Know Your Cuts of Meat!
Related entries:
meat
cuts
Fans of David Letterman will no doubt have heard about his “know your cuts of meat” game where audience members must identify various steaks and chops to win valuable prizes. Expert grill jockeys must also be familiar with all the options the humble cow, pig, lamb, or chicken has to offer us.
Fortunately for those of us who are not professional butchers, the folks over at Ask The Meatman have a wide variety of meat cutting posters for sale that can teach you everything you need to know.
From color prints to those classic butcher shop charts, they’ve got something for everyone. If you are a really serious carnivore, put one on your wall and use them as a checklist, ticking off each cut of meat as you barbecue them to make sure you haven’t missed one!
Related Content
Introduction This is a piece of cake- er...beef. Visit the Foodnetwork.com for more info but here's the scoop on how to know the cow from the outside in. Instructions Things You'll Need Your TV Your computer and Internet browser This link Step 1 Turn on...
Introduction How can you tell where the cut of beef you are buying came from? Or which cut of beef to buy for a recipe? Here's how: Instructions Things You'll Need Internet Local Butcher Step 1 Cuts of beef are also called primal cuts. It is helpful to...
Introduction Juicy steaks, succulent roasts and mouth-watering burgers hold a special place within Western taste buds. While some cultures, including hinduism, hold the cow sacred and protect it, many cultures of European descent embrace the rich...
Introduction There is nothing worse than slaving away in the kitchen for hours only to produce meat that is tough and hard to chew. But, with a few simple steps you can make tender, juicy meat dishes and your guests will never again complain of a sore...
Introduction There are really only two cuts of meat: tough and tender. Tough cuts of meat contain the muscle, which requires braising or stewing to become tender; tender cuts demand quick cooking to retain their texture and seal in their flavor. Look for...
Introduction In today's health conscious society, we actively trim away all visible fat to reduce the bad cholesterol and calories. Frequently, it also removes much of the flavor. Larding meat is a way to put flavor back in and create a marbled effect...
Introduction Broiled meat is cooked very close to the heating element. Because it uses such high, direct heat, broiled food gains a pleasantly brown exterior, and it usually takes just a few minutes to prepare. Broiling is generally used for tender...
Introduction Roasting is used for large, tender cuts of meat. Beef rib cuts, pork loins, legs of lamb, and whole poultry all roast well. The technique involves little more than browning the outside (if you can) and placing the roast in a hot oven...
Introduction Home canned meat is head and shoulders above the mass processed canned meats you can buy at your grocery store. With proper preparation and handling, home canned meat maintains its texture and nutritional and is much more appealing in...
Introduction Many people enjoy steak, but deciphering between the many cuts can be rather difficult. Tough or tender, well-done or rare...it's hard to know what to ask for and how to cook it. Steak doesn't have to be an entree you only order in...
Both comments and pings are currently closed.