Tag: Butcher

According to the World Health Organization, processed meats like many sausages are classified as Group 1 carcinogens, yet the definition of "processed" can be surprisingly complex. The answer to whether any sausage is truly unprocessed depends entirely on how the sausage is made and what ingredients are included. While many mass-produced sausages are heavily processed with preservatives and additives, options exist for finding or creating minimally processed alternatives.

Only about 2-3% of all beef in the United States is awarded the highest-tier distinction. So, what is the highest quality USDA meat, and how can you identify it? The answer lies in the official USDA grading system, which evaluates beef based on factors like marbling and maturity to determine its quality.

Many people assume that all ham is cured and cooked, but fresh ham is a very real, though less common, uncured version of the pork leg. Unlike the traditional pink holiday centerpiece, this cut is a raw pork roast that requires a different approach to preparation and cooking. Understanding the distinction is key to getting the meal you truly expect.

According to the World Cancer Research Fund, there is strong evidence that eating processed meat increases your risk of bowel cancer. This makes understanding how to source genuinely unprocessed options a critical step for anyone looking to improve their diet and overall health.

According to the World Health Organization, processed meat has been classified as a Group 1 carcinogen, highlighting the potential health risks associated with regular consumption. Understanding how to buy meat that isn't processed is therefore essential for mitigating these risks and making healthier food choices for yourself and your family.

Less than 3% of all beef produced in the U.S. earns the top Prime designation. This top-tier grade promises abundant marbling, but is the premium price for prime ground beef actually worth it for your everyday burgers and meatballs, or is it a marketing myth?

According to the World Health Organization, processed meats like bacon, ham, and sausage are linked to an increased risk of certain cancers. But does buying your bacon from a traditional butcher rather than a supermarket make it exempt from this classification? Is bacon from the butchers ultra processed, or is it a more natural alternative?

According to the World Health Organization, processed meats, including all types of bacon, are classified as carcinogenic to humans, which can raise colorectal cancer risk. While this is a sobering fact, many wonder if small-batch bacon from a butcher can offer a healthier alternative to the mass-produced variety. We dive into the curing processes and ingredient differences to answer: Is bacon from the butcher healthier?

The calorie count for a chicken Kiev from a butcher can range from around 300 to over 600 calories per serving, a significant variation based on the butcher's specific recipe. Unlike mass-produced supermarket versions with consistent nutrition labels, a fresh, butcher-made chicken Kiev's caloric value depends heavily on its ingredients and preparation.

According to the USDA, only about 2 to 3% of beef available on the market is graded as Prime, marking it the highest quality for flavor and tenderness. But beyond government grading, discerning the 'best' beef is a journey through different cuts, breeds, and personal preference, making the right choice a delicious exploration for any meat lover.