Today, we dive into the sizzling debate on why MLS has carved a niche for itself as the superior choice for Local Meat lovers across the Sultanate.
Convenience: The Meaty Convenience Delivered to Your Doorstep
Picture this: You're having a dinner party, and the main course is the juiciest Whole Lamb. But, oh no! You forgot to buy the meat. Fear not, for MLS swoops in to save the day. With just a few clicks, your choice cuts are on their way to your doorstep, leaving local butcheries trailing in its wake.
No more waiting in long queues or dealing with unpredictable opening hours. MLS wins this round hands down, and the convenience factor is as delicious as a perfectly seasoned brisket.
Variety: A Symphony of Delights
When it comes to variety, MLS waltzes through the competition. Local butcheries may offer the usual suspects, but MLS boasts an ensemble cast of meats from around the world. Wagyu beef from Japan, tenderloin or striploin, and even exotic game meats - all available at your fingertips. The array of choices will have your taste buds doing a happy dance. Sorry, local butcheries, but when it comes to options, you're a little undercooked.
Quality Control: Raising the Steaks on Standards
Let's talk about the elephant in the room: quality control. MLS employs strict standards to ensure that the meat you receive is top-notch. From sourcing to processing, every step is monitored closely. On the other hand, local butcheries might leave you wondering about the origin of your meat and the standards it was subjected to. It's like comparing a gourmet steak to mystery meat. Trust MLS to have your back in the quality game!
Transparency: Unmasking the Meat's Journey
Ever wondered about the journey your meat takes before landing on your plate? MLS lets you in on the secret. With detailed information about sourcing, processing, and even cooking tips, you're not just buying meat - you're getting a meaty education!
Local butcheries, on the other hand, might raise an eyebrow if you ask too many questions. Sorry, but the secrecy doesn't sit well at this meaty showdown.
Hygiene: A Clean Slate for MLS
In the world of meat, hygiene is non-negotiable. MLS sweeps the competition with its stringent hygiene measures, ensuring your meat arrives pristine. Local butcheries might have a harder time proving their cleanliness, considering customers' limited visibility into their operations. When it comes to keeping things clean, MLS serves up a clean victory.
Price Wars: Slicing Through the Costs
Now, let's address the wallet whisperer: price. One might argue that local butcheries have an edge in affordability, but the truth is a bit more complex. MLS often offers competitive prices, and when you factor in the convenience, variety, and quality, the scale tilts in its favor. Plus, who can put a price on the time and effort saved from skipping the trip to the butchery?
Conclusion:
Still, wondering what’s the best butcher shop near me? MLS is your ultimate answer anywhere, everywhere.
As the sizzle of this meaty showdown subsides, it's clear that MLS emerges as the front-runner, leaving local butcheries with some lessons to chew on. The convenience, variety, quality control, transparency, hygiene, and even the price point make MLS the choice for discerning carnivores in Oman. So, the next time you're craving a carnivorous feast, remember: MLS isn't just a store; it's a meaty revolution that's changing the way Oman indulges in its love affair with meat. Bon appétit!
]]>The Power of Organic Meat
Picture this: A serene farm nestled in the Omani countryside. Lush green pastures, contented animals grazing freely – this is where the magic of organic meat begins. At MLS, we're proud to offer a handpicked selection of organic meats that come with a bounty of health benefits.
1. No Nasty Chemicals
Organic meat is cultivated without the use of synthetic pesticides, herbicides, or genetically modified organisms (GMOs). This means that every bite you take is free from potentially harmful residues, leaving you with nothing but pure, unadulterated goodness.
2. Nutrient-Rich Goodness
Studies have shown that organic meat is often richer in essential nutrients like Omega-3 fatty acids, which are vital for brain health. Plus, it's teeming with antioxidants and vitamins, making it a nutritional powerhouse that your body will thank you for.
3. Happy, Healthy Animals
The animals that provide organic meat are raised in a stress-free environment, enjoying a natural diet and ample space to roam. Happy animals lead to healthier meat, and that's exactly what you get when you choose MLS's organic options.
Hormone-Free: Because We Care
Hormones in meat have been a topic of concern for health-conscious individuals for years. That's why at MLS, we've made it our mission to offer a range of hormone-free meat options that not only taste amazing but also support your well-being.
1. Hormone Disruption Is No Joke
Hormones in non-organic meat have been linked to various health issues, including hormone disruption in humans. By opting for hormone-free meat from MLS, you're reducing your exposure to potentially harmful compounds, thus protecting your hormonal balance.
2. Ideal for Growing Kids
If you have children, their health is your top priority. MLS's hormone-free meat is a smart choice for kids' meals, as it ensures that unnecessary hormone exposure won't affect their developing bodies.
3. Better Taste, Naturally
Hormone-free meat isn't just about what it lacks; it's also about what it brings to the table – a pure, natural flavor that speaks for itself. With MLS's hormone-free meats, you can enjoy the true essence of each cut without any interference.
MLS's Bounty of Organic and Hormone-Free Meats
At MLS, we understand that variety is the spice of life. That's why we offer an impressive array of organic and hormone-free meat options to satisfy every palate and craving.
