Friday, July 30, 2010

Preparing a meat

Grain - the direction that the fibers in the meat are running.
Some prep requires the meat to be cut across the grain or across the fibers.
Other prep requires the meat to be cut with the grain, or in the same direction as the fibers.
Seams - the membranes that join the muscles
Cutting along a seam helps separate a large cut into smaller pieces
Visible or surface is usually cut away before cooking.
Silverskin - a tough membrane that surrounds some cuts of meat.
If not removed, it will shrink during cooking and cause the meat to buckle and cook unevenly.

To make a cutlet:trim the meat
cut pieces of equal thickness
Place meat between 2 layers of plastic wrap
Pound meat to an even thickness
Chill until ready to cook

To make stew meat:
Trim meat
Cut into same sized cubes
To make meat more tender, cut against the grain.
Cubed meat may then be ground

Monday, July 26, 2010

Trends in Frozen-refrigerated and Halal food

Analysts say that with the increase in frozen-refrigerated food consumerism globally, the cold chain sector, covering from sector of the cold chain,
from processing to warehousing to transportation to retail, is expected to experience growth in the next decade through 2020. It is estimated that the total
global temperature-controlled logistics market is currently worth US$80.66 billion. The global frozen food market is also expected to grow to $119.9 billion by 2012, an increase of 19.9% over the previous five years. A total of 40-50% of grocery retail goods come under this category.

The strategic focus for the retail sector is moving towards the emerging markets of Asia, Central and Eastern Europe, Russia and other CIS countries. This scenario offers significant market opportunity for cold chain players that are aggressive in these regions Two major markets for this sector are India and Vietnam. India's retail sector is expected to expand by 40 percent during the next three years. Along with this, a minimum of 340 million square feet warehousing, including refrigerated warehousing, will be needed by 2015 to accommodate growth. Vietnam today, with a GDP of 7.5%, resembles India approximately five years ago, where it boasts of individually-owned cold chain-related retail outlets.

The `halalʼ food industry, on the other hand, has always enjoyed a global market value of RM1.86 trillion (US$547 billion) a year. This is nearly 12% of total trade
in agri-food products. With the Muslim population projected to account for 30% of the world's population by 2025, Halal food could easily account for 20% of
world trade in food products in the future. Its current major markets in countries such as Algeria, Bahrain, Egypt, Indonesia, Iran, Iraq, Jordan, Kuwait, Lebanon,
Morocco, Oman, Qatar, Saudi Arabia, Syrian Arab Republic, Tunisia, Turkey, UAE and Yemen, which have a total Muslim population of some 658 million people.

In Malaysia, the Malaysian Halal Standard MS 1500:2004, "Halal Food: Production, Preparation, Handling and Storage-General Guidelines" controls the way halal food is processed. It complies with both international standards, namely the Good Hygienic
Practice (GHP) and Good Manufacturing Practice (GMP). This standard has received commendation from Codex Alimentarius Commission, a UN agency which is
responsible for regulations of food preparation globally.

The inspection process before the award of Halal certification is done by the Department of Islamic Development (JAKIM), where in 2007 it had managed
to process only 45% of the number of applications received, occasionally raising doubt about JAKIMʼs capability and whether the country is serious enough
about the halal market although a number of places have been identified and developed as Halal Food Industrial Zones, namely:

• Pulau Indah in Selangor
• Pedas Halal Park in Negeri Sembilan
• Serkam Pantai in Melaka
• Paya Pahlawan in Kedah
• Halal hub in Perak
• Gambang in Pahang

Infrastructure development for these halal parks will only be completed by end of this year. With this, Malaysia is well-poised to become the international
Halal Food Hub. The overall development of the halal industry is under the supervision of the Halal Industry Development Corporation (HDC). Currently, the HDC
has produced a programme known as the Halal Champions Programme, aimed at promoting strong local companies to be Malaysia's ʻhalal champions', which will set the benchmark and become role models. There are three training modules produced by HDC,
namely the Halal Awareness Program (HAP), the Halal Industry Program (HIP) and the Halal Professional Program (HPP).
While efforts have been intensified in the area of food processing, promotions need to be carried out at a larger scale to ensure that Malaysian food is
well-received worldwide.

MFBD 2009.

