How to handle meat appropriately

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Food is one of the most important items in our everyday life, and in particular the UK has a strong love of corn fed chicken and grass fed beef. These meats are two of the most popular both because of their tastes, and because of their promoted health benefits. When it comes to cooking these meats, it is important to follow a set of guidelines to ensure safe and clean cooking practices.

Preparing raw meat before the cooking process is a delicate task, especially when it comes to special types of meat, such as dry aged beef or grass fed beef. When handling these, the area must be disinfected, clean, and separate from any other cooking areas to avoid the spread of bacteria. It is also important to wash your hands thoroughly both before and after handling the raw meat.

After preparation, which is a varied process depending on the meat and personal serving preferences, cooking is the next step. The most important thing when cooking the meat is to monitor it at all times. It is useful to keep a thermometer to hand to check the temperature every so often, and to make sure the meat reaches at least 70°C at its core.

After the meat is cooked thoroughly, it can be served immediately or cooled as quickly as possible for later use, ideally stored in the fridge. It is also important to wipe down and disinfect every surface again after the meat has finished cooking, and this includes all cooking equipment.

Scroll to Top

Search for a product

Browse Categories