Welcome to Ask The Meat Guy, our practical learning centre for all things meat and seafood.

Most meat mistakes come down to a handful of questions nobody ever answered properly. Here you’ll find clear, no-nonsense answers to the questions customers actually ask us, drawn from more than a decade of buying and selling meat in Hong Kong. A new answer is added every week.

These guides are written to help you:

• Store meat safely and confidently

• Handle and prepare it the right way

• Cook better meals at home, every time

Whether you’re meal-prepping for the week or cooking a special dinner, this is where you’ll find trusted advice,  straight from The Meat Guy.

🧊 Storage & Shelf Life

How to keep meat fresh, safe and full of flavour. You’ll find answers on:

• How long raw and cooked meat, chicken, lamb and seafood keep in the fridge
• Freezing, refreezing and vacuum-sealed meat
• Storing meat in a small Hong Kong fridge
• Telling whether seafood is fresh when you buy it

🔪 Prep & Handling

What to do before the meat reaches the pan, and the small habits that make a big difference to safety and quality. You’ll find answers on:

• Safe thawing, and whether to bring meat to room temperature
• Washing, trimming and cross-contamination, including separate chopping boards
• Why a sharp knife matters
• The difference between a marinade, a sauce and a jus

🔥 Cooking Basics

Simple techniques that improve results without complicating things. You’ll find answers on:

• Knowing when meat, chicken and seafood are properly cooked
• Resting, searing and seasoning
• Why meat sticks, curls up, dries out or comes out overcooked
• Whether an expensive cut always gives a better result

Finding an answer

Every question is on our Home page, in the Ask The Meat Guy section below the latest blog posts.

Click Home in the menu above and scroll down. Press “Show all” to see the full library, or type a word into the search box, such as “thaw”, “lamb” or “overcooked”.

Got a question?

Send it to us on WhatsApp and it might become next week’s article.