sausages, beef mince, chicken nuggets

Freezing, vacuum packing, drying, canning, smoking, salting

Carbohydrates

Chuck, rib, short loin, sirloin,round, foreshank, short plate, brisket, flank

cow- beef, pig - pork, bacon, sheep- lamb, mutton

Kidney, Liver

store on the bottom shelf, check use-by dates, store in fridge and use within 2/3 days

braising, stewing, boiling, frying, BBQ, grilling, roasting

PRotein coagulates, bacteria destroyed, collagen converts to gelatin (more digestible), Fat melts (flavour develops), colour change from pink to brown/ white.

offal, carcass, poultry, game

Bord bia quality mark, visually check, check use by dates, buy at the end of trip

Hanging, beating with a mallet, using enzymatic tendersisers (papain), slow and moist cooking methods, marinating, chopping or mincing

High biological value protein