Don’t we all love roasted chicken? Furthermore, we even buy seasoned meats, which are much help in the kitchen. However, the spontaneity of such meats can do enormous harm. An expert butcher shared his experiences and I’ve summarized them. And you can watch the entire clip below.
Avoid pre-marinaded meats – do it yourself
The supermarkets not only charge higher for such products. You never know the quality and quantity of the seasoning. Therefore, it’s better to bring home fresh products and spend just a few seconds on the marination.
Avoid pre-assembled skewers
This is also another way of using cheap products under high market prices. The cuts used in this type of product is very cheap and their produce selection (onions, peppers, etc.) is not very creative. Even though the process is time-consuming, it is best to use the right parts and assemble your skewers from your own meat and a wide variety of your favorite vegetables. Ask the butcher to cube the cut of meat you select, then add your own veggies. You’ll avoid a lot of markup and add a lot of flavor.
To me this was the most surprising recommendation, but it makes sense. Fillets are a premium product and priced for it–in fact, much of the price is just because it is expected to be expensive. According to the chef, you are better off buying other juicy parts of the meat. For instance, teres major or New York strip steak is an excellent choice at one-third of the price.
Steer clear of “water chilled” chicken
If chickens chill in water, they will absorb the water and go all rubbery once you cook them. And worst individuals use chlorine water. Therefore, the meat absorbs the chlorine. It is best to buy meats that are air-chilled. Furthermore, if the packaging level doesn’t disclose the information. Assume it’s water chilled.
Only buy chicken that’s labeled “No antibiotics”
Be specific. A label that says “no hormones” doesn’t really mean anything because, in the U.S. anyway, chickens are not allowed to have hormones and a label like that means it will still contain antibiotics.
Buy chicken that has the USDA Organic label
I think this one is more a matter of preference, but this butcher thinks it’s important. There are no labelling requirements in the U.S. as to what this really means, so do your own research.
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