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  • Premium Fresh Meat Tender Cuts for Daily Cooking - meat - Buy Online at IRFAN AHMAD LONE

Premium Fresh Meat Tender Cuts for Daily Cooking

Good quality


₹ 700 0% off
₹ 0
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This premium fresh meat is expertly cleaned and cut to give you tender, juicy pieces every time you cook, with consistent quality in every pack. Ideal for home cooks and food lovers, it works perfectly in gravies, biryanis, kebabs, fries and grills without extra trimming effort. Carefully sourced, stored chilled and hygienically handled, it helps you prepare tasty, protein-rich meals with confidence and peace of mind. Whether for daily cooking, festive gatherings or weekend feasts, these cuts save prep time while maintaining authentic taste and aroma. Packed for lasting freshness, it retains natural flavour, colour and texture for superior results in every dish. Available near C O IRFAN MEAT SHOP MURINDER Bagh HARWAN SRINAGAR NEAR CHISTIYA RESTAURANT.

Fresh, tender meat with rich natural flavour
Neatly cleaned and cut for easy cooking
Ideal for curries, biryanis, grills and fries
High protein content for balanced nutrition
Hygienically handled for safer consumption

Rinse the meat gently under clean running water. Marinate with salt, spices or preferred seasoning for at least 30 minutes for better flavour. Cook on medium heat until pieces are tender and fully done. Avoid overcooking to retain juiciness. Store unused raw meat refrigerated and cook within a day.

Fresh meat typically has a mild smell, firm texture and a natural pink to red colour, depending on the type. It should not feel slimy or sticky. When pressed lightly, it should spring back. Always check appearance and smell before cooking to ensure best taste and safety.

Store raw meat in an airtight container or sealed bag in the refrigerator, ideally on the lowest shelf to prevent drips. Use it within 24 hours for best freshness. If you need to keep it longer, freeze it in small portions and label with the date before storing.

Cooking time depends on the cut and recipe, but generally meat should be cooked on medium heat until it is no longer pink inside and juices run clear. Slow cooking or pressure cooking helps tough cuts become tender. Avoid very high heat, as it can make the meat dry and chewy.

Marinating meat is not mandatory but highly recommended. A good marinade with salt, spices, yogurt or lemon helps soften the fibres, adds flavour and improves juiciness. Even 30 minutes of marination makes a difference, while longer marination, up to a few hours, can give deeper taste.

It is best to avoid refreezing raw meat after it has completely thawed, as this can affect texture and quality. If necessary, cook the thawed meat first and then freeze the cooked dish. Always thaw meat in the refrigerator, not at room temperature, to maintain food safety.
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