HOUSEWIVES 101 ON SELECTING MEAT

(Yes I know you already picked your hubby! I’m talking about MEAT!)

​As a woman I know walking into a butcher shop and confidently picking out meat can be a gruelling task.

It’s no fun standing at the counter staring at chunks of meat (that all look somewhat alike) whilst the beefy butcher gawks at you and sharpens his knives at the same time!

Working in a butcher has taught me a few things; how to choose good cuts of meat being one of them – and this ironically makes the butcher quake in his boots when he realizes you know the lingo!

The key to selecting a good steak is to look firstly at how it has been cut – meat is meant to be cut across the grain, so if your steak is looking like a cat with its hair brushed the wrong way, respectfully decline!

Steaks are tender if they have been aged well. Check with your butcher how many days the meat has been aged for: a good steak will have been aged a minimum of 10 days, maximum 23 days.

When buying fresh chicken I would advise you cook it that night. The shelf life on fresh chicken is not very long so you are warned not to buy and try freeze it for later date.

Rather buy frozen which you can leave in the freezer for another day but make sure it does not keep defrosting and re-freezing (unless you were planning on giving yourself salmonella in the hopes of getting bikini ready?? Not recommended!)

So many different names for bacon...who the heck knows the difference?!

Streaky bacon comes from the belly section and contains more fat than other cuts (banters take note!)

Loin bacon, in general, is broader and leaner.

Bacon bits are cheaper than the other cuts because they are off-cuts BUT you will find it more beneficial to buy bacon bits if you intend to use them in cooking rather than frying – the flavour is just the same, the only difference being it may be sliced a little thicker than other cuts of bacon.

I used to slice the rinds off each piece of bacon (because I am fussy like that). I have only just cottoned on to the fact that you can purchase rind-less bacon most places! Saving me hours of slicing, cursing and more often than not, bandaging fingers!

Pork Chops vs. Pork Belly?

It’s easy; pork belly cooks fast on the braai and is perfect for snacks – keeps the hubby’s beer level stable enough to successfully cook the rest of the meat.

Pork chops may dry out on the braai, try roasting them in a Mazoe orange marinade! Keeps them tender and juicy!

During these hot summer days filled with sweating and load shedding (not the kinda “load shedding” women want either!) be careful as to how much meat you purchase at any one time – pulling some mushy green pork chops out the freezer can be soul destroying!

I would suggest you buy meat daily. Alternatively, if you are a control freak like me, plan your meals ahead.

Beef is the safest of meats to eat even if they have defrosted and refrozen a couple times.

Note: vacuum packed beef needs to air once it has been opened for around 10 minutes – it may smell a little when you open the pack but this smell should clear and the colour should return to a nice red.

Vacuum packed pre-cooked meats tend to last longer than raw meat; i.e. Frankfurters, Cheese grillers etc.

I end this blog in the hopes that I have given you one less reason to collapse into a crying puddle on the kitchen floor!

PS. If you are having one of “those days” where you’ve forgotten your youngest offspring at school, you suddenly realize you have not brushed your hair in 3 days and wonder who’s slippers you are wearing in public; take a deep breath! Phone TBK and place your meat order. We’ll have it packed and ready for you to collect once your sanity returns long enough for you to be able to drive! If that’s taking longer than expected – send the hubby, we are open after office hours!