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The pounded meat was then mixed with melted fat in an approximate 1:1 ratio by weight. [15] Typically, the melted fat would be suet that has been rendered into tallow . [ 16 ] In some cases, dried fruits, such as blueberries, chokecherries , cranberries, or saskatoon berries, were pounded into powder and then added to the meat-fat mixture.
Thin slices of meat pressed together or folded, typically alternating in colour or texture, with fat layered between. [5] Mousseline Very light in texture, utilizing lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat. [2]
[36] [37] When looking at meat only, ruminants consume an average of 2.8 kg of human edible feed per kg of meat produced, while monogastrics need 3.2 kg. [ 36 ] [ 37 ] Finally, when accounting for the protein content of the feed, ruminant need an average of 0.6 kg of edible plant protein to produce 1 kg of animal protein while monogastric need ...
Many products that are sold as jerky consist of highly processed, chopped, and formed meat rather than traditional sliced whole-muscle meat. [citation needed] These products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-to protein ratio in the US. [4] [full citation needed]
A significant use of tallow is for the production of shortening.It is also one of the main ingredients of the Native American food pemmican.With a smoke point of 480 °F (249 °C), tallow is traditionally used in deep frying and was preferred for this use until the rise in popularity of plant oils for frying.
The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer. Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours). [ 16 ]
It has a high fat-to-meat ratio. Within Japan, Matsusaka is one of the three Sandai Wagyū, the "three big beefs", the others being Kobe beef and Ōmi beef or Yonezawa beef. About 2,500 cows are slaughtered for Matsusaka beef each year; the meat commands high prices. [1]
Hoosh (occasionally spelled hooch [2]) is a stew made of sledging biscuits, pemmican and water. [4] [6] More broadly, it may be a mix of water with dried meat, fat, and a grain-based thickening agent.