How to match the meat cut to the correct cooking method goodfoodAU
Think of the time you've spent at the butcher counter, staring. All those meat cuts. All those cooking methods. Just imagine knowing in advance how to pair them up.
While meat can be tough for several reasons, the primary cause is the location it occupied while still attached to the animal. Location determines muscle structure, which, ultimately, determines cooking method. Advertisement You will now receive updates from Good Food - Newsletter Good Food - Newsletter Get the latest news and updates emailed straight to your inbox.
Or think of fish: Because they're floating in water, they're not subject to gravitational forces the same way as land animals. Therefore, they don't need as much connective tissue. That's why you can eat salmon with just your fork, whereas even the tenderest chateaubriand requires a knife as well. Tougher cuts can also be ground into mince – what we call"mechanical tenderisation" – because grinding makes meat easier to chew. It's why mother birds spit food into their babies' mouths.
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