Ah, barbecue! Just saying the word conjures up visions of Dad (or Mom) lovingly tending the grill with a silly apron on and tongs in hand. Whether it’s burgers and dogs, ribs, brisket, or even veggies, most of us can’t get enough. But, apparently there’s a lot we don’t know about the beloved cooking method we call barbecue. Let’s explore!

The proper storage and refrigeration of food are highly important, especially to anyone in the restaurant industry. However, this looks very different for our clients. For starters, most people don’t have industrial-size refrigerators at home. Also, shelf life is a bit different. On the other hand, if you have a lot of meat, you won’t go through it as quickly as a restaurant will. Now that the pandemic has changed our way of life in many different ways – it seems prudent to go over how to store, freeze, and thaw meat the right way.

Have you ever noticed just how many different types of meat there are? There’s steak, ribs, pastrami, and burgers, just to name a few – and that’s only including beef. That’s because meat looks and tastes different depending on where it comes from on the animal. Meat from a cow’s rear end is prepared and served very differently than meat from the cow’s shoulders. The same idea applies to other animals, too, such as pigs. To help you get a better understanding of meat cuts, here’s a breakdown.