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Hard work shows on the Butchers Apron.
A cook who wears a true Butchers Apron is a butcher who knows how to cut the meats.
Canadian livestock breeders and the meat industry ensure to provide the consumer with one of the highest meat and meat product quality standards in the world. However, once the meat and meat products leave the store it is up to the consumer to ensure that the quality of meat and meat products are maintained. When purchasing meats always make sure that the carcass has been drain properly so a consumer will pay more for meat than blood.
(Please) avoid cross contamination while handling meats. |
Now, it is time to select our cuts.VEAL Portion Cuts:
LAMB Portion Cuts:
BEEF Portion Cuts:Which ever direction I cut the meat will have an influence on the tenderness. Meat in fact is muscle tissue and muscles are made up of muscle strands. These muscle strands run all in the same direction on any particular muscle. When I look at a piece of meat I actually can see these muscle strands, which are also revered to as "meat grain".
If the meat is cut in the same direction that the muscle strands flow, then the meat will become tough during the cooking or grilling process.
If the meat is cut at a diagonal to the muscle strand flow then the meat will stay tender after it is cooked or grilled.Beef is one of the principal meats used in the Cuisine of Australia, European cuisine and cuisine of the Americas, and is also important in Africa, East Asia, and Southeast Asia.In the Middle East, lamb is usually preferred over beef. Beef is taboo for Hindus and is discouraged among some Buddhists. Here it shows you, all around the world, those who wear the Butchers Apron.
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