Sunday, July 18, 2010

Ramadhan Promotion

In conjunction with the month of Ramadhan,
Our company will do a ramadhan special promotion for every of our product. This include :

1)Rabbit Forelegs
2)Rabbit Hindlegs
3)Rabbit Satey
4)Rabbit Serunding
4)Whole Rabbit

Get 5% discount on every 2 untill 5 kilograms on every purchase.
We also accept a resevation for 'moreh' and other events. Kindly contact for further detail.

Wednesday, July 14, 2010

Pertanian dan Penternakan

Petani, penternak diminta daftar

KUALA LUMPUR: Petani dan penternak diminta mendaftar sebagai ahli Pertubuhan Peladang di kawasan masing-masing bagi memudahkan kerajaan menjalankan pemantauan serta menyalurkan bantuan untuk meningkatkan pendapatan golongan sasaran.
Pengerusi Lembaga Pertubuhan Peladang (LPP), Datuk Zainal Dahalan, berkata hingga kini hanya 780,000 mendaftar sebagai ahli sedangkan mengikut anggaran, jumlah berkenaan hanya mewakili 85 peratus daripada keseluruhan peladang.

"Kita akan meminta Pejabat Pertubuhan Peladang Kawasan (PPK) di seluruh negara mengemas kini data ahli dalam usaha membolehkan kerajaan mendapat maklumat lengkap berhubung jumlah petani yang berjaya serta bilangan yang masih memerlukan bantuan.
"Data lengkap ini dapat membantu kerajaan merangka bantuan bersesuaian yang perlu disalurkan sejajar hasrat menambahkan pendapatan peladang, selain meningkatkan hasil pengeluaran pertanian negara," katanya selepas memberikan taklimat kepada Pengarah LPP Negeri, di sini.

Beliau berkata, pengemaskinian data menjadi antara pemangkin ke arah meningkatkan pengeluaran produk pertanian lain bukan sekadar besar seperti hasil ternakan ikan, lembu dan kambing, tanaman pelbagai sayuran dan buah-buahan untuk mengurangkan kadar import.

"Kita memerlukan kerjasama dan usaha keras semua ahli di seluruh Negara untuk menggembleng tenaga meningkatkan produktiviti, sekali gus pengeluaran produk pertanian bagi memenuhi keperluan dalam negara.

"Pada masa sama pelbagai usaha juga giat dijalankan untuk menarik minat lebih ramai golongan muda menyertai bidang pertanian dengan membuka peluang kepada graduan berminat menyertai kursus lanjutan dalam bidang ini," katanya.

Zainal berkata, matlamat memperkasakan Bumiputera dengan mengaplikasikan modul insan antara teras yang digunakan LPP termasuk melaksanakan Program Peluang Kedua iaitu memberi tumpuan kepada peladang yang sebelum ini pernah gagal.
"Jika perlu kita akan bimbing peladang itu dari segi pengurusan atau memberi suntikan modal kerana banyak sebab yang mengakibatkan usaha mereka terbengkalai seperti kekurangan saluran pasaran dan sebagainya," katanya.
( END )

Saturday, July 10, 2010

Healthy Concern about rabbit meat.

(Daging arnab sumbat)

A balanced fatty acid composition

Rabbit meat also contains more 'healthy' fatty acids in comparison with other meat types. Linolic acid, an omega-6 fatty acid and alpha linolic acid, an omega-3 fatty acid. These are essential fatty acids which our body does not produce itself and which have to be introduced by means of nourishment. Rabbit meat has a favourable ratio of linolic and alpha linolic acid. The ratio is 4 on average and thereby fully meets the recommendation, being 5 or lower.

The cholesterol content of rabbit meat is on average lower than 50 mg per 100 g meat, which is excellent.

Easily digestible

Bred rabbits are slaughtered young, when they are 12 to 13 weeks old. The meat of these young animals is tender and contains little collagen. The meat also remains tender during preparation. That is why rabbit is an easily digestible piece of meat.
A rabbit dish is mainly easily digestible when the recipe does not contain any 'heavy ingredients'. The use of much cream, butter and fat bacon makes the dish more rich in fat and less digestible. A light and healthy recipe is preferable.