1. Organic Chicken Delights
From succulent chicken breasts to a flavorful seasoned collection, our organic chicken selection lets you enjoy this lean protein source with peace of mind. No hormones, no chemicals – just pure chicken goodness.
2. Hormone-Free Beef Extravaganza
Shop our hormone-free beef cuts, including juicy steaks, tender steaks, and versatile ground beef. Whether you're grilling, slow-cooking, or stir-frying, you can trust the quality of our meat.
3. Lamb Love, Naturally Raised
For lovers of lamb, we offer hormone-free options that capture the essence of this classic meat. Savor the rich flavor and tender texture of our lamb cuts in your favorite dishes.
Elevate Your Health with MLS
In the grand culinary adventure of life, your health should be the hero of the story. With MLS's organic and hormone-free meat offerings, you can savor every meal with confidence, knowing that you're making choices that support your well-being. Let your taste buds rejoice, your body thrive, and your mind rest easy – because at MLS, we believe in the power of healthy indulgence! Make your plate a place of health and happiness with MLS today.
]]>1. Convenience Galore
Imagine this: It's a busy workday, and you have a dinner party to host tonight. The clock is ticking, and the last thing you want to do is spend time at the local butcher's, waiting for your turn. Online meat shops swoop in as your savior, offering an effortless shopping experience. With a few taps on your smartphone or clicks on your computer, you can have a smorgasbord of meat delivered to your doorstep, saving you time and energy.
2. A World of Variety
Local butchers, as wonderful as they may be, often have limited choices when it comes to meat cuts and types. Online meat shops, on the other hand, open up a world of possibilities. Whether it's Wagyu beef from Japan, tender lamb from New Zealand, or the finest mutton from Pakistan, you can access an array of meats sourced from around the globe. This variety ensures that your culinary experiments never get dull.
3. Transparency and Quality Assurance
One of the biggest concerns when buying meat is knowing where it comes from and its quality. Online meat shops are well-aware of this, and they take pride in providing transparency and quality assurance. They often source their meat from trusted suppliers and farms, allowing you to track the origins of your purchase. Some even provide detailed information about the animal's diet, living conditions, and processing methods, ensuring you get the best quality meat on your plate.
4. Time for Special Dietary Needs
If you have specific dietary preferences or requirements, online meat shops are your best friend. They offer a plethora of options tailored to various dietary needs. Whether you're following a paleo diet, keto diet, or looking for organic, grass-fed, or hormone-free meats, online shops have got you covered. You can browse and choose products that align perfectly with your nutritional goals and preferences.
5. Competitive Prices and Deals
Don't assume that the convenience of online meat shopping comes with a hefty price tag. In fact, you'll often find competitive prices and enticing deals when you shop online. Many online meat shops offer bulk discounts, combo packages, and seasonal promotions that can significantly lower your meat expenses. Plus, you can easily compare prices and quality across different online platforms to get the best bang for your buck.
6. Expert Advice at Your Fingertips
Ever found yourself at the butcher's counter, wondering which cut of meat to choose for your recipe? Online meat shops come to the rescue with their wealth of information and expert advice. Many of these platforms provide detailed descriptions of each meat cut, cooking tips, and even recipe suggestions. You can become a meat connoisseur in no time with the knowledge readily available on their websites.
7. Eco-Friendly Packaging
Concerned about the environmental impact of packaging waste? Many online meat shops prioritize sustainability and use eco-friendly packaging materials. They are committed to reducing their carbon footprint, making them a choice that aligns with your environmental values.
In conclusion, online meat shops are the new MVPs in the world of food shopping. They offer unbeatable convenience, a wide variety of choices, transparency, and quality assurance. Whether you're a culinary enthusiast or someone looking for meat that meets your dietary needs, these digital butchers have it all. Plus, the competitive prices, expert advice, and eco-friendly packaging make them a win-win for both your taste buds and the planet. So, the next time you're craving a delicious steak or marinating chicken for that weekend barbecue, consider giving the local butcher a break and embrace the digital meat aisle – it's the new game in town, and it's here to stay! Happy meat shopping!
]]>New Zealand is the worlds largest exporter of lamb. It has over 16,000 beef and sheep farms and recording around 24 million finished lambs each year. This, however, has not always been the case.
The first sheep arrived in NZ back in 1773. Captain James Cook, a British explorer and navigator dropped off a single ewe and ram, to South Island at Queen Charolotte Sound. Left to roam free, they lasted just three days but sparked a revolution in sheep farming.
Representing the largest economic boom in NZ’s history, by 1850 a third of NZ’s total exports were wool. Today, the industry is even more colossal, and the country celebrates national lamb day every 15th February.
FACT: There are more sheep than people living in NZ. That is actually a vast understatement, with just 5 million residents, the sheep population is five times that, with around 26 million sheep.
Boasting a subtropical climate, NZ is the perfect place for plants and animals to thrive. The rich green countryside is an endless lunch for its 26 million sheep. The nutrient rich pastures mean the woolly quadruped population stay grass fed all throughout their lives.
