MEAT INFORMATION


CATEGORISED USES

1. BEEF

Steak: T-bone steak

        L-bone steak

        Cube roll steak

        Sirloin steak

        Rump steak

        Tenderloin steak


BBQ: Tenderloin

        Cube roll

        Sirloin

        Thin skirt

        Short ribs

        Intercostals


Cook: Shin & Shank

         Brisket

         Topside 

         Chuck roll

         Short ribs


Soup: Beef bone

         Beef feet

         Tail



2. PORK

BBQ: Belly

        Collar butt

        Pork ribs        


Cook: Pork ribs

         Marinated pork

 

3. CHICKEN

BBQ: Marinted bbq chicken

Cook: Fried chicken

         Steamed chicken

         Smoke chicken

GAJA MEAT PTY LTD    ABN 66 606 538 667   
ADDRESS: SHOP 2 / 8-12 KERRS ROAD LIDCOMBE NSW 2141    PHONE: 02 9643 7007    EMAIL: gajameat@gmail.com

Copyright © 2015 GAJA MEAT PTY LTD.    All rights reserved.    Website design www.whereisshop.com.au   

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PART OF BEEF

• Neck :  low in fat and chewy

• Loin :  tender and rich in flavor

• Rib :  slightly chewy but rich in flavor

• Striploin :  tender low in fat

• Tenderloin:  low in fat and rich in flavor

• Topside :  fine texture, tender and low in fat

• Butt & Rump :  low in fat and chewy

• Brisket : tender and high in fat

• Shin & Shank : low in fat and chewy

• Blade :  fine texture and slightly chewy



MEAT OF GOOD QUALITY

• The color of meat

• The color of fat

• The texture of meat



HOW TO CHOSE GOOD QUALITY MEAT

Beef: 

1. Colour of the meat

As the length of time the beef is left in the fridge extends, the meat will improve in quality. When the meat is cut and the surface of the cut has clean shining colour, don’t hesitate to purchase.

2. Colour of the fat

Between white to light yellow is the right colour for the fat. 3. Intramuscular fat

4. Texture of the meat

Fine and glossy textured meat is of higher quality.


Pork: 

1. Colour of the meat

The ideal colour for pork is close to pink.

2. Colour of the fat and the stiffness

In general, white and hardened fat is tender and has no scent.

3. Texture of the meat

Fine meat with elasticity is fresh, tender and delicious.




MARBLING AND RIPENING

What decides the taste of the beef is the marbling and the ripening.

Koreans have the tendency to prefer meats with good marbling.

Cattles that’s been raised in Australia is fed with wild grass. Cattles like this will lack in marbling and be a bit chewy but will have clean taste.