Greetings Carnivores, Some of the questions I am MOST frequently asked are: Why is the inside of a package of Ground Beef darker than the outside? How do you explain the colour difference between the […]
Carnivore Confidential
Tips, information and insights about MEAT, FISH and POULTRY. Got questions? I have the answers.
Marinating for tenderness and flavour ? The Sky’s the limit !!
Greetings Carnivores, Anything can benefit from a marinade whether it’s Fish, Poultry, Beef, Chicken, Wild game, you name it. The reasons for marinating are many though. Marination will build in layers of flavour, add moisture […]
To Steak or not to Steak … that’s the question.
Greetings Carnivores, I’m often asked about Steak and how to treat a tough one. Truth is, there’s no easy answer because Steak is a ‘cut’ and ANYTHING can be a ‘Steak’. And any of them […]
Yawn … will there be a test on this stuff ???
Greetings Carnivores, Today my post is going to put the finishing touches on yesterdays discussion regarding inspection and Grading. This stuff is pretty dry but … here’s the rest of it. The Grades themselves are broken down […]
Makin’ the Grade
Greetings Carnivores, Here’s a tidbit I’ll bet you didn’t know … in Canada, the inspection of meat for human consumption is mandatory BUT … the Grading process is not. Grading is only compulsory when it’s […]
Smoke ’em if ya got ’em
Greetings Carnivores, Whether you’re smoking fish, poultry, beef, pork, lamb or even wild game, it’s important to “brine” the meat to be smoked first. This is an ancient secret that works with the meat, chemically […]
Did it just get chilly in here ?
Greetings Carnivores, Today’s topic: the Freezer. It’s always best to eat fresh but that’s just not always practical and of course GREAT savings can be had when buying in bulk so, … everyone knows that […]
What’s that SMELL ?
Greetings Carnivores, Today I want to talk about something that happens on a fairly regular basis. If you discover a sealed package of meat (a fresh steak or maybe some Bologna … I won’t judge) […]
Prime Pork …
Hello Carnivores !!! When buying Pork Chops, why not ‘try’ the Rib end chop instead of the usual Double Loin or Centre chop (the one that looks like a little ‘T-Bone’ steak). The ‘Rib’ chop […]
The Mighty Shoulder
Greetings Carnivores, Something I could spend DAYS talking about, my ‘other’ favourite Pork product … the Shoulder. The whole thing is called a New York Pork Shoulder and is either sold whole or more commonly, […]
