Meat from a chicken often has the distinction of being a healthy meat. At the very least, it’s healthier than most red meat you will find out there. But, exactly what kind of benefits can you expect from putting chicken on the menu? Here, we’ll have a deeper look at chicken nutrition, and what it can do for your body.
Meat from Chicken has a Lot of Protein
First of all, chicken meat is chock-full of proteins. You can consider protein to be the building blocks of your muscles and other parts of your body. Amino acids also make up most proteins, which fulfil several different functions. Mostly, they maintain and strengthen the vital functions of your body, like the cells, bones, and processing of toxins. For the healthy-minded, meat from chicken is a great option for your menu tomorrow!
Healthy Meat with Healthy Vitamins
As well as proteins, this healthy meat is also rich in vitamins. When eating chicken, you get access to important B vitamins, necessary for various bodily functions. It strengthens the immune system, as well as your nervous system. In general, it provides more energy for your everyday life. Chicken nutrition is no joke!
Chicken meat also provides you with a decent amount of vitamin D. This is especially great in the winter months, where it is harder to come by. You can also find vitamin A in chicken, which greatly assists with sharp eyesight. While it does help, though, it’s probably best not to swap out your contact prescription for a delectable roasted chicken!
Low on Fat
Meat from chicken excels in that it is a lean meat with loads of protein. It has a very low amount of saturated fat, especially when compared to red meat like beef and pork. It’s a popular option of weight loss, and is also low in cholesterol! If you want a healthy alternative, replace the beef in that bun with a juicy chicken fillet. Then, serve it in good conscience!
Minerals in Chicken Nutrition
When it comes to minerals, you are also well covered. Chicken is rich in minerals like iron, which help red blood cells deliver oxygen to your body’s cells. This healthy meat also contains phosphorous, which contributes to stronger teeth and a healthier brain. Selenium plays an important role in the cell’s defence against diseases like cancer. So, if you have any reservations, rest assured that chicken has your health in hand!
Chicken is Good for the Stomach
Much like the food we eat, this list ends in the stomach. The proteins, minerals, vitamins, and generally low fat content of chicken all contribute to a healthy stomach. As most will know, this provides the well-being necessary to a healthy lifestyle. Keep in mind, though, that chicken doesn’t contain dietary fibre, which is crucial in digestion. In this case, you can bolster your chicken nutrition with other foods!
When it comes to choosing the right meat cut, it can be a difficult task for many. You can’t be 100% certain that the meat cuts you buy come from a reliable source. Spotting quality meat requires a keen eye! Before you buy meat, look out for the following:
Marbling, or signs of fat, adds to the overall taste and texture of the meat.
Cold meat should be firm to the touch.
When the grocers handle your meat cut, ensure they do not mishandle it.
If you don’t know your meat cuts, ask your grocer for advice. Establish a repertoire with them over time.
“Less but more” is sound advice when it comes to quality meat.
With these general points in mind, we have laid out the basics you need to keep in mind before you buy meat.
Meat Cut Marbling
Marbling will affect the taste and texture of your meat cut. Basic rule of thumb: The more marbling there is, the better it will taste.
Marbling is important when it comes to your meat cuts. Marbling refers to the traces of fat found within the meat, giving it a deeper and more satisfying taste. Before you buy meat from a selection, feel it quite firmly. Cold fat is hard, and so should feel firm to the touch.
Quality meat will generally have a fatty coating to help keep its juices contained. This contributes to a much improved taste. Older animals will have yellowed fat. While less tender, they often have a deeper and more mature taste.
Buy Meat which is More Tender
You can eat meat cuts from veal, lamb, pork, and poultry directly. This is not so for beef, though, as it needs to tenderise over the course of about a week.
When choosing meat, tenderisation is crucial. Tenderisation helps to develop an excellent taste, and lose considerable liquid. Due to this, a tenderised meat cut is often more expensive.
Quality Meat had Quality Feed
Properly fed animals will grow meat and fat in natural proportions. Animals that have mostly fed on green grass will have much tastier meat. Not only that, but they will have a lot of marbling, too! Try to buy meat that you know has grazed properly.
Animals that graze properly grow meat and fat in natural proportions. Animals that have eaten green grass usually have tastier meat, with a lot of marbling! Do what you can to find out the feed given to your meat selection. Grass fed cows are often said to provide the best quality meat. Additionally, different feed will contribute to different tastes.
Quality and Quantity are not Mutually Exclusive
If you buy a cheaper meat cut, that doesn’t mean you’re getting “more” of it. The more likely case is that you’re paying for the added brine. You’re much better off selecting more expensive meat cuts, which are nicer and tastier.
Avoid losing the weight of those portions into a pool of liquid in the pan! When it comes to chicken, always go for whole chickens! They almost always have better value for money, better portions, and more meat!
For the first time chef, cooking up grilled sausage might seem like an easy affair. But, it is easier said than done! Grilled sausages need a certain level of care and preparation. If you know what cooking sausages is all about, then you will know the 7 steps needed to achieve this. Read on to find out how grilling sausages the right way will create a delectable meal.
Room Temperature is Necessary for the Perfect Grilled Sausages
Honestly, this first step applies for all meats. But, it’s even easier for sausages, as you don’t need to leave it out for less time than other meats. Before grilling sausages, let them sit for thirty minutes or so. Room temperature sausages allow for a shorter cooking time. They also allow for the grilled sausages to cook more evenly.
Avoid Breaking the Casing When Grilling Sausages
If you score or break a fresh sausage, then you’re just not doing it right! A grilled sausage absolutely requires the casing to hold all the good stuff in place. The casing holds in the juices and fats, everything that makes the taste and texture just right. Scoring the sausage only serves to let the fat escape. If it does, then it can cause flare-ups, which will char the sausage on the outside before the inside is completely cooked. So, when cooking sausages, never score them!
Low to Medium Heat is Best When Cooking Sausages
The key to the perfectly grilled sausage is gradually bringing up the temperature as you go. Sausages aren’t like burgers or steak, you don’t hit them with high heat from the get go. The aim isn’t to sear the outside. You want perfectly grilled sausages that are uniform inside and out.
Don’t Char Sausages, Caramelise Them
There is an important distinction between charring and caramelising sausages. Grilling sausages requires you to cook them to a deep brown hue, not black! In the case of sausages, soot is not seasoning. Control the loss of fat, and don’t let the flames jump up and ruin a perfectly good sausage.
Go for Necks and Shoulders When Making Your Own Sausages
Besides cooking sausages, you may also like to make your own. There exists a stereotype that you make sausages from leftover cuts of meat, but this simply isn’t true. Necks and shoulders from beef, lamb, and pork alike have the ideal fat-to-meat ratio for sausage. As such, they’re perfect to grind up and stuff into casings. Remember this the next time you want to create a delicious sausage from scratch.
Gas is Better Than Charcoal for Sausages
You need regulated, uniform heat when making grilled sausage. It’s much easier to do this on a gas braai than a charcoal one. There are many who swear by charcoal, and this is fine as a matter of preference. But, a constant, regulated heat source leads to a better final product when making grilled sausages.
You Don’t Always Need to Have Your Sausages on the Grill
Here’s a genius little trick if you want to char the outside of the sausage, and still make sure to cook the inside properly. After grilling sausages and charring the outside, simmer them in boiling water for about 6 minutes. Once done, they should be fully cooked inside and out.
In our previous post, we discussed lamb cut variants, their characteristics, and how best to cook them. Here, we’ll continue to have a look at lamb cuts, from lean and juicy shoulder, to the wonderfully marbled lamb neck. There is a cut of lamb for all preferences out there!
Shoulder Lamb Cut
The shoulder is a large lamb cut from the top front leg, and has loads of lean and juicy meat. The bone and generous marbling in this cut of lamb help to keep the meat moist and intense in flavour.
You can create your own pulled cuts of lamb using the shoulder. Simply marinade the portion with garlic, chilli, paprika, and cumin. Wrap it in foil, then cook it slowly over a few hours until the meat pulls away from the bone easily. Serve the meat by stuffing it into bread rolls, or as a filler for pastry.
Neck Lamb Cuts
Also known as the neck fillet, these lamb cuts are too often overlooked. It’s very affordable thanks to this fact, though does take a bit longer to cook than other cuts. The marbling in the meat gives it a very delicious flavour.
This lamb cut is fantastic when cooked whole. Be sure to go the long and slow route to ensure that the meat remains tender. You can also chunk the neck, and use it in a potjie or curry. Make a rub with rosemary, coriander, and chilli before skewering the chunks. Then, flame them over the braai for a delicious homemade kebab.
Rack Cut of Lamb
This cut of lamb comes from the rib, and is a delectable all-rounder portion. Racks are very quick to cook, and done right, you can get a beautiful, crisp skin with tender flesh. You can also make cutlets by cutting off individual rib steaks. These are not only delicious, but look great when served on the plate!
The rack is quite light and delicate. As such, it needs a light dressing to avoid losing the flavour of the meat. Score the fat lightly on each side in a hot pan. Do this until it is golden brown, before finishing in the oven. These cuts of lamb go well with mint sauce, or crusted with a herby rub.
Rolled Lamb Loin Cut
Rolled lamb loin is also known as the saddle of lamb. This lamb cut is ideal for a family roast. Rolled lamb loin is an extremely popular cut, as it is tender and perfect for roasting. Take care, though, as it is easy to overcook it. You should serve rolled lamb loin when it is pink in the middle.
You can also stuff these lamb cuts. This serves to soak up the lamb’s roasting juices when cooking it. Put a seasoned loin on a roasting pan, and cook in the oven for 30 to 40 minutes. Then, take it out, let it stand for 10 minutes, then serve.
Looking to make a memorable meal for friends and family from a cut of lamb? Instead of sticking to the same old lamb cut, why not spice things up? There is a whole world of nose-to-tail cooking to discover. What’s more, different lamb cuts offer a unique cooking and tasting experience.
When it comes to choosing the perfect lamb cut, price doesn’t mean everything! Nor does getting the most meat out of your lamb cuts. As a matter of fact, cuts with a large amount of bone can contribute to some seriously great taste. But, which cut of lamb is the right one for you? Join us as we go over the different parts of lamb, and how best to cook them.
