THEFOODCHOPPER.COM
THE ESSENTI AL
MEAT GUIDE: COOKING, BUYING, STORING & SAFETY EVERYTHING YOU EVER WANTED TO KNOW ABOUT MEAT - PLUS TIPS AND PRODUCT REVIEWS
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About me
Hi my name is Colete and my blog is the TheFoodChopper.com. I work from home as my regular day job, but in my spare time I love to cook and try new recipes. I’ve always loved to cook. As far back as I can remember, I was always in the kitchen with my mom when she was preparing meals and baking. When I became a little older my brothers would pay me to do the cooking for them when it was their turn to cook and they wanted to go swimming, bird watching or do something else. Growing up in a small country in those days, we did not have any of the modern kitchen conveniences, like food processors that proliferate today. We prepared all our meals from scratch and did all the kneading, mixing and chopping by hand. But that was a good thing because by preparing our own meals from scratch and doing our own baking, we did not consume unhealthy, preservative filled processed foods. Fast forward several years and I immigrate to the United States. I became a slacker and didn’t cook as much as I used to when I was back home. Instead falling into the trap of grabbing for what was quick, easy and convenient, which meant eating mostly processed and frozen meals. In the past few years I’ve been slowly eliminating these types of unhealthy foods from my diet as I’ve come to learn how harmful they are to your health. So it’s back to basics for me, but this time around I get to use all the fancy and modern kitchen tools that make cooking so much fun. I can use a food processor to do all the mixing, chopping and kneading for me.
Important Disclosure: The short, direct, non-legal version is this: Some of the links in this report may be affiliate links which means that I earn money if you choose to buy from that vendor at some point in the near future. Important Disclosure: The short, direct, non-legal version is this: Some of the links in this report may be affiliate links which means that I earn money if you choose to buy from that vendor at some point in the near future.
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Table of Contents
Introduction Frequently Asked Questions About Meat How to Order a Meat Share Why Grass Fed Meat? What Does Grain Fed Mean? Know Your Steak: Cuts of Meat and Quality Ratings Grilling Tips to Avoid Food Borne Illness Grilling Safety Tips Why Flavor Your Food with Himalayan Pink Salt? Meat Thermometers 101 Meat Thermometers Reviews Grilling Accessories & Cookbooks
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Introduction
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Have you made the decision to embrace a meat-eating lifestyle? Did you go keto or opt for low-carb living? You're looking to venture beyond burgers and into the finer points of grilling different and delicious cuts of meat. Maybe you're a new cook who needs tips for the safe handling, cooking and consumption of meat. Perhaps you're tired of bickering with people over the proper temperature that meat should be cooked at. You want a resource to rely on and you want answers. What married couple hasn't argued over the done-ness of the pork roast, or whether that 4day-old chicken meal is still safe to eat? If you're reading this, you're probably looking to expand your knowledge of cooking, eating, buying and storing meat. Knowing your way around meat is just good information to have in general. Next time someone questions you on whether it's safe to microwave-defrost, you'll be able to answer their questions?
References: https://www.ehow.com/how_8523684_tell-beef-fresh.html https://www.artimondo.co.uk/magazine/how-to-tell-if-meat-is-fresh/ https://www.today.com/food/how-tell-if-ground-meat-bad-t150429 https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-foodhandling/doneness-versus-safety/CT_Index http://www.clovermeadowsbeef.com/defrosting-meat-4-easy-ways/ https://www.epicurious.com/expert-advice/how-to-defrost-any-meat-article https://www.foodsafety.gov/keep/basics/myths/index.html https://www.womansday.com/food-recipes/food-drinks/a51056/how-long-can-meat-stay-safely-frozen/ https://www.fsis.usda.gov/shared/PDF/How_Temperatures_Affect_Food.pdf https://www.healthline.com/nutrition/grass-fed-vs-grain-fed-beef#section2
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Frequently Asked Questions About Meat
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What's the difference between use-by and sell-by date on meat? The sell-by date is the last recommended date for the meat to be safely sold without risk of contracting food borne illness upon consumption. This is different from the use-by date. If you purchase meat before the sell-by date, you can still cook and eat it once that date has passed. However, if you're unsure, you should probably look for other signs to determine if the meat is still fresh. Beyond looking at the date stamped on the meat package, here are some simple ways to figure out if red meat is safe to consume. One, the color of the beef should be a bright red color. If the beef in question has turned brown, green or gray, it means that the meat has been sitting around for a while and is likely no longer safe to eat, or it is on its way to becoming spoiled. The second way to tell if beef is safe to eat: texture. Fresh red meat is smooth and moist to the touch. If the meat you're planning on cooking and eating is slimy or sticky, do not eat it because it may be harboring pathogens.
However, to avoid the risk of food borne illness, it's probably a wise idea to avoid eating meat that has remained uncooked and has gone past its use-by date.
How to tell if red meat is fresh The simplest way to tell if red meat that you purchase from a grocery store is fresh is to check the "use by" date. Of course this isn't a cut and dry method. In some cases, the meat may still be safe to eat even if it's past the use-by date.
