Cooking Lean Meats
The common methods of cooking with lean meats is to defrost slowly, marinate, tenderize and moisturize and add Virgin Olive Oil.
The first step defrost slowly is to place the meat in the refrigerator the day before use to start de-thawing.
Then prepare a marinating sauce and allow the meat to soak in it for several hours prior to cooking.
Please do not use the marinate as a barbeque sauce.
To tenderize the meat is a simple step to achieve by lightly using a hammering utensil or one of the new excellent piercing tools. This step is important because it breaks up the meats connectivity tissue, making the meat more palatable.
Moisturizing is beneficial for cooking as the meat does not contain much fat, if you marinated in the second step then this step can be reduced accordingly.
The last step if preparing a roast is a light coating of Virgin Olive Oil.
If you cook a roast coat it with Virgin olive oil then sear it in a hot oven quickly to lock in juices. Reduce heat and cook slowly.
If you cook steaks they are best cooked to medium rare for the most tender results.
Please be careful not to overcook or over heat while cooking, slower is better.
Cross Rib Roast |
Medium tender cut | Dry heat ok, but for extra tenderness Moist heat- Braise, Roast and rotisserie |
Rump Roast |
Medium tender cut | Dry heat ok, but for extra tenderness Moist heat- Braise, Roast and rotisserie |
Sirloin Tip Roast |
Medium tender cut | Dry heat ok, but for extra tenderness Moist heat- Braise, Roast and rotisserie |
Chuck Steak |
Less tender cut | Moist heat-Braise, stew, or pot roast, marinate |
T-Bone Steak |
Tender cut | Dry heat- fry, broil, barbeque |
Round Steak |
Medium tender cut | Dry heat ok, but for extra tenderness Moist heat- Braise, Roast and rotisserie |
Rib Steak |
Tender cut | Dry heat- fry, broil, barbeque |
Sirloin Steak |
Tender cut | Dry heat- fry, broil, barbeque |
Short Ribs |
Less tender cut | Moist heat-Braise, stew, or pot roast |
Ground Beef |
Tender cut | Dry heat- fry, broil, barbeque |
Stewing Beef |
Less tender cut | Moist heat-Braise, stew, or pot roast |
Soup Bones |
Moist heat-Braise, stew, or pot roast | |
Liver or Heart |
Tender cut | Dry heat- fry, broil |
Beef Sausage or Beef and Onion |
Dry heat- fry, broil, barbeque |
Our most enjoyment in preparing the meats for our family or guests comes from making the marinades. Ingredients can vary from simple and few to elaborate and mixed. One of my favourite concoctions is tomato sauce, Virgin olive oil, sliced onion, salt and pepper, Montreal Steak spice, Italian salad dressing, peach pear juice and a touch of a good liqueur. We marinate the steaks for about three hours and BBq. to Med-rare. I'm hungry from thinking about this!
Braise- http://en.wikipedia.org/wiki/Braising
Jpg. of Beef Cuts scan-Beef Cuts diagram horizontal
Technical Beef cuts and information from Gov. of Canada-
http://www.inspection.gc.ca/english/fssa/labeti/mcmancv/beeboe1e.shtml#a1
Tips and Recipies-
http://www.csuchico.edu/agr/grsfdbef/recipes/cooking-tips.html
http://www.canadianbeef.info/pdf/Retail_Labels.pdf
Video of cuts and how to-
http://www.canadianbeef.info/ca/en/rt/merch_sol/cut_videos.aspx
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