Shank Lamb Cut
The shank is one of the meatier cuts of lamb, found on the lower end of the lamb leg. Shank is excellent for slow cooking goodness, and offers great value. The bone running through the centre provides a lot of flavouring. As it cooks, collagen tenderises the flesh.
When prepping this lamb cut, use low and slow cooking to achieve a truly tender result. The meat will fall right off the bone. Additionally, the rich meat makes for an excellent amount of flavour.
Leg Lamb Cuts
This is one of the staple lamb cuts. Lamb leg services as a fantastic roasting joint. It’s very popular due to the dark, mouth melting meat, as well as a high ratio of meat to bone. This also makes it easier to carve when serving.
You can keep things quite simple here. Slow-roasting the whole leg is the way to go. Be sure to stud with garlic and rosemary for dark, tender meat that leaves a great taste in the mouth.
Rump Cut of Lamb
The rump cut of lamb is also known as chump. This cut is in the mid-range when it comes to pricing. They come in large portions, but the meat itself is very lean, with a large layer of fat. The fat, luckily, helps to keep the meat juicy.
To keep the moisture in lamb rump, herb crusting is the way to go. First, brown these cuts of lamb in a hot pan, and then brush them with mustard and roll in your herb crust. Roast them in the oven until they are slightly punk in the middle. Then, let them rest of 10 minutes before serving.
Lamb Breast Cuts
Lamb breast makes for an excellent value lamb cut. Unfortunately, it’s not quite as appreciated as other portions of the animal. It contains quite a lot of fat, and can become tough if you don’t cook it right. But, done correctly, the fat layer will tenderise and flavour the meat beautifully as it cooks.
For perfectly cooked lamb breast, keep the following in mind when working with these lamb cuts. Brown each side in a hot pan, then slow-roast it on a low heat. This cut can take on a lot of flavour. So, try out a mixture of garlic and lemon juice, drizzling over the breast in the last few minutes of cooking.
When you walk up to the seafood counter at the local supermarket, you might feel confused. There’s often a huge array of different fish cuts sitting on the ice, and it’s easy to choose the wrong cut! Fish cuts serve as an excellent source of protein and fatty acids. With our guide, you will come to better understand which cut of fish is best for your needs.
Fillet Fish Cut
The fillet fish cut is a meaty portion taken from the side of the animal and sliced along the spine. In this form, the fish cuts take on its natural shape, instead of a specific shape or size. Fillets have the bone removed, though may still contain smaller ones within. When preparing this cut, the skin is usually removed.
Cuts of fish from salmonoften comes as a fillet, as well as sole. Alongside this, you have cod, perch, trout, bass, and walleye available as a fillet cut of fish. Fillet is one of the more common cuts as it is easy to cook and eat. When preparing them, sauteing or poaching is the ideal cooking method.
Darne Fish Cuts
Darne is also known as steak, and is a thick, cross section cut around the fish. The darne fish cut contains part of the backbone, and is most often made from swordfish, tuna, and salmon. Cut them to around 1.5-2.5cm, skinning and scaling them as needed, except for salmon cuts.
Supreme Cut of Fish
A supreme cut of fish comes from a fillet, but at a slant. Many consider supreme to be the best, most choice cut. It’s also known as a pave, and has all the bones removed from the fillet.
Butterfly Cuts of Fish
Butterfly, or cutlet, are cuts of fish that begins as a fillet. Slice one side of the fish from behind the head, around the stomach, and then taper to the tail. Repeat this process on the other side of the fish to create a double fillet.
Dressed and Pan-Dressed
Looking to create a gourmet fish dish? Then consider a whole fish. Most markets will dress a whole fish for you at no charge. This fish cut comes scaled, with all the internal organs removed. This fish type also has the funs, tail, and head cut out.
Fish don’t have “loins” in a traditional steak sense. “Loin” serves as more of a marketing term to appeal to meat lovers. This cut of fish comes from the fillet, above the spine. Most often, the loin comes from tuna, swordfish, and marlin.
These cuts of fish are also thick and uniform portions with no tapering. Additionally, they have the skin and bones removed. Fish loins are of a very high quality. As such, they also have a high price tag, as there is more work involved in cutting and trimming them.
Looking to buy quality fish at a competitive price? Tip Top Meat can assist you! Contact Us Today!
Loins, briskets, shanks, and chuck, there’s a lot of different beef cuts out there. If all the different beef cut types confuse you, dont’ worry! We’re here to help. We’ve put together a simple, handy guide to find the cut of beef you need. Whether it’s for grilling, stewing, braising, or otherwise, there are cuts of beef out there for you. By following our guide, you’ll be able to tell the difference in no time.
Loin Beef Cut
Loin, short loin, and strip loin are all beef cut types. These are usually leaner, and best when grilled or fried. These cuts are also best cooked on a high heat. T-bone and porterhouse steaks also tend to be best for dry heat cooking.
Sirloin Cuts of Beef
These beef cuts comprise bavette, tri-tips, roasts, and filet mignon. Sirloin comes from the rear of the animal, and it tends to be a leaner cut. Sirloin cuts are ideal if you want to grill, skillet, or stir fry them on high-heats.
Rib Cut of Beef
You will find this cut of beef in ribeye filet and ribeye steak. These particular cuts are quite fatty, making some of them better for slow roasts. This does not apply to ribeye steak, which is better when grilled or fried.
Chuck Beef Cut
These cuts of beef tend to be the slow-cooking stars. Blade, country-style ribs, and chuck eye tend to be great in things like pot roasts. Some chuck cuts are still great for grilling, though! Ranch steak and shoulder steak are great here. When it comes to chuck, there’s a cut for all kinds of cooking.
Brisket Beef Cuts
This beef cut is one you can’t really go wrong with when slow cooking them. Be careful, though! While it’s a forgiving cut, be careful to avoid overcooking it, as it can very quickly become chewy and dry.
Round Cut of Beef
Coming from the rear legs of the cow, these beef cuts tend to be leaner. Eye, bottom, and top round are best cooked at high heats. On the other end, the eye, bottom, and rump roast are best for oven roasting.
Plate and Flank Cuts of Beef
Flank, skirt, and short ribs. When it comes to these cuts of beef, you should only slow-cook the short ribs. The skirt steak and flank are best when grilled or fried.
Besides what we’ve already mentioned, there are a variety of other cuts available. There are stewing steaks, burger meat, mince, and ground beef in this category. There are also shanks, which you will find in the legs of the cow. They are very interesting in both taste and texture, and are best when slow cooked.
Tip Top Meat is a preferred supplier of quality meat products. This also extends towards the beef that we stock, which you can check out on our store page.
As we all know, there exist a great many different ways to cook chicken meat. You might prefer the wings, the thighs, the breast, or a whole roast. Regardless your preferred chicken cuts, everyone seems to agree on one thing. Chicken, and all the chicken cut types, offer a rich taste and fantastic tenderness. There is no cut of poultry that everyone dislikes.
At Tip Top Meat, we believe that it’s important to know your chicken cut. Where it comes from, where it’s best used, and how to prepare it. Having the right information allows you to better choose the cut you want when it comes time to cook! That’s why we’ve assembled a list of the different chicken cuts.
Neck Chicken Cut
For obvious reasons, we won’t discuss the head. Instead, we’ll move right to the neck. A lot of people tend to throw this chicken meat out, but you might be missing a treat! Chicken neck is tasty, tender, and incredibly cheap. We suggest cooking this cut of poultry into tender rillettes.
Breast Chicken Meat
The chicken breast is one of the most well-known and well-enjoyed chicken cuts. It’s always a tender morsel, and you can prepare it in oh so many ways. Try roasting, simmering, stuffing, or skewering it. Truly, there’s no limit on what you can make with this versatile cut!
Back Cut of Poultry
It’s fairly rare to find this chicken cut sold on its own. Most of the time, you will need to buy it along with the rest of the chicken. So, while slightly less accessible, it’s still very easy to get a hold of. You can eat this poultry portion boiled, roasted, and also grilled. Another versatile cut!
Wing of Chicken
Chicken wing is some of the most popular chicken meat out there, and for good reason! As fast food or a healthy meal, it serves as a delicious and incredibly tender option. Its reputation is well established, and also very well deserved!
This cut of poultry comprises three parts. Firstly, you have the drumette, which is a little smaller than the drumstick. Then, you get the wingette, which is probably the most favoured. It’s less meaty, but also offers that crispy chicken skin taste. Finally, you have the tip of the wing. This is very rarely found packaged with chicken wings. Reason being, it contains much less meat than its two other counterparts.
The thigh chicken cut sits between the animal’s leg and tail. It has a bit more fat to it than the breast. Consider this a plus, as it makes the cut smooth, juicy, and extremely tasty. You are best off eating thighs grilled or roasted. It won’t disappoint!
Chicken leg is yet another firm favourite of the chicken cuts. It has quite a bit more fat than the breast, and includes the animal’s whole leg. The fat makes it very juicy, and this lends a lot of flavour to it. A good chicken leg or drumstick recipe will go a long way for this chicken meat.
When it comes to animal products, many types of bacteria can grow on them. When it comes to food safety, handling meat is of the utmost concern. This includes selection, handling, and storage. It can be confusing, though, as different types of meat have different rules!
Meat safety means understanding what type of meat you have and how to handle it. It may be perfectly safe to eat meat a week after cooking it. But, the same may not apply to other types, which you need to throw away after just a few days.
There are many issues related to safe meat associated with everything you eat. A healthy kitchen depends on safely selecting, storing, and handling meat. In truth, the same applies to general food safety.
Safe Meat Selection
First, and most importantly for meat safety, never buy meat that’s past its expiry date or the sell-by. Also, when at the shop, buy meat only after you’ve found all your other items. This decreases the time that the meat is not refrigerated for.
Follow these specific guidelines when selecting certain meats:
Beef and pork are safe meat types when not dark brown or discoloured. Additionally, they should not have a strong odour, or feel tough or slimy.
