Meat preparation as per Meatco

29 Jun 2018

Meatco remains one of the establishment’s that promises a shelf-life of 6 months on its meat products. Through this meat is produced and packaged in certain ways to ensure quality at all times for respective clients.

The most important component for meat preparation at Meatco is safeguarding the freshness of the meat at all times. This means no access blood is to be contained in the product while its normal reddish colour is maintained. Another element taken into consideration is the odour; meat should always excrete a fresh smell instead of a liver or wood like smell. Furthermore, the hygiene or cleanliness of the meat before preparation is vital and is fostered thorough washing the meat cuts.  The date and time between packaging, cooking and selling of the product should consequently always be in sync and monitored carefully. The meat is then allowed to stand for some time to allow water to drip from the after washing, access fat is then removed.

At Meatco meat is prepared in two types of ways and is not limited to:

·         Roasting or Grilling

During this stage minimal to no spices are used to ensure the natural taste of the meat. This limits the use of spices or salts to retrieve actual taste. As the utilisation of similar spices on various meat cuts results in the meat producing the same taste for each cut. Therefore minimal or no spices are used in the meat preparation process.

·         Stewing Cooking in Liquid

This type of preparation entails washing and cooking meat in little water through the sensory evaluation test mentioned above. After cooking, odour, flavour and texture are tested by panels. Noteworthy, when meat is cooked with fat substances it becomes hard and loses the element of tenderness. Therefore, these types of meat preparation are a shelf-life and a quality control requirement.

According to Laboratory Manager, Kalihulu Shapwa, Meatco promises to provide our clients with quality boneless sought-after meat. In this vein, we advise our clients to also prepare meat in such a way that they can get the best out of it by ensuring minimal use of spices or salts.

“Because we market our meat  products to certain organic restaurants in the United Kingdom (UK) who prepare their meat in a way that preserves nutrients, such as proteins s . Producing hormone free meat in Namibia gives us the non-competitive edge guaranteeing the quality aspect,” Shapwa said.