How To Match Cuts Meat Processing

Beef cattle have various sizes and pieces as needed. Processing also varied, and need to choose the right smart.

Consider the methods of cooking beef, as reported eHow, Friday (05/04/2012) the following:


Size,
The size of the beef is often a factor for determining the cooking techniques that will be used. With the size of a relatively thin, with a piece of meat can be grilled steak. If the meat slowly to avoid degree of maturity just on the outside. Diced steak can be pan-fried.

Piece,
Cut of beef is tough. The meat is likely to tender, the tenderloin, sirloin, and ribs, which do not require a long time to cook. Meanwhile, the other tends to be cooked in a long process.

Marinade,
Can survive beef stored in the refrigerator for one to three days. You can throw away the meat that is dry and then take a still good for cooking. Do you want to make steak, you can cook more quickly without compromising the softness of the flesh.

Some cuts of meat can be cooked more quickly if it is soaked flavor. Because the pores of the meat has time to 'relax'. Parts of the ribs are generally soaked to loosen the meat and fat before cooking in a slow oven.

Minced meat,In addition to intact beef, there are also sold in the form of rollers. This meat is usually processed into beef burgers or meatballs and sauce are made into meat, such as spaghetti sauce.