Food & Nutrition

20 Secrets Your Butcher Won’t Tell You

A little pink is OK

Crispy Roast Pork Belly. Slice Roast Pork Belly. TalyaAL/Shutterstock

Your mother had good intentions, but a little pink inside your pork is fine. In fact, it’s preferable. Pork that’s white all the way through is likely to be dry and tasteless. Just make sure its internal temperature is at least 160 degrees. Next, check out these other common cooking mistakes you’re probably making.

Don’t always accept meat as-is

african male butcher packing meat pieces in a traymichaeljung/Shutterstock

Ask me to help. Even if it’s already on a tray wrapped in cellophane, I can cut the fat off a roast, trim a flank steak into stir-fry strips, or grind up a chuck roast. Then I’ll neatly wrap it back up for you. All for no extra charge. Make sure you know these other 40 smart ways to save money at the grocery store.

Sources: Butchers in New York City; Charlotte, North Carolina; San Francisco; Kingston, New York; and Timberville, Virginia; Lee O’Hara, author of Beef Secrets Straight from the Butcher; and the National Cattlemen’s Beef Association.

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