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Beef Cut Tutorial For The Uninitiated

Meat is not just meat; there is a difference between a carefully selected piece of sirloin and silverside. Livestock breeds also make a big difference as it comes to meat preservation and processing.

Beef, a variety of meat that is forbidden to be eaten in some cultures, is a versatile product that can lead to tasty preparations such as filet mignon, steak and roast pots. At first it was difficult, soft and shiny to produce this red meat juice which, incidentally, was claimed by many to be the best meat there. You judge yourself by taking this sample.

Shin / leg: On the other hand, shin naturally contains less meat and fat than most other types of meat. However, those who favor low-fat cuts can still find many ways to make it work. Soups and stews are tried and tested recipes especially in cold weather.

Silverside and top: Part of the buttocks but located further back (hindquarter), silverside and upper part are thin, soft cuts. Because they are extremely low in fat, they are usually sold with a piece of fat around them that prevents the meat from drying out. Cornet flesh is the most popular recipe made from silverside / top. It can also be boiled for people who are not in favor of fat injuries.

Rump: The bump is fatter than the hindquarters and also slightly softer. It covers a large area that makes it perfect for baking and frying. Cut it into large strips or small pieces to get the most flavor.

Tenderloin: Regardless of the expensive piece no matter where you eat it, the tenderloin is a tender portion of the hindquarters made of filet mignon and tenderloin steak. The tenderloin is gentle because the body does not work so much so the muscles are not hard.

Located near the tenderloin area is a sirloin that is about as tender as the tenderloin but much damper. It is ideal for soft roast or steak.

Brisket: Bladder is a part of the breast and is considered a major pruning. It's ideal for roast pots, corned beef and pastrami. High fat cuts. As a tough cut of beef, it benefits from slow cooking after good cooking. Brining also helps as salts create moisture.

Blade and chuck: Blade and chuck come from the front ribs. They can be baked, made from steak, toast, toast and toast. More on the hard side, slow cooking can bring out the flavor and soften the cuts.

Flank: The last major cut is a fast, affordable and perfect wing (belly) for foods that you don't have time for. Lying in a soft, hard place can cause it to become harder so watching it during cooking is a must.

Grades group

Cutting is not the only factor that affects how tender or difficult it is and how the meat smells. Marbling also plays a part. It refers to the fat layer within the fat which gives it a softer, softer and more tangy feel. Grades 8 through 12 are good while 5 to 7 are good. 3 and 4 are average and nothing is considered sub-par.



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