How to handle meat without fail
THE MEAT GUY FAQ
How to Handle Meat Without Mistakes
"I'm worried if I'm defrosting it correctly," "I don't know how to cook it properly"—we'll resolve all these concerns. From storage methods to cooking tips for various meats, we've compiled information by category.
Please put it in the freezer immediately upon arrival. "Later" is not an option. You can refrigerate it only if you plan to cook it on the same day.
If you purchased refrigerated products like block meat along with frozen products, they are sent via refrigerated delivery, so they may arrive partially frozen. If you plan to freeze them, put them in the freezer; if you plan to thaw them, put them in the refrigerator.
For frozen products, it's fine as long as the core is still cold. Even if the surface is soft, put it in the freezer immediately or cook it on the same day.
For refrigerated products like block meat stored frozen, 1-2 months in an unopened vacuum pack is a guideline. For frozen products, the expiration date in the frozen state is indicated on the label, so please consume them by that date. Since the temperature in a home freezer fluctuates with opening and closing, it's best to use it as soon as possible.
We recommend slow thawing in the refrigerator. Although it takes time, it minimizes the loss of flavor and is the safest method with virtually no risk of food poisoning.
For thinly sliced meat and ground meat, it takes about 6-12 hours. For steaks and chops, it's about 12-24 hours. For large cuts of meat (over 1kg), it's about 24-48 hours. If you transfer it to the refrigerator the night before, it will be ready to use the next day.
Submerge the vacuum-sealed package in a bowl of cold water and thaw under running water. It should thaw in 30-60 minutes. Never use hot water, as it will par-cook the surface, affecting texture and hygiene.
Use "defrost mode (200W or less)" and check every 2-3 minutes. Stop as soon as the edges feel warm. Don't aim for complete thawing; it's fine if the center is still slightly firm.
It's best to avoid it due to increased health risks. If you have refrozen it, make sure to cook it thoroughly to the center before eating. Raw or rare is not recommended.
This is discoloration due to oxidation (freezer burn) during freezing, and it's not spoilage. If the smell is normal and there's no sliminess, you can remove the discolored parts and cook it.
If there's an unusual odor or sliminess, please do not use it and contact us.
After thawing in the refrigerator, it should be cooked within 2-3 days. Ground meat is particularly perishable, so use it on the day of thawing or the next day at the latest.
It's not a problem. Drip is water, protein, flavor components, and vitamins that have leaked from the cells. Before cooking, thoroughly pat it dry with a paper towel. If you cook it as is, it can cause an unpleasant smell and burning.
The main reason is usually "cooking it while it's still cold." Take it out of the refrigerator and let it rest at room temperature for 30 minutes before cooking. For steaks 2.5cm or thicker, wrap them in aluminum foil after cooking and let them rest for 3-5 minutes to allow the heat to penetrate to the center.
The reason is either ① overcooking, ② cooking it on high heat while still cold, or ③ cutting it immediately after cooking. Significant improvement can be achieved by following these steps: bring to room temperature → sear on high heat to seal the surface → finish on low heat → rest.
With a thermometer, aim for internal temperatures: Rare 50°C, Medium Rare 55°C, Medium 62°C, Well Done 70°C or higher. If using the touch test, Rare feels like your cheek, Medium Rare like the tip of your nose, and Medium like your forehead.
If you're using an iron or stainless steel frying pan, it's fine to heat it until it smokes. In fact, this step is necessary to prevent sticking. However, if your frying pan has a non-stick coating, absolutely do not heat it until it smokes; instead, add oil to prevent sticking.
If smoke appears, turn your range hood to maximum and preheat the pan before adding the meat. If you add it before it's hot enough, it will stick. If the pan is sufficiently preheated, the smoke will only peak for the first 30 seconds.
The oven temperature was too high or it wasn't rested long enough. Cook it slowly at 120-140℃, aiming for an internal temperature of 55-58℃. After removing it from the oven, wrap it in aluminum foil and let it rest for at least 20 minutes.
