days (fresh whole carcase) – the flavour will continue to develop throughout the entire period. However the optimum tenderising effect is reached at five or six days.
How to get to know your butcher
How to get to know your butcher
The butchery of beef and lamb is fairly straight forward but good butchers will get to know their meat supplier and gain a thorough understanding of how the meat was raised.
A good butcher knows how long the meat has been aged before he receives it and will age the meat further if he believes it needs it. They will also order, supply and prepare specific cuts for you. A good butcher will recommend cuts for any meal occasion and tell you how to cook it.
As a customer it’s fair to expect this service with both a local retailer and the supermarket butcher. With the latter you may need to ask to speak to the butcher if they are not on the floor when you shop, but most will be happy to oblige you and assist with your needs.
Selling meat involves good customer service. Understanding their customers’ needs and meeting them is the hallmark of a successful butcher. Developing a relationship is about trust and confidence. Trust your butcher, show an interest in what they sell, give them feedback about the meat you’ve purchased and you’ll always be well looked after.
No doubt you’ll know how many people you are going to cook for and the style of dish but if you’re not sure of the best cut ask your butcher for help. Most butchers will be happy to discuss cuts and appropriate methods and may recommend some other options for you.
is the beef grainfed or grassfed? How long has it been aged? Ask too if the meat has been wet-aged or dry-aged (differences in price and of course flavour).
Some butchers will automatically offer additional service (the clever ones anyway). Most butchers will trim and bone out meat such as a leg or shoulder of lamb for you. Extra service includes grinding or mincing specific cuts so you know that you have the leanest mince.
Good butchers will also stuff, roll and tie cuts for you. The best butchers make sausages and varying flavour combinations exclusively for their customers. They also marinate cuts and make skewered meats themselves.
Supporting both retailers and customers, SYAMILLE graded beef and lamb is guaranteed tender meat (if cooked by the recommended cooking method).
No comments:
Post a Comment