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Why does some raw beef look purplish in color? Beef that has not been exposed to oxygen is purple. Once air touches the beef it begins to change to red and then brown as it oxidizes. How to tell if pork or chicken is fresh Unlike beef and lamb, which can be safely eaten rare, chicken and pork should reach a certain temperature to ensure that any harmful bacteria have been killed off prior to eating. But even before this, you want to be sure that the pork or beef you select for cooking is safe to consume. How to tell? First, as with red meat, raw pork should feel smooth and supple to the touch, not slimy. Raw pork should be a pinkish color, with creamy white fat ridges. If the pork you're thinking of cooking is an off-color such as gray, or is turning tan or brownish, do not eat it. If the fat of the pork is yellow, avoid eating this as well. How to tell if ground beef is fresh Ground beef is more challenging to determine the freshness of. Fresh beef is always bright red. If your ground beef has begun to change to a gray color, discard and do not eat it.
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What does fresh meat smell like? What does meat that has gone bad smell like? One indicator of meat's freshness is its odor, or lack thereof. Fresh cuts of meat, or fresh ground meat, does not have much of an odor, though it's true that meat does smell slightly. However, if the meat you're planning on cooking smells sweet or "slightly off" in any way, it's in your best interest not to eat it.
How to tell if ground pork or sausage has gone bad? Fresh, raw sausages can be safely eaten within 2 or 3 days of being refrigerated. After this, your risk of contracting food borne illness increases. Sausages that contains added ingredients such as starches or sugar will turn more quickly than meats that do not contain additives. This is because bacteria thrives on sugar and carbohydrates such as starches.* What temperature should meat be cooked to? According to the US Department of agriculture, the below internal temperatures will produce safely cooked beef, veal and pork.
How long can ground beef be kept in the fridge and still remain safe to eat? Freshly ground beef can be safely kept in the refrigerator and eaten within 5 to 7 days. Signs that your ground beef is turning are graying or browning around the edges, a foul odor, and a sticky or slimy texture. How to tell if frozen beef is safe to eat? Some people think that freezing preserves meat indefinitely. This is actually not true. Ground beef can become rancid even if kept frozen. When determining if frozen ground meat is safe to eat, check for freezer burn, discoloration, and large crystals forming. If this happens, toss your frozen beef into the garbage. How to tell if ground chicken or turkey is safe to eat? Ground poultry such as chicken or turkey should be light pinkish in color. Ground chicken and poultry have a refrigerator shelf life of just 2 to 3 days. If your ground poultry changes color, from light pink to brownish or grayish, do not eat it. If it becomes slimy or develops an odor, do not eat it. Why does some raw beef look purplish in color? Beef that has not been exposed to oxygen is purple. Once air touches the beef it begins to change to red and then brown as it oxidizes.
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Ground beef should be cooked to an internal temperature of 160°F. Medium rare beef steaks should be cooked to 145°F. Medium beef steaks should be cooked to 160°F. Well done beef steaks should be cooked to 170°F. Pork roasts, steaks and chops should be cooked to 160°F if you like them medium and 170°F if you prefer well-done. Ground pork should be cooked to an internal temperature of 160°F before consuming safely. Lamb roasts, steaks and chops should reach an internal temperature of 160°F if you like them cooked to medium. Well-done lamb roasts should reach an internal temperature of 170°F for well done. Ground lamb should be cooked to 160°F for safe eating and lowered risk of food borne illness. Ground chicken, turkey or other poultry should be cooked to an internal temperature of 165°F before you can safely consume.
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How to safely defrost meat The safest way to defrost meat is to plan ahead and place the packaged, frozen meat into a bowl in the refrigerator to defrost at a temperature of less than 40°F. The time it takes for the meat to thaw will depend on how much the package of meat weighs and the type of meat it is.
Sausages, small pieces of chicken or other cuts should thaw within an hour. Steaks and chops may take 2 to 3 hours. Thawing meat in the microwave If you have no other options to getting your frozen meat to come to life in a hurry, the microwave can be a last resort. Unfortunately, microwave defrosting is not the best method. You'll have to follow the instructions on your microwave as best as you can.
A pound of ground meat will take about 9 hours to thaw completely in the refrigerator. A 3-lb. roast will take approximately 1 to 2 days to defrost in the fridge. Is it safe to cook frozen meat? The best and safest way to cook frozen meat is by adding it to a crock pot and letting it cook on low for 8 to 12 hours. This works best for roasts and stew meat. How long can I safely store defrosted meat in the refrigerator? -- Roasts, chops and steaks will keep in the refrigerator for 3 to 5 days after defrosting. -- Poultry (chicken, turkey, other) can be defrosted and then stored for 1 to 2 days in the refrigerator. -- Ground beef, lamb or veal can be defrosted and stored in the fridge for no more than 2 days. Thawing meat in a hurry: what's safe? The safest and easiest method of quick-thawing frozen meats is to place them in a sealed plastic bag and submerge in a large bowl of cold water for about an hour or more, depending on how large the pieces of meat are that you're trying to defrost.
