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Tender Ways With Less-Tender Cuts Of Meat
Posted By Tipnut On February 18, 2010 @ 6:06 am In Cooking Tips | No Comments
It is to your advantage, and to the family’s food budget, to know your cuts of beef. If you know exactly what section of the animal they come from you can save by buying meat which is lower priced because it is in less demand. By knowing how to cook these less-tender cuts, you can get the ultimate in flavor and tenderness!
These are the wholesale cuts from which the various retail cuts of your penny-saving meats will come:
The successful ways of cooking these are braising and cooking in liquid. Both are classed as “moist heat” methods. Long, slow cooking in “moist heat” in which meat is surrounded by steam or hot liquid softens the connective tissue–that part of the meat which is less tender. So with proper cooking, wonders can be worked with cuts that are considerably less expensive than steaks and rib roasts!
Before offering you a chart, which clipped and pasted onto a card for your recipe file will be your purchasing as well as cooking guide, let’s highlight these methods of cookery…
How to Braise Meat:
A tasty accompaniment of any braised meat is the gravy made from the liquid in which the meat is cooked. It also contains good food nutrients too. So serve the liquid as a sauce or gravy; it may be thickened if desired.
How to Cook Meat In Liquid:
Here then are cuts you can save money on:
|From||You Get||Braise||Simmer in Liquid|
|Round||Ground Beef||Anything Goes!|
|Heel of Round||X||X|
|Rump||Round Steak, Top & Bottom Round (Swiss)||X|
|Flank||Flank Steak and Fillets||X|
|Short Plate||Plate Boiling Beef, Rolled Plate & Short Ribs||X||X|
|Shank||Shoulder Knuckle||X Soup|
|Cross Cut Fore Shank||X||X|
|Chuck||Arm Pot Roast and Arm Steak||X|
|Rolled Boneless Neck||X||X|
Braise chuck, rump and heel of round 3 1/2 to 4 hours for 3-5 pound cuts. Allow 1 1/2 to 2 hours for 2 pounds of round (Swiss) steak cut 1 inch thick and 1 1/2 hours for 1 1/2 to 2 pounds flank steak.
Simmer in Liquid 3 to 4 hours for 4 pounds of shanks, 4 to 6 hours for 4 to 8 pounds corned beef brisket. Allow 4 to 6 hours for 8 pounds fresh beef brisket or plate.
Source: Vintage WorkBasket Magazine (1954)
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