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Blooming Meat Explained: Enhance Beef & Lamb Flavours Before Cooking

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Blooming your beef or lamb unlocks its flavour potential and gets it ready for cooking. Meat doesn't like to be cold, so if fresh from the fridge it needs to rest. This allows the colour to blossom and the juices to relax.

How to Bloom Meat? Step-by-Step Guide for a Tender Result

  1. Unwrap: Take your fresh beef or lamb out of its packaging.
  2. Rest: Let it hang out at room temperature for 15 to 30 minutes.
  3. Watch: Marvel at how it transforms into a rich, appealing colour.
  4. Pat: Grab some kitchen paper and gently pat down the meat. This removes excess moisture and makes sure it's ready

Why Blooming?

Blooming is more than a process; it's a celebration of meat! By taking the time to bloom your meat before you start cooking, the meat relaxes as it warms up to room temperature, ensuring the best result for you and your family.

Blooming is critical for colour as well and lets be honest, we eat with our eyes. The natural chemical reaction that occurs when blooming helps achieve the desired colours: for beef the ideal color is bright cherry red; for lamb, dark cherry red; and for veal, pale pink.

So make sure that you unwrap your beef or lamb from it's packaging, roughly half an hour before you plan to cook - this will give you the best results in both taste and appearance.

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Posted by Beef + Lamb New Zealand