When it comes to handling meat from a chicken, avoid poultry that looks faded. Like beef and pork, chicken should not have a strong odour, nor feel tough or slimy.
Avoid faded looking fish, or fish with discolouration. Healthy fish should also not have squishy or slimy flesh, and should not have an ammonia-like odour.
Damaged, leaking, and torn packages are not ideal for food safety. The contents are likely exposed to the air, and thus harmful bacteria.
Before, during, and after meat preparation, be sure to wash your hands often. Bacteria can spread very quickly between your hands and meat. To ensure meat safety, wash your hands with soap and water for 20 seconds before and after handling meat. This applies whether the meat is raw or cooked.
Bacteria can spread with ease, so try preparing the meat on a surface that’s separate from all other cooking materials. For safe meat preparation, keep it out of contact with vegetables and other ingredients. This applies especially if you aren’t cooking them together.
When handling meat, follow these guidelines:
Try to use separate cutting boards for meat and other ingredients.
Clean all cooking utensils after they touch raw meat.
Use different utensils to serve food after you have prepared it.
Storing Meat for Food Safety
When it comes to food safety, proper storage is also important. Uncured, raw meat will usually last for around three days in the fridge. But, if you want to keep it for longer, freezing is a good idea. Be sure to pack the meat in an airtight package beforehand, though. Frozen meat can last for several months.
You should also try to maintain safe freezing and refrigeration temperatures. Your freezer should operate as close to -18°C as possible. Your fridge should operate at about 1.1°C to maximise the shelf life of your foods.
Do you know your pork loin from your fillet? What about the best ways to cook the shoulder compared to rib chops? How about the belly, cheek, and liver? It can be difficult to choose the right pork cut to suit your needs. But worry not! We’ve put together a comprehensive pork meat guide to help.
Shoulder Pork Cut
The meat from the hard-working shoulder is one of the best pork cuts you can use. You can mince or dice this pork cut, then give it a slow cook for stews. Otherwise, you can also keep it on the bone, and then slow roast for a tender meal.
This is one of the most forgiving pork meat types. It serves as a fantastic choice for simple, but impressive meals. Always a popular choice for dinner parties!
Loin Pork Meat
This wouldn’t be a proper pork guide without mentioning the loin. This is a classic roasting joint, delicious as a part of almost any meal. You can cook this with or without the bone. Try stuffing and rolling it up to make a very juicy roast!
The best stuffing to go with this pork cut is a herby one. You could also try a pear roasted pork loin joint.
The fillet, or tenderloin, is a long and thin muscle inside the pig’s ribcage. This is also one of the more versatile pork cuts that you can cook whole, cut into small medallions, or thin slices.
Pork fillets are also the leanest of all pork meat. As such, it’s the healthiest choice if you’re watching your weight.
Rib Chop Meat
A half decent pork guide should always make mention the rib chops. You can grill or braai these in a single piece to make a brilliant rib roast. They also work very well when combined with sage, apple, and spices.
Looking for some extra flavour? Marinade this pork cut or give it a dry rub to really make it pop!
As pork cuts go, you usually want to roast the leg whole. But, you can also bone and cut them into smaller roasting joints. Otherwise, you can thinly slice it to make steaks known as escalopes.
This pork cut is also low in fat, and are quite dry when slow roasted. You can make ham with the leg by curing it.
The pork meat found in the belly is fatty, but also incredibly tender. As such, this pork guide recommends slow roasting it for an absolutely delicious meal. You can even take it further by making some streaky bacon!
Cook this pork slowly for a soft meat that melts in the mouth. Or, slice it and crisp it up in a hot pan for a quick but equally delicious treat.
One of the lesser known cuts, but luckily our pork guide includes it! The cheek is fatty and full-flavoured with a gelatinous texture. It’s an ideal pork cut for mincing or slow-cooking. Because it’s so underrated, it’s also very cheap to buy.
Try chopping and cooking it slowly in
a stew. Otherwise, you can keep it whole, then braise it in a sauce.
Compared to lamb, beef, and chicken, liver pork cuts are quite strong in flavour. It is best to use liver when making patés. What’s more, it’s best to combine them with plenty of garlic, black pepper, and herbs.
Cook them quickly in a hot pan, or
gently braise them for a softer texture.
At Tip-Top Meat, we offer the best of cold meats. With such variety, the world of deli meat can seem confusing. Whatever your preference there’s a cold meat for you! Below you’ll find a list of popular deli meats that are widely available.
A cured Spanish sausage made from pork, garlic, black pepper and smoked paprika. This deli meat has a rich, red colour. You can eat chorizo can raw, but you get the best taste when cooked. Chorizo can be a tasty cold starter or pack explosive flavour into simple dishes like omelettes. You should keep chorizo in an air-tight container and eat it within 5 days of opening.
Pancetta is like a sort of Italian bacon. It is a dry-cured pork belly left to age for at least three months covered in salt and spices. You should keep this deli meat in the fridge and use it within 4 days of opening.
This is a cold meat that is much like pancetta, but comes from the pork leg. Prosciutto cures for 9 – 18 months in a cold environment. Keep prosciutto in an airtight container in the fridge for up to two days.
Pepperoni is a spicy, cured sausage that’s made from pork or beef, or a mixture of the two mixed with pepper and spices. It’s usually sold pre-packed in the deli meats section. You should wrap it in plastic wrap and store it in the fridge for up to two weeks.
This falls into the “Cooked” category of deli meats. Mortadella is a type of cooked salami and the largest of all the sausages in the cold meat world. This delicious deli meat most often comes cut into paper-thin slices. You should place mortadella in an airtight container, and keep it in the fridge for up to two days.
Chicken can be one of the more economically friendly cold meat options. It’s delicious, and also one of the healthier meats available. This deli meat comprises a mixture of chicken meat and seasonings. It’s pressed into shape before baking. You should keep chicken roll cold meats in an airtight container in the fridge for up to two days.
Salami is a cured sausage made from pork, beef or veal with garlic and herb flavourings. To make salami cold meats, the raw sausage goes through stages. These stages include salting, drying, and sometimes smoking and fermentation. Through this, it becomes a hard sausage. The word salami comes from the Italian word sale, which means salt. Through most of Europe, cured sausages are a firm favourite. You should refrigerate salami in an airtight container and consume within two days.
You make beef pastrami cold meats by coating corned beef with pepper and spices. Then, you smoke the meat. One of the most popular cold meats today, beef pastrami is one of the best cold meats to use in a sandwich. Place pastrami in an airtight container and store in the fridge for up to two days.
Hosting your next outdoor event for family or friends? If so, you have plenty of options available when deciding on how to prepare the food! You could bring out the gas grill, make a fondue, or go with the classic coal braai. Otherwise, you could just hire some caterers to handle it for you, the list goes on.
An overlooked option, and also one of the most convenient available, is the spit braai. Not a lot of people consider spit braai equipment or using a spit braai hire service. A spit braai is an excellent – and easy – way to cook for almost any gathering you can think of. As well as that, becoming a master spit braai chef is much easier than you might think!
Let’s Get on With it!
This article will expand on why a spit braai is an excellent choice for the menu. And also why you can become a spit braai king in just a few simple steps. We’ve also included succulent spit braai recipe at the bottom of this article.
Whether Through Spit Braai Hire or
Your Own Equipment, You Can Set Up Anywhere
If you have the right spit braai recipes, you can cook almost anywhere, and using almost any method. Want to use wood, charcoal, or gas? Want to prepare it in a campfire or fireplace? A spit braai is incredibly flexible when it comes to all these methods.
This makes for a fuss free preparation method. So even if you aren’t using a spit braai hire service, you are still fully capable of hosting one successfully. This makes it an excellent means of preparing a meal in your back garden or even out in the wilderness.
Choose the Right Spit Braai Equipment
Spit braaiing food means that you get a slow, but even cook throughout. The slow and gentle rotation of the spit braai ensures an even heat. This makes your goal of becoming a spit braai chef that much simpler.
Additionally, you can prepare more than just the meat in your spit braai recipes. Indeed, you can cook whole vegetables and fruit alongside your meat. And the spit braai will lend them a lightly charred texture, with real excellent flavour.
Becoming a Spit Braai Chef is More
Affordable Than You Think
The spit braai equipment you’ll need for your event or gathering is hardly an expensive affair. There are spit braais out there that are able to accommodate just about any number of people. From a close group of friends to a gathering of dozens.
Used spit braais are a convenient option, and many are in good condition. Look around online and you will find extremely affordable prices, too. Take note, though, that you may need to do some digging around. Your chosen spit braai recipe is just a few low-cost purchases away!
A Complete Solution for Your Spit
While a spit braai can cook most meats, they are best suited to cooking whole lamb, chickens, and pork. But, a true spit braai king knows that it doesn’t stop there. That’s right, accessories exist that increase the flexibility of your spit braai.
For one, a flat grill is very handy for cooking chops, as well as wors. Accessories such as a rotary basket are great additions if you need to cook whole chickens. You can also get your hands on spit braai equipment such as this in two simple ways. Simply use a spit braai hire service, or buy them as a part of your own set.
A Preferred Spit Braai Hire and Meat
At Tip Top Meat, we supply high quality meat of all kinds. This way, we ensure that your status as a spit braai chef is well deserved. Our establishment operates with the aim of providing high quality products. We serve these to the public and to retailers at competitive prices. This, in combination with our dedicated teams, has placed us as leaders in the industry.
We also provide a complete hiring service for our spit braais. With a range of menu options and dedicated caterers that are able to provide for most event sizes. Our spit braai recipes are also as well thought-out and delicious. Equally, our spit braai equipment is also well-maintained and hygienic.
Spit Braai Recipe
It can be difficult choosing which spit braai recipe will be best for your event. There’s a lot of spit braai recipes out there, and most are excellent taste experiences. This is especially true if you’re a first timer. Generally, it’s a good idea to choose either chicken or lamb. These are the easiest to cook while offering great flavour. Below is a lamb recipe, with ingredients and directions included. This recipe works for spit braai hire or with your own equipment.
