Is it better to choose Organic Meat ?

Organic meat is sold as a tastier, healthier,
and more ethical alternative, but what are the facts ?


Science shows us that animals that have had enough exercise, have been well fed, and spared undue stress produce meat that has lots of well-textured muscle and
flavoursome fat. Organic-status meat should help guarantee all of these things, however, several other factors come into play that mean it’s important to check the provenance of your meat (mentioned below).

What we know about organic meat


Buying organic status means you can be happy that a key set of standards has been met in the rearing of an animal.


• Organically reared animals have been well looked after, with outdoor access and a stress-free existence, so tend to be healthier overall and should have good-quality meat.
• Animals eat organic feed with no artificial additives, however, this has little bearing on the quality of meat.
• Animals reared organically aren’t given antibiotics or growth-promoting hormones, although this is already the case for all cattle in many countries.

• Organic farmers are encouraged to look after the environment the animals are reared in.
• Organic stock are more likely to have been slaughtered humanely, which produces better-quality meat. If an animal is stressed pre-slaughter, adrenaline levels surge,
burning energy and producing dry, firm, dark meat.

Factors beyond organic :


There are some factors beyond whether or not an animal has been raised organically that can affect meat quality. Being fed grass or grain has more impact on flavour. Grain-fed muscle has more flavourful fat, is less acidic, and contains pleasant-tasting substances called lactones, while grass-fed cows’ meat can have a bitter, grassy flavour.
If meat isn’t stored or transported with care, this affects quality, High demand for organic means it can travel far and be stored for a long time. A non-organic farm rearing humanely treated animals slaughtered and sold locally is likely to be superior.

Beef liver fry

Liver fry is a simple starter or appetizer which is very easy to prepare. This lip smacking recipe is used as a side dish along with rice. Most of the people love the taste of chicken liver. Frankly saying,I don’t prefer eating liver, but this recipe made me a fan of liver fry. In this recipe, liver is coated with masala and the texture of this dish will be little juicy.

First let’s see the ingredients for this preparation.

Ingredients:

  • Beef liver – 500 g
  • Ginger – 1 tbspn crushed
  • Salt – 1 tspn
  • Coconut oil – 2 tbspn
  • Onion –
  • Tomato –
  • Green chilli – 1
  • Ginger garlic paste – 1 tspn
  • Curry leaves –
  • Kashmiri chilli powder- 1/2 tspn
  • Coriander powder- 1 tspn
  • Turmeric powder-1/4 tspn
  • Pepper powder-1/2 tspn
  • Tomato sauce – 1 tspn

Method of preparation:

*Cooking of liver :

  • Wash and cut the beef liver into medium sized cubes
  • Take a kadai and cook beef liver by adding sufficient water to it
  • Add crushed ginger and salt to it
  • Close the lid,so that the liver gets cooked well

*Preparing the liver fry :

  • Take a pan and add 2 tablespoon of coconut oil
  • Add onion to the oil
  • Then add green chilli and ginger garlic paste to it
  • Lower the heat and add Kashmiri chilli powder,coriander powder,turmeric powder and pepper powder to it
  • Saute it till the raw smell of the powders goes completely
  • Add tomatoes
  • Slice the cooked liver into finger shape
  • Add the sliced liver to the cooked masala
  • Close the lid of the pan and cook the liver fry in medium flame for 6 minutes
  • Add tomato sauce and saute it
  • Transfer the liver fry to a plate and garnish it with curry leaves
  • The delicious beef liver fry is ready to serve

Some things to take care before preparation. We have to clean the liver properly. Also it will be tasty if we cook the liver fry in coconut oil.

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