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Tip/Question Of The Day 11th December 2017
Any tip for  “Turkey Cooking”?

Safely Thaw Your Turkey

Thaw turkeys in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Never thaw your turkey by leaving it out on the counter. A frozen turkey is safe indefinitely, but a thawing turkey must defrost at a safe temperature.

When the turkey is left out at room temperature for more than two hours, its temperature becomes unsafe as it moves into the danger zone between 40°F and 140°F, where bacteria can grow rapidly.

Safely Handle Your Turkey

Raw poultry can contaminate anything it touches with harmful bacteria.
Follow the four steps to food safety – cook, clean, chill, and separate – to prevent the spread of bacteria to your food and family.

Take Care with Leftovers

Clostridium perfringens are  bacteria that grows in cooked foods left at room temperature.
It is the second most common bacterial cause of food poisoning. The major symptoms are vomiting and abdominal cramps within 6 to 24 hours after eating.

Clostridium perfringens outbreaks occur most often in November and December.
Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.

Refrigerate leftovers at 40°F or colder as soon as possible and within two hours of preparation to prevent food poisoning.
Turkey cooking in oven

Use a food thermometer to check for a safe internal temperature.

Safely Stuff Your Turkey

Cooking stuffing in a casserole dish makes it easy to make sure it is thoroughly cooked… I highly recommend this method!

If you put stuffing in the turkey, do so just before cooking.
Use a food thermometer to make sure the stuffing’s center reaches 165°F.
Bacteria can survive in stuffing that has not reached 165°F and may then cause food poisoning. Wait for 20 minutes after removing the bird from the oven before removing the stuffing from the turkey’s cavity; this allows it to cook a little more. Learn more about how to prepare stuffing safely.

Safely Cook Your Turkey

Set the oven temperature to at least 325°F.
Place the completely thawed turkey with the breast side up in a roasting pan that is 2 to 2-1/2 inches deep.
Cooking times will vary depending on the weight of the turkey.
To make sure the turkey has reached a safe internal temperature of 165°F, check by inserting a food thermometer into the center of the stuffing and the thickest portions of the breast, thigh, and wing joint NOT touching bone!!
Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat. Learn more about safe minimum cooking temperatures and how to use a food thermometer for turkey and other foods.

More Faqs Here

Recommended Thanksgiving Recipe  11th December 2017

Christmas Beef Rib Roast Meal

SALAD
10-12 servings
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple – peeled, cored and diced
1 pears – peeled, cored and diced

DIRECTIONS

Combine sugar, lemon juice, onion, mustard and salt in a blender-blend well- add oil in a slow steady stream until
mixture is thick and smooth.
Add poppy seeds and process just a few seconds more to mix.
Mix the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear in a bowl
Pour dressing over salad and toss.

BEEF RIB ROAST-10 Rib Roast Bone in-Fresh USDA Choice grade for best results.

cloves garlic, minced
1.25 tablespoon teaspoon olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme

DIRECTIONS

Remove roast from refrigerator and place in a roasting pan with bones down.
In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
Spread the mixture all over the roast, roast should be at room temperature.

NEVER let roast thaw (if frozen), or sit out of refrigeration for more than 2 hours.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C),
and continue roasting for an additional 60 to 75 minutes.

The internal temperature of the roast should be a minimum 145 degrees F (57 degrees C) for medium rare.
Let roast stand for 15 minutes before carving.

BAKLAVA

16 ounces phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

DIRECTIONS

Preheat oven to 350 degrees F(175 degrees C).
Butter the bottoms and sides of a 9×13 inch pan.
Chop nuts and toss with cinnamon and set aside.
Unroll dough and cut in half to fit pan.
Cover dough with a damp cloth to keep from drying.
Place two sheets of dough in pan, butter well, repeat until you have 8 sheets layered.
Sprinkle 3 tablespoons of nut mixture on top.
Top with two sheets of dough, butter, nuts, layering as you go.
The top layer should be about 6 – 8 sheets deep.
With a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.
Bake for about 50 minutes until baklava is golden and crisp.

FOR SAUCE
Boil sugar and water until sugar is melted, add vanilla and honey and simmer for about 20 minutes.

Remove baklava from oven and spoon sauce over it, let cool.

Leave uncovered and serve.

Printable Version of Recipe

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