Master Your Meat Preparation

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Master your meat preparation
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Meat products can be good source of nutrients
like Vitamin A, iron, zinc, etc. Preparing meat
requires careful attention. From purchasing to
cooking there are a lot of things to be
considered about meat.
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Buying meat
When buying pre-packed meat, check the label for
the use-by date. Always use the meat before it's
expiry date and don't use it for any food after
this.
Make sure raw meats are packed in bags separate
from 'ready to eat' foods like cooked ham or
cheese.
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Storing meat
Put eats into the fridge as quickly as possible
when you get home.

• Store raw meat and poultry in clean, sealed
  containers on the bottom shelf of the fridge so
  that it can't touch or drip onto other food.
• Keep raw meat and poultry separate from cooked
  foods.
• Follow any storage instructions on the label
  and don't eat meat after its expiry date.

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Before preparing meat
Always through the wrapping in the dustbin
immediately, and thoroughly clean any surfaces
that come into contact with it.
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While preparing meat
All raw meats contain harmful bacteria on the
outside. Cooking all meat properly is important
to kill the bacteria that can cause food
poisoning.
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How should you cook the meats?
Select a temperature that is hot enough to cook
the meat, but not so hot that the outside will
burn before the inside has had a chance to cook.

If you are cooking a number of small pieces of
meat such as sausages, move them around and turn
them regularly so that each piece cooks evenly.
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Which all meats must be cooked all the way
through?
Poultry, pork, rolled joints, burgers, sausages,
chicken nuggets, kebabs, kidneys, liver and other
types of offal and any meat or fish that has been
minced or skewered.
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How do you check the meat is properly cooked?
Meat changes color when it is cooked. Make sure
there is pink meat left. Then, pierce the meat at
its thickest part with a fork or skewer. If
properly cooked the juices should run clear. For
a whole chicken or other bird, the thickest part
is between the drumstick and the breast.
If properly done all these the meat will be
cooked and ready.
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Schirnhofer is one of the best meat and
sausage producer. It was founded in 1926 by Josef
Schirnhofer. Christian Schirnhofer currently
take care of this business. He is a successful
businessman with experience in many fields like
finance, real estate, etc. Here at Schirnhofer
they have wide range of selected sausage, meat,
cheese and baked goods at reasonable prices.
http//feinkost-schirnhofer.at