THE ART OF (M)EATING

{ ART OF (M)EATING }In order to be in the know of the art of m(eating), one must know their meat cuts, and at least be a master of a meat recipe. Chicken, pork and beef

are Singapore’s most highly purchased meats and therefore, it is my top 3 picks for this booklet. .

! CHICKEN " ! PORK " ! BEEF "

Exquisite Tenderness

{ CHICKEN }

Drumstick - this is dark meat and is the lower part of the leg. The drumstick is very tender and juicy due to its high movement during its life.

Breast/Filet - These parts are the white meat and are relatively dry. But if cooked slowly and well-watched, the taste is very !avourful.

Wings - Comprises of the drumette, the middle segment, containing two bones, and tip. Wings are often served as a light meal or bar food.

Back - The back of the chicken has not much !esh on it, but it has a lot of bones and it is useful when it comes to making soup and broth.

Legs/Thigh - the “thigh”; also dark meat, this is the upper part of the leg. This meat is juicy and tender as well. Perfect; baked, fried or roasted.

Chicken is an excellent source of niacin and very good source of protein and selenium. It is also a

good source of vitamin B6 and phosphorus

{ CHEESY CHICKEN DIP }This dip is loaded with melted cheese and spicy

!avors, that are sure to win over any party…And no one has to know that it’s low calorie, and high protein!

IMEAT

INGREDIENTS

1/2 (8 oz) Package fat free cream cheese1/2 cup Plain Greek yogurt 1 1/2 tbs Spicy ranch dry salad dressing 1/2 cup Shredded mozzarella cheese1/2 cup Franks Hot Bu"alo Wing Sauce1 1/2 cup Chicken500ml of Chicken broth

DIRECTIONS

Preheat oven to 350 degrees. Spray a small baking dish with non-stick spray.

Boil the chicken in the chicken broth until cooked, after it is cooked, shred and pull the chicken apart until it looks like strings.

In a bowl, mix together the #rst 5 ingredients. Add the pulled chicken, and stir until well combined.

Spoon mixture into baking dish, and bake for 20-25 minutes, or until dip is warmed through and cheese is melted. Serve warm with baked chips, celery sticks, or other veggies!

“The perfect dip for a movie marathon with

close friends”

Tantalizing & Succulent

{ PORK }

Shoulder - This can be cured on the bone to make a ham-like product, or used in sausages. It can be boned out and rolled up as a roasting joint, or cured as “collar bacon”.

Belly - The belly, although a fattier meat, can be used for steaks or diced stir-fry meat. Belly pork may be rolled for roasting or cut for streaky bacon.

Middle Cut - Middle cut or the middle bacon, from the side of the animal, is intermediate in cost, fat content, and !avor between streaky bacon and back bacon.

Back - This can be cured to give back bacon. The loin and belly can be cured together. The loin can also be divided up into roasts pork cutlets, and pork chops.

Leg/Ham - Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. cuts of the leg include the rump, centre, and shank.

Hock - It is the portion of the leg – also known as pork knuckle – that is part of the ham proper. Deep frying this part of the pig will give you a crispy exterior of taste.

Pork is an excellent canidate for a nutritious yet delicious diet as it has a lower myglobin content

than beef, but higher than chicken.

{ PULLED PORK SLIDERS }This pulled pork is smothered in a homemade BBQ sauce and it is mouthwatering and delicious. This

recipe is sure to be a total hit with anyone!

IMEAT

INGREDIENTS

1 medium onion, chopped1/2 cup ketchup1/3 cup cider vinegar1/4 cup packed brown sugar1/4 cup tomato paste2 tbsp sweet paprika2 tbsp Worcestershire sauce3 tsp salt1 1/4 tsp black pepper2.5 lbs pork belly, cut into 2 pieces12 slider buns

DIRECTIONS

Combine all the ingredients except the pork belly and cook them together until the onion is cooked. Toss them in the slow cooker once that is done.

Next, throw the pork belly in a slow cooker and mix together with a spoon. Add the 2 pieces of pork and cover the slow cooker. Set for 8 hours on low.