Since this cut has thick fibers, the direction you cut it after cooking is very important. Always slice it thinly, perpendicular (at a right angle) to the grain. This alone will make it surprisingly tender.
The trick is to form the patty with an indentation in the center and then steam it with a lid. The food safety standard requires an internal temperature of 75°C or higher. It's cooked through if clear juices come out when you insert a bamboo skewer.
Grass-fed beef is lean, so overcooking is strictly prohibited. We recommend medium-rare (internal temperature 55°C).
Cook it quickly at a high temperature and allow it to rest well to enjoy the concentrated umami of the lean meat.
When stewing, the iron rule is to simmer slowly over low heat. Continuously boiling will toughen the meat. Incorporating a cooling process after blanching to let the flavors soak in will result in a moist finish.
The most important aspects are temperature control and sufficient time. Maintaining 63°C for at least 4 hours meets food safety standards. Finish by searing the surface in a frying pan over high heat for 30 seconds to add a delicious aroma.
After thawing, immediately pat dry the drip, sprinkle lightly with salt, let sit for 10 minutes, then pat dry again. Additionally, marinating with yogurt, garlic, and rosemary will significantly reduce the gamey smell.
The area near the bone is the hardest part to cook through. Either cook it standing on the bone side, or after searing, finish it in the oven (180°C for 5-7 minutes) to ensure it's cooked through.
Overcooking is the cause. Lamb is most delicious at medium-rare (internal temperature 55-60°C), and will rapidly toughen if cooked beyond that. For thin chops, aim for 1-1.5 minutes per side over high heat.
Mutton is suitable for stewing. Stewing it with red wine and spices (cumin, coriander, cinnamon) for 2-3 hours will eliminate the gamey smell and create a rich flavor. Curries and stews are recommended as they are less likely to fail.
Combining lamb with acidic seasonings such as mint sauce, lemon, or yogurt will significantly mellow its strong flavor. Soaking it in thin milk for 10-15 minutes before patting it dry and cooking is also effective.
Always use a meat thermometer. The target internal temperature for lamb roast is 62-65°C (medium). Cook at 220°C for 15 minutes to sear the surface, then reduce the temperature to 160°C and cook slowly until the internal temperature reaches the target value.
The area around the bone is especially difficult to cook thoroughly, so make incisions along the bone with a knife before marinating. When roasting in the oven, it's also effective to turn it over halfway through.
Also, when roasting a large cut of meat in the oven, covering it with aluminum foil is a very effective technique to prevent charring. This allows you to cook the inside thoroughly while preventing the outside from burning to a crisp. Wrapping the bone part with aluminum foil can prevent charring.
Pork needs to be heated to an internal temperature of 63°C or higher (held at 63°C for at least 30 minutes, or 75°C or higher for at least 1 minute). If the temperature is reached, it is safe even if it's pink, but eating it raw or undercooked carries a risk of food poisoning.
Low and slow is the key. Simmer it gently in a pot or roast in an oven at 160°C for 2-3 hours. The collagen will turn into gelatin, making it melt-in-your-mouth tender. A pressure cooker can achieve the same results in 30-40 minutes.
This is caused by rapid heating over high heat. Poke 2-3 holes with a bamboo skewer, or start them in cold water and cook slowly over low to medium heat. If the skin doesn't burst, the juices will be sealed inside, resulting in a delicious finish.
The Meat Guy's raw sausages must be cooked. Please ensure they are cooked through to the center before eating.
We recommend a two-stage process: ① parboil (in water with sake and ginger for 30 minutes) → ② brush with sauce and bake in the oven or grill. If you pressure cook for 30 minutes and then grill, the meat will fall right off the bone.
For oven cooking, wrap the ribs tightly and completely in aluminum foil. This fills the inside of the foil with "75-85°C saturated steam," which allows the collagen to efficiently gelatinize while retaining the meat's moisture. Set the temperature to 140°C - 160°C.
Time: 1 hour 30 minutes - 2 hours.
Processed hams (prosciutto, turkey ham, salami, etc.) can be eaten as is.
Please check the product label and make sure to cook anything that states "Please heat before eating."