40kg lamb carcasses
375ml brown vinegar
15ml ground cloves
25ml ground coriander
60ml tomato sauce
25ml Worcestershire sauce
On To The Cooking!
Now you have everything you need to pave your way to becoming a spit braai chef. You’re going to want to buy the lamb carcasses three days before the braai day. Allow the carcasses to ripen at 20C up to the day of the event. Then, the night before cooking the meat, hang the lamb in a cooling chamber, and leave it overnight.
Mix 150g salt, 125ml brown vinegar,
and the water together 24 hours before cooking the lamb. Inject the thicker
meat of the lamb with this mixture. Then, sprinkle the outside of the lamb with
about 250ml of brown vinegar and rub it in. Combine 350g salt, 15ml pepper, and
15ml ground cloves, and 15ml coriander together. Then, rub the outside of the
carcasses with this mixture.
Time for the Big Day
On the day of the spit braai, place
the lamb over the spit. Chuck spadesful of coals underneath the legs and
shoulders, nowhere else. Then Spit-Roast the lamb for about 5 hours, with the
spit turning about 45 degrees every minute. Blend the remaining ingredients
into a marinade. Then brush the carcass with this mixture 10 minutes before
Remove the spit and slice the lamb,
each portion should be about 400g per serving.
If you’re a South African, you definitely know what boerewors is. But, do you know how to buy boerewors and cook boerewors the right way? Luckily, cooking boerewors isn’t a difficult task. And, if you know what to look for, buying it is also simple. We’re pleased to show you how to cook boerewors right, which we’ve laid out below.
Use Moderate Heat When Cooking Boerewors
The key to a truly flavourful and moist boerewors lay within the cooking temperature. Use a low to medium heat when you cook boerewors, as this cooks it evenly inside and out. Be sure to turn frequently.
Remember! Cooking boerewors too much will lead to the meat drying out, and high heat can scorch the outside as well. Moderate heat is your friend when prepping the meal.
After You Buy Boerewors, Keep it Coiled
Before pondering the question of how to cook boerewors, it needs proper preparation! Most often, it will come in a coiled shape. Be sure to keep it this way, so avoid cutting it beforehand.
If you buy boerewors in a coil, it also allows you to save space on the braai for any other meat you may be cooking. Its shape also allows it to keep the juiciness contained within the sausage for longer.
Grilling a Truly South African Boerewors
You heard it right. There’s a lot of great ways to prepare this native sausage, but grilling is king! Grilling presents the most unique taste, where every great flavour comes to the fore. Before you cook boerewors, consider the braai just outside on the patio.
When cooking boerewors, you’ll know it’s ready when the casing is a golden brown colour. Ensure that the meat has cooked through completely, with no pinkness in the centre. After this, remove the boerewors sausage and allow it to rest for a few minutes before serving. Done right, you and any guests will be certain to enjoy every last piece!
Other Ways to Cook Boerewors
There are several ways that you can prepare this meat outside of a good braai. Boerewors is very versatile, as you can prepare it in the oven or in the pan. Find out how to cook boerewors in other ways below!
After you buy boerewors, pre-heat the oven to a temperature between 170C and 180C. Then, give it a light coating of vegetable oil. Allow it to cook for 20 minutes, allowing 10 minutes per side.
Though it is traditionally a braai meat, you can cook boerewors in the pan, as well. Place the coil in a large skillet. Then, run just enough water to cover the sausage and cook it on a moderate temperature for 30-40 minutes. Be sure to turn it now and then. Finish off by allowing the water to boil away. Then, lightly cooking the boerewors in the skillet for a few minutes.
How to Cook Boerewors the Homemade Way
Looking at cooking boerewors in your own home-made style? We have the right recipe for you! It’s in a traditional style. But, also allows for a lot of personal input. This allows you to get creative, impressing family and friends alike. No need to buy boerewors when you have all the ingredients you need.
1KG Lean pork
1KG Lamb or mutton
½ KG Bacon
2 Tablespoons of table or sea salt
1 Tablespoon of coriander
½ Teaspoon of nutmeg powder
½ Cup of brown vinegar
1 Teaspoon of black pepper
¼ Teaspoon of ground cloves
200 g Sausage Casings
Before cooking the boerewors, you’ll need to make it!
To begin, cube all the meat together and mince them coarsely. While doing this, place the coriander in a deep-frying pan. Stir until it browns, then break it up in the pan. After doing this, place all the meat and dry spices into a bowl.
Add the vinegar to the bowl, then leave the mixture to marinade in the fridge for 2-4 hours. Once this time has passed, soak the sausage casings in water. Then, fill them with your boerewors mixture using a sausage maker.
And that’s all! Once complete, you’re free to cook the boerewors as you see fit, then serve.
Tip Top Meat, Dedicated to You
Tip Top Meats is a leading retailer of meat products of all kinds. We offer variety, coupled with the quality and affordability of our offerings. This makes us the outlet of choice for all those looking for genuine value.
With us, you can buy boerewors, or the ingredients you need to make it yourself!
Different people will have different preferences when it comes to buying meat. For example, some prefer to buy their products from the local meat market. They may prefer to buy locally, or trust meat markets to provide higher quality. Other people may prefer to visit larger meat shops instead. They just want to get what they need, when they need it, ASAP. The differences between the larger meat shop and market are not immediately obvious.
There isn’t anything inherently wrong with either preference. But, there are benefits that smaller shops and meat markets have over supermarkets. Here, we will share those differences.
Greater Health Potential
A meat market is more likely to know where their meat comes from. Additionally, they’ll likely know more about the animals raising. Getting to know your local store is all the better for you, as well.
Get to know the practices of your local meat markets and butchers. This way, you can ensure that you buy and consume organic meat. It’s usually preferable to by meat that’s free from added hormones or antibiotics.
Boosting the Local Economy
It’s never a bad idea to help out your local economy. Thus, a smaller meat shop is often well worth your time and money. Buying from a local market also keeps your money within your community.
This isn’t an exaggeration, either. Shopping local can keep up to 4 times the amount of money in your local economy as compared to larger chains. For this reason, it’s often a good idea to check out alternatives to larger meat shops.
Encouraging Local Business
This is fairly obvious, but buying from local meat markets encourages small business. Locally owned businesses are often a boon to the community in which they operate.
Local businesses can also build a better rapport with their customers. This way, you get a personalised experience, with the potential for preferential prices! Remember this when you’re considering visiting a local meat market.
More Detailed Information
Knowing where your food comes from is an important consideration. The meat shop you usually use should be able to provide you with all the information you need.
It’s easy to take this for granted, as many of us simply buy products without knowing where they come from. Local meat shops that know their products are great for your peace of mind!
Greater Savings Potential
While this may not seem true, meat markets offer the potential to save you loads of money. Buying in bulk from such places can increase these savings even further, as well. Additionally, building rapport with a local market may allow you to gain a friend’s discount, as well!
Tip Top Meat is a meat shop that seeks to extend these savings to you. We offer excellent prices on quality meat and other products. Combined with our superb customer service, this makes us a leading supplier.
Looking for high quality meat at excellent prices? Tip Top Meat can offer you this and more. Contact us today for queries!
We live in a world where one can buy everything they need. This includes cleaning products to all types of meat, from our local grocery store. With this convenience, we sometimes, unfortunately, lose quality. For this reason, it is important to have a great local butcher shop to buy your meat products from. With this said, how do you find a great local butcher shop that supplies the best types of meat?
Find a local butcher shop you can trust that supplies the best types of meat.
How To Find A Good Local Butcher Shop
To find a good local butcher, ask people in your area for referrals! A good place to start is with your neighbours and community groups. Use online platforms such as Facebook or Google Reviews to check out the referrals. Ask specifically for local butcher shops who sell the types of meat products you’re looking for. This way, you can get the most accurate referral!
Be aware of the reviews people are giving – if the primary selling point is the low price of the meat, be careful. The price of meat can sometimes be an indicator of poor quality meat products. Eg, the type of meat you’re looking at is typically quite expensive. But, this local butcher shop’s price seems too good to be true. In truth, it probably is!
Try Your Local Butcher Shop’s Meat Products
Assemble a list of local butcher shop referrals for the types of meat products you want to buy. Then, go around and try them out! When you first visit, have a chat with the butcher themselves. Be sure to hint that you’re looking to become a long-term customer. Explain what types of meat products you are looking for and allow them to guide you.
It is important to let your local butcher shop know if the quality of their meat product has let you down. If you have made your expectations clear and they do not live up to them, tell the butcher so! A good businessperson will want to know the areas they can improve in. If they respond negatively, move on to the next local butcher shop and begin the process again.
Ask Your Local Butcher Shops Questions About Their Meat Products
Any local butcher shop worth frequently can answer any and every question about the types of meat products they sell. Ask questions such as:
· Is this meat farmed locally?
· Does the meat come from an organic source?
· Is this meat free-range?
· Do they make their own sausages?
· Is the bacon smoked in-house?
· Do they offer unsmoked options?
· Can I buy in bulk?
Asking these types of questions will give your local butcher shop insight. They can figure out the types of meat products you are looking for, and how they can best serve you.
Sometimes, they cannot answer reasonable questions like where the meat comes from. If so, this butcher shop probably doesn’t know enough about their meat products, and it may be time to move on!
Allow your local butcher to teach and guide you in fields you are not an expert in. For example, bright red beef is not as tasty as a darker red, matured beef. Tell your butcher what you are looking for and let them guide you to the types of meat products you should buy.
Tip Top Meat Products – Your
Tip Top Meat is an online meat supplier that offers high quality meat products and delivery! As a leading meat supplier in South Africa, Tip Top Meat guarantees the quality of their meat products. They also provide top quality customer service to match!
We all know that when it comes to buying chicken, it’s not as straightforward as walking into a meat retailer and picking the first package you see. To buy chicken is not as simple as it sounds because of health concerns like salmonella. This guide will show you how to buy chicken safely.
What kind of chicken do you want to
Are you looking for fresh, raw chicken, precooked chicken or frozen chicken? Next time you’re buying chicken, keep these tips in mind to make sure your meat retailer handles chicken safely:
You can buy chicken raw either in pieces, or the whole bird. You should keep raw chicken refrigerated if you intend to use it soon or freeze it until you are ready to cook it.
