Your chicken curry won’t taste half as good if you haven’t chosen the right portions or prepared it the right way. Nor will your koftas be succulent if you haven’t got the right cut of mutton. Here’s a ready reckoner to help you buy as well as cook your meat to your stomach’s delight.
Purchasing tips:
On portions to buy: The best cuts of lamb are usually the leg, shoulder, and loin. If buying chicken or duck, make sure the breast is well-trimmed. With pork, go for the tenderloin, loin and fresh, center-cut of ham. In-game birds-quail, partridge or grouse- the breast meat is ideal and should be well-trimmed.
On temperature: While purchasing poultry and meat you must ensure that the retailer has kept them at the right temperature (40F). Never purchase meat stored at room temperature.