These rich pastures also mean its easy to raise the cattle in natural and humane conditions. This leads to healthier livestock, with much less chance of disease. This is mostly a result of cultural traditions, upheld by laws meaning farmers pertain to those traditions.
Another benefit of NZ lamb is their strict labelling practices. Lambs in NZ do not age beyond 12 months, meaning you will only get the tenderest cuts.
Because of the natural conditions in which the sheep are raised, NZ also benefits from a reduced carbon footprint. The subtropical climate means sheep can be produced all through the year. The climate, healthy and natural conditions all combine to reduce the cost of farming.
At MLS, we stock Australian, New Zealand, Somali and Pakistani lamb. Available in a range of cuts, burgers and mince. We strive to source the highest quality meat from each destination.
To view our full menu, you can click here.
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The best place to start, is on location in the garden. As the venue for your arrangement, your garden should be well presented and looking its best. Cleaning round the garden, jet washing the patio and wiping down tables and chairs the day before gives them time to dry before the main event.
If you have flower beds, ensure your flowers are neatly presented, perhaps even get some new additions if you are really looking to impress your guests.
When was the last time you used the BBQ? Cleaning an unkempt BBQ can be a challenge if it has been sat for some time. This is another job you should try to get done the day before, or at least let the grill soak overnight.
Next you will need to think about chairs. How many guests do you need to accommodate? Knowing this and preparing in advance gives you ample time to make arrangements. You might consider asking the guests to bring a chair or two or lend some from a neighbour if you are short.
Now it is time to start considering the food. Burgers, steaks, mishkaks, lamb and kebabs will all go down well. Careful consideration is also needed for your guest’s dietary requirements, particularly if it is a large party. You should find out in advance about any allergies, intolerances or if you have any vegetarians or vegans to entertain.
Preparation of food is just as important as preparing your space. As some foods take longer, and with limited space on the grill, it is a good idea to have all your meats marinaded and your kebabs and mishkaks made up.
Bowls of salad for sides and vegetable kebabs of coloured peppers and mushrooms will add a little colour, crunch and variety to the meal. Bread, buttered and sliced for burgers and sandwiches and ready for their hot-off-the-grill filling is something else you might want to tackle before the meat is on the grill.
When choosing your meat, why not check out our full menu, we do the prep so you don’t have to. Missed step two? We now offer a 2-hour delivery time to all of Muscat meaning last minute BBQs don’t have to be such a stress.
Can’t decide on the burgers or the steak? See our BBQ boxes, filled with everything you need for a successful afternoon in the sun. Need some grill accessories? We do those too!
You may also like: Seasoning Ultimate Guide – How Best to Treat Your Meat
Muscat Live Stock has been supplying fresh meat, delivered to your door since 2020. With 2-hour delivery now guaranteed, we’ve stepped it up a level. Place an order, see what the fuss is about. If you prefer to shop in-store, visit any of our retail butcher shops, MLS Gourmet, at Al Khoud, Muscat, and Sohar, for fresh red meat and a superior customer experience.
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We get that this can be a little confusing, with so much to choose from it is easy to become overwhelmed. To help the uninitiated out a little, we’ve put together this handy guide of what cuts are what!
Tasty cubes of meat, with or without bone that are perfect for curries, stews, kebabs and many more tasty dishes. We offer beef and lamb in boneless and bone-in, as well as boneless cubed camel.
Our beef steaks come in many different varieties themselves. From ribeye to fillet or sirloin to striploin, these prize cuts of beef are always a firm favourite at a barbeque.
As varied as the cuts of steaks are, you’ll also find huge variation in the origins of our beef. We have Australian grass fed, Japanese A5 Wagyu, American Black Angus and many more to try.
Ribs are fairly self-explanatory. A less meaty part of the chop, with a handy bone for you to cling on to. Our lamb, mutton and beef ribs are taken from the same, highest quality sources as the rest of our produce.
The beef brisket is a choice piece of beef from the breast or lower chest of the animal. It is a tough cut of meat, but slow cooking it will counter that and leave you with beef that falls apart. Mmmmm.
The shank is the leg of an animal taken from beneath the knee or shoulder. As well as the ever-popular lamb shank, we also offer beef shanks. The most popular method of cooking a shank is braising, leaving the meat falling off the bone.
Leg of lamb differs from the shank, in that it is the upper, meatier part of the leg. With less connective tissue, the leg comes on or off the bone. Slow roasted, this flavoursome cut is full of juices and that otherworldly aromatic lamb taste.
Another slow roaster from the lamb, the shoulder is packed with even richer flavours than the leg. When slow roasted, the connective tissue will break down releasing marinating juices that run wild around the meat.
We also offer whole Somali sheep carcass. Taking one of these away, we would expect you to be a little more experienced in the kitchen. We offer five cutting options, from whole, half, 6-way, cubed or take on your special request.
Outside of all our delicious cuts we also offer burgers, mishkak or mince, in either beef, lamb or camel. If you have any special request or requirement, why not give us a call and if we can accommodate that request, we’ll be happy to do so.
You can get in touch here. Or you can view our full range here. If you prefer to shop in-store, visit any of our retail meat shops, MLS Gourmet, at Al Khoud, Muscat, and Sohar, for fresh red meat and a superior customer experience.
