The best sources of protein are;
• Meat
• Eggs
• Milk
• Nuts and seeds

Meat is one of the best sources of protein you can eat because it contains all nine essential amino acids that our bodies need but don’t produce naturally – so they must come from outside sources like food. So let’s take a look at the benefits of some of the different types of meat.

Chicken & Turkey
White meat poultry such as chicken and turkey are great sources of protein. They are lean, low in fat, tasty and incredibly versatile. Giving you the opportunity to create tasty and healthy meals whilst getting that all-important protein. As a result of the leaner cuts of white meat, they are among the highest dietary sources of protein – whilst also containing a range of essential nutrients.

Pork
Pork is one of the richest sources of leucine, which makes it a great addition to your diet, particularly if you are into your exercise. Leucine makes up one-third of muscle protein and helps to stimulate repair following exercise. Meats provide branched-chain amino acids (BCAAs; valine, leucine, and isoleucine) which are essential in supporting muscle recovery. You can create exciting meals with a range of pork cuts, from pork loin steaks to slow roast shoulder joints.

Beef and other red meat
Red meat is not only rich in protein but also provides our bodies with iron, zinc and B vitamins. Meat is one of the main sources of B12 in the diet, giving your body vital nutrients. Red meat is a great meat to cook with. Whether it’s a tasty steak served with home-cooked chips and vegetables or a slow cook/braised steak on a cold wintery evening. The possibilities are endless.
As with most things in life, balance is key. You should combine your protein intake with fruit and vegetables, dairy, high fibre foods and fats. The great thing about meat as your protein source is that you can get creative with your meals and include many of the other required food groups.

If you are looking to increase the protein in your diet then speak to us. If you are starting the year by getting into shape, you can ask us for extra lean portions or we can trim the fat from your meat for you.

Visit us in-store or order online to get your protein in the form of top-quality meat.

Chicken tandoor-style

Ingredients

• 3cm piece of ginger
• 3 cloves of garlic
• 140g Natural Yoghurt
• Tbsp olive oil
• 50ml passata
• ½ tsp garam masala
• ½ tsp chilli powder
• ½ tsp smoked paprika
• ½ tsp turmeric  
• 10 chicken thighs/drum sticks/5 chicken breasts

Preparation

1. Mix your sauce ingredients, add the grated ginger, finely chopped garlic, yoghurt, oil, passata and spices and stir.
2. Prepare your chicken, if you are using chicken breast, you can leave whole or cut into strips or chunks. Drumsticks & thighs, can be coated in the marinade, season and then cover and refrigerate for a minimum of 3 hours.  
3. Heat your BBQ, once your BBQ has reached the desired temperature, place your chicken onto the grill. Turning your meat regularly – cooking time will vary according to your choice of chicken. Ensure the meat is cooked through or reaches 74° C. 
4. Serve, with flatbread, pita or wraps and cucumber raita. 

There’s nothing quite like a perfectly cooked steak. The meat is tender and juicy, with a crispy crust that adds the perfect amount of flavor. If you’re looking to prepare the perfect steak at home, you’re in luck. In this blog post, we will share some tips and tricks for cooking steak that will leave your taste buds wanting more. So fire up the grill and let’s get started!

Whether your steak of choice is a sirloin, rump, T-bone or fillet – the trick to a perfectly cooked piece of steak is quick-cooking and constant attention. You have just minutes between a rare and well-done steak, so it’s important to get it right.

Everyone likes their steak cooked differently, here’s an outline of the different categories;

• Blue – The steak will be a dark colour, almost purple and just warm. There will be no resistance and feel spongy.
• Rare – The steak will be a dark red colour with some red juices. There will be slight resistance and feel soft and spongy.
• Medium-rare – The steak will be a pink colour with a little juice. The meat will be slightly spring and will feel soft and spongy.
• Medium – The steak will be a pale pink colour in the middle and there will be very little juice. The meat will feel firm and springy.
• Well-done  – The steak will have a slight trace of pink colour but will not be dry. The meat will feel spongy, soft and slightly springy.

Cooking your Steak

Step 1 – Remove your steak from the fridge and allow it to get to room temperature

Step 2 – Season your steak with salt and pepper and any other seasoning you desire

Step 3 – Heat the non-stick frying pan, until hot – but not smoking. Then add your oil (the best oils to use are flavourless oils such as sunflower, vegetable or groundnut) and allow to warm

Step 4 – Add your steak, once searing, you can add butter to the pan for extra flavour. At this point, you can add garlic or herbs if you want more flavour

Step 5 – Sear the steak until a caramelised brown crust appears. For the best results turn every minute

Step 6 – Remove the steak from the pan and rest on a board or warm plate for around 5 minutes

Step 7 – Serve your delicious steak however you wish, don’t forget to pour over the resting juices

How do you know when your steak is cooked?