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There will probably be a setting for you to enter the weight of the meat. If you no longer have the original packaging label, you can guesstimate the weight. Enough meat to feed about 4 people is probably around 2 lbs. Smaller packages of meat may be around a pound. A medium sized roast is about 3 lbs. Most microwaves heat things unevenly. Your meat will likely begin to cook on the outside more quickly than the inside, and the edges may even turn brown. Keep a close watch on microwave-defrosted meats. Remove them every few minutes, turn them around the bowl to ensure even defrosting. Your safest bet with microwave-defrosted meats is to cook to a safe internal temperature as soon as the meat is completely defrosted. Do not leave microwave-defrosted meat sitting out in the open air or even stored in the fridge. The meat may be partially cooked in places, causing bacteria to grow. Is it safe to thaw meat on the counter? Frozen meats should not be thawed on the countertop, as this will encourage the growth of bacteria.
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Will the "managers' special" at the grocery store go bad quicker? If you're shopping for meat at the grocery store or supermarket, you may be tempted to purchase meat that's been put out for the manager's special. This may be acceptable if you plan to cook and eat the meat the same night you take it home. However, be aware that meat which has been packaged up and wrapped in plastic is probably on the less fresh side. The butcher is likely trying to clear it out and make a quick sale. Meat like this will not necessarily harm you, but as mentioned, you'll want to cook and eat it as quickly as possible. If you do opt to cook and eat the manager's special at the grocery store, be sure to cook the meat to the proper temperature to ensure that any bacteria has been thoroughly cooked off.
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Questions to Ask Your Grocery Store or Specialty Meat Shop Butcher Whether you buy meat at a grocery store or a smalltown butcher shop, asking questions will get you what you want. So don't be afraid to befriend your butcher. Below, some good things to ask: 1. Inquire as to when and how often the meat deliveries come in. This way, you can plan your shopping for optimum times to ensure that you're getting the freshest and best quality meat possible. 2. Ask questions about best cuts of meat are good for which recipes. Most people don't venture too far beyond burgers and steaks. However, there are many nutritious and delicious cuts of meat, some are even economically priced as the demand is lower. 3. If you're looking for a specific cut or type of meat that you don't see in the grocery store meat cases, ask the butcher if you can get it cut or ground fresh. Most butchers are happy to accommodate, and this will ensure that you're getting the freshest meat possible. Most butchers will be happy to share their expertise with you.
How to Go About Ordering a Meat Share
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Meat shares are becoming increasingly common as more and more people have become aware that grass-fed is a healthier and more humane option than consuming animals that come from feed lots. If you've never investigated how to order a meat share before, then you likely have lots of questions. Below find some simple guidance to get your started. First, determine if there's a local source of grass-fed beef or other meat such as lamb, pork or chicken. Loosely defined, grass-fed means that the animals are put out to graze on grass/plants and allowed to roam freely. Questions to ask your local grass-fed meat farmer: 1. What grass-fed meats are available at which times of year? Lamb typically becomes available in the spring to summer. Pork shares are often divided up in the fall. But it really depends on the source of meat and their packing schedule. 2. How much can I get with a meat share? Local meat farmers work in different ways, so it depends on your source of grass-fed meat. Some may permit you to go in on as much as 1/16th of a meat share. Or, an eighth can be purchased and split up among friends. Reach out to friends and neighbors to see who may want to split the cost and divide up a share of grass-fed meat for the season. 3. How long will local meat last in the freezer? Uncooked steaks, chops and roasts will keep in the freezer for about a year, then they should be tossed out. Ground meats will last about 4 months in the freezer. Cooked meats will keep for just 3 months, then it must be thrown away. Look for signs that the meat may now be too old, such as freezer burn, discoloration and ice crystals forming.
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How to Be Frugal With Your Meat Share Your best bet for keeping up with using the meat share that you invested in is to work up a loose menu plan for what you intend to do with the meats. You can either do this prior to deciding how much of a share to get, or after you already purchase the share. If you've never done anything like this before, it might be helpful to document your meat usage for about a month to see if any pattern emerges. You'll be able to tell how many meals you can make a single meat item stretch for. This will help you determine how much meat you'll need to buy when you purchase your grass-fed meat share. You'll also get into the habit of purchasing mix and match ingredients so you'll have versatile options for making exciting "leftovers that aren't leftovers" using the meat you cook at the start of the week. For example, if you make hamburger meat and have some left over, consider using the surplus cooked, ground beef in the following: Taco night, meal stretched with alternate forms of protein such as beans and cheese. Pepper pot soup with lots of veggies and some rice or pasta How to organize a rural meat share If you live in a rural area, you may already have some idea of where to start organizing a meat share. In some places where farms are plentiful, all it takes is a few conversations with the right people. First, tune into which of your friends and neighbors care about the quality of food their families are getting. From here, find out who out of these people may already have purchased a meat share of organic or grass-fed beef, chicken, pork, turkey, or another type of meat.
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This can be as easy as starting a Facebook conversation thread. Ask when the next butchering will be scheduled for, and find it out if there's room for you to join in.
For this reason, more and more people are now seeking out meat shares. You can either choose to shop for meats locally, by talking with your neighbors who may recommend a reputable, local farm where animals are raised for food.
How does a city dweller go about getting a share of grass-fed beef? If you live in a city, you well know that access to any farms at all, let alone farms that raise grass-fed animals for food, is extremely limited. You will likely have to go past the city limits and into a more rural area to find a farm that accommodates meat shares.