Make sure that you only buy chicken that is raw from the refrigerated area of your meat supplier. If not kept cold, it will be a riddled with salmonella and other poultry-borne bacteria. Your meat retailer must always store raw chicken stored at or below 4°C (39°F) .
Look at the fat carefully on the fresh chicken. Check the colour of the fat, too. It should be a white to deep yellow colour and definitely not grey.
This chicken should only be on a shop’s shelves for two to three days before being thrown out.
It’s great to buy chicken precooked for option for a convenient meal at home, as there is no cooking involved on your end. That said, it is important to check that the bird was properly stored and cooked before buying the chicken.
You should find cooked chickens stored in an oven-like area, and you should consume it as soon as possible.
Ideally, cooked chicken should be over 60°C (140°F). You likely won’t be able to check this with a thermometer, but you should be able to check the temperature by touch. It should feel very hot, and if it’s not, definitely don’t buy the chicken.
Cooked chicken should be safely stored in a plastic bag. It should at a consistent temperature, not fluctuating, around 60°C (140°F) or higher.
You can ask your meat supplier about what temperature the chicken is resting at, as well as how they cooked it.
A meat retailer should only keep cooked chicken for a day. You should buy this chicken early in the day to get the freshest chicken possible.
Frozen chicken is great for future use. It can come as the whole bird, pieces or even as a processed product like chicken nuggets.
Only ever buy frozen chicken directly from the freezer section of your meat supplier. Make sure that you are only buying a chicken that is completely frozen and hard to the touch. Your meat retailer must always store frozen chicken below 4°C (39°F) .
Check the chicken’s packaging for the use by date – it can be stored frozen right up until that date.
Shopping tips for buying chicken
Packaging: There should be no cracks, dents or tears in the packaging when you are buying chicken. Alert your meat retailer if you find anything wrong with the packaging so that it can be removed from the store. Nothing you buy should ever be leaking any kind of liquid or juices.
Be careful of chicken on sale: If chicken is on sale, be sure that it is not at the end of or part it’s use by date.
Leave buying chicken until last: Temperature is so important when it comes to poultry safety. Prevent any bacteria from growing and multiplying buy leaving it until the very end of your list.
Store your chicken correctly as soon as possible: As soon as you get home from your meat retailer, put your chicken in the fridge. If buying frozen, be sure to put it in the freezer immediately. Chicken cannot be refrozen once defrosted.
Tip Top Meat – Your Top Choice in
Tip Top Meat sources their chicken from the best possible feed lots and abattoirs. A leading online meat supplier, you can be sure that your chicken is being safely stored until it’s delivered. Tip Top Meat is driven to only supply top quality meats from reputable suppliers.
A Certified Meat Supplier You Can
Tip Top Meat has certified approval from the Department of Agriculture, Forestry, and Fisheries. This means that they follow current requirements for exports to all African countries. You can be sure that you will receive an ethical, compliant, high quality product. With a great reputation spanning over 30 years, Tip Top Meat should be your preferred meat supplier. When it comes to buying chicken, Tip Top Meat is the place to go.
It can be difficult to differentiate between quality beef and inferior beef. Classifications differ between countries, so buying beef can get very tricky! For example, the US classifies beef according to the amount of marbling present in the meat. Europe grades their meat according to weight and animal category. In SA, beef suppliers mostlyrely on the age of the cow for classification.
But how exactly does it work? And what steps can you take to buy beef that’s right for you? Here, we’ll have a look at the best ways to determine beef quality and classification.
Before You Buy Beef, Understand How
Age, grade, and class usually mean the same thing in South African beef classification. Specifically, the age of the animal will be the main classification factor. There are other criteria that can affect the classification of beef, and the quality of beef to an extent. When buying beef, look out for the gender, amount of fat, and any damage on the carcass.
Age is a major determining factor when you buy beef. But, the animal’s feed can hugely affect the taste, texture, and tenderness of the product, as well. When looking at age, older animals will tend to have softer meat. Here, your personal preference will decide which grade of meat is right for you. Beef suppliers should also be able to tell you everything you want to know about their product, so be sure to ask.
The Quality of Beef You Want Will
Depend on its Age
As mentioned, the animal’s age has a significant effect on the beef quality. The older the animal, the softer the meat. Conversely, the younger the animal, the more tender it will be. The amount of incisors on the cattle will determine its age, and thus the quality of beef. Incisors are the teeth that grow on the cattle’s lower jaw, which increase in quantity as they age. So, before buying beef, be sure to check its markings for the number of permanent incisors.
The South African Meat Industry Company (SAMIC) have specific grades marked on beef.
The product markings on products from reputable beef suppliers follow this:
Class A beef will have 0 permanent incisors, and are roller-marked as “AAA” in purple. This indicates meat from very young cattle. Buy beef of this type for a very tender, juicy taste.
Class AB beef will have 1-2 permanent incisors, and are roller-marked as “ABAB” in green. This indicates meat from young cattle. This beef quality type will have a fairly tender, juicy taste.
Class B beef will have 3-6 permanent incisors, and are roller-marked as “BBB” in brown. This indicates meat from middling age cattle. The quality of beef from this type will be soft.
Class C beef will have more than 6 permanent incisors, and are roller marked as “CCC” in red. This indicates meat from very mature cattle. Buying beef of this type will be very soft.
Tip Top Meat – Your Preferred Beef
It can be difficult to see the markings in packaged beef. Additionally, most packaging will not state the class of meat you’re buying directly. This is why Tip Top Meat are your preferred beef suppliers.
Our staff will be able to tell you anything you need to know about the beef quality we provide. Be sure to ask us about our products before you buy beef. We provide the peace of mind to go with the high-quality products we offer.
Chicken cuts are a highly popular meat nowadays. This holds especially true in South Africa, where it is widely considered to be the staple meat. But, before you buy a chicken cut or any kind of poultry meat, it pays to be careful!
You need to take the right precautions if you want to make sure you buy chicken of good quality. Once bought, that quality chicken also needs both adequate storage and cooking. Here, we’ll examine the best ways to do all these things before eating your next meal.Chicken cuts are a highly popular meat nowadays. This holds especially true in South Africa, where it is widely considered to be the staple meat. But, before you buy a chicken cut or any kind of poultry meat, it pays to be careful!
Ensure You Buy Quality Chicken Cuts
When buying chicken cuts, or the whole chicken, there are a few precautions to be aware of. These will be a long way towards ensuring that you get the best chicken cut for your money.
When buying poultry meat, be sure to smell it. You can typically smell if it’s “off” or not, as good quality chicken will have very little or no smell at all.
Before you buy the chicken, also be sure to check the skin, flesh, and bones. Ideally, they should have no damage. Damaged chicken or chicken cuts may be a sign of mishandling.
A specific chicken cut will have different visual characteristics from another one. Keep an eye out for these on the poultry meat you’re considering. Chicken breasts, for example, should be plump with pale-pink flesh and very little fat. Chicken thighs, though, have darker meat. They also have dark pink flesh, and a small amount of white fat.
Whole Chicken and Chicken Cut Storage
After you buy chicken, it’s usually best to store it in its original packaging or container. Otherwise, you can store it in a shallow container, but be sure to keep it completely covered. This allows your quality chicken to remain such while refridgerating or freezing it.
If refridgerating, store the chicken or chicken cuts in the coldest part of your fridge for 2 days at the most. If freezing, be sure to keep the chicken or chicken cut in its original packaging, for up to 2 months at the most.
Precautions for Cooking Poultry Meat
Before you cook poultry meat, there are several precautions that you should follow. Quality chicken only remains that way if following the due diligence required.
After you buy chicken, store it, and prepare to cook it, thaw it completely before cooking. To defrost frozen chicken cuts, place them on a large plate in their packaging. Put the plate in the fridge to defrost, this will take anywhere from 10-12 hours.
Be sure not to refreeze the chicken after it has thawed. A whole chicken or chicken cut can degrade in quality due to lost moisture this way. You can tell if a chicken is completely thawed by ensuring that it contains no ice crystals. The legs and thighs of your poultry meat should also be flexible.
Wait for your chicken to be completely defrosted. Then, be sure to cook it according to your chosen recipe as soon as possible.
Unfortunately, selecting meat can be a difficult task for most consumers. You can’t know for certain that the meat you buy in store comes from a high-quality source. That is, unless you know what to look for! When trying to find a quality meat selection, adhere to the following:
Look for signs of fat, or “marbling”. These add to taste.
Cold meat should be firm to the touch.
Make sure your meat cuts received good treatment.
Ask your butcher for advice, and establish a repertoire with them.
“Less but more” makes sense.
With that in mind, we’ve have laid out the basics of choosing meat for quality.
Selecting Meat via Fat Level
Marbling is an important aspect when selecting meat. Marbling refers to the traces of fat that give the meat a deeper, more satisfying taste. When checking your meat selection, feel and squeeze it in the display. Cold fat is hard, so it should feel firm to touch.
Meat cuts with a fatty coating help the meat keep its juices contained. This contributes to improved taste. Older animals will have more yellow fat. They can be less tender, but are often deeper and more mature in taste.
Your Meat Cuts Need Tenderising
You consume meat from veal, lamb, pork, and poultry directly. Beef, though, needs to tenderise of the course of a week or two. When choosing meat, tenderisation is an important factor. It helps to develop an excellent taste, and loses considerable liquid. This is one reason why tenderised meat is more expensive.
Keep this liquid in mind, because when you are selecting meat, pricing can be deceptive! The difference in price is actually worth the money, since you’re not paying for the water. Water which would disappear anyway when cooking the meat.
How Was Your Meat Selection Fed?
Animals that graze properly grow meat and fat in natural proportions. Animals that have eaten green grass usually have tastier meat, with a lot of marbling! Do what you can to find out the feed given to your meat selection.
The feed given to animals can significantly affect their taste and texture. For example, cows fed off grain straw and those fed off green grass will have very different tasting meat cuts.
Were the Animals Well Treated?
