Can you actually taste a mouthful of succulent steak every time you pass by the meat section of your local supermarket? If you answered “Yes” to that, you may very well take the prize for being an ardent steak lover, except that your love for steak cannot be complete unless you are aware of what to look for in the packaged steaks available in the supermarket.
Tenderising a tough cut of meat is a challenge that can leave even the most skilled cooks in a quandary. But what if you could tenderise a tough meat portion and make it flavourful at the same time? This is where the right marinade can come to your rescue. Even though there are claims that dispute marinades’ widely accepted tenderising effects, it has been used to convert the chewiness of meat into finger-licking succulence since time immemorial. All it takes is the knowledge of which ingredients to use and the length of time for which a particular marinade should be rubbed on the meat.
Who in their right mind would say no to a tender cut of meat? The mere thought of a juicy, succulent steak is enough to make anyone develop a craving for it. Are you aware, however, that the tenderness of meat goes much further than the cut of meat alone? While natural factors like the age and breed of a particular animal are beyond human control, the meat industry does utilise the hanging process to reduce toughness in the meat. Following the initial steps of slaughtering and dressing the animal, its carcase can be hung using two techniques in order to improve the tenderness quotient of its meat cuts.
Universally recognized, the Beef T-Bone is considered one of the highest quality dinner table steaks. Its distinctive 'T' shaped bone is nestled between two steaks each themselves prized cuts of beef. This post explores the anatomy of the T-Bone to help you better understand and prepare this treasured cut.
So you bought three different cuts of meat on your last trip to the butcher’s. When you cooked them using the same method, each of them yielded different results – good, not so good and barely edible.
Whether you are a meat lover to the degree of keeping it in your freezer at all times or can go to the extent of making your wardrobe out of it (a la Lady Gaga), you would naturally want to cook every cut of meat to perfection. While this may not seem like an easy job at first, it would help to remember some important rules of thumb about cooking meat.
If you think about it, buying a whole chicken is such a practical thing to do. You can eat the meat and use the leftover bones to make a flavorful and nutritious stock. The only items that may not be your cup of
tea meat are the offal portions.
Those of us who are daring enough to give these offbeat chicken parts a chance, however, can vouch for the absolute delight they are when cooked properly. Offal cuts of any animal are usually scoffed upon by people because they have an inherently different flavor and texture. In other words, they require an acquired taste to be appreciated.
Man’s love for bacon (and everything it goes into) is as old as time itself. While this may sound like a statement exaggerated to epic proportions, there certainly is a ring of truth to it. According to many historical accounts, the earliest roots of bacon can be traced back to the Roman era. The Romans came up with the idea of using portions of pig and convert them into ‘petaso’, a food item that bore close semblance to bacon as we know, cook, eat and love today.