Are all pork in supermarket previously frozen? Where can I get fresh ones?

pixelfreak
  • Are all pork in supermarket previously frozen? Where can I get fresh ones? pixelfreak

    Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previously frozen?

  • There are fresh ones if that supermarket has a butcher to "butch" the pig because the meat is normally good for only that day, or else the pork are either frozen or previously frozen. Normally one the package it would be labeled as "frozen" instead of fresh, but I would normally judge by the bloody liquid coming out from the meat since fresh meat usually hold the liquid much better.

  • Try to find a local butcher. They can sell you never-frozen meat, and may carry different breeds of pig than your supermarket does. (Comparing pork from a butcher and pork from a supermarket is more practical than discussing hypothetical pork anyway.) I find the difference (and the value of my butcher) higher for pork than any other meat the supermarket carries. (The butcher also sells goat, duck, and other things I can't get at the supermarket.) Of course, depending on where you live you may not be able to find a butcher, or the difference from the supermarket may be stronger or weaker than it is where I live.

    A tip: the cool trendy new butchers are on the Internet. I follow mine on Twitter to be the first to know when specific products are available. A good butcher drowns you in information about the product: not just whether it was frozen, but the breed, what it ate, exactly where the farm is, the farmer's children's names - they want to tell you all this if you want to know it. Mine gives me brochures from the farm with pictures of the fields and buildings and people.

    Tip 2: my butcher's prices are roughly double the supermarket's. I just buy half as much: we 're happier eating half a delicious steak or chop than a whole boring one. We were probably eating overly large portions before anyway.

Tags
meat pork fresh frozen
Related questions and answers
  • I recently tried to make a soup recipe that called for bamboo shoots. I found some canned shoots from a local Asian supermarket and attempted to use those---but they were awful. They had a bitter, metallic taste from the can, and no other discernible flavor. I'm pretty sure that's not what bamboo shoots are supposed to taste like, but how can I find good ones? I'm not asking for specific shopping recommendations, but more general advice. Do frozen bamboo shoots exist? Are they better than canned? Am I likely to find fresh bamboo shoots at the Asian market if I ask? Is there some other

  • I know that for fresh fish, or fish that was previously frozen without special storage, you should use it the same day. If I thawed too much, does the fact that it was vacuum-packed add to the time I can safely keep it? Does it depend on the type of fish?

  • eating same at our house, some friends have started stocking up as well. Are they quite as good as fresh grown, local artichokes would be? No. But local artichokes aren't available for very long in Washington, DC, and I tend to get discouraged by the task of cutting down twelve artichokes to extract the heart. OK, I have all the ingredients, but a question remains: how long should I bake...I'm a novice cook, but was intrigued by Megan McArdle's simple-enough-even-for-me recipe for frozen artichoke hearts: I'm also an enormous fan of frozen artichoke hearts, which when roasted

  • Sometimes when you buy mussels, you find that they taste sort of rancid or at least not very fresh, even if they are alive (or at least closed). How can the taste get so bad if they still are alive? And how can you tell at the supermarket or fish monger?

  • The “sauce marchand de vin” is a French red wine thick sauce typically served with meat. Its recipe in my French cookbooks call for two main ingredients: red wine and brown stock. It also uses shallots, butter, flour and black pepper, but I understand the two ingredients cited previously are the main ones. However, many recipes I can find online (here and there, for example) on English-speaking websites add Worcestershire sauce. Not all of them do, but I still wonder: what purpose does this extra Worcestershire sauce add? I'm not too familiar with it, but if I understand it might bring some

  • I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?

  • I bought some pork belly yesterday and I was just about to cook it when I saw thick hair on it. I tried to cut it with a sharp serrated knife but it didn't budge. I was really put off and put the pork back in the refrigerator. Can someone please save my pork belly and let me know how to get rid of the hair?

  • I was given a bag of frozen Maitake pieces and read online that they are best cooked without prior defrosting. Can I throw into the skillet a handful of fresh shitake or oyster after awhile?

  • I am trying to toast bread in a gas oven on a rack about 8 inches from bottom, but all the toast in the centre part of the rack are burnt and the ones to the sides are perfect, is this a normal thing with gas ovens or is my oven faulty? The bottom cover is in place I have not adjusted anything, I use a temperature setting of 180 degrees Celsius. Please do not chastise me for trying this I am just experimenting to see if I can Economize on equipment and even energy as most of the times something else will be going in the oven. I suspect that it is because of where the flame is at the bottom

Data information