You can use your fingers or a meat thermometer to tell when steak is cooked. Follow the guide above as to how your meat should feel when cooked. Or insert a thermometer and use the following guide;

• Blue: 54°C
• Rare: 57°C
• Medium rare: 63°C
• Medium: 71°C
• Well done: 75°C

The cooking time will vary depending on the size, weight and thickness of your steak, so bear this in mind when cooking. Cooking times vary from around 1 minute on each side to 4-5 minutes for a well done steak.

Now that you know how to cook your steak, visit us at Taylor’s or order your steak online.

Most people have heard the term marbling but may not know exactly what it is. Marbling is the intramuscular fat that is found in beef. It can be in different forms and has a huge impact on the taste, texture, and overall quality of beef. There are different types of marbling and butchers look at it closely when grading beef. In this blog post, we will discuss what marbling is, how it affects the beef we eat, and why it is so important. Stay tuned!

What is Marbling in Meat?

Marbling is the fat that is found within the muscle tissue of beef. It can be in different forms but is typically in small flecks throughout the meat. Marbling is responsible for adding moisture, juiciness, and tenderness to beef. It is often used as a way to determine the quality of the meat and has been shown to enhance the flavour significantly. Marbling can also help to protect the meat from overcooking. Marbling varies in different cuts of meat and is affected by several factors including;

• The breed – Some breeds have a higher level of marbling as a result of how they metabolise food. Cattle breeds are high quality and produce well marbled cuts of beef. These breeds include; Angus, Murray Grey, Herefords, Shorthorns, Japanese Wagyu, and Kobe. Some dairy breeds stand out well too, these include; Jersey, Holstein-Friesian, and Braunvieh stand out as well. 
• Whether they are grass or grain fed – Beef cattle that are not gaining weight will lose marbling from muscles quickly. Grain fed cattle often marble more easily than strictly grass fed cattle. But as all cattle metabolise differently, this can vary depending on the breed.
• Cut – The cut will affect the level of marbling. Leaner cuts of meat come from areas where the muscles work harder such as the shoulder, leg and rump – these cuts will have less marbling. However, cuts that come from less muscular areas such as Rib-eye and loin will produce the most marbled meat.

Marbling varies widely, it comes in different shapes and sizes and not all marbling is an indication of greatness. However, when you choose to purchase your meat from a butcher (like us) we can help you to choose the best cut of meat with marbling that will enhance the flavours and ensure you have a succulent and tender piece of meat.

Why is marbling in meat important?

Marbling in meat is important for a number of reasons;

• Marbling adds flavour and juiciness. During the cooking process, the fats melt into the steak, keeping the meat moist and tasty.
• Fat is more tender than muscle fiber, as a result, well marbled pieces of steak will feel more tender when eating.
• Intramuscular fat that creates marbling can be good for you. Breeds, that produce marbled beef are higher in unsaturated ‘healthy’ fats that when consumed in moderation and with a balanced diet can be good for us.

Thinking about having yourself a juicy steak? Why not come down to Taylors Butchers and let us help you pick the perfect juicy steak.

The best sources of protein are;
• Meat
• Eggs
• Milk
• Nuts and seeds

Meat is one of the best sources of protein you can eat because it contains all nine essential amino acids that our bodies need but don’t produce naturally – so they must come from outside sources like food. So let’s take a look at the benefits of some of the different types of meat.

Chicken & Turkey
White meat poultry such as chicken and turkey are great sources of protein. They are lean, low in fat, tasty and incredibly versatile. Giving you the opportunity to create tasty and healthy meals whilst getting that all-important protein. As a result of the leaner cuts of white meat, they are among the highest dietary sources of protein – whilst also containing a range of essential nutrients.

Pork
Pork is one of the richest sources of leucine, which makes it a great addition to your diet, particularly if you are into your exercise. Leucine makes up one-third of muscle protein and helps to stimulate repair following exercise. Meats provide branched-chain amino acids (BCAAs; valine, leucine, and isoleucine) which are essential in supporting muscle recovery. You can create exciting meals with a range of pork cuts, from pork loin steaks to slow roast shoulder joints.

Beef and other red meat
Red meat is not only rich in protein but also provides our bodies with iron, zinc and B vitamins. Meat is one of the main sources of B12 in the diet, giving your body vital nutrients. Red meat is a great meat to cook with. Whether it’s a tasty steak served with home-cooked chips and vegetables or a slow cook/braised steak on a cold wintery evening. The possibilities are endless.
As with most things in life, balance is key. You should combine your protein intake with fruit and vegetables, dairy, high fibre foods and fats. The great thing about meat as your protein source is that you can get creative with your meals and include many of the other required food groups.

If you are looking to increase the protein in your diet then speak to us. If you are starting the year by getting into shape, you can ask us for extra lean portions or we can trim the fat from your meat for you.

Visit us in-store or order online to get your protein in the form of top-quality meat.