| Lean meat is composed of long muscle fibers
bound together in a network called connective tissue. But! this
connective tissue gives to meat its' toughness, meats higher in
connective tissue are those who came from muscles that are more
exercised (leg muscles for example), or those who came from older
animals.
Connective tissue is made more tender by, long slow cooking ,or
adding acids ( marinades...), or by breaking it up when we pound or cube
the meat, or by grinding... |
Beef, Lamb, and Pork cuts
About
BEEF
Forequarter:
chuck-brisket-shank: these
are cooked by only moist heat cooking ( stewing, ragouts ,soups...)
Hindquarter:
Short loin and sirloin: which gives us
the club steaks, T bone steaks , strip loin, tenderloin, butt
tenderloin, top sirloin butt... these are all cooked using dry heat(
i.e. grilling broiling...)
Flank: Flank steak, and ground beef,
cooked using moist heat.
Round: Knuckle (sirloin tip), Inside
round, outside round, rump, Hind shank.... you may grill these braise,
fry and the easier is to stew them or use them as soups, so for such
cuts braising is the most adaptable method
Tournedos
vert pres recipe |