]]>The first port of call into our investigation, should be why these delicious steaks are so... delicious. They both have awesome flavour, but what is it that produces the juices.
Our answer lies in the fat content of the steak. Now, regardless of what you may or may not know about meat, the leanest of steaks are not always the best. A steak with no fat, or marbling, as us experts refer to it, will never be as flavoursome as one with a sizzling strip along the edge.
With marbling, the fat is seen in small lines throughout the cut, and this is increasingly apparent in Angus. The benefit this has for the beef, is that as the fats cook, they dissolve releasing juices that leave the steak flavoursome and tender.
Another common factor in the quality of your meat is the feed. Cows are traditionally raised on grass, but when it comes to steaks, a grain finish is far superior. True grain finished cattle will have white or translucent fat throughout. Grass fed cattle sees the fat turn more yellow.
The Aberdeen Angus steak takes its name from the Aberdeen Angus cow, hailing from the windy and rainy hills of Scotland. The Angus is a small breed of beef cattle and is found across most of the world. In America, it is the most popular breed of cattle.
It may sound like a strange toss up, surely the same cow produces the same meat regardless of its geographical location. Considering what we have already learnt, however, what factors could play into the end product?
American beef is much more likely to have been brought up on a soybean/grain diet. This means more marbling, more juices and more flavour. The finish, a buttery, rich flavour and the tenderest of cuts.
Australian cattle are mostly grass fed. This leads to healthier cattle, but also leaner meat. With less marbling on the steak, although healthier, it lacks in tenderness and flavour. That’s not to say it doesn’t have its own unique properties. As grass-fed cattle, the meat produced is often a little more earthy and beefy.
For us, the US Angus takes the top spot, but the reality is it is down to personal preference. Don’t let us choose your dinner, experience them both yourself and you can decide.
For see our entire range of fresh meats, all available for delivery to your door head to our home page. If you’re new to MLS – why not subscribe and get 40% off your first order.]]>Chicken comes in many different shapes and sizes and appears in probably more dishes worldwide than most other meats. Chickens are relatively easy to farm, also produce eggs and do not cost anything near the price of a cow.
There should not be much going to waste if you aim get the most out of your chicken. Even after roasting a chicken wholly and stripping it of meat, you could use the carcass for a broth.
When it comes to the different cuts, there are a several ways to cook each part, all producing different flavours and textures. Fried wings, slow cooked thighs, grilled leg. This is the reason that chicken tops the bill for most searched recipes.
When you buy your chicken from the butchers, it should come wrapped in a plastic bag so as not to leak any juices. A whole chicken will last three days when refrigerated. If you cut it up, that reduces to two days. Any parts of the chicken you do not plan on using within this time, you should freeze. Chicken will say good for up to two months frozen.
If you are cooking chicken, it should not stay for more than two hours at room temperature, both before or after it has been cooked. Chicken also poses a high risk of spreading bacteria.
Uncooked chicken should be chopped on a separate board from the rest of your food preparation. Always wash hands thoroughly after handing raw chicken, and generally, washing is the bird itself is not necessary. When you wash chicken, you increase the risk of juices splashing around your work area and contaminating surfaces or other foods.
Roasting a whole bird is a nice simple task. You can pop it in a tray or put on a roasting rack for a nice evenly cooked bird. A popular method for roasting a whole bird is to spatchcock or butterfly the chicken. This involves cutting its backbone with a knife or even sharp kitchen scissors. Once chopped, you flip it over and lay it flat with the wings and legs at the edges.
To braise chicken, you pan fry first to brown it off. This method is popular with skinned thigh meat. Once the browned, pop it in a tray or dish and finish off in the oven.
Another popular method of cooking chicken is to shallow or deep fry and is most commonly used with legs. For the shallow fry, you need about an inch of oil in a frying pan or skillet, the oil should be around 175°c (350°f). For the best results a high smoking point oil such as peanut, lard or vegetable should be used.
To deep fry, the chicken needs to be fully submerged. Get the oil to around a minimum of 165°c (330°f) and drop the chicken legs in the pan. Over-crowding the pan will do you no favours, especially if you have chosen to batter the chicken first. The most popular method here, is the American southern fried which involves marinating the chicken in buttermilk for twelve hours before flouring, seasoning and frying.
Again, popular with the thigh, BBQing and grilling chicken with the skin on produces a succulent and flavoursome finish. The best technique is to cook the chicken skin side down first, then once golden flip it and apply some sauce to the skin. The result, crispy tasty skin and mouth wateringly juicy meat.
For a quick and painless dish, you might consider a stir-fry. Pre-sliced chicken, in a wok, with all your other ingredients and some choice seasoning creates a simple meal in minutes. Be sure to keep all the ingredients moving in the pan for a nice even finish. Best with sliced breast, a stir-fry can form part of a healthy diet.
If its crispy wings you seek, look no further than the air-fryer. Golden brown crispy wings in ten to fifteen minutes make a superb side, or a simple snack. The air-fryer does all the work, and apart from one shake halfway through, is possibly the simplest way to enjoy perfectly cooked chicken wings, every time.
