Which cuts of meat more to offer?
When a bull (cow) is located in the center made the meat is cut from eight quadrants of the leading meat. The quadrants are as Chuck, prime rib, tenderloin, roast beef, district, shank, breast, plate and sides. The steaks come from the tenderest part of the loins of animals. The loin is where the Porterhouse, T-Bone (my favorite), Top-cut sirloin and tenderloin. The most common way to cook these on a gas grill or charcoal. IfGrill steaks, I recommend cooking the steaks over medium heat, which keeps the steak from drying out. My gas grill, I like it when the steak in turn helps to keep the sauce from the beef steak. The more you lose the steak juice on the more fat NAP bottom of the grid. Never had a steak fork, use a tweezers.
Other cuts of steak:
Chuck - Chuck Eye, upper shoulder blade, Iron, Ranch & Steak Shoulder PetiteTender
Rib - Rib & Ribeye Steak
Loin - Tri-Tip & Top Sirloin Steak
Round - Round Top & Sirloin Tip Center
I live in a part of the country, which can be regarded as cattle country. My father comes to livestock, so I have access to many pieces of meat. Every year my father have a treatment-based, with local beef and cut into several pieces of meat, including steaks, ground beef, much more, etc. If you can I dorecommend it. The flavor of these steaks are hard to match for each restaurant. In fact, when we go eat, I usually do not order steak, because I know that it can not match what I must have at home in the freezer.
You can grill steaks on gas stove, grill or the meat in the range. Cooking steak is very important to determine the taste and texture. With a gas grill is the fastest, but some people like the taste of charcoal. You can alsothe use of natural woods such as mesquite, to add the flavor when you grill.
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