Leaving taste, texture, price, and all that aside, every animal deserves a decent life. Luckily for the meat lovers, there is a strong connection between happy animals and good quality meat. Keep this in mind when choosing meat.
Quality and Quantity are not Mutually Exclusive
Just because you buy cheaper meat, doesn’t mean you’re getting more of it! More than likely, you’re just paying for the added saltwater. You’re better off selecting meat that is smaller, but nicer and tastier. You’ll also avoid losing the weight of those meat cuts into the pool of liquid on the pan!
When it comes to chicken, learn that your meat selection should be the whole chicken! You will get value for money, better pieces, and more meat!
Tip Top Meat offers meat of excellent
quality meat at reasonable prices. Check out our products here.
Butcher Shop, Market, or Retail – Where Should You Buy Meat From?
Nowadays, you can feel a lot more confident when you buy meat from your local butcher shop. Legal regulations ensure that every meat shop has reliable, high quality meat to give you. Most outlets are subject to these regulations. This is whether it’s a licensed supermarket or butchery in South Africa.
Despite this, it’s always a good idea to make that the outlet you buy meat from know about their product. Every meat shop or meat retailer should know details relevant to their food and its safety. The more information you have, the more confident you’ll be that you are, in fact, buying high quality meat. Here are a few places you can most often trust to give you quality products.
Supermarkets Stock High Quality Meat
Most supermarket chains do well when it comes to making sure their meat is properly sourced. When you buy meat, they understand that you want humane and credibly sourced meat. The butcher shop section of a supermarkets should be able to answer questions you may have.
Many supermarkets also source their meat locally, which is usually the best option. Any butchery in South Africa will usually be the very best places to buy meat, though. Despite this, for your own welfare, ensure you know where your local store’s product comes from.
Buying From a Meat Shop at a Farmer’s Market
Farmer’s markets are generally excellent sources for you to buy meat from. A meat shop here is great, because it cuts out the reseller, allowing you to buy from the source.
The issue with a farmer’s market is that unlike a butcher shop or supermarket, they freeze most of their meat. Thanks to this, you may be getting high quality meat, but you will have a limited choice of cuts.
Getting Your Meat from a Butchery in South Africa
Buying from a butchery in South Africa is almost always your best bet for high quality meat. Even better is a butchery that sells whole animals, and knows exactly where they come from.
If your local butcher shop does sell whole animals, make sure they were pasture-raised. Additionally, they should come from local farms, and the meat shop itself must break it down.
Tip Top Meat – Where You Can Trust Our Products
Tip Top Meat dedicates itself to ensuring that our customers can buy meat of the high quality. To this end, we source our meat locally from responsible and humane farms.
So, for high quality meat, be sure to visit Tip Top Meat. Our staff can assist with any product queries you may have. Additionally, our stock is as wide as it is high quality.
In our country, there are a great many cultures in the mix. Thus, it can be tricky defining South African tastes when it comes to uncooked and cooked meat. In fact, many of us consider South African meat to be an absolutely essential part of a meal.
This extends towards almost any aspect of our local cuisine. Whether you buy braai meat, buy mince, buy biltong, or are hankering for a good bunny chow, meat is crucial to our diets. You’ll find that South African food involves a colourful mix of cultures. Dutch, Indian, European, African, Malay, and Portuguese are some of the major ones.
With Tip Top Meat, you can also buy meat online. Feel free to check out our products.
Early History of South African Cooked Meat
Studies have shown that our meat cuisine traces all the way back to colonial times. Dutch Settlers, Indo-Asian slaves, indigenous Khoisan and Black African groups are some groups. Additionally, South Africa’s first inhabitants would make cooked meat themselves!
This early South African meat influenced our love for biltong and braaing today. Cutting the meat was essential, from which air drying or roasting it would make for a delicious treat. Following tradition, you cook most local foods over an open fire via grilling or stewing.
Starchy dishes such as pap, rice, and potatoes go with a salad alongside the meat.
Boerewors, our Signature Braai Meat
Boerewors is the signature sausage and braai meat of South Africa. You can make it using many different types of meat. Beef, lamb, and pork are popular options for this braai meat. What’s more, mint, thyme, coriander, and cloves are popular seasoning choices.
As a braai meat, boerewors is also a mix of the Afrikaans word, “Boer” and the dutch word, “Wors”. It serves as a wholesome and inexpensive braai meat, and is thus the staple dish of our locals.
If you’re looking for the very best when it comes to boerewors, you can buy meat online with Tip Top Meat. We offer only the finest quality when it comes to South African meat.
Buy Biltong for the Ultimate Snack
Biltong and Droewors are traditionally dry-cured meat snacks. Currently, these snacks have an impressive and long legacy spanning over 400 years! Give that a thought the next time you buy biltong or droewors. It’s also high in protein. Thus, it’s never a bad idea to buy biltong or droewors as an occasional snack.
Making this meat snack is quite a simple matter, removing the need to buy biltong. Cut meat, such as beef, into strips. From there, cure it with vinegar, salt, sugar, pepper, coriander, and other spices. Afterwards, leave it to dry. In time, you will have made your own, instead of having to buy biltong!
If you’re looking for the best quality biltong, you can buy meat online with Tip Top Meat. We stock some of the finest in cooked meat available locally.
Buy Mince, the Versatile Option
Winner, Winner, why not buy mince for dinner! You can buy mince for a versatile, affordable, and easy-to-cook meal. What’s more, mince has loads of different dishes and recipes for you to try out and share with others.
Bobotie is a popular option here. It’s a deliciously tantalising dish, finding its origins in Cape Malay. You can buy mince, then bake it with sultanas, egg, and custard to create this fine, curry-based cuisine.
You can buy mince with Tip Top Meat. We guarantee the excellent quality of our South African meat. Additionally, we provide service with a smile. So, buy meat online with us!
Bunny Chow and Other Indian Food
Curry is a popular dish worldwide. But, nobody does it quite like our locals. South Africa’s Indian culture stretches back a long way. Indeed, meals such as curry and bunny chow go as far back as the 1940’s in Durban.
Bunny chow is a revered meal that makes up a part of our cuisine. It’s made by hollowing out a loaf or half-loaf of bread. From there, chicken, pork, beef, or vegetable curry goes inside. Hey presto, your bunny chow is ready to go!
Tip Top Meat appreciates the variety in our cuisine, especially bunny chow. Hence, we supply affordable uncooked and cooked meat for your recipes. So, you can buy meat online with us!
They say that “meat is meat and a man must eat.”. This is certainly true of most South Africans. Our love of cooked meat holds a great influence over our cuisine. This influence, and the availability of popular South African meat, will continue to do so.
Buy Meat Online with Tip Top Meat
At Tip Top Meat, we stock the highest quality meat. Additionally, our experienced staff can help you find what you’re looking for with a smile. Whether you need to buy braai meat, buy mince, buy biltong, or buy the meat you need to make a bunny chow, we have you covered.
You might be hosting your next outdoor event, whether for family or friends. If so, you have many options available when deciding on how to prepare the food. You could bring out the gas grill, make a fondue. Or, go with the classic coal braai. You may even want to hire some caterers to handle it for you; the list goes on.
There is an forgotten option, and also one of the most convenient available. You can bring out your spit braai equipment or using a spit braai hire service. A spit braai is an excellent and easy way to cook for a function or gathering. This is true to the point that becoming a master spit braai chef is much easier than some may think.
This article will expand on why a spit braai is an excellent choice for the menu. And, why you can become a spit braai king in a few simple steps. Alongside this, a succulent spit braai recipe is at the bottom of this article.
Whether Through Spit Braai Hire or Your Own Equipment, You Can Set Up Anywhere
If you have the right spit braai recipes, you can cook almost anywhere and using any method. You can use wood, charcoal, or gas, in a campfire or fireplace. In this regard, a spit braai is incredibly flexible for location and method.
This makes for a fuss free preparation method. So, even if you aren’t using a spit braai hire service or dedicated equipment, you are still capable of hosting one. This makes it an excellent means of preparing a meal in your back garden or even out in the wilderness.
Spit Braai Equipment Cooks Meat and Other Foods
Spit braaiing food means that you get a slow, but even cook throughout the food that you’re preparing. The slow and gentle rotation of the spit braai ensures that it will be evenly cooked throughout. This makes your goal of becoming a spit braai chef an easy one.
Additionally, you can cook more than the meat in your spit braai recipes. Indeed, you can cook whole vegetables and fruit alongside your meat. The spit braai will lend them a lightly charred texture and excellent flavour.
The Equipment You Need to Become a Spit Braai Chef is More Affordable Than You Think
As the title suggests, the spit braai equipment you’ll need for your event or gathering doesn’t need to be pricey. There are spit braais that are able to accommodate just about any number of people. Including anything from a close group of friends to a gathering of dozens.
Used spit braais are a convenient option. What’s more, many are in good condition with extremely affordable prices. These can are usually online or in the newspaper if you do a bit of digging around. Your chosen spit braai recipe is just a few low-cost purchases away!
A Complete Solution for Your Spit Braai Recipes
While a spit braai can cook most meats, they are best suited to cooking whole lamb, chickens, and pork. Yet, a true spit braai king knows that it doesn’t stop there. Different accessories exist that increase the versatility and flexibility of the spit braai.
For one, a flat grill is very handy for cooking chops and also wors. Such accessories as a rotary basket are also great additions. Especially if you need to cook a larger number of whole chickens. You can get spit braai equipment such as this as a part of a spit braai hire service or purchased as a part of your own set.
Tip Top Meat: A Preferred Spit Braai Hire and Meat Supply Service
At Tip Top Meat, we supply high quality meat of all kinds to ensure that your status as a spit braai chef is well deserved. Our establishment aims to provide high quality products to the public. We also supply to retailers at competitive prices. This, in combination with our dedicated teams, has placed us as leaders in the industry.
We also provide a complete hiring service for our spit braais. With a range of menu options and dedicated caterers that are able to provide for most event sizes. Our spit braai recipes are also well thought-out and delicious. Much like our spit braai equipment is well maintained and clean.
