5 Takeaways That I Learned About Meats

Some Cutting Techniques You Can Learn Regardless of the type of meat you want to cook, it all compose of fibers or bundles of muscles that are referred to as grain either fast twitch or short twitch, which depend on the meat cut and its tenderness will be determined as well on how it is cut. If you want to achieve that perfect cut of meat, then make sure to follow the meat cutting techniques below. Number 1. Bias cutting – generally speaking, this form of meat cutting is ideal for dishes such as fajitas and stir fry that involve pork, boneless chicken and steak. It lets you create bite-sized pieces that quickly cooks yet stay flavorful and tender. Number 2. Cubing poultry or fish – to do this, the first thing that has to be done is removing the skin, easily separated fats as well as any bones from the fish or chicken. You also have to put away undesirable tissues and trim tendons with a paring knife before freezing it partially to render an easier cut.
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When you are done, next thing to do is slice the meat to 2.5 centimeter strips and place the knife at 90 degree angle with the meat’s surface and as always cut across the grain. For the fish and chicken as well, you can identify the grain according to your initial position’s shape, lengthwise is with the grain so cut starting at one end or short side. Lastly, cut the strips in 2.5 centimeter cubes. By doing so, it will guarantee that the meat can hold its shape during cooking and because you’ve cut across the grain already, it will not negatively affect the tenderness of the meat.
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Number 3. Deboning a chicken breast – buying undressed poultry and meat from quality butcher provides so many benefits and among which is the cost. When buying un-boned chicken breast, what you will be taking home is the ribs and breastbone with both breasts attached to it. Now if you want to dress it yourself, you need a boning knife, which is a small and very sharp knife. To successfully pull this off, you better need to have good amount of patience. With the whole chicken breast skin side up on cutting board, pull the subcutaneous fat and skin away from the meat. Take the boning knife and place it between the chicken’s sternum and breast. After that, cut the meat away from breastbone and stay as close as possible to the sternum. In a sawing motion, cut the meat away and make sure to press the flat of blade against rib bones to be able to remove as much of the meat.