Why it is important to buy quality meats?
As a foodie who enjoys trying food from all over the world, I understand how important it is to take into consideration the quality of the meats. Whether it is for daily consumption, a party, a family gathering or an important celebration, it goes without saying that meat is usually fundamental. People who eat meat feel fully satisfied and leave with a great impression when they enjoy a good cut of meat. For this reason, it is good to find the best places to buy meat.
The key to the best quality meats is that they be fresh and butchered correctly. For example, if you are in the United Kingdom area and you are looking for a High-end online butcher, The Bodnant Online Butchery hosts an award-winning range of quality meats including Salt Marsh Lamb, Welsh Black Beef and a selection of meat boxes. Most of their meats are local and sourced from neighboring farms in the surrounding areas. It is all available nationwide and they offer a next day delivery on orders placed before 12 noon.
Also, for those who love to cook, The Bodnant Online Butchery has a great area for recipes in their website. I am personally trying the following one:
Slow roasted lamb with giant cous cous and roasted vegetables
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Leftover shredded lamb shoulder
200 g giant whole wheat cous cous
For the roasted veg
1 aubergine, cubed
2 courgettes, cubed
2 red onions
1 fennel bulb
4 cloves garlic
2 sprigs thyme
2 tbsp. olive oil
1 red pepper
1 yellow pepper
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh coriander
Freshly ground black pepper
1 squeeze lemon juice
- Pre heat the oven to 200C.
- Prepare the vegetables as directed. For the onions, cut each one in half vertically and pare off the hairy bit of the root, leaving most of it intact. Peel away the skin. Cut each half into half, and then half again, through the root so that the wedges remain anchored together. Follow the same idea for the fennel, keeping as much root as possible.
- Put the peppers, with a splash of oil and a touch of salt, in a separate baking dish and roast at the same time as the veg.
- Toss the vegetables in the oil, no salt as it will draw out moisture and we do not want that, and spread on a baking tray.
- Bake in the oven, turning as necessary, until everything is soft on the inside and browned on the outer. The peppers only need to be wilted, not cooked entirely as you would for proper roasted peppers. You can skin them if you wish, otherwise just deseed and chop into chunks.
- Meanwhile, drop the cous cous into a pan of boiling water with a spoonful of the leftover dripping from the lamb, Boil for about 8 minutes until tender. Drain and set aside.
- To serve, heat the remaining lamb and add to the cous cous. Tip in the roasted veg and add the herbs with the lemon juice. Season well and serve on a large platter for self service.
Let us know below, where do you usually buy your meat from? Do you find important the quality of the meat?