Or, you can take your local search to the web by typing into a search engine or searching Facebook for grass-fed meat shares near you. Your best bet is to simply dive in with a Google search. Type in "grass fed meat" (or grass-fed beef, or pork, or chicken, or whatever type of meat you're looking for) and include your location in the search as well. This will likely pull up the closest farm near you which also has a well functioning website. If you do find a farm that includes all the pertinent details, such as schedules, pricing, delivery or pickup details, and anything else you may need, simply reach out to the owner by phone or email. Another option would be to visit OrganicAuthority.com, and scroll down to the section that lists reputable grass-fed meat sources by location throughout the United States.
It may even take hours of traveling before reaching a source such as this. However, don't forget that butchers are often a feature of city life, and with quality meats having made a major comeback in recent years, there may very well be a nearby butcher who has access to grass-fed meats in bulk. How to go about ordering a meat share online You don't have to be on the ketogenic or low-carb diet to desire a healthier cut of beef. Ever since the movie documentary Food, Inc., more people have become aware what goes into the plants and animals that we eat. Taking shortcuts in the feeding, housing and care of animals that are raised for foods results in food that does not deliver optimum nutrition.
Reputable Online Companies That Sell Grass-Fed Meat: 1. https://www.whiteoakpastures.com/ 2. https://www.texasgrassfedbeef.com/ 3. https://grasslandbeef.com/ 4. https://www.moinkbox.com/ 5. https://www.alderspring.com/store/ 6. https://www.butcherbox.com/
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Questions to ask before purchasing grass-fed meat from a local farm: Of course, you'll want to have all of your questions answered prior to committing to your grass-fed meat purchase. Here are some ones to pose: 1. Where is your farm located? 2. When you say "grass fed," what does that mean exactly? 3. In addition to being allowed to graze (if that's the case), are the animals fed anything else? Where are the animals housed when not grazing? 4. What is your schedule for having fresh (beef, lamb, chicken, pork, etc.) available? 5. What is included with a share, and what size shares are available? 6. How much freezer space will a share, half-share, quarter-share, eighth-share, sixteenth-share, take up? 7. May I include a friend, or several friends, to split a meat share from your farm so that we may enjoy a bulk discount together? 8. Am I able to order ala carte from a meat freezer on your farm, as needed, for in-season meats? 9. What is the pricing for bulk meat orders (shares) versus buying individual packs of meat?
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10. Is there an option for a "CSA" type of order, where the farm rations out specific cuts or type of meat such as X number of hamburger packs, X number of t-bone steaks, X number of stew meat packs, and so forth? It's also a good idea to take a tour of the farm where you intend to purchase grass-fed meats. You'll want to be sure that the animals are kept in clean quarters, grazing for a good portion of the day, protected from the elements, and live in sanitary conditions. Benefits of getting a share of grass-fed meat Your purchase supports local farmers which is a boon to the economy of the town you live in. Your family's meals will contain more nutrition than if you continue to purchase meat from a grocery store chain. You'll be able to take advantage of a bulk discount instead of paying a premium for higher-quality meat. You'll expand your knowledge of cooking and discover new and delicious cuts of meat that you may have never before considered eating. You will likely end up using LESS meat once you master the art of utilizing the whole animal. An example, using oxtail in soup that stretches for several family meals over the course of days.
Why Grass-Fed Meat?
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Grass-fed animals are nutritionally superior to feed-lot livestock because they're given the correct diet for optimum health. When cows consume grass, they intake the proper vitamins and minerals to develop properly and remain relatively disease-free due to a strong immune system. The meat of grass-fed animals is leaner and better for you. Many large-scale farms take shortcuts that result in a fattier cut of meat, animals that grow bigger and develop at a rapid pace. For example, the beef that you'll typically find on your grocery store shelves comes from cows that were fed corn instead of their correct diet of grass and plants. The corn diet irritates the cow's stomach and results in increased susceptibility to illness. In addition, feed lot farms pack their animals into very small spaces where they don't receive adequate sunlight and fresh air. The tight stalls are often neglected, with the animals standing in their own filth. To combat this, the animals are given antibiotics which in turn compromises their immune systems. This is the real reason why e.coli outbreaks make news headlines from time to time.
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Animals which are allowed to roam the pastures, exposed to sunlight and fresh air, kept in roomier, clean quarters will not only thrive, but live a happier, more humane existence. Is it necessary to have the organic label on your grass-fed meats? Often, it is enough to find a local source of meat where the animals are permitted to roam freely and graze on grass as their main diet, rather than worry if the farm you choose has been granted the certified organic label. It is becoming increasingly complicated to undergo all of the necessary procedures to be certified as organic. However, just because a farm is not "official" does not mean you won't get a superior quality cut of meat if you go through them which will be far healthier for your family than eating grocery-store meats.
What Does Grain Fed Mean?
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Grain-fed can mean that an animal raised for human consumption is fed entirely of grain. For example, some cows in the US are fed corn, soy, or a combination of these grains, instead of permitted to graze on grass, which is their natural and proper diet. Sometimes, smaller farms will put their animals out to pasture to be grass-fed for a portion of the day. For the other part of the day, or at certain times during the year when grazing is not possible, the animals may be fed grains that have been stored in a silo. How does grain-fed compare to grass-fed beef, nutritionally speaking? Grass-fed cows that are raised for human consumption result in beef that is significantly lower in fat and contains five times as much omega-3 fats as cows that are raised on a diet of corn or soy, which is not a natural diet for the animal. Grass-fed beef contains more carotenoids(vitamin A), vitamin E and other antioxidants. What is a CAFO? CAFO stands for Concentrated Animal Feeding Operation. These are designed to produce mass quantities of food for human consumption in the shortest amount of time possible and using the most economical means. Often, it is enough to find a local source of meat where the animals are permitted to roam freely and graze on grass as their main diet, rather than worry if the farm you choose has been granted the certified organic label. If you think of the amount of meat consumed (as well as wasted) by people who routinely choose grocery-store meats or frequent fast-food and chain restaurants is excessive, you're not alone.
