The Bulk Meat Blog
Which type of meat is good to eat in winter and how to store it correctly?
Have Quality meat in winters
In winter the diet should change and strengthen the body & warm all the body parts. The kidneys can get easily depleted because of winter dampness and coldness. If you do not have it then it leads to yang deficiency and body warm is not at the best level. To get quality meat you need to visit the best butcher Brisbane. If you do not have quality meat then it leads to various signs and symptoms which includes:
- Dull backache
- Cold hands and feet
- Decreased energy levels
- Decreased libido
- Intolerance to the cold
- Waking up early (eg. 5 am)
- Weak or sore knees
- Frequent urination
- Going to the toilet at night
- Loose bowel movements
People need to have quality beef, prawns, and lamb. All the meat types are warming in nature and it helps to raise the warmth in the body. Also, it helps to make the digestive system strong and all the above-mentioned symptoms are prevented. It is essential that you know the body type and which food options are best to have in winter.
Selecting the best meat
You should not buy meat which is past the expiry date. Make sure to buy meat from the best butcher so that meat stays of the best quality. You need to follow the specific guidelines:
- Avoid poultry which has faded, feels slimy, tough, or it has a strong odor.
- Avoid the beef or pork which is discolored or dark brown, or it feels slimy or tough.
- Avoid meat which is damaged, torn packages, or leaking as it is linked with direct exposure to air and it contains harmful bacteria.
Handling the meat
You need to wash the hands when you are preparing the meat, poultry, or fish. Bacteria can spread easily between hands and meat. Make sure to wash the hands for 20 seconds whether it is cooked and raw.
Make sure the cooking surface is clean so that the meat does not get in touch with bacteria. If you are not cooking vegetables and ingredients in the same dish then make sure to cook it. Make sure cutting boards are separated and clean the cooking utensils once raw meat is touched. When you want to serve it use the utensils correctly.
Raw meat lasts for around 3 days in the refrigerator. Freezing is the best option when you do not want to cook the meat for a longer time. Make sure to keep it in the airtight packaging.
Refrigerator time and safe freezing depend on the storage temperature. It helps to keep the nutrients at the right level, and your food will be fresh for a long time.
Typical cooking temperatures are:
- Rare: 120–125°F (48.9–51.7°C)
- Medium: 140–145°F (60–62.8°C)
- Well-done: 165°F (73.9°C) or higher