Pork belly blocks have a lot of fat and tend to burn easily over direct heat. First, slowly sear all sides over low to medium heat, then cover and steam-roast, or wrap in aluminum foil and finish in the oven (160°C for 40 minutes).
The food safety standard is to cook to an internal temperature of 75°C for at least 1 minute. If you pierce it with a skewer and clear juices come out, it's done; if pink juices come out, it's undercooked. For thicker cuts, make incisions with a knife before cooking to ensure even cooking.
This is caused by cooking at too high a temperature. Low-temperature cooking at 65-70°C, or "brining" by soaking in salt water (1L water + 15g salt) for 30 minutes to an hour will dramatically improve it. When cooking, cover and steam-roast.
The golden rule is to cook slowly over medium heat, starting skin-side down. Cook 70-80% of the way through with the skin side down without touching it, and wipe away any excess fat that comes out with a paper towel to get crispy skin. Be careful not to flip it too many times, as this can cause the skin to shrink and become tough.
Bones do not conduct heat well, so the meat near them cooks slower than the rest. Check with a skewer to ensure the meat near the bone is cooked through. If you're unsure, make incisions along the bone before cooking, or cover and steam-roast to ensure even cooking.
Tenderloins are low in fat and prone to drying out if overcooked. The trick is to remove them from the heat as soon as the center reaches about 75°C and let residual heat finish the cooking. Remove any sinews before cooking, and butterfly them to an even thickness to help prevent toughness.
Always wash your hands, cutting board, and utensils that have touched raw chicken before touching other foods. The standard is to cook to an internal temperature of 75°C for at least 1 minute. Don't rely solely on the color of the surface; it's best to use a thermometer inserted into the thickest part to confirm it's cooked through.
The two most important points are "complete thawing" and "checking with a thermometer." Thawing a 4-5kg turkey in the refrigerator takes about 2 days. The standard for doneness is an internal temperature of 75°C in the breast meat. Covering it with aluminum foil partway through can prevent burning.
The most important thing is to place the food on the grill only after the charcoal has turned "white with ash." Immediately after lighting, when flames are present, the heat is unstable. For thick cuts of meat, the safest method is two-zone cooking: slow cook on the edge of the grill (indirect heat) until cooked through, then move to the center (direct heat) for a sear.
Flare-ups, caused by fat dripping and igniting, are the reason for burning. If flames appear, move the meat to the side. Marinated meat burns easily due to sugar content, so the trick is to apply the marinade just before the meat is done cooking.
The classic method is a two-stage process: "low and slow, then finish with direct heat." Wrap the ribs in aluminum foil and heat them on the edge of the coals for 1-2 hours. After that, remove the foil and sear them over direct heat for an ideal finish. Using a thermometer will further reduce the chance of failure.
Lamb chops are thin, making temperature control difficult over direct heat. The basic method is to grill each side for 1-1.5 minutes over strong charcoal. If it's still a bit raw, cook it for an additional 2-3 minutes over indirect heat (on the edge of the grill). Aim for an internal temperature of 55-60°C.
The three preparations you can do the day before are: ① thawing (moving to the refrigerator) ② marinating (in a zipper bag overnight) ③ scoring and seasoning. This way, on the day of the BBQ, you only need to grill, and marinating also tenderizes the meat and removes odors, killing two birds with one stone.
If you have raw leftovers, cook and eat them on the same day, or store them in an airtight container and consume within 2 days. For cooked leftover meat, let it cool, then wrap it in plastic wrap and refrigerate for up to 2 days. When reheating, always ensure it is heated through to the center.
Charcoal grilling is characterized by strong radiant heat, making it difficult to gauge the temperature. If you have a lidded grill, closing the lid creates an oven-like environment, allowing for even cooking. Without a lid, it's best to alternate between direct and indirect heat, and use a thermometer to check the internal temperature.
Always ensure chicken reaches an internal temperature of at least 75°C. To prevent the outside from burning while the inside remains raw, the safest method is to cook it slowly over indirect heat, further from the coals, and then finish it with direct heat to sear the surface.