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Many people have become increasingly aware of the benefit of choosing local meats from small farms over mass-production feed lots, or CAFOs. In a CAFO, young calves are permitted to eat grass for just shy of a year's time before they are then moved indoors to crowded stalls where their movements are restricted. At this time, their diet is shifted to entirely grain such as corn or soy or a combination. This causes digestive problems for the animal. The confined space, along with the stomach problems, often results in susceptibility to disease which is why feed-lot cows are also routinely given antibiotics to avoid the spread of disease. One needn't be a vegan or vegetarian to actively make healthier and more humane choices for your family while respecting the animals we eat and in turn choosing to respect the cycle of life on our planet. Although a cow's life is restricted in many ways, the animal can certainly be offered a decent quality of life for the time it is alive and with us. In providing for basic needs such as exposure to sunshine and fresh air, being permitted to roam and graze as nature intended, the animal will be far less stressed. Not only is this simply a kinder way of treating the creatures of our planet, but an animal that is exposed to excessive amount of stress on a daily basis will have excessive amounts of stress hormones in its system which can likely affect the nutritional quality of the meat we get from that animal.
Know Your Steak: Cuts of Meat And Quality Ratings
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What are the grades of meat? You may have heard or read the word "prime" as related to meats, beef in particular. But what does this mean, exactly? Beef is graded on quality, and can receive one of three grades: 1. USDA Prime 2. USDA Choice 3. USDA Select. Prime meat is the highest grade out of three. If you choose meat that's been graded as Prime, it's likely going to be juicy, tender and flavorful if you cook it just right. Prime meat typically features lots of beautiful marbling, which means the meat has fat running through it. The fat, which melts when you cook it, is what makes prime meat so tender and delicious. Prime beef cuts are perfect for quick cooking on the grill. The fat marbling throughout ensures a succulent and flavorful eating experience.
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Choice meat is one step down from prime. Still quality meat, but there will be less fat overall, so it will take some extra prep work and a longer cooking time for your choice cuts of beef to come out tender and full of flavor. Slow and low is your best bet when looking to tenderize a choice cut of beef. Think slow-cooked stews, pot roasts and brisket. The third grade of beef is called Select. Select, or lean cuts of beef can be delicious as well, but the fat content is even lower. A tenderizing marinade can bring out the soft side of a select cut of beef. Think soy sauce, vinegar, something sweet, and of course aromatics and other flavorings. As one might expect, the higher the grade of beef, the more expensive it will be. But don't worry, lean meats can hold their own in a delicious meal that's balanced with fresh, lightly cooked veggies.
Grilling Tips to Avoid Food Borne Illness
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Whether it's your first or 101st time flipping burgers and searing steaks on the grill, safety tips are always a helpful reminder for the avid griller and eater of grilled meats. You've probably seen the occasional e. coli news headline pop up now and again, or maybe you've had some tummy troubles after a too-rare burger. Now you may be wondering about ways to avoid food borne illness that comes from eating improperly cooked or handled meats. This is especially important in summer time, when bacteria and germs multiply more quickly in the hot weather. Below find our best tips for safe and enjoyable grilling and eating! Keep your meats refrigerated until you're ready to grill them. According to the US Department of Agriculture, "Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes." Knowing this, it's easy to understand why raw meat should not sit out in the open air before cooking. The USDA also has established "safe internal cooking temperatures". A well-done burger should reach 160 degrees on the inside in order to be considered safe. A medium-cooked burger should reach 145 degrees. Marinade is your friend. Lesser known fact: not only do meat marinades enhance the flavor of your meat while tenderizing it naturally, but they also work to keep bacteria at bay. A good, tenderizing marinade for meats contains 3 main ingredients: acid, oil, and salt. Acid makes it difficult for viruses, bacteria and fungi to flourish.
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Salt kills everything in its path. Oil draws out impurities and toxins (this is why fat is a primary ingredient in soap). Types of acidic ingredients used in marinades: Tomato sauce or ketchup Vinegar Wine Citrus such as lemon or lime juice Salt sources for marinades: Straight-up table salt Himalayan rock salt Sea salt Soy sauce Types of oils used in marinade: Olive oil Coconut oil Sesame oil Canola oil Safflower oil Other vegetable oils So when you take a few minutes to mix up a quick marinade using the "tenderizing trifecta" listed above plus other ingredients like herbs, spices, and aromatics, you're essentially cleaning your meat prior to grilling or cooking it. Ground meat is more likely to harbor contaminants than steaks, chops or roasts. The reason for this is that bacteria "eat" meat from the outside first. This is why it's a good idea to either marinate, as mentioned, or give your meats a little rub-down or vinegar and salt rinse before cooking.
