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Meat Info, Handling & Storage

Know Your Cuts of Pork from Snout to Tail

Posted by Julia Smith on

The pig is a marvellous animal. Every part of it can be eaten and every part is delicious. But far too many people only think "bacon" when they think about pork. Bacon makes up only 6% of a pig. So in order to "meat responsibly," as we say, for every pound of bacon you eat, you need to eat 17 pounds of other cuts. So here's a quick guide to eating a whole pig from snout-to-tail: Head jowls | cheeks | ears | snout The jowls are the biggest cut of meat on the head. They are fatty and delicious and...

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Know Your Cuts of Beef

Posted by Julia Smith on

Understanding the anatomy of beef goes a long way towards making sense of the many different cuts. The position of the muscle and the way it used, dictates in large part the preparation options for meat cut from that muscle. The harder a muscle is working... the stronger it is... the tougher the cut. These cuts often have the most flavour and when prepared properly, can also be the most delicious. Here is a breakdown of some of the more popular cuts and how to use them.  Hind Leg Sirloin Tip |  Tri-tip  |  Outside Round  |  Inside Round  |...

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Reheating Smoked Turkey

Posted by Julia Smith on

Your smoked turkey has also been brined which helps retain moisture during the smoking & reheating process. Remove the turkey from the fridge and let stand for an hour at room temperature before placing in the oven.

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Reheating Smoked Hams

Posted by Julia Smith on

Your smoked ham has also been brined which helps retain moisture during the smoking & reheating process. Remove the ham from the fridge and let stand for an hour at room temperature before placing in the oven. Preheat oven to 325°F.

Score the skin and fat with a criss-cross pattern being careful not to cut into the meat.

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Brined Turkey Roasting Guide

Posted by Julia Smith on

Your turkey was brined for 48 hours and is ready to roast. Remove it from the bag, pat dry with paper towels, place on a pan and refrigerate overnight. This will allow the skin to dry out so it becomes crisp during roasting. This step may be omitted if desired. 

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