Rabbit is almost indistinguishable from other meat sorts. It has a refined taste, is juicy and fits into the contemporary trend towards light cooking. Rabbit is easy to digest and contains a low fat- and cholesterol level, meaning not too many calories. Moreover, the fat contents of rabbit meat is very high: one-third saturated fatty acids and two-thirds unsaturated fatty acids, which is essential to prevent heart and vascular diseases. On the other hand, rabbit meat contains a high concentration of vitamins from the B-group, a lot of minerals and proteins of superior quality, which the human body requires both for children in their growth as well as for adults who are interested in the well-being of their bodies.

Beruas Agrofarm The best quality

Rabbit meat is of excellent quality and is amazingly tender. Rabbits are given a well balanced diet, the living surroundings are in accordance with the actual regulations and the slaughtering is done by specialised and follow halal procuders. Add to this a well taken care off presentation regarding points of sale and the customer immediately knows what he or she is in for. There is only one word to describe this food, and that is: quality.

Spot the difference ; A guide to fat.

Spot the difference ; A guide to fat.

Trans Fat

What is it ?
This is a potentially deadly fat formed when liquid oils are chemically hardened with hydrogen. It is widespread in many processed foods, such as popcorn and ice-cream through to chips and cakes.(you can see the label in goods)such as biscuits and pantries. Unless the say "all butter" or state that they are wholly made with an alternative fat, then they could contain trans fat. to avoid it, don't buy any food that list these ingredients like 'vegetable fat','margerine'or vegetable fat.

Partially hydrogenated vegetable oil/fat

What is it?
This has been chemically hardened using hydrogen. This process creates trans fat, which is to be avoided.

Saturated Fat

What is it?
Found naturally in animal foods such as milk, butter and meat and in some plant foods such as nuts and cocoa butter.It is now widely agreed that saturated fat is less harmful than trans fat.

Polyunsaturated Fat

What is it?
A healthy fat that occur naturally in many foods. The richest sources are seeds, nuts and oily fish.Can be divided into 2 types : Omega-3s and Omega-6s. It is tough that the ideal balance of these fats for good health is three times more omega-3 than omega-6.

Monounsaturated fat

What is it?
A healthy fat this is found naturally in a number of plant and animal foods. Good sources include avacado,olive oils,almonds,eggs and lamb(lamb chop yang sedap).

Source : NST Tuesday Juy 6,2010.Life and Times-Healthy

So what should you do,.?!if you are worried about trans fat, you will need to become your own food detective and avoid foods that contain them.

Healthy concern on rabbit?

Healthy concern on rabbit?
Rabbit meat is light, healthy, low fat, tender and very tasty.

• Rabbit meat can be braised in different ways:

• Steam in a saucepan with a cover or in a pressure cooker;

• Bake in the oven or a pan;

• Steam;

• Work and stir-fry;

• Grill on the barbecue;

• Braise in the microwave.

Today's rabbit offer anticipates the demand for ease of use, short preparation times and half-cooked meals, with an emphasis on healthy and tasty food. The latest rabbit products are fillet, chops, haunches, filled parts and half-cooked meals or conveniently packed, traditional dishes, which only need to be warmed up.

Rabbit, a healthy choice

Anyone who chooses rabbit is right. Rabbit meat is low fat, easily digestible and has a relatively low content of saturated fatty acids and cholesterol. Recent research by the Vakgroep Dierlijke Productie of the University of Ghent shows that rabbit meat has an average fat content of 8.8%. This is good news. Food experts use a value of 10% as the limit between low fat and fat meat types. Rabbit meat is clearly under that limit.

What dishes?

Rabbit is best known as stew according to grandmother's recipe, with plums, applesauce, small onions, and bards or seasoned to taste with a local beer. Perfect for cold autumn and winter days. However, rabbit is also suitable for today's light cuisine, which is dominated by steaming and working and where the microwave is a handy tool. Rabbit on the barbecue or in a tajine is also well suited. In other words, a figure- and heart-friendly dish is also perfectly possible with rabbit.

Low-fat meat

The fat content of rabbit meat varies between 4.7% and 12.5%. The haunches contain little fat and the front quarter contains the most. The average fat content of an entire rabbit is 8.8%. By removing the visible fat, the fat content is reduced to no more than 4 to 5%. This is already the case with rabbit, which has been cut to pieces.

Moreover, the quality of the fat in rabbit meat is favourable due to a relatively low content of saturated fatty acids, namely 38.4% of the total amount of fat and more unsaturated fatty acids, of which 27.9% singly unsaturated and 31.3% multiply unsaturated fatty acids.