Weird Meat For Eats

Weird Meat For Eats

Weird Meat For Eats

Weird Meat For Eats

Weird Meat For Eats

“It tastes like chicken”, “It has no taste like chicken”, “it looks like a big chicken” are among many strange excuses people use to avoid eating strange meat. Why is eating strange meat popular? Does it taste good? Does it smell good? Is it cooked well? Not if you ask the people who eat it, or if your local butcher. But strange meat recipes are gaining in popularity because people are becoming more conscious of health and animal welfare. You can find more information on strange meat online.

Butchering is a hard job, but if you think about it began way back when you were a kid. Unlike today, when meat was cheap and easily available, meat was once cooked only in what we now call “natural” killers. Blood and natural juices were used to make blood stock, and this was used to make meat more nutritious. The modern practice of raising animals in confined pens – also called farms – is where most of the commercial antibiotics, growth hormones and vaccines are produced. So the next time you are offered “coffee fries” or burgers – which are supposed to be a healthier alternative to regular fried potatoes – don’t automatically assume they are slogan’d items. They could contain artery clogging oils,Cod and other fish oil products, and nitrates and hormones.

Worn and bred for fighting, produced to look larger and stronger, mystifyingly called “the king of meat” weighs 10 – 15% more than its’ natural counterpart. Its’ natural Colour is a paler grey, not quite as “red” as beef but certainly beef like. The “Silverside” has much more marbling, is a little tougher, and is lighter in weight, around 85 – 90% compare to its’ sweeter cousin.

The rumoured “two inch thick” claim is for the protection of the tenderloin, the name of the longest tender part, and is used in conjunction with the tenderloin cut.

As already noted, the two-inch thickness claim is for the benefit of UFABET เว็บตรง those who are cutting steaks from thick carcass or shoulder butt. The benefit of foil-packing a steak behind it own weight is that it will cure longer and will be easier to trim. But it is also a myth that all steaks must be put into the freezer.

� Lover’s Mouth

Lover’s mouth is the area of the meat between the tenderloin and the bone. This is soft under the skin and is dense with blood. The blood is fresh, and this is part of the reason for anrero – the lip smacking effect. You should see your butcher pull back the banner, showing you how to tenderize the meat. This is done by a tenderizer.

Weird Meat For Eats

Cooking

Weird Meat For Eats

When you are cooking a steak, its job is to steam it, giving it time to carve itself from the bone and connective tissues. The best steaks will require only short broiling or medium cooking. You can artfully broil a steak, or pan-fry it, as in ch enhances it. This is done to get a steak that carries its own weight, and is full of flavor.

Weird Meat For Eats

Beef Steak Recipe

Weird Meat For Eats

aloong stake recipe

Weird Meat For Eats

Ingredients

Weird Meat For Eats

1 -½ lb. sirloin steak1 -½ lb. Top Loin roast2 medium-sized zucchini2 medium-sized carrots1 medium-sized red onion, sliced2 -3 tablespoons extra virgin olive oil1 tablespoon red wine vinegar1 tablespoon white wine vinegar1 tablespoon soy sauce1 tablespoon sugar

Directions

Sauté zucchini and carrots in olive oil in skillet over medium heat; set aside. In large pot, mash together remaining ingredients with butter. Add steak, skillet, wine and vinegar. Bring to boil. Reduce heat, simmer for 2 minutes. Cover and simmer for 15 minutes. Transfer steak into a serving dish. Top with vegetables.

Note: A sirloin steak qualifies as part of the USDA Graded Beef.

For more information on cooking different kinds of beef products, see our beef recipes page at:http://www.berser.com/cook_recipes_food.htm

Weird Meat For Eats
Weird Meat For Eats