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Meat purchasing knowledge
Date added: 05/10/2012

Customers these days are certainly more inquisitive about the meat they are purchasing. With beef I always get asked a lot about the breed and whether it is grass fed or grain fed. As you can imagine, they all have different flavor characteristics. With pork and chicken, consumers want to know if they are free range and ethically raised.
When shopping at your local butchery, don’t hesitate to ask your butcher questions. He is the one purchasing as well as selling the meat. He knows where it is from, how it was produced and how its eating quality is likely to be. Butchers like as myself, take a very keen interest in the meat we purchase, it has to be good for our reputations depends on it.
This week’s recipe is a gorgeous Hawaiian style free-range pork loin chop. I buy all my pork (including what I turn into bacon) from a local QLD producer. This ensures the freshest eating quality as well as supporting a local aussie farmer. Enjoy.

 

Serves 2

4 large pork loin chops
225g can of pineapple pieces in natural syrup, drained.
100g shaved leg ham
2 teaspoons of dried oregano
2 tomatoes, finely chopped
1 cup of grated cheese


Preheat oven to 200c. Place chops in a large ovenproof baking dish.
Mix together pineapple, ham, oregano, tomatoes, with a dash of salt and pepper. Spoon mixture onto the chops. Sprinkle with cheese.
Bake chops for 25 to 30 mins or cooked through. Serve with a summery salad. Yum-o!

 

Ray is the owner of Brisbane bulk meats at the rock n roll marketplace
500 Logan Rd Greenslopes
3394 3365