Facts

Chicken misconceptions

All the facts on chicken meats is well laid out at www.chicken.org.au. At this site you can research all the facts on the chicken meat industry in Australia.

One often asked question is “Are your chickens hormone free”. All living animals have some hormones – it’s a natural phenomena! So the accurate answer to the question is Yes, but only those that occur naturally. No chickens bred for meat in Australia are fed hormones to speed growth.

Refer the press release of the Australian Chicken Meat Federation of 27 June 2006 for more details.

Clancyjames stocks both ordinary meat chickens and Havenscroft Freerange chickens.

Pork:-

Myth: Pork is a fatty meat
Fact: Actually there are no fewer than 7 cuts of Pork which have less fat than skinless chicken breast, and 15 cuts approved by the National Heart Foundation.

Myth: Pork is dry and tasteless.
Fact: Pork is at its juicy, succulent best when cooked with a hint of pink in the middle. Pork can dry out when overcooked — so remember, if you want to enjoy your Pork juicy and tender, less is more! A little less time in the cooking means a lot more juiciness in the eating. Try cooking Pork with a hint of pink in the middle as you would for beef or lamb.

Myth: You have to cook Pork right through.
Fact: Many people were brought up to believe Pork needed to be cooked well done, or right through. If the truth be told, it's never been necessary with Australian Pork. Our farmers use the safest most advanced techniques, which means our Pork is of the highest standard.

Myth: Pork is difficult to cook.
Fact: Pork is fast and easy to cook. Try a 6 minute steak. Cook your steak in a medium heat pan for 3 minutes. Turn once. Cook the other side for 3 minutes. Remove from pan and rest for one minute. Serve — and enjoy the juicy flavour!

Myth: Pork is a white meat.
Fact: Meat can be classed by its colour. The red colour results from the presence of two iron-containing proteins, which are involved in oxygen transportation and storage. When both iron and oxygen are present these proteins have a red colour — and that's why Australian Pork is so pink. It can be classed as a red meat, and is a source of iron.

Myth: Pork is only good for a Sunday roast.
Fact: Roast Pork is the classic combination of juicy meat and crisp crackling — however Pork is much more than that. It's a magnificently versatile meat, perfect for BBQs and simple, quick steak recipes, but also the best meat for stir fries, meatballs, kebabs, tortillas, spaghetti bolognaise, you name it.

Myth: Pork does not go well with different sauces.
Fact: Pork goes fantastically well with a huge range of flavours and cooking styles! Pork pairs perfectly with sauces like plum, soy, oyster, chilli, traditional English and ginger. And it's the only meat which goes really well with delicious fruity sauces like lemon and apple.

Myth: Pork is old fashioned and expensive.
Fact: Pork has to be the cleverest meal choice for the way we lead our lives today! There's a range of Pork cuts which are very, very low in fat, Porkʼs a great source of essential nutrients and it goes brilliantly with a huge range of modern flavours and cooking styles. Pork is also great value especially compared to equivalent beef and lamb cuts.

Clancyjames stocks Barkers Creek moisture infused pork and Gooralee Freerange Pork.

For more information about pork we suggest www.australianpork.com.au

MSA made easy

MSA (Meat Standards Australia) is a program run by the Australian Meat and Livestock Corporation to ‘de-risk’ the purchasing of meat to the point where it is “guaranteed tender”. For more information about the MSA grading program please visit www.msagrading.com.