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Stew meat usually consists of the inexpensive cuts of beef with tough connective tissue. Think: chuck roast and bottom round. It is typically a mix (which is why it isn't labeled as a particular ...
Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1]
This cut is taken from the plate, which is the upper belly of the animal. In the past it was among several cuts of beef sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one ...
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
With plenty of low and slow cooking, the meat can become tender and packed with flavor. "The fall-apart goodness of this delicious meat is worth every hour," Ree says. You can braise it, smoke it ...
Pork loin is a large cut of meat that comes from the back of the pig—specifically the area between the shoulder and back legs. ... and sous vide cooking helps keep the meat juicy and tender ...