Lessons Learned About Meats

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3 Types Of Meat Cutting Techniques

All meats are composed of fibers or bundles of muscles that are also referred to as grain either fast twitch or short twitch, which depend on the cut of meat and the way it is cut will determine its tenderness. If you want to achieve that perfect cut of meat, then make sure to follow the meat cutting techniques below.

Number 1. Bias cutting – in general, this technique of meat cutting is very ideal for dishes similar to 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 – the first thing that needs to be done is removing the skin, easily separated fats and other bones from the fish or the 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.

Once done, slice the meat to 2.5 centimeter strips, place the knife at 90 degree angle with the meat’s surface and cut across the grain as always. With regards to the fish and chicken, you can actually identify the grain in line with the shape of your initial position, remember that lengthwise is with the grain so cut starting at one end or short side. And last but not the least, make sure to cut the strips in 2.5 centimeter cubes. By doing so, this is going to ensure that the meat can hold up to its shape during cooking and since you have already cut the grain across, it will not cause any negative effects on the meat’s tenderness.

Number 3. Deboning a chicken breast – there are lots of benefits you can get for buying undressed poultry and meat from quality butcher and among which is the cost. What you will be bringing home is the ribs and breastbone with both breasts attached to it when buying un-boned chicken breast. 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 put it between the sternum and breast. Try to stay as close as possible to the sternum after cutting the meat away from breastbone. Cut the meat away from the ribs following a sawing motion while making sure that you are pressing the flat of blade against rib bones to be able to remove as much of the meat.
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