HOW TO CHOOSE YOUR MEAT

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When you go to butcher and trying to choose what the meat you want to make a beautiful steak or casserole or soup, then you need to know what part of beef you need to use to make excellent dishes.

That picture is my preference, it help me to choose which meat that I should buy for my perfect dish(es). My main issue is when I go to traditional market in Indonesia for the first time,( don’t get me wrong, the meat is fresh and so juicy.. ) it’s just they not familiar with name, so I spend about 20 minutes more only for choose and asking the butcher which part of meat that I have in my hands, it was fair size too.

For me go to traditional market was excited and fun

A hint for you when you go to new place and planning to choosing your meat basic on your personal standard… prepare to spend more time to look around, no point rushing to do your shopping and end up choosing wrong items, specially when you in foreign country and they not speak your language.

HERE ARE THE COOKING PREFERENCE 

FOR BEEF *

  • The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly.The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles.The clod’s composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck subprimal cuts. It is often divided into its three separate muscle cuts for retail sale.
  • The rib contains part of the short ribs, the prime rib and rib eye steaks.
  • Brisket, primarily used for barbecue, corned beef or pastrami.
  • The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.
  • The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate, and is commonly used to make pastrami. The remainder is usually ground, as it is typically a tough and fatty meat.
  • The short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak.
  • The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip ….This cut of beef can be sliced into steaks, grilled in its entirety, or used in chili con carne.In order to grill or roast the tri-tip, heat the pan on high until it’s very hot. For best results, the tri-tip should be seared and roasted putting the fat side down in the pan. The roast can then be put in the oven and cooked for about 10 minutes per pound until the internal temperature is 130 degrees for medium-rare.), and
  • The tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignonstournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse  loin steaks.
  • The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
  • The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts’ natural leanness, has increased the price of the flank steak.

FOR PORK *

  • Head: can be used to make brawn, stocks, and soups. After boiling, the ears can be fried or baked and eaten separately.
  • Spare rib roast and joint/blade shoulder/shoulder butt: the shoulder contains the shoulder blade. It can be boned out and rolled up as a roasting joint, or cured as “collar bacon.” It is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder cut, comes from this area and may contain the shoulder blade.
  • Hand/arm shoulder and picnic: can be cured on the bone to make a ham-like product or be used in sausages.
  • Loin: can be cured to make back bacon or Canadian-style bacon. The loin and belly can be cured together to make a side of bacon. The loin can also be divided up into roasts (blade loin roasts, centre loin roasts, and sirloin roasts come from the front, centre, or rear of the loin), back ribs (also called baby back ribs, or riblets), pork cutlets, and pork chops. A pork loin crown roast is arranged into a circle, either boneless or with rib bones protruding upward as points in a crown. Pork tenderloin, removed from the loin, should be practically free of fat. This high-quality meat shows a very ordered arrangement of muscle cells that can cause light diffraction and structural coloration.
  • Fatback: the subcutaneous fat and skin on the back are used to make pork rinds, a variety of cured “meats”, lardons, and lard.
  • Belly/side: The belly, although a fattier meat, can be used for steaks or diced as stir-fry meat. Pork belly may be rolled for roasting or cut for streaky bacon.
  • Legs/hams: although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).
  • Trotters: both the front and hind trotters can be cooked and eaten. They are colloquially known as “pigs feet” in the Southern United States.
  • Spare ribs, or spareribs: taken from the pig’s ribs and the meat surrounding the bones. St. Louis–style spareribs have the sternum, cartilage, and skirt meat removed.
  • Knucklesintestinesjowls (cheek) and all other parts of the pig may also be eaten.
  • Tail: the tail has very little meat, but many people enjoy the flavour. It can be roasted or fried, which makes the skin crisp, and the bone soft. It has a strong flavour.

              ENJOY YOUR DAY đź™‚

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