At MLS, all our fresh chicken and poultry are sourced from Al Zain Farms, Oman. The products are freshly made here in Oman and are all hormone and anti-biotic free. With MLS you can buy all your chicken and poultry online, for delivery fresh to your door.
To read more on how best to store meat, you can check our blog A Guide to Preserving Meat, here.
The most basic of seasoning, salt and pepper should always play a part. But choosing the right salt and pepper can make all the difference.
Salt and pepper are normally never too far away in any kitchen. These stalwarts of the seasoning game are more than often found on dining tables across the world as well. People prefer to pursue their preferences when it comes to salt and pepper, so a grinder and shaker are often part and parcel of setting the table.
Using the correct salt to season may seem unnecessary. All salt tastes the same, right? Whilst this is mostly true, when seasoning meat in preparation for cooking, kosher salt is your friend.
We salt meat to draw the moisture out. The brine formed on the surface of the meat is then absorbed back in. This helps lock in flavour and creates a much better crust to the exterior of the meat once cooked.
When cooking a steak, you should first allow the steaks to reach room temperature. The sear will be of a much higher standard. You should pat the meat dry, then season all over. The meat should be covered completely with seasoning. It may look like there is too much, but remember you cannot season the inside, and the meat will absorb the seasoning.
With chicken, you should try and get your fingers between the skin and the meat. Getting in between these layers will improve the flavour of the meat, as well as the crispness of the skin.
For chicken breast, create a rub with a blend of herbs and spices. As the worlds most popular meat, and with everything tasting of chicken, you can put your own stamp on your chicken with a creative and flavoursome blend.
Peppers, onion powder and paprika, with basil, parsley, thyme and rosemary. Any combination or quantity to suit your palette. Experimentation is the key, but also keep in mind that you do not want to overpower the taste of the chicken.
However, if you like your steak with a little more zing, a light dusting of table salt may be the key. Our top tip for table tasters is to always pour the salt into your hand. Then you can apply with light pinches, and not have to worry about the speed with which it comes out of the seller.
All our meats come specially packed to maximise the lifespan. If you’ve opened the packaging and are worried about reducing the life of your meat, you can always use seasoning to preserve the meat for longer.
Our blog A Guide to Preserving Meat, has all you need to know about storing and preserving meat.
If you don’t have the time space or patience for preservation, storage or cooking. Our sister company Marble offer cooked meat, delivered to your door in 70 minutes, within 20km of Mabelah.
If you’d like any further information on seasoning, feel free to ask one of our specially trained specialists when placing your order online or at any of our butcher shops.
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Keep reading if you want to learn how to How to Reverse Sear a Steak.
The reverse sear method consists of slowly raising the temperature of the whole piece of meat before searing it over a very hot fire (pan, barbecue, …). In this case, instead of searing the steak first in a hot grill or pan, the steak is cooked at a low temperature until the entire meat reaches optimal doneness. In this way, the Maillard reaction (set of chemical reactions that occurs when a food containing amino acid and sugar is cooked) can be controlled to a greater extent. This reaction releases the flavors and gives the meat that nice brown color.
However, make sure you have enough time to experiment with the reverse sear method. Indeed, this cooking method can sometimes be extremely long: up to 55 minutes for the largest pieces of meat. After all, everything comes to those who wait.To order fresh and delicious mutton online of your choice, check out our offerings!
Top chefs and barbecue professionals in, particular, appreciate the reverse sear method. With this method, there is no risk of overcooking the meat on the outside and leaving the interior cold.
Here are the main benefits of the reverse sear method:
Here are the step-by-step instructions on how to sear a steak (oven, and barbecue) using the reverse sear method. So, let get started!
Start by placing the steak on a wire cooling rack on a baking sheet. Next, apply a dry mix containing salt, pepper, paprika, garlic powder , and onion powder to each surface of your steak, then transfer the steak uncovered to your refrigerator. Then, let the steak "brine dry" in the refrigerator overnight. Explore the finest range of our steaks at the most affordable rates!
💡 Tip: To preserve the tenderness and flavor of a grilled or pan-fried steak, it is essential to let the meat rest out of the refrigerator for several minutes before cooking (about 15 to 30 minutes). This time at room temperature prevents it from being damaged by heat shock. If you place a cold steak directly into a hot pan, the cells of the meat will expand and break. This is because the large temperature difference at the time of cooking contracts the muscle fibers and hardens the meat.
Step 2. If cook in the oven.
Place the steak(s) in the oven and let it bake until the instant thermometer reads:
This will take about:
The cooking times can vary considerably depending on many factors (check the temperature regularly).
Your steak is ready, and you can serve it immediately (It is not always necessary to let seared steaks rest).
💡 Tip: To obtain a tender and juice steak, it is essential to let the meat rest for a few minutes on a warm plate and under a sheet of aluminum foil before serving it: the heat and the juices will spread evenly. The resting time should be equal to the cooking time. Also, when the meat is vacuum-packed, it should be unwrapped beforehand so that it can oxygenate and regain its beautiful red color.
Note:
I you want to finalize the grilling process on a barbecue (charcoal, gas), remove the steak from the oven and cover it with foil while you light your grill.
