Greetings Carnivores. The mandate I gave myself when I started this Blog was; ALWAYS be truthful, correct, informative and, if at all possible humourous. As I said in the beginning, I will be blogging about […]
Carnivore Confidential
Tips, information and insights about MEAT, FISH and POULTRY. Got questions? I have the answers. Subscribe on YouTube at Carnivore Confidential
Something’s fishy …
Greetings fellow Carnivores. First, I want to apologize for being absent from my Blog this past week and a half. I was away on vacation skiing (yes it was wonderful, thank you!) I didn’t mention […]
3 Dressed up as a 9 … the Flank steak
Today Ladies and Gentlemen, I’m going to talk about one of the gems of the Beef carcass: The Flank Steak. Like the Skirt or Hanger steak I spoke of in an earlier post, the Flank is a terriffic little […]
How ’bout a little love ???
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 […]
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 […]
Carnivore Confidential 