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Meat cookery and meat cuts

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Meat cookery and meat cuts

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meat cooker, meat cuts, fill in the gap

Created by

Petra Priest
Petra Priest
New Zealand

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Meat cookery and meat cuts
 

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Meat cookery and meat cutsOnline version

meat cooker, meat cuts, fill in the gap

by Petra Priest
1

Meat is obtained from the muscles and organs of . Lean beef and lamb are excellent sources of many nutrients . They are a rich of protein , iron and zinc . Protein is required for growth , repair and maintenance of tissues . Zinc is an essential that helps maintain a strong system and assists wound healing . Iron is an essential mineral , which amongst other functions forms part of the haemoglobin to carry to all cells in the body .
Tenderness , juiciness and flavour all contribute to the quality of meat . Some cuts are naturally more than others . Meat cuts from that continually work are tender . Beef shin ( in the ) and beef chuck ( part of the shoulder ) are muscles which get a lot of so are tougher . More tender cuts come from muscles that are not used for exercise . The tenderloin fillet ( lying along the ) gets little physical exercise and is therefore a tender cut .
The of cooking also affects the tenderness of the meat cut . There are two types of meat cookery : dry and heat methods . Dry heat methods do not use liquid , but can use or oil . Dry heat suits tender or tender cuts like beef sirloin , rump or mid loin chops . Dry heat methods include :
- roasting
- grilling ( includes fan - grilling , pan - grilling , )
- shallow frying ( pan frying , sauteing , stir - )
- deep frying

Moist heat methods use and are suitable for less tender meat cuts like blade steak , brisket or neck chops . Moist heat methods include :
- braising ( includes casserole ) , pot roasting , stewing
- poaching , simmering
- steaming , pressure cooking

Remember , for successful meat cookery it is to choose the cooking method that suits your meat cut .

 
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