All about Meat

Cooking Club: Meat

We were able to go to Winegars and meet with Skip the Meat Man (He's the manager for the Meat department at Winegars). It was really interesting! Here are some of the fun facts I learned:

-Chuck Roast with good marbling is for crock pots.

-Rump Roast is good for sandwiches because it will stay together and not fall apart.

-Tri-tip is can be good for steaks, it's cheaper and just ask your butcher and he'll cut it for you.

-Marbling= Tenderness, Lean= tough

-Top Sirloin is good for stir fry.

-Fat more than 1/8" thick should be cut off. If you keep it on while cooking it will help it stay tender. For chicken- if you can see it, cut it off.

-NEVER go past the date on the package! You're taking big risks by going over the date.

-NEVER freeze meat in it's original packaging. It should be used within 6 months.

-When you freeze meat, ground beef and chicken, are the only meats that wont change it's taste.

-If you call in advance the butchers will do almost anything for you!! Seriously they will even marinate your meat for you (it takes 45 minutes though)!

Over all I learned that I will be buying my meat from Winegars!! Really they are quite cool and amazing about it! They love it when you ask questions, and if you don't know but need a suggestion for what type of meat you need; they walk you through it!