Knowledge

Frozen Meat

Quail

Brief Introduction:
Quails are small birds of the Phasianidae family, which are mainly found in western Eurasia, Africa and other places. They have been farmed in scale in North America and Southeast Asian countries in recent years. Quails grown in Canadian farms are grain-fed until they are 5 to 6 weeks old. They are free from hormone residues when slaughtered.

Place of origin:
Canada
 

Benefits:
Quail meat is highly nutritional and contains high protein content (19.5g / 100g). It is also low in fat (4.1g / 100g), low in cholesterol, and easy to digest. It is suitable for consumption by pregnant and post-natal women, the elderly and the physically weak, and children. It is also an excellent food choice for patients with obesity, diabetes, and hypertension.

Recommended serving:
Quails are meaty with small bones. The sweetness and tenderness of quail meat is best brought out by grilling, pan-frying, roasting, double-steaming and boiling.

Defrosting:
Thaw in the refrigerator compartment between 0°C and 8°C.


Partridge

Brief Introduction:
Just like quails, partridges belong to the Phasianidae family and are birds of a smaller size. Partridges are more or less the size of a pigeon. There are more than 30 species of partridges in the world. Most can be found in tropical and sub-tropical areas. Africa is the home to most of the species. In recent years, farmed partridges are also grain-fed in North America. The bird is only supplied in autumn. When slaughtered, partridges are usually 20 to 22 weeks old, and free from hormone residues. The sweet meat of partridges is perfect for enhancing the sweetness and fragrance of double-steamed soup. Porridge cooked with partridge is said to have a beautifying effect.

Place of origin:
Canada
 

Benefits:
Partridge meat is highly nutritional and contains high protein content (21.6g / 100g). It is also low in fat (3.3g / 100g) and easy to digest. It is mild and nourishes the kidneys. The meat also brings benefits to the five main organs and the mind and spirit. It nourishes the spleen, enhances appetite, eliminates phlegm and soothes short of breath. It is suitable for nursing mothers.People with internal heat or low blood pressure should eat less of partridge. The meat is not usually restricted in other diets.

Recommended serving:
Suitable for grilling, pan-frying, roasting, double-steaming and boiling.

Defrosting:
Thaw in the refrigerator compartment between 0°C and 8°C.


Specialty Duck

Brief Introduction:
Specialty ducks are birds that live in groups. Wild specialty ducks are distributed in different parts of the world, mainly in North America and Africa. Specialty ducks are mass produced in North America and other places in recent years. Free-range specialty ducks from Canadian farms are bred until they are 5 or 6 weeks old. They are free from hormone residues when slaughtered. Specialty ducks are suitable for double-steaming and boiling. Specialty duck soups cooked with cordyceps, fructus, red dates, pilosulae, dried longan, dried mandarin peel, fresh root ginger and lean meat enrich yin, nourish the lungs and enhance blood circulation.

Place of origin:
Canada
 

Benefits:
Specialty duck meat enriches yin and strengthens the body; it improves qi and diuresis. It is suitable for consumption by people with weak yin and internal heat.Specialty duck meat is slightly cool in nature. People who are afraid of cold and wish to eat specialty duck meat can add fresh root ginger or dried mandarin peel to reduce the coolness. Specialty duck meat is quite greasy. Over consumption can lead to qi stagnation and loosened bowel.

Recommended serving:
Suitable for roasting, double-steaming and boiling.

Defrosting:
Thaw in the refrigerator compartment between 0°C and 8°C.


Canadian chicken

Brief Introduction:
Canadian free-range chickens are grown for 9 to 12 weeks in expansive farms. As they are not grown in battery cages, the risk of sickness and cross-contamination is reduced. They do not contain any hormone residues when slaughtered. As the grain-fed chickens have more time for sunlight and more space for running about, their meat is more muscular – the taste is fresh, delicate, and gives a good mouth feel. The chicken fat in especially aromatic.

Place of origin:
Canada
 

Benefits:
Chicken meat has high protein content (19.2g / 100g). Its fat contains polyunsaturated fatty acids, vitamins A and C, calcium, phosphorous, iron, etc. It warms qi, strengthens the body and enhances energy. It also improves the functions of the spleen and the stomach and invigorates blood circulation. Not to be consumed by cold / flu patients.

Recommended serving:
Suitable for grilling, roasting, double-steaming and boiling.

Defrosting:
Thaw in the refrigerator compartment between 0°C and 8°C.


TOP