Mind The Slice: Know How To Cut Different Types Of Meat With These Tips From Finesseur
(EMAILWIRE.COM, February 26, 2015 ) Oakland, CA -- Knowing the proper cut of meat is important so one can apply the right preparation and cooking methods. To help individuals in preparing and cooking their meat dishes, premier kitchenware brand Finesseur is sharing a few cutting techniques when slicing beef, pork and lamb meat.
"Different types of meat require different cuts. When the wrong cut is applied, it can be hard to know the exact time the meat will be cooked, or even capture the full flavor and texture that your recipe calls for," says Allison Montgomery, spokesperson for the Finesseur brand.
Below, Finesseur outlines the meat cutting techniques to apply when preparing different beef, pork or lamb dishes.
In cutting beef for steaks, it is important to slice against the grain, which is composed of muscle fibers that are located in the neck, legs, shoulders and rump. Slicing across the grain is important to avoid having to chew on longer, much thicker muscle fibers. Slice against the grain to obtain the following three popular beef cuts:
T-Bone/Porterhouse: This is a filet mignon and strip steak joined together by a "T" bone. Cut against the grain by slicing off each steak from the T-bone. From the smaller ends, cut each steak perpendicular to the bone.
Bone-in rib eye: In this cut, the grain runs parallel to the bone. Slice against the grain by cutting crosswise to the bone. Make -inch slices starting at the narrower tip to achieve the desired cut.
Flank: Slice perpendicular to the grain to cut through the long fibers. To apply this type of cut, slice thinly at a 45-degree angle.
To make beef stew, meat should be cut into equal pieces using the following techniques: Trim off excess fat by cutting and pulling the surrounding fat away from the meat. Then, slice off the connective tissue, membrane and gristle from each of the smaller pieces of meat. Finally, make equal-sized cubes by cutting across the grain.
For stir-frying, lamb meat should be cut into uniform portions: First, trim off excess fat and slice across the grain at the right angles. In a crosswise motion, cut 5mm thick strips.
For lamb chops, the loin portion should be cut perpendicularly to create about 2.5 cm thick chops.
Pork chops: Make shallow cuts on an 8-rib bone-in pork loin, cutting every two ribs between the bones to make four double-cut chops. Make sure not to trim off the fat, and that each chop should be 2 to 2 inch thick and has two bones. Repeat the procedure until the whole loin has been sliced off.
St. Louis-Style Cut: The spareribs can be cut into St. Louis style to have a smaller, more uniform size. At the narrower end of the rack, remove the flap of meat at the last, shortest bone by making a vertical cut of about inch parallel to and away from the bone. Sever the breastbone and cartilage by making a horizontal cut into the soft spot of the longest rib, in a perpendicular motion. Slice through all of the soft spots until the breastbone is removed.
Butterfly for stuffing: Cut about to inch above the bottom of the pork loin, leaving about inch of the loin uncut. Open the loin until about of the way through and make a final cut to part the thicker side. Open the flap and fill with desired stuffing.
In applying the right cutting technique, a sharp kitchen knife is a must to make the cutting process easier. "Using a sharp, high-quality knife like the Finesseur Ceramic 8-inch Chef's Knife Can help you be more efficient when doing your slicing duties. It helps make cutting easier and faster, while making the process safer as you can slice through with ease without the risk of injuring yourself," explains Montgomery.
Montgomery adds that by having the right knowledge on cutting different types of meat and using the proper tools, exploring different meat dishes is a breeze. "Not only will you be able to simplify your preparation routine; you get to improve your knife skills, too, which is a must if you want to enhance your cooking," she concludes.
Finesseur brings fashion design, precise engineering, and top quality craftsmanship together in American kitchens. Finesseur believes Kitchen tools should be not only functional, but also inspirational.
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