Pork Hock 猪纣子
Regular price $7.00
(Note: Stock imagery used for illustrative purposes only, the product you receive may vary).
Can I customise this product?
We are only able to provide the advertised cuts and portions on our website and will not able to fulfill any special requests or instructions on how our meat is cut, prepared or packaged.
Our meat products have gone through a standardisation process to ensure that:
- quality and consistency is maintained
- to reduce environmental impact
- we keep our promise of fulfilling your orders on time
If you would like to see more options, you can provide your feedback and suggestions via facebook or instagram!
How to store raw meat safely
To ensure that our meat stays fresh, delicious and safe, you should always store our meat in the fridge at 5°C or below as soon as you've received it. If you collected it from our warehouse, we you can store it in cool bags on your drive home. This will prevent any growth of bacteria which can cause food poisoning.
If you would like to pro-long the shelf life of the meat, you can also store it in the freezer at -15°C or below. To defrost the meat, take it out of the freezer and let it defrost in the fridge, not on the kitchen bench.
Make sure raw meat is stored separately from cooked food to avoid cross-contamination.
You can use this chart as a guide on how long to store and keep your meat fresh:
| Meat Type | Fridge | Freezer |
| Beef | 2-3 days | 8 months |
| Chicken | 2-3 days | 9 months |
| Duck | 2-3 days | 9 months |
| Pork | 2-3 days | 6 months |
| Lamb | 2-3 days | 12 months |
How to cook meat safely
When preparing meat, make sure you do not cross-contaminate bacteria from raw meat with food or ingredients that have already been prepared. Here are some tips:
- Avoid using the same tools (such as knife, fork, tongs) when preparing food
- Wash tools thoroughly and make sure there is no residue left on them
- Wash your hands after touching raw meat before touching anything else
It is important that you cook meat at a certain temperature to ensure that any bacteria that can cause food poisoning is killed. Follow this chart as a guide:
| Meat Type | Cooking temperature | Cooking tips |
| Beef |
63°C rare |
Steaks do not need to be cooked all the way through. You can have it seared on the outside and rare on the inside |
| Chicken | 75°C |
It can be pink, but it must be cooked all the way through to the centre |
| Duck | 75°C | It can be cooked like beef |
| Pork | 70°C | It must be cooked all the way through to the centre |
| Lamb |
63°C rare |
It can be cooked like beef |
| Mince (of any meat type) | 75°C | It must be cooked thoroughly and all the way through |