After 8 hours, using 2 forks, shred the pork belly and remove the pork with the remaining sauce into a large bowl. Toast the slider buns and add some of the pulled pork to each bun.

“A !awless meal to satisfy any of your late

night cravings”

Alluring & Luscious

{ BEEF }

The brisket is the front portion of the beef breast that lies between the front legs. Brisket is the cut of choice for slow-smoked and pit-cooked barbeque.

The chuck is the source of bone-in chuck steaks and roasts. The trimmings and some whole boneless chucks are ground for hamburgers.

The rib contains part of the short ribs, the prime rib and rib eye steaks. It is one of the more !avorful cuts of beef, due to the muscle build up, during its life

The short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak (New York Strip if served without the bone in).

The sirloin, which is less tender than short loin, but more !avorful, can be further divided into top sirloin and bottom sirloin (including tri-tip).

The round contains lean, moderately tough, lower fat cuts, which require moist cooking or lesser degrees of doneness. Some representative cuts are top round steaks and roasts.

The !ank is used mostly for grinding, except for the long and !at !ank steak. Many recipes for !ank steak use marinades or moist cooking methods to improve the tenderness and !avor.

The plate is the other source of short ribs, used for pot roasting. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.

Beef is such a hearty and wholesome meat. It contains nutrients that protect your heart and it is

a good source of vitamin B6 and folate.

{ SPICY CHILLI BEEF }Here’s an all-time favorite beef chili recipe that will

warm you up on any given day! Filled with !avourful spices that will entice and delight one’s tastebuds!

IMEAT

INGREDIENTS

1 yellow onions, chopped1/4 cup olive oil2 cloves garlic, minced1 carrot, chopped1.5 lbs ground beef3 tbsp chili powder1 tbsp ground cumin1 tbsp paprika1 tsp red pepper !akes1 14 oz can #re roasted chopped tomatoes with juice1/2 cups beef broth1 tbsp cider vinegar1 cup kidney beans, drained and rinsed1 red bell pepper, chopped1 yellow bell pepper, chopped

DIRECTIONS

In a large pot, saute the onion in the olive oil for about 5 minutes until the onions are soft. Add the garlic and carrot and stir to combine.Followed by the ground beef and the chili powder, cumin, paprika, and red pepper !akes and stir to coat the meat with the spices.

Add the roasted chopped tomatoes, broth and cider vinegar. Stir to combine and let sim-mer for about 45 minutes.

Once the chili mixture has simmered for 45 minutes, add the black beans and chopped bell peppers. Stir and continue to let simmer for 20 minutes.

Remove from oven and serve with toppings of your choice!

“A spicy yet savoury dish to delight and entice

one’s appetite”

{ TOP 3 MEAT RESTAURANTS }Do you feel like satisfying your meat cravings but do not want to cook, or where to go? How about, top 3 fabulous meat restaurants in Singapore to pamper your tastebuds and tummy. Of course nothing too

fancy, but yet, the meat that they serve are delicious.

CarnivoreCarnivore is a Brazilian Churrascaria where

knife-wielding passadors come to your table and slice o" freshly barbecued meat from their skewers right onto

your plate.

30 Victoria Street, #01-29A, CHIJMES, Singapore.

tel +65 6334 9332Daily, from 6:00 pm to 10:00 pm

www.carnivore.com.sg

Yakiniku Daidomon is a barbecue-topia o"ering the bene#t of no clean-up afterwards. The grilling plate is cleverly designed with large vacuum vents over each

table to suck up fumes.

101 Thomson Road #01-14/15, United Square, Singapore, tel +65 6356 7577 / 6356 7277

Lunch - 11:30am to 2:30pm Dinner - 6:00 pm to 10:30 pm

www.daidomon.com.sg

Morton’s is famous for huge, perfectly cooked, great cut of meat, and they are from Chicago. Big is the word du

jour here and that applies to every dish that touches the table.

4th Level, Mandarin Oriental Singapore, 5 Ra$es Avenue, Singapore,

tel +65 6338 0066Daily, 5.00 pm - 12.00 am

www.mortons.com/singapore

Yakiniku Daidomon Perfection at Morton’s of Chicago