Beef contains high quality protein with all the necessary amino acids to make a complete protein source. Most plant protein sources are missing at least 1 of the very essential amino acids. (For a complete answer read also, Meat nutrition)
There is no particular breed of pig that makes better sausages than another pig breed. In this regard, all pigs are equal. What is not equal is the cut of meat used to make sausages. The best cuts for sausage making are medium lean to fat. These cuts come from the pork neck, side of pork and pork shoulder.
The pigment that makes the meat dark red reacts to the oxygen in the air through the permeable plastic wrap and becomes bright red. The interior stays dark due to lack of oxygen.
Beef is aged to add characteristic flavour and increase tenderness. In the “dry aging” process, beef is held at temperatures from 3 Celcius to 4 Celicus (34F to 38F) for 10 days to 28 days. Read full information on aging beef and venison.
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