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Tips and Advice for the Preparation of Meat

Tips and Advice for the Preparation of Meat

Where can you get Paskovich Frozen Fish and Meat Products?
Haim Paskovich & Sons Ltd. market nationwide to the largest retail chains in Israel, to hotels, functions halls, restaurants, butchers, catering companies and public institutions.

The freezers in the marketing chains are full of different products. How can I check the quality of the product?
How can one be sure that the product purchased is of high quality and delicious? It is best to check the country of origin, the details of the importer, and to ensure that the product underwent a proper system of refrigeration (at a temperature of minus 18 degrees) during the entire importation and marketing procedure, and at the point of sale itself. Meat products - make it a point to purchase unprocessed meats that are imported under veterinary supervision and authorization of the Ministry of Health. Fish products - visually examine the product and its packaging. Purchase only products that have been imported by authorized importers, under supervision of the Ministry of Health.

How does Paskovich concern itself with the quality of the frozen products?
Importing from select producers only, a proper chain of refrigeration from the moment that the product is frozen until it is marketed to the consumer, veterinary supervision and stringent examination - all of these ensure that the quality of the products is uncompromisingly superior.For more information

About the Merits of Beef

Beef is healthy! In addition to containing good proteins, beef is a natural source for a variety of vitamins, amongst which is B12 - known as an essential vitamin for the nervous system.
Beef also contains: Niacin, Riboflavin, Thiamine, B6 and important minerals such as Iron.

How can I ignite the charcoal on my grill if I don’t have charcoal lighter?

1. Make 3 balls of kitchen paper (2 squares for each ball), place in a small bowl and
2. pour ½ cup oil over them.
3. Place each ball in a different place on the grill, then heap charcoal over each in a pyramid shape, while making sure there is enough air between then.
4. Light the paper, which burns slowly as oil paper and then ignites the coals.
About 10 minutes later spread out the coals; 5 minutes later, the grill is ready for use (when the charcoal stops burning with a flame and begins to be covered with a white ash).
The result: Now you can grill your meat or fish – and it won’t taste of kerosene!

How does one roast meat on the grill properly?
After lighting the grill it is important to clean the wires using a steel brush and an onion that has been dipped in oil.
It is recommended to leave a small area on the corner of the grill without charcoal, so that you can place the meat that is ready there, without it burning. After placing the meat on the wires - don’t move it, don’t squash it, don’t turn it over for at least 2 minutes! Only after that you can gently lift the meat occasionally, to check if it’s ready to be grilled on the other side.

MR / M / WD : How do you check the degree if meat doneness

The usual degrees for roasting a cut of meat are:
MR - Medium Rare: the meat remains red and raw on the inside, but heated and seared on the outside.
M - Medium: the meat is juicy and pink inside, and nicely seared on the outside. WD - Well done: the meat is grayish-brown inside, completely done both inside and out.

How do you check the degree od roasting for beef steak?

Many chefs get the feel of the meat by pressing their fingers on it, and they then compare that to the way various parts of their body feels: pressing a finger onto the cheek is similar to the feeling of meat that is medium-rare; pressing a finger onto the chin is similar to the feeling of meat that is done to a medium degree; and pressing a finger onto the forehead is similar to the feeling of meat that is well done.

How do you check the degree of doneness for a whole roast of beef?

In a whole roast of beef the degree of doneness is determined by the inside temperature of the roast, which is measured using a roast thermometer:

The degree of doneness?

inside temperature

Medium Rare - MR

63 ° C. degrees

Medium - M

71° C. degrees

Well Done - WD

77 ° C. degrees

How does one carve the meat properly?

The grains in every cut of beef lay in a certain direction. The significance of the grains is the way that the cut has grown. Beef should always be carved
against the grain, for the simple reason that the shorter the grains in a slice, the lower the probability that the meat fibers (hairs) will get caught between your teeth. Also, tough cuts of meat that are carved against the grain will be easier to chew.

How to select a cut of meat that will be appropriate for the dish I’m planning to make?

In order to select a cut that will suit the dish - it is important to be aware and to check the following: the quantity of fat in the cut; the toughness of the cut; the resistance during cooking. For fast cooking (grill, stir-fry, frying in a skillet) it’s best to choose a cut that is fatty and relatively soft, like rib-eye steak or fillet. For cooking in liquid (gravy) - it’s best to choose a relatively dry cut, like brisket, shank or muscle. For long, slow cooking (stew, casserole, soup) choose a tough and fibrous cut like shoulder or roast shoulder.

The chefs on cooking programs use “beef broth”. What is this? How does one make beef broth?

Broth is used as a liquid for cooking, and adds a flavor that is richer and more complex than water. For that reason chefs prefer to use beef broth (or fish broth) when preparing dishes, soups and sauces.
Instructions for preparing beef broth:
2 kg. meat bones
1 large, coarsely sliced onion
2 carrots, peeled and coarsely sliced
1 head of celery root, cleaned and coarsely sliced
2 sprigs of thyme
3 liters of water
Heat the oven to 250 degrees and sear the bones on a tray in the oven for about 20 minutes. Transfer the bones to a pot with 3 liters of water, and bring it to a boil. Remove the scum that rises to the top. Then add the vegetables and spices. Lower the heat and cook for three hours. Remove from the heat and drain the liquid. It is recommended then to remove the scum again, or refrigerate the broth and scrape off the layer of fat that rises to the top. The broth is ready to be used as an addition to gravy, as a basis for a soup, or in a dish to be cooked.

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