Meat preparation and cooking advice

Recommend to others!

Opt for lean meat varieties:
• For beef: steaks, chops, muscle
• For the pork: sirloin, ham
• Choose lean minced meat, no more than 10% fat
• Buy chicken meat without skin or remove skin before cooking
• Boneless, skin peeled chicken breast and boiled turkey schnitzel are the poultry options that are the poorest fat
• Choose lean turkey meat, dry beef roast, ham, or lean ham instead of baloneys that are high in fat.

Remove all visible fat from the beef or chicken before cooking
Boil, cook or grill meat and fish instead of deep-frying it in oil
Drain all the fat that appears during cooking
Choose and prepare foods without fatty sauces
Prepare dry beans and peas without adding fat
Keep raw, cooked and semi-prepared meat in separate compartments
Do not wash or rinse meat
Wash knives and kitchen utensils in hot soapy water after preparing each food, before moving to the next
Keep raw meat in the bottom drawer of the refrigerator, to avoid it drips on other foods
Cook foods at proper temperature to kill bacteria. Use a meat thermometer to make sure it is completely cooked.
Place the food in the refrigerator promptly and defrost them properly. Freeze perishable and cooked food as soon as possible
Never leave the meat to unfroze at room temperature. It is preferable to cover the meat pack with cold water, or leave meat to thaw in the refrigerator or use microwaves.
Avoid raw or insufficient cooked eggs, as well as food prepared with raw eggs or inadequately cooked meat.
Pregnant women, those who want to become pregnant, nursing women and young children should avoid eating fish high in mercury.



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