Food & Drink The Best Cuts of Meat You Didn’t Know You Could Ask For

12:08  04 december  2017
12:08  04 december  2017 Source:   Taste of Home

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The influx of unfamiliar cuts of meat can be exciting, but it can also be confusing. Lucky for us, we have an invaluable resource—our butchers. Ask the person at the meat counter for help. Q: What is your favorite cut of meat that isn’ t super well - known ?

What are some very high fat cuts of meat that i can look out for? I would have to add chicken thighs to this list, the best part of the chicken in terms of flavor, if you ask me. You don' t have to hunt for all the fat in the world, you know . Eating other cuts of meat is just fine, just have a bit of everything.

Most of us head to the grocery store when we're looking for a good cut of meat. We're used to the usual suspects—top sirloin, chuck steak, ribeye—but more and more, new cuts are appearing on the scene. Until recently, we haven't seen cuts like hanger steak or boneless chuck short ribs at the meat counter. These cuts were so unpopular, you couldn't give them away, and butchers usually kept them for themselves. In the last few years, chefs have started prominently featuring "butcher's cuts" on their menus. Just like that, cuts like short ribs went from hidden to hip (which, consequently, made them much more expensive).

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At a butcher shop, you will need to know the name of the cut of meat that you want before you can Other than type of meat and amount of meat , the butcher may ask you questions regarding the Butchers are experts with meat and they should try to help you buy the best meat available to suit

A good butcher will be MORE. happy to answer questions, but they can ' t answer them if you don' t ask . And I don' t know what it's like for women, but for men, not knowing about meat is like not knowing about cars. The Best Inexpensive Cuts of Meat You Can Buy.

The influx of unfamiliar cuts of meat can be exciting, but it can also be confusing. Lucky for us, we have an invaluable resource—our butchers. They're the local meat experts, and they do more than just stand behind a counter and cut steaks. I had a chat with Taste of Home's Senior Food Editor, Rashanda Cobbins, about how to break the ice at the butcher counter.

High angle view of male butcher showing meat to female customer at butchery © Photo: Shutterstock / Tyler Olson High angle view of male butcher showing meat to female customer at butchery

Q: What made you start chatting with your local butcher?A: Many people aren't aware, but butchers are meat experts and can recommend the perfect cut of meat for any cooking occasion. They also can break down larger pieces of meat for you if you're not skilled in that area.

The Cold Truth About Cold Cuts

  The Cold Truth About Cold Cuts THURSDAY, Sept. 28, 2017 (HealthDay News) -- They may seem like an easy solution for lunch, but pre-packaged sliced meat and processed deli counter options aren't just short on nutrition, they also pose health risks, health experts say. If you often rely on them, it's time to reconsider what you put between your sandwich bread or toss into a salad. Processed meats have been preserved by smoking, curing and/or salting. Many have added chemical preservatives -- like sodium nitrate -- that have potential health risks.

Well -priced quality over cheap quantity. Eat less meat overall and make it the good stuff. It's worth talking to you butcher about some of the lesser known cuts because he or she can most probably turn you on to Is it appropriate to ask your butcher for cooking tips with the cut of meat you 're buying?

Ask if she can special order USDA Prime grade beef or less popular cuts like beef tri-tip or whole packer briskets. Set yourself apart from the crowd. Pick the one with the best marbling. If you don' t know what marbling is, read my article on meat science.

Q: Do you have to go to a butcher shop to special order cuts of meat?A: No, I don't typically go to an actual butcher shop. Higher-end grocery stores like Whole Foods are often able to accommodate any of your needs at the meat counter. Some will visit a butcher if they're looking for a large cut of meat that may not be available at their local grocery store (like leg of lamb or crown lamb roast).

Q: I'm seeing a lot of new names at the meat counter these days—flap meat, clod heart, bistro steaks—how can the home cook know what these are and how to cook them?A: It can be confusing, because the same cut of meat can be labeled differently at each grocery store. Ask the person at the meat counter for help.

Q: What is your favorite cut of meat that isn't super well-known?A:Cube steak (which usually comes from the top round or sirloin) is one of my go-to's—I like it for weeknight meals. It's inexpensive and it doesn't require a terribly long cook time; however, the longer it cooks, the more tender it is.

How To Thaw Meat In Minutes!

  How To Thaw Meat In Minutes! You don't have to wait around all day for meat to defrost. ***ImagePlaceholder*** https://www.gourmandize.com/uploads/externalMedia/8d/53/35/4d/thinkstockphotos-509725196.jpg Freezing is a fantastic way to avoid food waste: rather than watch food you can't immediately eat go off, you can tuck it away to store for another time. But defrosting meat can be tricky. How can you safely and quickly bring it back to room temperature, without destroying the flavor or texture?The MicrowaveLots of people thaw meat in the microwave, but we wouldn't recommend it. This method will often cook the outer edges of the meat, while (for larger cuts) leaving the center frozen solid.

Ask the your butcher what cut of meat will work best in the recipe. 10 Unusual Things You Didn ’ t Know You Could Make In Your Crockpot.

Cara Nicoletti of the Meat Hook lets us in on the delicious, cheap, secret cuts butchers have been keeping to themselves. It used to be that there were a handful of cuts on an animal that customers didn ’ t know to ask for . There could hardly be a less appealing name for a more delicious steak

Q: How do you cook some of these specialty cuts?A: I love short ribs for braising. They can be expensive, but they're great for special occasions. Chuck roast is perfect for roasting; I usually buy it when it's on sale and freeze it so I can add it to my dinner schedule anytime. For grilling, good options are skirt steak, flank steak and tri-tip. Make a homemade marinade to help tenderize them.

Q: What advice do you have for the first-time special-meat orderer? A: Ask questions! Don't be afraid to get suggestions from the butcher or ask if the meat is locally sourced. You want to make sure you are getting the best cut of meat for your needs and your budget!

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