Spit Braai Recipe
It can be difficult choosing which spit braai recipe will be best for your event. Generally, it’s a good idea to choose either chicken or lamb. Reason being, these are the easiest to cook while also offering great flavour. Below is a lamb recipe, ingredients and directions included.
• 40kg lamb carcasses
• 500g salt
• 375ml brown vinegar
• 15ml pepper
• 15ml ground cloves
• 375ml water
• 25ml ground coriander
• 60ml tomato sauce
• 100ml oil
• 25ml Worcestershire sauce
• 445g chutney
You’re going to want to buy the lamb carcasses three days before the day of the spit braai itself. Allow the carcasses to ripen at 20C up to the day of the event. Then, the night before cooking the meat, hang the lamb in a cooling chamber and leave it overnight.
Mix 150g salt, 125ml brown vinegar, and the water together 24 hours before the day. Inject the thicker meat of the lamb with this mixture. Then, sprinkle the outside of the lamb with about 250ml of brown vinegar and rub it in. Combine 350g salt, 15ml pepper, and 15ml ground cloves, and 15ml coriander together. Then, rub the outside of the carcasses with this mixture.
On the day of the spit braai, place the lamb over the spit with coals underneath the legs and shoulders. Spit-Roast the lamb for about 5 hours, with the spit turning about 45 degrees every minute. Blend the remaining ingredients into a marinade. Then, brush the carcass with this mixture 10 minutes before serving.
Remove the spit and slice the lamb, each serving should be about 400g per person.
As any local knows, any day is good for a braai day. Whatever the season, there is always an opportunity for succulent braaied meat. Whether for family, friends, or other guests. Your braai recipe could even be to treat yourself!
With that mentioned, let’s have a look at a few braai tips and braai ideas that are sure to make your big day a memorable one. You need to choose excellent meat, and decide the date and time. Not only this, you need to ensure that your recipe yields the finest cooked meats for your braai. This article will cover all the fundamentals.
Choosing the Date to Show Off Your Braai Recipe
If you’re planning on inviting a lot of people over, remember that convenience is key. Your braai ideas may not reach their intended audience if most of the invitees are busy on the day!
As such, you should consider your braai day quite well in advance. Weekdays are, of course, the obvious choice. But, scrutinise that calendar. Look for public holidays and times of the year when most people are on leave from work.
Compiling a List of Essentials for Your Braai Ideas
Outside of the cooked meats you intend to serve, put thought to the supplies and furniture. You’ll need to make sure the braai goes off without a hitch. Plates, serviettes, drinks, and cutlery are also some considerations.
Additionally, braaiing takes time, and you don’t want your guests to be hungry for too long! One of the best braai tips is to keep an array of snacks on the tables to tide over guests until the main course is ready.
Side Dishes for Your Braai Day
Accompanying any good braai recipe are the side dishes. No braai is complete without the side dish essentials. And, the list of possibilities to add variety to the braai is almost endless.
Potato salad is one of the more popular side dishes, along with garlic bread and green salad. These are entirely up to you. But, your choice in side dishes should complement your excellent meat.
Cooking Excellent Meat Your Way
The fundamentals are now out of the way, it’s time to decide on the method with which you’ll prepare your braaied meat. There many different braais available on the market. What’s more, each will affect the end result of your cooking efforts.
Grill braais, gas braais, potjie, and skottels would be the most available methods. These are for the cooking part of your braai ideas. Most people, though, prefer the taste of meat cooked over hot coals in a grill braai. Regardless of this, your chosen method is entirely up to your own preference.
Perfecting Your Cooked Meats
It’s time to get cracking on the focal point of your braai day, the meat! Assuming you’ve decided on a classic grill braai with coals, you will need to ensure that the grill is hot. Additionally, the coal flames must be white hot after the flames have died down.
In preparing the best cooked meats possible, a common mistake made by many chefs is to turn the meat often. In truth, most of the foods only need turning two times at most. This allows the meat to soak up more flavour from its seasonings and the coals themselves.
Other Important Braai Tips
Right, you’re now set to host an excellent braai day that everyone will remember. Just before that, below are some braai tips to take heed of before and during the braai itself.
It’s quite easy to ruin your planned and well-thought out braai recipe by adding salt too soon. Salt will dry out the meat if added before going onto the braai. Rather try adding salt after the cooking the meat or just before it’s finished.
Safety first! Failing to cook the excellent meat you were hoping for will be the least of your problems if the fire gets out of hand. Keep a container with water nearby in case of an emergency!
If you’ve planned an evening braai, be certain that your braai area is well-lit. If you can’t see what you’re doing, you risk making a charred mess for your guests instead of braaied meat. A standing light source is optimal, but a handheld torch will also do if this isn’t possible.
Tip Top Meat, Your Source for Braaied Meat
Tip Top Meat are suppliers of quality meat, available at competitive prices. We commit ourselves to providing our customers with service, quality, and consistency. This is in the products and services we provide, and aim to improve upon them where possible.
Lamb is always a solid choice for a big feast, dinner for the family, or even a braai. The amount of lamb cuts available means each offers different tasting experience. Thus, it’s always worth exploring the type of mutton meat or lamb meat your want to throw into your lamb recipe.
Lamb dishes offer a varied and interesting tasting experience of their own. This goes especially when using the right cut with the right cooking methods. Below we will cover the various lamb meat cuts available and their health benefits. And, at the end of the article, also an excellent recipe for each type of lamb. Whether you prefer store bought lamb, or buy mutton online, there is a recipe for you.
Lamb Cuts for Every Occasion
When deciding on the right cut for your purposes, keep in mind that price does not equate to quality and taste. Often, you’ll find that the lamb meat cuts with the most bone are actually the most tender and flavourful. You’ll find that bone marrow and collagen go a long way towards flavouring and tenderising meat. as they release into the mutton meat when cooking them.
Nowadays, many opt for cooking lamb leg joint. This, without exploring other cuts and what they offer. This is especially true when you consider how available lamb is and how simple it is to buy mutton online.
Lamb Shank: A Fine Choice for Slow Cooking Lamb Recipes
The lamb shank is one of the more meaty lamb cuts. This cut is at the lower end of the leg. It offers a tender and tasty meal when properly prepared, which involves slow cooking. Slow cooking the shank releases all the flavour from the bone in the centre of the shank into the meat, as well.
This particular mutton meat requires slow cooking to tenderise and flavour the lamb. This also serves to allow the lamb to fall right off the bone. As an example, one of the finer lamb dishes to serve is a red wine braised shank. You can prepare this by dusting the lamb in flour, browning it in a hot pan, and roasting it low temperatures. Roast it alongside such veggies as carrots, celery, onions, herbs, and red wine.
Lamb Leg: Excellent Mutton Meat for Roasting
One of the more popular cuts of lamb is in fact the leg. The leg is a favourite for Sunday roasts. It is easy to prepare, easy to separate from the bone, and also offers a lot of meat compared to the bone. You can’t understate this cut, as there are many a lamb recipe that takes advantage of this meat.
To keep things easy and simple, you can roast the leg whole. Also, make sure to stud the meat with garlic and rosemary. This gives it a dark, tender, and deliciously juicy taste, typical of lamb dishes that need lamb leg. You can also buy mutton online of this type with ease.
Lamb Loin: Great for Many Lamb Dishes
Loin is a cut from from the back of the lamb. Additionally, lamb loin is often considered to be the best cut of the lamb due to its tenderness. Loin is fantastic for roasting, with loin chops being great for quick frying and grilling. Take care, though, as it is easy to overcook these particular lamb cuts.
When cooking a lamb loin, one of the best lamb recipes is for an excellent roast. Fill the loin with a lemon and herb stuffing, then place it on a rack in a roasting pan. Roast it in the middle of the oven for 30-40 minutes at 50-55C. This provides time for the stuffing to soak up the roasting juices. Tip Top Meat are suppliers of high quality lamb loin, meaning you can buy mutton online with us.
Lamb Rump: The Generous Lamb Meat
Lamb rump is also referred to as chump. This cut originates from the back side of the animal, at the top of the leg. While plump, with a fair amount of fat, it remains one of the leaner lamb meat cuts. This particular meat isn’t quite as popular as its beef counterpart. but, it should be as it offers excellent juiciness and taste.
If you’re preparing a meal with boneless rump, an excellent lamb recipe to try involves herb crusting. Herb crusting allows you to keep most of the moisture trapped in the meat, making it juicier. Brown your lamb in a hot pan and brush them with mustard, then, cover the lamb cuts in your herbs of choice. After this, roast them in the oven until slightly pink in the middle, then serve.
Lamb Shoulder: Another Great Slow Roasted Lamb Recipe
These lamb meat cuts are at the shoulder of the lamb. It’s a large cut with plenty of lean, juicy meat that would suit any lamb recipe well. Additionally, the marbling and bone within the meat only serve to add to the juiciness. Additionally, this makes for a deeply intense flavour.
You can prepare great pulled lamb dishes by marinating a shoulder in herbs and spices. Once you’ve done this, wrap the shoulder in foil, then put it on a slow roast until the meat pulls away from the bone with ease.
Benefits of Lamb and Mutton Meat
Lamb is very healthy when consumed in moderation. It serves as an excellent source of protein, as well as nutrients like Iron, Zinc, and Vitamin B12. Be aware, though, that lamb is a red meat, so it often gets the same bad reputation as beef and pork do.
Below are some the benefits of lamb.
Source of Iron
Lamb cuts are an excellent source of iron. In fact, they actually offer more iron than other sources of protein such as chicken or fish. Additionally, it is iron gained from an animal (Or “heme” iron). This means that the iron found in lamb is much easier for the body to absorb than non-heme iron found in plants.
Nervous System Booster
Lamb meat cuts contain a large amount of vitamin B12. In fact, just 80 grams of mutton contains enough vitamin B12 for about half of the average adult’s daily intake. Alongside this, lamb contains a whole host of other B vitamins, such as B3, B2, and B12.
Great for the Immune System
Zinc is an essential nutrient needed for the immune system to function properly. It is also critical to wound healing, as well as DNA and protein synthesis. Lamb is rich in zinc, and forms one of the zinc rich foods you should eat on a daily basis to keep yourself in good health.
