Knowing how to choose which cut to take home makes all the difference
When it comes to steak meat, many people think they know what the ideal cut is, but the truth is that not all are suitable.
Error always speaks louder, so learn not to make it anymore.
6 meats that are not good for steak and a lot of people miss the choice
1. Bovine muscle
The cattle muscle contains many nerves and connective tissue in its structure. Thus, this will end up making the rigid steak, hard -looking and poorly soft.
Its ideal preparation happens in stews or long cooking to soften the fibers and the result is a lighter cut.
2.
Another cut that should never be taken home is the diaper.
Meat may seem like a good option for steak, but it has long fibers that make it difficult to cut.
In the steak, its texture is not pleasant. Depending on the cooking time you leave, the texture gets borrower, terrible for consumption.
3. Termite
The termite has a lot of collagen and fat, being best suited for baked barbecue. In steak, the texture is sticky, very greasy and unpleasant to the taste.
4. Cattle chest
Another mistake that a lot of people make is the cattle chest. This is because it has long and very collagen fibers in its structure, requiring more full and slow cooking.
When grilled quickly, it becomes extremely hard and difficult to chew.
5. Breast tip
Another cut that people usually take a lot and end up wrong.
This is because, with a large amount of tight fat and dense fibers, this meat does not grill well in the frying pan and is not a good option for steak.
The intense heat leaves the steak dry and rubber.
6. Bovine palette
Another mistake that a lot of people hit the key to this day is the palette.
This meat is rich in connective fabric and has irregular cuts that many are unaware of. With no slow cooking, the steak gets dry and without juiciness. Hence the damage and the disappointment are already made.
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