Dec 31, 2011 · The meat for rouladen is cut from the upper part of the hind legs of the cow, or Oberschale. You definitely don't pound rouladen; pounded meat tends to re-contract somewhat under heat, and this unacceptable in this case. I don't know how to cut it that way at home. In Germany, the butcher sells the meat pre-cut to the correct size.

Mar 17, 2025 · This is because meat juices can soak into and permeate wooden boards. Meat juices are excellent media for the growth of bacteria. Washing the meat juice and bacteria out of a wooden board is difficult because knives tend to cut into the board leaving micro scratches and other deeper cuts that hold moisture and harbour bacteria well.

Oct 30, 2017 · The thick end of the bolo commencing at the meat inspection cut includes all muscles overlying the first natural muscle division and the thinner end includes all the muscles overlying the rear portion of the blade bone (scapula).

Aug 21, 2010 · Eye of round. Try to get a cut with as little graders ink as possible so you don't have to trim. Cut lengthwise into quarters and slide through the grinder. Mix a little in the bowl to distribute the fat a bit. Patty it up and grill, or freeze for later. I like Sweet Baby Ray's BBQ sauce and sharp cheddar cheese on a grilled bun. YUM!

Mar 1, 2015 · Meat taken from the opposite side of the spectrum that gets very little physical activity is going to be softer and more tender. At the end of the day, you have to cook the cut of meat properly. You can make a tender cut tough and a juicy cut dry if you don't cook it right.

Stewing is great because it does not add additional fat since you are cooking in water (adding the spices of your choice). Enameled cast iron is best for stewing and braising. I put the meat in the dutch oven, add enough water to cover it, add the lid and roast in the oven at 325 for roughly 4-5 hours depending on the size of the meat.

Jan 6, 2017 · The meat for tartare is, by definition, very lean. You may think it would/could be tasty, but it would not be tartare. You may think that serving Mexican/Southwestern rice in a roll of seaweed would be delicious, but it would no longer be sushi if you did.

May 24, 2016 · A sirloin chop is an American term, I don't hear it used in the UK generally. US and UK use different primal cuts. A sirloin pork chop (or steak, same thing) in the US contains several muscle groups. It's got hip, backbone area, a bit of loin, etc. It's a cheaper cut because it's got working meat in it and is tougher. It's a great choice for ...

May 26, 2020 · @jcaron Very much agree- aging is a huge deal there. In the US, most meat is probably slightly more aged than France but not much; but we have "dry aged" meat also that is more like the UK meat. ("Wet aged" is what we call the first kind, which is where a cut is vacuum packed at a central location and then given a week or so to age during transit.)

Jul 26, 2010 · For example, a store brand might label its products "Nation's Choice" or "Lean-Choice" (for leaner meat) or "Prime Rib of Beef," even if the actual meat is graded lower, such as Select grade. Consumers should look for the official "USDA Shield" and grading symbol, which is the main way to determine whether the nomenclature actually refers to ...