Now that you know how to reverse sear a steak with an Oven, it’s time to learn how to do it with a barbecue (Gas, Charcoal).
Put the cooking grate in place, cover the grill and let it preheat for 5 minutes. Clean and oil the cooking grate.
Place the steak(s) on the cool side of the grill and cook it uncovered, turn occasionally, until the instant thermometer reads:
Cooking times may vary considerably. This will take about:
The cooking times can vary considerably depending on many factors.
Transfer the steak(s) to a serving dish and cover it with an aluminum foil.
If you want a tender and juice steak, it is essential to let the meat rest for a few minutes on a warm plate and under a sheet of aluminum foil before serving it.
This method has four (04) major drawbacks:
A must for beef lovers, steak is a sure bet and can be enjoyed with a pepper sauce or simply with a little salt and pepper. Before going to the store, follow our advice to choose the right meat:
When you think of barbecue, beef almost automatically comes to mind. It's the perfect meat for anyone who wants to enjoy a steak. To get an unforgettable experience, try our beef boxes for sale today!
As you surely know, it is the fats that are largely responsible for the flavor of the meat. That's why it's best to choose cuts with good intramuscular fat (marbled meat) such as:
These parts are both tender and juicy.
Explore MLS beef collection, the best in Oman:
MLS BEEF: https://mls.om/pages/beef-collection
There are other cuts that should be added to the list, such as flank steak, and sirloin steak.
We can only advise you to choose meats with a good thickness, as meats that are too thin will tend to cook too quickly and dry out.
If you are a fan of high-quality meat, don't hesitate to look at the aged meats (dry or wet aged). These meats are extremely tender. The enzymes they contain and the muscle fibers relax over time. Striploin, ribeye, or t-bone steak; your taste buds will be spoiled for choice! At the time of purchase, it is important that the color of the beef is bright red.
We don't necessarily think about lamb all the time, while it is a very tasty meat! Whether sliced as a leg, shoulder, chop, or racks, there are many cuts that are ideal for Steaks (barbecue).To get the perfect steak for the evening full of joy, explore our lamb and mutton offerings.
Explore MLS lamb collection, the best in Oman:
MLS LAMB: https://mls.om/pages/lamb-sub-collection
No. You don’t have to let your meat rest when you grill it with the reverse sear method. This step is no longer necessary. Once the meat is well grilled, it can be cut up and eaten immediately.
No. This method can be used for almost any variety of steak. The best thing to do is to take the steak out of the refrigerator at least half an hour beforehand in order to bring it to room temperature.
No. but they are some requirement: The grill surface must be large enough to create both a direct and an indirect heat zone. Any type of grill will do as long as it is large enough.
Here are some of the best choices for the reverse sear method:
The best pan for high-quality reverse sear is a cast iron pan. The target surface temperature is 400-450°F (204-232°C).
With a non-stick pan, it is not necessary to oil the pan.
Adding butter to a steak adds extra richness and can also soften the browned exterior, making the steak more tender. But a good steak butter should complement the flavor of the steak, not mask it.
]]>Are you looking for high-quality fresh meat that is better than what your local grocery store provides? MLS is a leading producer and procurer of fresh, delicious meat, including lamb. Here are the top five lamb cuts and how to cook them!
]]>Here are our top five lamb cuts and how to cook them!
Lamb ribs are always a popular option for family dinners. As one of the most flavorful parts of the lamb when cooked right, lamb ribs are a top choice for many people. They are tender, juicy, and delicious when roasted.
Lamb ribs are best cooked with a combination of low heat for a few hours and high heat for about thirty minutes. This will really bring out the flavor and give you a perfect crust!
Lamb shanks are a tougher cut of meat, but when cooked correctly they become tender. This cut is meaty and can be cooked in a variety of ways. Lamb shanks take time commitment, but are absolutely worth it for the delicious flavors you’ll get from this cut.
For best results, coat your cut of meat with your favorite spices and herbs and leave it in the oven on a low heat for several hours. Finish off your lamb shank with searing it at a high heat to release all of those flavors.
Fancy trying some? You can check out the MLS lamb and mutton collection here!
Lamb shoulder is a cut of meat that will absolutely melt in your mouth when cooked properly. Cook lamb shoulder on the bone by braising, roasting, or grilling it, and you’ll be met with a mouthful of delicious flavor.
To perfect its rich flavor, try slowly roasting your lamb over several hours. When you’re done roasting your lamb, it’ll be so tender and juicy that the meat will fall from the bone!
Lamb leg (also called leg of lamb) is another prized cut of fresh meat for its flavor. This cut is fantastic when cooked whole and on the bone. Keep your options open – lamb leg is fantastic whether you decide to barbecue it or roast it!
Begin with broiling your lamb leg on either side, and then finish by roasting the cut in your oven for an hour or so. Or, barbecue your lamb for a delightfully smoky taste.
Lamb cubes are a versatile cut of meat. They’re excellent for stews, kababs, curries, and much more. Lamb cubes are tender and flavourful and are relatively easy to cook.
