Articles to learn more about this category, its products and their main characteristics.
The difference is not simply whether you press the patty. Smash and traditional burgers pursue different geometry, crust and surface-to-centre ratios. We explain what changes…
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A burger losing diameter and thickness during cooking is normal: proteins, water and fat all change with heat. We explain what is inevitable and which…
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“First” and “second” category do not mean good meat and bad meat. We explain what this commercial shorthand tries to describe, why it varies and…
Read the articleHigh loin and low loin come from the dorsal loin of the carcass, but they are not interchangeable. We explain differences in marbling, shape, texture,…
Read the articleTenderloin and entrecote are both premium beef cuts, but they do not deliver the same eating experience. We compare structure, fat, flavour, texture, cooking and…
Read the articleDry white or grey patches on frozen meat are often freezer burn. Learn why it happens, how it affects texture and flavour, when the meat…
Read the articleCooked meat does not last indefinitely in the refrigerator. Learn how long to keep it, how to cool and store it, when freezing makes sense…
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Rinsing raw meat under the tap does not make it safer and can spread microorganisms around the sink and worktop. We explain cross-contamination risk and…
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What to check in fresh meat before cooking: use-by date, temperature, packaging, colour, smell and texture, and why appearance alone cannot guarantee safety.
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Why meat can end up steaming in its own liquid, how moisture, heat and pan size affect browning, and what to do for a better…
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When to salt steak, rib steak or burgers, what changes if you salt immediately before cooking, well in advance or at the end, and the…
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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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