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So if you're dealing with some form of whole, sliced meat, you're relatively safe. Ground meat, however, becomes all jumbled in processing. So if there were a contaminant to start with, once the meat is ground up, it's now mixed in. This is why it's so important to cook your ground burgers and other meats at a safe temperature of 160 degrees for well-done, and 145 for medium. Do not reuse marinade that has had raw meat soaking in it. Although marinade is made with ingredients that discourage the spread of pathogens, it is certainly not a good idea to consume anything that has made contact with raw meat, and this includes marinades. If you'd like to also marinade some vegetables to go along with your grilled meats, it's a good idea to portion out your marinade into two separate containers, one for meat and one for vegetables. You can save the one that the vegetables were steeping in, to use as a baste for the meat as you cook it on the grill. Discard any marinade or other sauce that has come into contact with raw meat.
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Keep raw meat separate from other foods, plates, pots, pans, utensils, tables, and work surfaces. Some people set out the raw burgers and hot dogs next to buns on the same plate, before cooking. Do not do this. Bacteria can easily spread from the meat to other surfaces. If you bring your uncooked meats out to the grill using a tray to carry them, remove the tray from the area for immediate cleaning with soap and hot water. Wash hands immediately after handling raw meat. Do not use your apron, pant leg, or even a napkin to wipe off juices from raw meats and then continue to cook. Instead, wash immediately with soap and water and thoroughly scrub hands. Then, continue cooking the rest of your meal. Refrigerate unused, cooked meats as soon as possible. As mentioned, once the temperature hits 40 degrees Fahrenheit, bacteria growth doubles. It is recommended to not leave cooked foods out in the open air for more than 1 hour.
Grilling Safety Tips
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Summer is a time for grilling outdoors and enjoying the exquisite flavors of freshly prepared, expertly cooked meats, veggies, fruits and more. Mix up your favorite marinade, call a few friends, and have a delicious slab of beautiful beef, tender chicken or savory pork ready to go on the grill when your pals arrive. Below, a few safety tips for worry-free barbecuing this summer: Keep the cover open before lighting your propane grill. Many new grillers make the mistake of closing the lid on their grill and then opening the valve on their propane tank. Then when the flip the igniter switch, a small "explosion" occurs. To avoid this happening, keep the lid of your grill open during the lighting process. To avoid a grease fire, trim excess fat from your cuts of meat, or use tongs to turn frequently if grilling poultry with the skin still on. It is safe to baste foods with olive or coconut oil during cooking on the grill. However, do not pour oil directly onto the food while grilling. The oil will likely drip straight into the fire and cause the food to catch on fire. Locate your grill safely away from high-traffic areas, and a few hundred feet away from the house, garage, barn or other structures. It may seem like a fun idea to cook burgers on the front porch, but this is a fire hazard. If something catches on fire while cooking, it can do instant damage to your home - for example, melt the vinyl siding in a matter of just a few minutes.
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Turn your propane valve to "closed" when not in use. This adds an extra layer of fire protection, plus it prevents the propane from escaping from the tank so that there is no gas left the next time you feel like firing up the grill. Remember, "righty tightey" and "lefty loosey" so you know which way to turn the knob as needed. Instruct children to keep away from the immediate area while you use the grill. Pets, too, will be attracted to the area and may search the ground for dropped items or sniff for grease spills to lick up. Best to shut dogs and cats up in the house until cooking is complete. Keep raw meats refrigerated until it's time to begin cooking. The summer heat substantially increases the risk of food borne illness, particularly in the case of raw meat. You can also lay your raw burger patties, hot dogs, steaks, chops and other meats on ice, and store in a cooler beside the grill, as a way to avoid the spread of illness. Stash a plastic container of baking soda within easy reach. If a grill fire occurs, you can grab the baking soda and sprinkle over the flames to snuff them out quickly. Also make sure there is a fire extinguisher nearby in case things get out of control, which can happen. Never use the barbecue when inebriated or extremely drowsy. Entire homes have burnt to the ground due to a hungry drunk person's negligence.
Why Flavor Your Food With Himalayan Pink Salt?
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Have you been wondering what's the deal with Himalayan pink salt? If you're living the low-carb lifestyle or trying out the ketogenic diet, will Himalayan salt help you become healthier? Let's explore the topic in a bit more detail. Minerals are extremely important for keeping our bodies in balance and preserving optimal health. And yet, modern methods for processing and producing food while taking major shortcuts leave us lacking in vital minerals. Our bodies require sodium, potassium, magnesium, calcium, iron, zinc, copper, iodine, selenium and more, to function properly. These minerals tend to be lacking in the American fast-food and convenience-food diet. Salt has long been considered the optimum source of minerals to nourish our bodies. In fact, at one time, salt was considered more valuable than gold, and workers willingly and graciously accepted salt as a form of payment for their labor.
You'll find an array of Himalayan pink salt products available to order from the convenience of home including course and fine grades, pink salt shakers, and many sizes and shapes of Himalayan pink salt blocks. Below, a few GREAT reasons why Himalayan pink salt makes the perfect flavor enhancer and nutritional boost for your meat based meals and green veggie side dishes: Table salt is nutritionally inferior due to high-heat processing methods. Himalayan salt restores the natural balance of our bodies so we can be healthier, have more energy and effectively fight disease. People who are on a low-carb or keto diet may require more minerals. One way to ensure sufficient intake of calcium, magnesium, zinc, iron and other minerals is to eat organically grown vegetables grown in rich, fertile soil.