Lamb cubes can be cooked in a variety of ways depending on the recipe. If your cut is on the tougher side, consider cooking it at a low heat for a long period of time. If you’re grilling kababs, begin your lamb at a low heat to cook it thoroughly, and then cook at a high heat for a beautiful crust.
Are you looking for high-quality fresh lamb meat that is better than what your local grocery store provides?
Muscat Livestock offers only the tenderest, high-quality cuts of meat. You deserve to enjoy your lamb. With our help on choosing the best cuts and how to cook them, you’re only one step away from enjoying a delicious, mouth-watering meal. Shop online or visit MLS Gourmet at Al Khoud, Muscat, and Sohar, for fresh red meat and a superior customer experience.
]]>The rearing method is what makes this beef expensive. In Japan, to qualify for the Wagyu mark, the cattle have to be reared and fed according to strict guidelines. Breeding cattle and pregnant cows are grazed on pasture while calves are fed in a specific way, with special feed, to ensure that the meat has a lot of marbling.
Young Wagyu calves are fed a milk replacer by hand and they get jackets to wear when the weather gets cold. They stay on a farm until they are seven months old before they are sent to auction to be sold off to fattening farms. On the fattening farms, Wagyu cattle are raised in barns and are given names instead of just a number. They are kept on a diet of rice straws, whole crop silage and concentrate, and allowed to grow up to about 700kg, which takes about three years (for normal beef, it’s 15 months).
Fancy trying some? You can check out the MLS angus meat collection here!
Every single cow has a birth certificate, which identifies its bloodline, so every piece of Japanese Wagyu steak can be traced back to a farm! Now that's attention to details. Another reason for the cost is that there are a lot of tariffs and quotas on Japanese imports so it can be difficult to source the beef.
Fancy a delicate wagyu steak at the date tonight ? Impress your partner with the wagyu story. If they aren't already impressed with the price that is.
Check out our premium meat delivery services, or visit MLS Gourmet at Al Khoud, Muscat, and Sohar, for fresh red meat and a superior customer experience.
]]>Lets us guide you through the process of creating the perfect smoked brisket recipe.
There are a few things you should keep in mind when you select your brisket at the butcher shop or grocery store.
Smoking a whole brisket, also know as Packer Briskets can range in weight from 10-15+ pounds and can feed a crowd of people. The whole brisket consists of two separate muscles, that have distinct feel once they are smoked. You’ll hear these two muscles mentioned as the “point” and the “flat”. The point has a higher fat content and is often chunked up to use for burnt ends. The flat is a little leaner, but still equally delicious.
There are different grades of meat available for brisket. The Grades are ranked according to the marbling quality of the meat. The higher the Grade, the more marbling, which will benefit the outcome of the cook.
You’ll want to trim most of the larger fat deposits off of the meat. Leave at least a quarter-inch of fat on the meat. You want to keep some fat on the Brisket to help moisten the meat during the cook. The rule of thumb is that if the fat is hard, remove as much as you can without affecting the meat. If it’s soft, leave it!
After you’ve trimmed the fat, rub the entire surface with about 2 tbsp of Olive Oil. You can use garlic-infused olive oil for a little extra flavour if you like. The olive oil acts as a binder to hold the rub on the brisket. Other binder options include avocado oil, mustard, or BBQ Sauce.
Once you have your rub, make sure you apply it liberally. 1 Tbsp of BBQ rub isn’t going to adequately season a large hunk of meat like this! It’s really hard to over season a piece of meat like this, so go big!
Set up your smoker to smoke at 107℃ degrees using indirect heat. You can use oak or mesquite for this recipe mesquite adds some bold smoky flavour to the meat. Once your smoker is up to temp, place the brisket on the smoker, fat cap down. The cooking time is determined based on the pound of meat an estimate of 90min for every at 107℃ degrees.
After 4 hours put a temperature probe into the centre of the thickest part of the flat. Monitoring the temperature remotely using a Thermoworks smoke, or your smoker’s app is best – the less you open the lid on your smoker the better.
When the temperature gets up to 71℃-73℃ degree you’ll experience a “stall” where the temp doesn’t go up at all. The stall could last hours. Don’t panic! The stall is normal. Do not panic and increase the temperature of your smoker. Just be patient. It will be ok.
MINIMIZE THE LENGTH OF THE STALL
Once your brisket is at the 71℃-73℃ degree point, peek on the meat every 40 minutes or so. When the surface of the meat has a dark mahogany “bark” pull the brisket off the smoker, and wrap it tightly with butcher paper.
After the brisket is wrapped, put back in the smoker. Push your temperature probe through the wrap into the meat, and check the temperature every hour until the internal temperature gets to 200 degrees. This wrapping technique is called the “Texas Crutch”.The Texas Crutch is a method to help push through the stall and retain more moisture in your meat. In some instances, you could lose some bark quality. If you’d prefer not to wrap that’s fine, you can plan for extended cook time.
When the brisket hits 71℃ degrees, pull it from your smoker. Wrap over the butcher paper with foil, and put it in a cooler with a towel or two on top of it, and close the lid. Let it rest in the cooler for at least 60 minutes. Let them rest for a minimum of two hours, which helps the moisture in the meat redistribute and results in more flavour in every slice of brisket.
