Regular readers know that I like to go back to the basics now and then, so this is my first back to basics feature for 2010. The economic climate has many of us back in the kitchen. Have you ever picked up a great-looking cut of meat, prepared it in a particular fashion and wondered why the end result is not up to scratch, leaving you feeling disappointed? Most likely the meat is not the fault, but your method of preparation. A few years ago in London, I took an advanced three-day butchery course because I wanted to know beef, pork and lamb more intimately to inform my cooking choices. I had done basic butchery as a part of my Le Cordon Bleu training, but every now and then I like to challenge myself and refresh my training to polish up my skills.

Trust me, initially I didn't think I could stomach it. I love animals and was once a vegetarian. It's one thing to get meat all nicely wrapped up or in hygienic packaging, but it's an entirely different feeling when you carve a dead animal yourself. Fortunately, I got over my initial trepidation and in the end thoroughly enjoyed my experience, which turned out to be a great stress-relief exercise. Since then, I have benefited quite considerably, especially as it is a means of gaining the respect of butchers I deal with both here and abroad.

Generally a carcass is divided into several categories with each part carved to give you certain pieces of meat. Depending on the area and texture you find, anywhere from tender to tough will determine how long your meat takes to cook and taste. Also the price varies based on the quality of meat. This is not to suggest that inferior cuts are bad for you, but they are cheaper and may take longer to cook. Many odd parts can yield delicious results.

You generally find pork (pig) is divided into the Neck End, Shoulder, Loin, Belly, Chump, Fillet of Leg, Knuckle or Shank End. Beef (cow) into Neck, Crop, Shin, Chuck and Blade, Thick Rib, Brisket, Fore Rib, Thin Rib, Sirloin, Fillet, Thin Flank, Topside and Silverside, Leg. There are other parts which we consume such as pig's feet (trotters) and tail and cow tongue, oxtails, cow "cod", a local aphrodisiac and skin, which I have never had but which some consider an experience. From the general cuts, you will then subdivide into different pieces for your steaks, chops, ribs, racks, dice cuts for stew and braising plus minced and ground meat.

I have a great relationship with MegaMart butcher Fitzroy Atkinson. We always have brilliant exchanges about the variety of cuts, the freshness and what recipes I am going to create around them. He takes pride whenever I take his advice or give him feedback. I asked him what popular cuts he sees his customers purchase. He said Rib Eye, Strip Loin and T-bone steak are best-sellers in the beef category, and leg and chops for pork. For special treats sirloin steak and pork loin are popular. Pot Roast is a hit for Sunday lunch and in the poultry category chicken wings have become expensive so people are opting for tenderloins instead. I asked about value packs and was told that these tend to be chicken legs, pork and beef stew and shoulder steak.

Next time you do your meat shopping, share your recipes with your butcher so he can advise you on the best cuts for your particular needs. Remember that for beef, the boneless Fore Rib and Topside are typically used for roasts whereas steaks are for quick cooking such as grilling or pan frying. In the pork category, chops, loin steaks and spare ribs are also great on the grill, the rack and leg for roasting. Diced pork and beef are usually for succulent stews.

Remember to always purchase your meat from reputable sources. I would love to see better labelling of meat in Jamaica in terms of identifying the farms our meat comes from, nutritional facts, information about the proper temperatures at which to cook them, the proper handling of utensils when dealing with meat and so forth. Food for thought, pun intended!

Bon Appetit!

Thanks, MegaMart, for allowing me to examine the meats for this article.

Contact me at info@juicychef.com

Captions:

(Photos: Naphtali Junior)

2263

MegaMart offers several varieties of general cuts of meat that are subdivided into different pieces to suit all of your cooking needs.

2290

A sirloin roast is a perfect choice for a Sunday lunch.

2295

MegaMart butcher Fitzroy Atkinson shows 'Juicy Chef' Jacqui Sinclair, the rib roast selections.

2309

Butcher Fitzroy Atkinson shows off a tray of T-bone steaks -- an excellent choice for grilling and pan-frying.

2309

Always purchase your meat from reputable sources with proper labelling and room temperature conditions.

2336

MegaMart offers economical pre-seasoned packaged meats like this seasoned curried local goat meat package.

2382

A local delicacy, the cow's skin is also available at MegaMart.

2423

Donnette Clarke, head of seasoned meats at Mega Mart, shows me (Juicy Chef) the pre-seasoned brown stew chicken and seasoned liver selections.

2442

The next time you do your meat shopping, share your recipes with your butcher for the best possible results.

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments

  0 comments