Look for the inspected and passed stamped
marks for big cuts of meat; best to go to market early while your butcher is
still cutting the beef carcass into retail cuts.
Always buy meats from reliable sukis and
outlets so you know that it is always fresh.
Avoid brightly colored meat, this is an
indication of artificial coloring
For ground meat, choose from a big cut, have
it ground by the butcher in your presence
Select meat for a specific dish; tender cuts (
back parts) are more expensive and should be cooked either by roasting, pan-
frying or grilling; less tender cuts (shoulder, neck and leg) are cheaper
and need longer cooking time.
Reliable sukis should practice proper hygiene
and sanitation, cutting boards should be smooth and clean, personnel should
be tidy.
Storage
Do not refreeze thawed meat, this increases
the risk of contamination
Portion meats to family size units before
storing in the freezer
Label the type and cut of meat, as well as the
date you purchased it.
Preparation & Cooking
Clean chicken thoroughly, remove blood between
the ribs and the fatty portion of the tail (triangular shaped top) before
marinating or cooking Cook pork and chicken thoroughly to kill any harmful
bacteria
Soaking pork chops and chicken in milk before
frying prevents it from drying up while cooking
When roasting, cook fat-side-up; as fat melts,
it seeps down to the meat and keeps it moist and basted
Place an apple into the cavity of chicken or
turkey before it is stuffing for roasting, this will gives a delicious
flavor and keep the meat of the bird from being dry