After 4 hours put a temperature probe into the centre of the thickest part of the flat. Monitoring the temperature remotely using a Thermo works smoke, or your smoker’s app is best – the less you open the lid on your smoker the better.The built-in temperature probes are great for keeping track of what the internal temperature is but we don’t recommend using those to find out if your meat is finished.
When the temperature gets up to 160-165 degrees you’ll experience a “stall” where the temp doesn’t go up at all. The stall could last hours. Don’t panic! The stall is normal. Do not panic and increase the temperature of your smoker. Just be patient. It will be ok.
Start smoking meat early in the day. It’s ok to start at 4 or 5 am and then go back to bed. If it finishes two or three hours before you are ready to eat, that’s ok. You can hold briskets in a cooler for up to 5 hours. The longer they rest, the better the juices distribute. Just be sure to not let the internal temperature of the meat get down below 150.
When you’re ready to serve, slice against the grain of the meat, in pencil-thin slices. The flat will have a grain running in one direction, and the section of meat on top (the point) will have the grain running in a different direction.
We hope you’re hungry! A whole smoked brisket can serve a ton of people! Enjoy with your friends and family. Share your briskets with us on our Socials muscatlivestock. Shop online or visit MLS Gourmet at Al Khoud, Muscat, and Sohar, for fresh red meat and a superior customer experience.
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When buying lamb, remember to always buy free-range or organic whenever possible. This means the animal has led a happy and healthy life, often born and reared outdoors in small numbers where it can forage and exercise as nature intended.Lamb is a very common meat consumed the world over so we thought we’d share the different lamb cuts and the best way to cook them.
In the Middle East lamb has a different flavor and it has less fat in its meat.
Checkout our wagyu beef collection today!
HOW TO SPOT GOOD QUALITY LAMB
This is not always an easy process so ask questions about what you are purchasing. Where was the lamb raised, you can even research the particular farm, it’s a good idea to get the facts. You will also want to know if the lamb cuts that you are about to buy have been frozen.
To begin with, look for meat that has a healthy red colour to it, you don’t want it to be bloody or very pale looking. Thereby using a local butcher you can trust is also a helpful thing when buying meat of any kind. With MLS you are guaranteed a Halal Cut, Responsibly raised and locally bred or premium quality lambs from across the globe.
Explore the best online mutton shop online!
Just about all the meat on a lamb will be tender, but hopefully, this guide will be helpful for choosing what you like.
This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour. It takes a while to become tender, but this means it’s a great choice for stewing and slow-roasting. To maximise the flavour, cook lamb shoulder on the bone so the meat simply falls apart when pulled with a fork.
Best For Cooking slowly, and for stews.
Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they’re called a rack of lamb. Chops and racks can be French trimmed, where the meat is scraped from the ends of the rib bones, which looks super-impressive on a plate. Best served pink, they are amazing roasted and served with crushed potatoes or served lollipop style – perfect for sharing.
Best For Roasting
These are mini T-bone steaks cut from the waist of the lamb. On one side of the chop is the lamb loin and on the other side is the fillet. Just like chops, they’re great for grilling or barbecuing – serve with a fattoush salad for a Middle Eastern vibe or marinate in paprika and mint and serve with harissa-spiked houmous to embrace delicious Moroccan flavours. A few loin chops kept together in one piece, then boned and rolled, make a lovely little roasting joint.
Best For Barbecue or Great on the Grill indoors.
The rump comes from the back of the lamb. This cut is lean, tender and full of flavour – just be careful not to overcook as it will become tough if left to dry out. It is delicious pan-fried whole, finished in the oven for a few minutes, then sliced to reveal its blushing pink centre. Or, it can be cut into chops on the bone then grilled or pan-fried.
Best For Grilled or Pan Fried.
Like the shoulders, the legs of a lamb work hard, which means that this cut has a good, strong flavour. Leg of lamb is great roasted whole on the bone, or boned and barbecued. It’s a fairly lean muscle, so take care not to overcook it, or else it could end up quite dry. Rub it all over with herb oil, some garlic and even a little mustard, if you like, roast in the oven, then finish off on the barbecue to get a great gnarly smoked flavour.
Best For Cooking Whole
Lamb shank is a super-simple, cheaper cut that goes a long way. Taken from the lower part of the back legs, there is a lot of collagen in the shank, which, when cooked slowly, gives the meat a lovely soft, melting texture, making this another cut that’s perfect for stews and slow-cooking or go Moroccan with a mouth-watering tagine.
Best For Slow Cooking
The neck is a cheap cut and available at supermarkets and butchers. It is left connected to the shoulder, but a good butcher should be willing to separate it out for you. Lamb neck can be cooked slowly on low heat, yet unlike the shoulder, it can also be treated like a steak and cooked quickly over high heat until pink. It goes well with a whole load of flavours and is delicious served with a great mash when cooked low and slow. It works really well as a stew or curry and is a great cut of meat to make kebabs with, too.
Best For Cubed for marinated shish kebabs.
Shop online or visit MLS Gourmet at Al Khoud, Muscat, and Sohar, for fresh red meat and a superior customer experience.
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