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What is Meat Cooking Techniques and Grades about?

1) Dark meat is higher in calories and fat than light meat. Aging meat makes it more expensive. Roasting requires a longer cooking time than other methods. 2) The highest USDA grade of beef is prime. Collagen breaks down during long, slow cooking. Fibrous tissue connects meat to bone and does not break down. More butchering means meat will be more expensive. 3) Fresh meat must be delivered at or below 41°F. Grilling and broiling are best for chops and steaks. Broiling is ideal for tender cuts like rib or

Author

Nuk Moore

Language

EN