Protein is one of the most essential components of a healthy human being. This goes especially for those that have a more active lifestyle. Protein builds and maintains muscle mass, tendons, tissue, and organs. Protein also repairs these when damaged. Lamb, as a red meat, is protein rich, containing 25 grams for every 80 grams of lamb that you eat.
Tip Top Meat: Suppliers of Quality and Affordability
Tip Top Meat are suppliers of high quality lamb of several kinds. Those looking to buy lamb or buy mutton online need not look further than us. We dedicated ourselves to our clients. What’s more, our well trained and experienced staff are ready to assist them with the right choice.
Medium. (2018). The only lamb cuts guide you’ll ever need: how to choose and cook your cuts. [online] Available at: https://medium.com/farmdrop/the-only-lamb-cuts-guide-youll-ever-need-how-to-choose-andcook-your-cuts-29419edf875b [Accessed 6 Mar. 2018].
Dr. Axe. (2018). Is Lamb Meat Really Good for You? (What Every Red Meat Eater Needs to Know). [online] Available at: https://draxe.com/lamb-meat/ [Accessed 6 Mar. 2018].
Currently, pork meat is one of the most popular foods worldwide. Indeed, most can appreciate well prepared pork cuts! But, what do all the different pork meat cuts have to offer? Here, we’ll shed light on the excellent meats that are pork cuts, and why pork prices are well worth the buy. From pork fillet and loin to chops and hock, we’ll cover them all.
Different pork cuts have different characteristics and provide many different taste experiences. For example, pork fillet and chops taste vastly different. Below, we’ll go more into detail about pork fillet.
Pork fillet, or loin, is an excellent choice for any meal. Pork prices are usually well worth the cost, as well. You can prepare pork fillet with low and slow cooking. This particular cut exists on the pig’s back, and offers lean and tender eating.
Pork fillet is best when slow roasted. But, it’s important not to let it roast for too long or on temperatures that are too high. Due to its lean-ness, roasting for too long can dry out the meat.
Pork Chops, Excellent Meats for Easy Cooking
These pork cuts are much like pork fillet. But, these cuts exist perpendicular to the spine. These cuts also often come from the loin itself, though some also come from the shoulder. You can tell this by their fattier characteristics.
This pork meat is best served after grilling or frying it on a high heat. They are also much quicker to prepare than pig cuts that need lower temperature cooking. Pork prices are generally reasonable, so chops are a great option for both taste and value.
Front Hock, Mouth Watering Pork Cuts
Front hock, or “ham hock”, is another excellent cut among the excellent meats that make up pork. These pork cuts are usually pre-brined and smoked, originating from joints in the leg. You can also call this part of the pig a “shank”.
Pig cuts such as this generally have a lot of skin, tendons, and ligaments. Due to this, it’s recommended to cook hock at low temperatures for a long time. Their distinctive taste makes this pork meat well suited to greens and sauces.
Pork, Excellent Meats for Healthy Eating
While they are excellent meats, you should only eat pork cuts in moderation. Despite this, they offer nutrients that are essential to good health. When eaten as part of a healthy diet, they make for great eating. Reasonable pork prices make them all the more worth it.
A pork chop offers 40 and 50 percent of the required daily protein intake for men and women respectively. Protein is an essential part of the body, allowing it to repair and grow cells, and more. Be sure to include enough pork meat in your diet!
Pork is an excellent source of B vitamins. These are essential in aiding the biochemical processes of the body. Pork also accounts for most of the B vitamins needed to fulfil your daily intake in a single serving.
Tip Top Meat, Sellers of High Quality Pork
Pork is a versatile and healthy meat when properly prepared. Finding a supplier with good pork prices, and a range of pork cuts, makes for unbeatable value. That’s why Tip Top Meat has stepped up to the plate, offering excellent meats of all kinds at affordable prices. The quality and price of our pork meat range is hard to beat. Additionally, we hold our customer service to high professional standards.
Chicken, and most chicken cuts, are one of the healthiest and most versatile meats that money can buy. Across the world, it’s used a basis for countless recipes that leave the mouth-watering. Poultry meat is one of the most popular meats around, as well. There is a great number of poultry cuts to choose from, as well.
You can prepare chicken meat in a great variety of ways. You can fry, bake, roast, braai them, and so much more. It also serves as one of the leanest meats, making it a healthy meal option.
The Benefits of Chicken Cuts
You’ll find that most chicken cuts bring many health benefits to the table. Well prepared and fresh poultry meat does wonders for the body. It helps with weight loss, as well as reducing cholesterol and risk of cancer. Here’s what it can do for you:
High protein content. Protein is essential for building and repairing tissue in the body. It also helps in creating various chemicals essential to good health.
Source of vitamins and minerals. Poultry cuts are rich in B vitamins. These are useful for skin disorders, boosting immunity and digestion, and much more. They also contain vitamin D, which helps strengthen bones and improve eyesight.
Weight loss. High protein diets are highly effective for weight loss. Chicken is often at the core of many weight loss plans, as well.
Cancer risk reduction. When eaten in place of red meat, chicken meat can help reduce the risk of cancer.
Other benefits. Chicken is great for improving blood pressure control and reducing cholesterol.
Poultry Meat Recipe
A huge number of healthy recipes are available for many chicken cuts. Below, we’ve assembled a recipe that is healthy, as well as being quick and easy to cook!
Greek Chicken Salad with Whole Wheat Pita
For this recipe you will need:
3 Tbsp. extra-virgin olive oil, plus oil for brushing
2 Tbsp. fresh lemon juice (about 1 lemon)
1 Tbsp. red wine vinegar
Single Tsp. dried oregano
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
3 (6-oz) boneless, skinless breast poultry cuts
2 (6-inch) whole wheat pitas
6 cups chopped romaine (about 1 small head)
1 cup cherry tomatoes, halved
2 Tbsp. drained pepperoncini rings
1 Kirby cucumber, sliced
For this poultry meat recipe, start by preheating the grill to medium. Then, lightly brush the grate with oil. In a bowl, whisk the garlic, lemon juice, vinegar, oregano, ¼ teaspoon of salt and a small amount of pepper together. While whisking, slowly drizzle the olive oil over the mix. Then, sprinkle the chicken breasts with another ¼ teaspoon of salt, adding pepper.
Toss this with 2 tablespoons of the dressing. Grill the chicken meat through until it is nicely marked. Do these for 4 to 5 minutes per side, then leave the chicken aside for a few minutes before slicing.
Brush the Pitas with some of the remaining chicken dressing. Follow this by lightly grilling them on either side. Put the lettuce, tomatoes, pepperoncini, and cucumbers together with the remaining dressing. Place everything on a plate and enjoy this succulent chicken breast recipe.
Tip Top Meat is a leading supplier of poultry meat and poultry cuts. You can check out our range of chicken here.
Beef Fillet Cuts, and Beef Fillet Recipes to Match
When it comes to cooking beef, nothing satisfies like using the right cut of beef for the right meals. Knowing whether you need to fry, grill, braai, or roast a fillet, rump, or steak could mean the difference between an average meal or something memorable. Additionally, using the right beef fillet recipe can make all the difference.
Beef is the flesh derived from a bovine animal. It’s also an umbrella term that covers the multitude of beef cuts one can get from the cow itself. While a cut of beef could mean anything up to 20 different types, we will just cover beef fillet. We’ll have a look at identifying the meat, their best uses in cooking, as well as a delicious recipe for each.
Beef Fillet, the Cut of Beef for Every Occasion
This particular cut of beef can be identified by the small amount of fat and tendons with an even shape. Fillet is a good option for quick meals that are easy to prepare. However, it does need a good amount of seasoning and flavouring thanks to the relative blandness of the meat itself.
The meat itself, when prepared properly, offers a very versatile meal. The selection of food that can accompany it in a meal is wide. This, in combination with the quick preparation of the meat itself, makes for tasty, easy-to-prepare meals. One memorable beef fillet recipe involves a roasted fillet and vegetables.
An Easy Beef Fillet Recipe to Remember
A combination of roast beetroot, red peppers, potatoes, and coriander with a piece of spiced roast beef fillet. For this recipe you will need:
10 fresh curry leaves, chopped
11/2 tbsp garam masala
2.5cm piece fresh ginger, grated
2 garlic cloves, crushed
Finely grated zest and juice of 1 lime
4 tbsp olive oil
750g piece beef fillet • 8 ready-cooked and peeled beetroot (not in vinegar), drained and cut into eighths
4 large red peppers, deseeded and cut into large pieces
6 large potatoes, cut into bite-size pieces • 4 tbsp chopped fresh coriander
To begin, mix together the curry leaves, masala, lime zest and juice, garlic, ginger, and a tablespoon of olive oil. Marinade the beef with this mixture using a brush, then set it aside for 2 hours.
Preheat the oven to 200°C, then place your beetroot, peppers, and potatoes onto a roasting tray, making sure to arrange them. Lightly pour 2 tablespoons of olive oil onto the vegetables, then toss them for an even coat.
Heat a heavy pan until it becomes very hot, throw in the remaining olive oil, then sear each side of the fillet steak until brown, this should take about 1 minute. Returning to the vegetables, make a gap in the middle of them in the tray. Place the beef in the middle.
Roast the assortment in the oven. Leave it in for 30 minutes for medium rare, and 35 for medium. After this, remove the beef from the roasting tray, loosely cover it with foil and then leave it aside.
Stir the vegetables in the pan and then return them to the over for a further 15 minutes, or until the potatoes are golden. Move the vegetables onto a platter, and pour the juice from the rested beef and stir into the coriander.
Carve the beef into slices of your own preferred size, then place them on a separate platter. Serve with the roasted vegetables and salad.
High Quality, Low Price
Looking for beef fillet? Tip Top Meat are stockists of this cut of beef at an affordable price and incredible quality.
Check it out here.
Looking for a different cut of beef? We stock an entire range of different kinds of beef.
Check them out here.
Maybe you’re looking for something that isn’t beef. Tip Top Meat’s entire meat range is also available.
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