The butcher's guide to fresh meat

Everyday chicken is mild, tender and quick to cook, which is why it turns up in curries, fries, biryanis and roasts across Kerala. Tell us the cut and we cut it to order.

How much: About 250 to 300 g with bone, or 150 to 200 g boneless, per person.

• Curry cut (with skin)

  Best for: Chicken curry, roast, fry, biryani

  The skin keeps the meat juicy and makes a richer gravy. Ready in about 25 minutes.

• Curry cut (skinless)

  Best for: Light curries, stew, soup

  Less fat, so the gravy stays lean. Add the pieces to hot masala and do not overcook.

• Boneless

  Best for: Stir-fry, kebabs, tikka, sandwiches, biryani

  No bones, so it cooks fast. Pull it off the heat as soon as it is cooked through to keep it soft.

• Whole

  Best for: Roast, tandoori, stuffed chicken, soup

  Marinate for a few hours before roasting. A bird of about 1 kg feeds three to four people.

Country chicken is leaner and firmer than everyday chicken, with a stronger, deeper flavour. It needs more time on the stove, and most people agree the wait is worth it.

How much: About 300 g with bone per person.

• Curry cut

  Best for: Naadan chicken curry, pepper roast, kuzhambu

  Simmer gently or pressure cook until tender. It takes noticeably longer than everyday chicken.

• Whole

  Best for: Soup, slow roast, festival curries

  Great for a clear pepper soup. Cook low and slow so the meat turns tender and the bones flavour the broth.

Beef rewards patience. Trimmed, fresh pieces cooked slowly give you the thick, dark gravy and fall-apart texture that makes Kerala beef curry and beef fry so loved.

How much: About 250 g with bone, or 200 g boneless, per person.

• Curry cut

  Best for: Beef curry, stew, biryani

  Pieces with a little bone and fat for flavour. Simmer slowly or pressure cook until tender.

• Fry cut

  Best for: Beef fry (ularthiyathu), pepper fry, roast

  Cut for dry-roasting. Cook it with coconut slices and spices, stirring until the liquid dries and the pieces darken.

• Boneless

  Best for: Cutlets, stir-fry, kebabs, steaks

  Trimmed lean meat. For steaks and stir-fries, slice across the grain once cooked.

Pork is rich and takes spice well. Choose the cut with fat for slow, hearty dishes, or the lean cut for quick frying.

How much: About 250 g per person.

• Curry cut (with fat)

  Best for: Pork vindaloo, pork roast, pork curry

  The fat melts into the gravy and carries the spices. Cook until tender and no pink remains.

• Lean

  Best for: Stir-fry, chilli pork, sweet and sour

  Lean meat dries out if it is cooked hard. Fry it quickly over high heat, or braise it gently.

In Kerala, mutton means goat. It has a distinct, full flavour and is the star of biryani, curries and stews for celebrations and Sunday lunches.

How much: About 250 to 300 g with bone per person.

• Curry cut

  Best for: Mutton curry, biryani, stew, pepper roast

  Bone-in pieces give the best gravy. Cook slowly, or pressure cook, until the meat leaves the bone easily.

Storing and cooking meat safely

Fresh meat is at its best on the day it arrives. A few simple habits keep it fresh and your kitchen safe.

• Keep it cold

  Put raw meat on the bottom shelf of the fridge, at 4 °C or below, as soon as it arrives. Cook it within a day or two.

• Freeze what you will not cook

  Pack it in meal-sized portions in airtight bags. Thaw overnight in the fridge, not on the kitchen counter.

• Keep raw and cooked apart

  Use a separate board and knife for raw meat, and wash them, your hands and the tap with hot soapy water afterwards.

• Cook it through

  Chicken is safe when no pink remains, the juices run clear and the centre reaches 74 °C (165 °F). Cook pork, beef and mutton until tender.

How to order from Meat Shop

1. 1

   Pick your meat

   Choose chicken, country chicken, beef, pork or mutton from the hanging rail on the home page.

2. 2

   Choose the cut and weigh it out

   Pick a cut, then set the weight. You can order from 250 g, or tap 500 g, 1 kg, 1.5 kg or 2 kg.

3. 3

   Choose a delivery time

   Take the first available delivery, usually about an hour, or book a one-hour slot between 7 am and 8 pm.

4. 4

   Confirm and pay on delivery

   Log in with a one-time code on your phone, confirm your address, and pay by UPI or cash when the order arrives.

Frequently asked questions