Meat buying guides
Straight answers to the questions we get most, with sources, so you can buy, store and cook better meat.
Beef Cuts in Mexico: English Names, Mexican Names and How to Cook EachRib-eye is ojo de costilla, brisket is pecho, skirt is arrachera. A beef cut guide for Mexico with regional names, best cooking method and price tier per cut.Read guide →Grass-Fed vs Grain-Fed Beef: What Actually Changes on Your PlateGrass-fed vs grain-fed beef explained: diet, flavor, marbling, omega-3 and CLA research, how to cook each, why prices differ and how to pick the right cut.Read guide →How Much Meat Per Person? A Portion Guide for Parties and HolidaysHow much meat to buy per adult and child: boneless and bone-in cuts, ribs, whole turkey, ground meat, fish and shrimp, for carne asada, tacos and Christmas.Read guide →How to Thaw Meat Safely: Fridge, Cold Water and MicrowaveHow to thaw meat safely: fridge, cold water and microwave methods, thawing times for turkey, roasts, steaks, ground meat and fish, plus refreezing rules.Read guide →Organic Meat in Mexico: What the Label Legally MeansWhat organic means for meat in Mexico: the Ley de Productos Orgánicos, SENASICA certification, the national seal, marketing terms and supplier questions.Read guide →Water Buffalo Meat vs Beef: Nutrition, Taste and How to Cook ItWater buffalo vs beef per 100 g using USDA data: calories, protein, fat, cholesterol and iron, plus taste, how to cook lean meat and buffalo in Mexico.Read guide →Wild Sockeye vs Farmed Atlantic Salmon: Color, Fat, Omega-3 and FlavorWild sockeye vs farmed Atlantic salmon: why the color differs, fat and omega-3 per 100 g, what contaminant studies found, flavor, and how to cook each one.Read guide →