Meat · Comparisons
Wagyu vs. Kobe: What Is the Difference?
authentic Kobe Beef is Wagyu; but the overwhelming majority of Wagyu is not Kobe
Articles by food
Meat
Meat types and cuts, quality, storage, food safety, nutrition and the cooking science behind better results.
Meat · Myths & common questions
What Does A5 Wagyu Mean, and Why Is It the Famous Grade?
In short: a is the highest yield grade
Meat
What Does Wagyu BMS Mean, and How Is Marbling Measured?
The key point: beef Marbling Standard
Meat · Food safety
How long does rotisserie chicken last in the fridge, and when should you toss it?
USDA recommends using refrigerated rotisserie or other cooked chicken within 3 to 4 days when it has been chilled promptly and kept at 40°F/4°C or below.
Meat · Nutrition & composition
Pork bacon vs turkey bacon: which has less fat, sodium, and calories?
Turkey bacon is often lower in fat and calories, but it may contain as much or more sodium than pork bacon. Compare equal portions before choosing.
Meat · Food safety
How Long Does Opened Deli Meat Last? It Depends on the Type
Opened moist lunch meats such as sliced ham, turkey, or bologna generally have a short refrigerated window, commonly 3–5 days. Dry-cured salami, prosciutto, and similar products can follow different product-specific rules, so identify the type and follow the label.
Meat · Myths & common questions
What is the most tender part of a Spanish ham?
The maza is generally the most tender and juicy part of a whole Spanish ham. It contains the largest mass of meat and usually more intramuscular fat. The narrower contramaza and babilla tend to cure more intensely and feel firmer, while the punta is rich and fatty and the shank areas are more fibrous.
Meat · Myths & common questions
What do the black, red, green and white labels on Iberian ham mean?
Spain's Iberian-ham seal colors are legally defined. Black means acorn-fed 100% Iberian; red means acorn-fed Iberian; green means field-fed Iberian; white means feed-fed Iberian. Only black guarantees 100% Iberian genetics from the color alone. On red, green and white products, read the label for the Iberian breed percentage.
Meat · Food safety
Can you freeze Serrano ham or cooked ham?
Yes, both Serrano ham and cooked ham can be frozen. The tradeoff is quality: USDA lists about 1 month of freezer quality for cut dry-cured Serrano/Parma/prosciutto-style ham, while opened or sliced cooked ham is generally listed at 1–2 months. Portion tightly, remove excess air and thaw in the refrigerator.
Meat · Cooking & food science
White spots in Serrano ham: what are they?
Small hard white specks embedded in Serrano ham are usually tyrosine crystals. During curing, proteins break down and free amino acids accumulate; tyrosine can then crystallize between muscle fibers. The crystals are harmless and compatible with long maturation, but they are different from surface mold or salt deposits.
Meat · Storage & shelf life
How to store a whole Spanish ham after you start cutting it
A started bone-in Serrano ham should be kept in a cool, dry, ventilated place with little light, while the exposed cut face is protected with clean pieces of the ham's own fat and a clean cloth. The Spanish Serrano consortium gives 12–20°C (54–68°F) for whole pieces. Open boneless centers and sliced ham belong in the refrigerator.
Meat · Nutrition & composition
Why are some dry-cured hams saltier than others?
Two hams cured with salt can finish with meaningfully different salt levels. Uptake depends on salting time, weight, thickness, fat and piece characteristics; months of drying then concentrate the salt as water is lost. Salt is not perfectly uniform within the leg either, so different slices can taste more or less salty.