Spice up your meatFood is meant to be enjoyed, not just consumed and there’s nothing better than perfectly seasoned meat to turn an ordinary meal into something really special.  If you’re in a bit of a rut and want to spice up your meat, take a look at our recommendations below.  The list isn’t definitive and it’s worth experimenting with combinations of spices to find the ones you and your family like the most.

Using Salt to Spice Up Your Meat

Salt is a good addition to all meat as it draws out the flavour by pulling some of the moisture out of the meat, whilst travelling through the meat if it given time to site before cooking.

However, some people with health conditions have been advised to stay away from salt altogether, so our list is perfect for those looking to season meat without salt.

Seasoning for Different Types of Meat

The list below are some general recommendations when it comes to matching spices and seasoning to your meat cuts:

  • Beef: Basil, Bay Leaf, Black Pepper, Cayenne, Cumin, Curry Powder, Dry Mustard Powder, Garlic, Green Pepper, Onion, Oregano, Rosemary, Sage, Thyme
  • Lamb: Basil, Cinnamon, Cumin, Curry Powder, Garlic, Marjoram, Mint, Onion, Oregano, Rosemary, Sage, Sesame Seed, Thyme
  • Poultry: Basil, Bay Leaf, Cilantro, Cinnamon, Curry Powder, Garlic, Mace, Marjoram, Mint, Onion, Paprika, Parsley, Rosemary, Sage, Saffron, Tarragon, Thyme
  • Pork: Allspice, Caraway, Celery Seed, Cloves, Coriander, Fennel, Ginger, Juniper Berries, Dry Mustard Powder, Paprika, Sage.

With beef, you’re looking for herbs and spices that are savoury and have a strong flavour of their own but avoid bitter spices like cinnamon which won’t complement the meat.  Try one of our rolled sirloin joints with onion or garlic which will add a lot to the flavour of meat.

Herbs are excellent with lamb, but spices like cinnamon and cumin are good too due to the strong and distinctive flavour of the meat.  Spice up a leg of lamb coated with cumin seeds, black pepper and chilli flakes.

Often milder in flavour, you can make poultry taste out of this world with the right combination of spices. Since it can have so many different flavour options, you can go with savoury spices like curry powders, bright spices like mint, or even herbs like tarragon. Poultry, whether it’s a whole chicken or diced meat, is one of the easier types of meat to season because you really can’t pick something that doesn’t suit it. So, choose your meat spices based on what the rest of your meal is going to taste like.

Pork and juniper berries might seem like an odd choice, but pair our pork chops, from the Gelliwen Valley Farm, with these berries and you will discover the hint of sweetness is exactly what the pork needs. Pork is a little more complex than poultry, but still less powerfully flavoured than beef or lamb. If you eat pork regularly, you can become bored of the flavour quickly, so these new spices might excite your taste buds.

As with everything you cook, taste as you go and decide for yourself when you are satisfied with how your meat tastes.

Hugh Phillips Gower Butcher

Flavour is so important when it comes to meat products, and we do our utmost to always provide our customers with the best quality products boasting the best flavour possible.

For example, our pork products always have just the right amount of fat covering to ensure succulent tender meat.  Our beef comes from grass fed Welsh cattle which gives awesome flavour and texture.  Our lamb comes from animals which graze freely in Gower and the surrounding areas providing excellent flavour and nutrients.  We only supply Farm Assured chickens with no added water and where welfare is paramount.

All of these products and more, are available from our stall in Swansea Market or our online shop www.bestonlinebutcher.co.uk

Spice up your meat

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