Do's and Dont's
Do's and Dont's of Turkey

Preparation and Cooking

The size of a turkey can be a problem, not just for cooking but also for storage and for thawing. If you are contemplating cooking a large bird, order it in plenty of time and leave it at the butchers’ until 2-3 days before cooking, then take it home and thaw it in the main part of the refrigerator. Local butchers may prove to be more obliging than supermarkets in this regard. A very special supplier may thaw it for you, just ask.

Do's and Dont's of Pork

Pork Varieties and Season

Whatever the size of their farm, the aim of most pig farmers is to produce lean meat in the shortest time at the least cost. Pig farming has become as specialised and mechanised industry, the principal breeds in Australia are the large white, landrace and duroc, but breeds are constantly crossed for improved strains. The consumer, as with beef and lamb, is not sold pork be breed but by cut.

Do's and Dont's of Lamb

Lamb Varieties and Season

Australian sheep meat is branded according to age, and one determines the age of a sheep by the number of teeth it has. Lamb is from sheep younger than 12 months old that have no permanent teeth, and is recognised by the red brand on the carcass. Spring Lamb is 3-10 months old, but it should be understood that lamb is slaughtered and sold in spring are considered the very finest, lambs born in spring and sold in the summer months can be just as delicious. A sheep aged between 15-24 months old is call a hogget or two-tooth.

Do's and Dont's of Chicken

Chicken Varieties and Season

All breeds of chicken are descended from the wild, red jungle fowl of India that was tamed around 2000BC. There are only a few varieties of chicken grown commercially for their meat and eggs in Australia: the white leghorn, light sussex, new Hampshire, white rock and Australorp. There are enthusiasts who breed their own small flocks, buy almost all growers are dependent on the large companies for a supply of day-old chicks.

Do's and Dont's of Beef

Beef Varieties and Season

There are 2 main categories of beef available: yearling beef and mature ox. Once we heard of prime beef as somewhere between the two, but this distinction has largely disappeared. Yearling beef is 10-18 months old: mature beef is more than 18 months old. Yearling has a small amount of creamy fat, tends to be light red in colour, and has a fairly floppy texture, little marbling and a mild flavour. Mature ox has firmer fat, is generally firmer in texture, is a darker red with definite marbling and has a more pronounced “beefy” flavour. Be aware that feed and breed can influence the colour of both the fat and the flesh.