Cook meat perfectly
There's no secret to cooking Woolworths meat. All you need to do is choose the right cut for the cooking method you're planning to use and the dish you're preparing.
Here are some easy-to-follow guidelines that will help you prepare tender, tasty meat, time after time.
Hints and tips:
- When choosing meat, make sure it is fresh: beef and lamb should be bright red in colour, while pork and veal should be pinkish. The fat should be firm in texture and creamy white in colour.
- Thaw meat on a tray or plate in the fridge. Bigger cuts need 8-9 hours per 500 grams to thaw, while smaller cuts need about 6-8 hours per 500 grams.
- If frozen meat begins to thaw, don't re-freeze it. Rather allow it to defrost completely, cook it and then freeze it.
- When cooking meat with exposed bones, cover them with foil to keep them from burning.
- Maturation is a natural process that improves tenderness. All Woolworths steaks are matured for 21 days and roasts for 14 days.
- Steaks should be at least 20mm thick for best results. They are best served rare to medium, well-done steaks tend to be dry.
- To prevent steaks or chops from curling, slash the fat at regular intervals before cooking.
- To make crisp pork crackling, rub the rind with oil and coarse salt. Increase the cooking temperature to 200°C for the final 20 minutes of cooking, or remove the crackling from the meat and allow it to crisp in the oven.
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