This is where the term "worth his or her salt" comes from. However, today's common table salt no longer has the mineral-rich composition that once made salt such a prized commodity. And this could be the reason so many people now suffer unexplained symptoms and debilitating illnesses.
But if you aren't getting enough veggies, a few dashes of Himalayan pink salt with your meals can help you restore health and vitality to your body. Keto dieters tend to crave acid-rich foods. Acid breaks down protein and fat more quickly. However, the acid also breaks down minerals and so a balance is needed.
Himalayan Pink Salt brings back the value of salt that was once thought to be lost. Naturally sourced and unprocessed, it is an exciting way to deliver a mineral boost to your body while enhancing the flavors of your favorite foods.
People who consume meat and fat along with acids like vinegar and citrus, lose precious minerals each day which must then be replaced. Natural salt is ideal for this purpose.
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Zenware Natural Himalayan Cooking Salt Block 10x6x2 With Holder Whether you're on a low-carb diet or are simply someone who enjoys eating meat, a natural Himalayan pink salt block is an exciting and nutritious way to enhance your meateating and cooking experience. Himalayan pink salt is sourced straight from nature, hence its life-giving, balanced, mineral-rich profile. Humans have known for centuries that the minerals from salt not only enhance the flavor of the foods we eat but keep our bodies in prime condition and optimal health. This naturally sourced, Himalayan Pink Salt block is far more than a decorative item or conversation piece. Place food right on the block to be cooked on the stovetop or grill. After cooking, transport the pink salt block with food still on it, using the convenience holder tray with handles, right from heat to table. Or, use it as a tray to chill your favorite foods - meats, cheeses, fruits, veggies, tofu… the possibilities are endless.
What's included and why is this product awesome? Package includes one 10x6x2 Himalayan Salt Cooking Block and Black Metal Holder. Withstands up to 500 degrees Fahrenheit, making it suitable for use on the stove or grill. Himalayan salt blocks eventually break into pieces. Use of the holder as a cooking tray for direct placement on the stovetop or grill will prolong your enjoyment of the salt block even if it cracks or breaks. Doubles for use in chilling foods. Place items such as fruit, vegetables or protein sources right on the Himalayan pink salt block with tray beneath. Place in the refrigerator to chill, then serve right from the tray. You can check it out for yourself here: Zenware 10" x 6" x 2" Natural Himalayan Block Cooking Salt Plate
Meat Thermometers 101
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While some people simply slap a piece of meat on the grill and call it a day, others view meat-cooking as something of an art form. There are several factors to consider when cooking meat. First and foremost, safety. What temperature should be reached before any potential pathogens are successfully killed off? Second, flavor and texture. Many people who willingly plunge their forks into a delicious hunk of juicy, rare steak would argue that a well-done piece of beef is "ruined." One might argue that if you cook the meat to beyond well-done, there will be no question of its safe consumption. However, not everyone enjoys meat that resembles show leather in texture and taste.
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Some meats such as beef and lamb can be left on the more rare side, while others should definitely reach a specific internal temperature to be sure that any bacteria are destroyed before eating. Poultry such as chicken or turkey, and pork, should not be consumed rare, as the risk of contracting salmonella from chicken or trichinosis from pork, will remain present. If you Google how long to cook certain meats for, you'll see that there is a USDA recommendation for the internal temperature to reach if your goal is safety and avoiding the spread of disease. Interestingly though, many culinary experts also list alternate temperatures which are lower, for use in professional restaurants, where, presumably, the meat is of a higher quality and the chefs are mindful of safe handling practices.
So really, it is a matter of preference and balance… done enough to be safely cooked through, but also just done enough to still be delicious.
The Ultimate Meat Thermometer Searching for a meat thermometer to help you reach cooking and grilling perfection while keeping your family safe from food borne illness? Check out the array of recommended meat thermometers on the next page, one of them is sure to meet your needs.
Meat Thermometer Reviews
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SINARDO Roasting Meat Thermometer T729E, Oven Safe, Large 2.5Inch Easy-Read Face, Stainless Steel Stem and Housing Basic Meat Thermometer The basic meat thermometer is for people who prefer simplicity. You may be well familiar with this classic design used by Mom and Grandma, which is still relied on today. Here is a roasting thermometer that calls for simple insertion into the center of the cooked meat to produce a quick and accurate read-out. Reach a safe internal temperature without over-cooking or drying out your meats. You'll find recommended internal temperatures to reach for chicken, pork, veal, lamb, ham, and game. Move the adjustable red arrow along the side to the "target temperature" so it's even easier to see when your food has finished cooking.
