What do you look for in meat, especially veal? One is freshness. The other is tenderness. Many consumers go to the supermarket, buy the meat and bring it home in a plastic package. In most cases, you cook the meat without even knowing which part of the cow it came from. However, it is recommended that you know the main cuts of meat. This helps prepare meals and learn cooking techniques for meat.
For starters, prime cuts, especially for steaks, are more expensive than less desirable parts. A smart cook must also know the techniques to make meat more tender and sumptuous. However, some delicious flavors also come from inexpensive cuts like flank steak. He just learns the technique to tenderize the meat. Some of the most popular varieties of beef are tenderloin, rib, shoulder, shank, sirloin, tenderloin, brisket, and round.
Filet mignon or the small, tender boneless filet comes from the tenderloin. Although the name sounds French, this cut of meat is the favorite of many nationalities. It is said to be the most sumptuous part with a real silky smooth consistency and less fat content. The sirloin comes from the rear of the cow beyond the far. It may not be as tender as the faraway, but it’s still highly prized by meat lovers. You can roast, fry or grill this cut of meat.
The ribs are less economical than the sirloin. However, the fat content is higher. Strips of fact can be found in this lean meat. Skip the sauce for the delicious flavor. Just put a little salt and pepper on it as you cook. Rib eye steaks are typically cut to 1 1/2 to 2 inches. In fact, the prime rib is made up of some of the finest cuts, such as prime, short, and rib roasts. Cooking should be done for a longer time over dry heat. It is perfect for smoking and grilling.
Shank is located at the front of the brisket or brisket. This particular cut of meat has a lot of collagen. It is used in various recipes that call for gravy. The stem is normally sold as a whole together with all the bone. However, it can also be cooked as minced meat. It is perfect for moist cooking. Make sure the bone is still attached. Sometimes the leg is seen in cross section with the meat attached to it. The fibrous protein is given off during the cooking process. Shank is generally used to prepare stocks and soups.
