How to thaw meat safely: fridge, cold water and microwave
How to thaw meat safely without ruining its texture: when to use the fridge, cold water or microwave, how to plan ahead and what mistakes…
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Author: El Mercado de Origen
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Cow vs veal: differences in flavour, texture and which to choose
How cow and veal differ in colour, flavour, fat and texture, and how to choose according to the cut, cooking method and result you want.
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How to cut meat against the grain so it feels more tender
How to identify muscle-fibre direction, what cutting against the grain means and how to do it before or after cooking to improve tenderness.
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Lean beef: what it is and how to cook it so it stays tender
What lean beef means, how to recognise it, which cuts can be lean and how to adapt pan-frying, stir-frying and braising to prevent dryness.
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Beef chuck: what cut is it, how to cook it and when to choose it
Where beef chuck comes from, why it has so much flavour, the formats you may find and when to pan-cook, roast or slow-cook it.
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Ground beef: what it is, what to look for and how to cook it
What makes good ground beef, how fat affects the result, what to check on the product page, and how to cook it for burgers, meatballs,…
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How to make a juicy beef burger at home
How to cook a beef burger so it stays flavourful and juicy: thickness, handling, seasoning, pan heat, turning, internal temperature and the mistakes that dry…
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How to cook beef steaks so they stay tender and juicy
How to cook thin or medium beef steaks without drying them out: temperature, seasoning, pan or griddle heat, timing, resting and the mistakes to avoid.
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How to store fresh meat in the fridge and when to freeze it
How to store fresh meat when it arrives, where to place it in the fridge, how long steaks or minced meat keep, and when freezing…
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What meat to buy for a barbecue and how much to allow per person
Which cuts work best on a barbecue, how to combine quick and slower-cooking pieces, and how much meat to allow per adult, child and menu…
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