Directions for use: Insert into the thickest part of the meat, avoiding making contact with the bone or the pan/stove surfaces which will be extremely hot. Features include: Simple, classic design Large, easy to read numbers Made of stainless steel Oven and dishwasher-safe BPA-free Features adjustable red arrow ("target temperature indicator") so you can easily spot when your food has reached the target temperature. Sound interesting? You can check it out for yourself here: SINARDO Roasting Meat Thermometer T729E, Oven Safe, Large 2.5-Inch Easy-Read Face, Stainless Steel Stem and Housing
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MEATER+165ft Long Range Smart Wireless Meat Thermometer With Bluetooth And WiFi Digital Connectivity On the other end of the spectrum, for lovers of both technological convenience and food, we have the original Meater wireless meat thermometer featuring Bluetooth connectivity up to 165 feet. What does this mean to you, the meat master? No longer having to deal with pokey wires No more losing track of where you put the connecting wire and therefore not being able to use your digital meat thermometer when you want to Having the wire take up cumbersome space in your utensil storage area Not knowing how to keep the messy, grease-covered wire of your meat thermometer clean, so now your meat thermometer's filthy looking wire may be making contact with your family's food. Meater Wireless Digital Meat Thermometer: Features and Benefits Includes FREE iphone and Android-compatible app so you can monitor your cooking remotely right from your phone. For iOS 10.3 and later, Android 5.0 and later.
No more letting precious cooking heat escape so you can check the thermometer. Dual sensors simultaneously gauge both internal meat temperature as well as the surrounding temperature of the enclosed space in an oven or grill, for precision meat cooking every time. Be a multi-tasker and meat master in one. Thermometer lets you set cooking alerts that notify you after a designated amount of time that you pre determine. Go about your normal activities while your meat roasts or grills to perfection, without having to constantly check and hover. This is stress-free cooking at its best! Thermometer "does the math" using an advanced, builtin algorithm. Use the devices best guesstimates and estimates based on what type of meat, weight and other factors. Use Alexa to extend your range using the Link WiFi and MEATER Cloud. Lets you monitor cooking right from a computer so you can multi-task other work, look up and reference recipes, and more. You can check it out for yourself here: MEATER+165ft Long Range Smart Wireless Meat Thermometer
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The Digital Instant-Read Meat Thermometer Somewhere in between the old-school, stainless steel insert "clock face" meat thermometers and the newfangled, Bluetooth wireless meat thermometer that lets you monitor your meat cooking from anywhere in your home or backyard lies the digital, waterproof, instant-read meat thermometer. At a mid-range price point, the expert griller or chef who wants a little more accuracy than that steel needle reading can utilize digital precision quickly and easily. It's super fast! Get your temperature read-out in 2 to 3 seconds. Range is from as low as negative 58 Fahrenheit (useful if working with frozen meats and you need estimated thaw times), to the extreme 572 degrees Fahrenheit. It's easy to clean. Waterproof cover design is made from food-grade stainless steel so you can wash with soap and water without fear of destroying the device.
Use it for baking, frying or grilling beef, turkey, fish, pork or chicken to perfect doneness without sacrificing flavor or ending up with tough, dry meat that takes forever to chew. Take a quick peek, no squinting or fumbling required. Bright, LCD-lit thermometer face means you can actually see the numbers. Internal magnet means it stays put on the fridge door, alongside your magnetic knife rack, against the side of the stove or any other metal surface. 30-day warranty and 3-year free replacement, 100% satisfaction guaranteed. You can check it out for yourself here:
The Digital Instant-Read Meat Thermometer
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Yukon Glory Set of 3 Professional Barbecue Grilling Baskets Kick your grilling skills up a few notches with this set of stainless steel barbecue baskets. Just a few of the many reasons to own this beautiful set, or give as a gift to your favorite barbecue boss! Cook an entire meal, right on the grill! No more running in and out of the back door trying to manage meat grilling on the patio while cooking veggies on the stove inside the kitchen. Putting your entire meal right on the grill gives you the ease of chatting with guests and enjoying outdoor time with family while you make food and maybe even enjoy a beverage or two. Stress-free and mess-free grilling. No more parting with precious potatoes or sacrificing stray squash slices and other veggies that taste great on the grill but can easily fall through the slats or burn. Your grill baskets keep everything together and help liquid drain off for the best grilling results.
Ideas for what to put in your stainless steel grill basket: prepared and seasoned whole mushrooms, slices of potatoes, chunks of peppers, zucchini, yellow squash, onion, cherry tomatoes, pineapples, strawberries… even leafy greens like Swiss chard. The grill basket is also perfect for cooking smaller bits of protein such as marinated chicken or pork pieces, shrimp, scallops and more. Constructed of sturdy and durable stainless steel Safe to use on any type of grill including charcoal, gas, propane, infrared and electric portable Perforated so heat and smoke passes through while keeping food contained 10X7, 8.5x3 and 9x9 inch grilling surfaces let you easily cook as many as 4 servings of veggies at a time in one basket 3 baskets help you portion out sides - potatoes in one, veggies in another, fruit in a third Dishwasher safe, washes clean with soap and water in the sink You can check it out for yourself here:
Yukon Glory Set of 3 Professional Barbecue Grilling Baskets
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Grilling Accessories & Cookbooks You can check them all out for yourself here: How to Grill Everything Book by Mark Bittman Weber's Ultimate Grilling: A Step by Step Guide to Barbecue Genius GEEKHOM Grilling Gloves, Heat Resistant Gloves BBQ Kitchen Silicone Oven Mitts WOWSTAR Portable 304 Stainless Steel BBQ Grilling Basket Sauce Pot and Basting Brush Set Stainless Steel
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