Quality Meat in Townsville

Grass-fed beef comes from cattle that have been raised primarily on pasture, feeding on grass for most of their lives. This typically results in leaner meat with a stronger, sometimes more earthy flavour. Grain-fed beef is usually finished on a diet of grains like corn or wheat, which helps produce more marbling, a softer texture and a milder taste. Nutritionally, grass-fed beef can be slightly higher in omega-3 fatty acids and vitamin E, while grain-fed may have more fat content overall. Both options are safe and nutritious, so the choice often comes down to flavour preferences and budget.

Fresh meat should be kept refrigerated at or below 4°C and used within a few days. Store it in its original packaging or transfer it to an airtight container or wrap it tightly in plastic wrap to prevent contamination and exposure to air. If you don’t plan to use it within a couple of days, freezing is best. Label packages with the date to track freshness. Always store meat on the bottom shelf of the fridge to prevent juices from dripping onto other items. Avoid leaving meat out at room temperature for more than two hours to ensure food safety.

The safest way to thaw meat is in the fridge, allowing it to gradually defrost while staying at a safe temperature. This method takes time, often overnight or longer depending on the cut, but it reduces the risk of harmful bacteria growing. Alternatively, meat can be thawed in cold water by placing it in a sealed plastic bag and submerging it in water, changing the water every 30 minutes. For quick thawing, a microwave can be used, but the meat must be cooked immediately after. Never thaw meat at room temperature, such as on a benchtop, as bacteria can multiply quickly.