Posted by McCaskie Butchers in News, Tips, Beef, Lamb, Pork on November 07, 2017 .
Cooking beef, lamb and pork is easy is you follow some basic rules. Unfortunately, many people don't know what these are. To help with this, there's a great cooking aid available provided by AHDB (the Agriculture and Horticulture Development Board) Beef & Lamb as part of their Meat Education Programme.
In you will find the different cooking methods and hints and tips on:
Preparing meat prior to cooking
Sealing or browning the meat
The cooking process (roasting, grilling and frying)
Cooking times for all cuts of beef, lamb and pork
Knowing when your meat is cooked
"Doneness" (rare, medium rareand well done)
So if you want inspiration to cook your red meat with confidence and produce delicious, perfectly cooked meat every time, download your copy of Meat Education Programme - Understanding cooking beef, lamb and pork (PDF).
Posted by McCaskie Butchers in News, Tips on December 16, 2016 .
McCaskie’s Cooking Tips and Guidelines can help you cook meat to perfection!
There’s no need for guesswork or hunting around for cooking instructions as our handy Cooking Tips and Guidelines has all you need to know; from how to store and prepare McCaskie’s food products correctly with health and safety in mind to oven settings and little hints here and there to ensure perfect meat every time.
Expert cooking tips for turkey (whole birds and crowns), chicken, turkey breast joints, stuffed chicken joints, pheasants, goose, duck, top end beef (sirloin, rib, rump), lamb and venison (leg, shoulder, saddle and haunch).
There’s also detailed cooking times based on weights and how you like your meat (medium, well, done, etc) and tips on the best way to roast meat covering preparation prior to putting your meat in the oven. Roasting tips for pork, silverside, topside, shoulder of lamb, racks of lamb, ham joints and salmon.
There’s also guidelines on how to cook steaks, chops, beef olives, puff pies and pastry.
Posted by McCaskie Butchers in Tips, Lamb on November 08, 2013 .
Carving a Leg of Lamb
Remove from the oven and rest for 10 - 15 minutes
Position the joint, steadying it with a large fork
Cut a wedge shaped slice from the middle
Continue to cut slices until you reach the socket bone
Once the small socket bone is reached, carefully cut around
Continue to slice
Turn the bone in your hand and carefully slice the meat off
Posted by McCaskie Butchers in Tips, Beef on November 08, 2013 .
Browning Cubed Steak for Casseroles
1. Traim any fat from the steak
2. Seperate the main pieces along the seams of fat
3. Cut into bite sized cubes
4. Put flour (1tbsp per kilo of meat) in a bowl, add salt and pepper and mix together
5. Add the beef cubes in batches to the seasoned flour, turn until all the meat is coated
6. Heat oil in a large pan and add the floured beef in small batches to the pan
7. turn the beef to brown all over
8. Remove from the pan and add the remaining batches until all browned