icon-freeshipping  Free Shipping On Orders Over $49 View Details

Blog
Friday, 24 January 2014 21:20

How To Cut And Dress A Whole Chicken

Published in Blog

tips for your summertime grillingBy Chef Stephen Dowe

Selecting the Meat for Grilling

There are a lot of web pages devoted to this if you do a little searching. If you have a real butcher shop available and can get advice it makes things easy, but most of us today can only buy our meats at our local supermarkets.

The most tender and best tasting steaks and chops come from the Rump, Rib or Loin area of the animal, although other cuts, if handled correctly can get good results. An example of this is Skirt Steak or London Broil—if marinated over night with some AcroAma Blends Northern European seasoning and some red wine and olive oil, then grilled quite rare and sliced against the grain, it can be tender and delicious.

Look for red meat with creamy white fat, trimmed well. Look for fat marbling through the meat.

Less than 2% of cattle is graded USDA Prime, making it hard to find. If you buy USDA Choice you know it has been inspected and is of high quality, USDA Select is of a lower grade with less marbling.

The next time you buy a chicken, seek out a free range bird and season it with AcroAma Blends Mediterranean and olive oil, inside and out. Spit roast it if you can or cut it in half and grill it. It will bring back memories and flavors long forgotten.

Published in Blog

Mindful Eating Begins Here

icon certified organic 100% Organic
icon footprint Sustainably Produced
icon pure Pure & Unadulterated
icon recycled Recycled Packaging
icon noartificial Nothing Artificial
icon nohidden No Hidden Ingredients

youtube socialsocial icon facebooksocial icon googleplussocial icon pinterestsocial icon twitter