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Guides To Source The Perfect Portion Of Meat Anytime

13th December, 2009 - Posted by health news - No Comments

Most people love to go out to eat a lovely meat meal, vegetarians excepted of course. But some people are not aware which ones are the best cuts of beef in particular, which graces the tables of many restaurants throughout the United States. new york strip steak is a firm favorite, as is filet mignon which tends to be one of the most popular cuts ordered in restaurants.

Tenderloin is that strip of meat that runs along the back of the animal next to the spine in cattle. Sometimes this cut of meat will be sold in one piece that weighs about one kilo but the smaller end can be sold as fillet. The center part is sold as fillet too but most restaurants like to diffferentiate this from the other different cuts of meat.

This section of meat does not have much fat or tendons inside it or that takes any strain of exercise. Therefore, it is very tender for specialty dishes to cook and eat. Short cooking times also add to the attractiveness of this cut and most people would rather pay extra to enjoy this lovely, juicy and flavorful section of beef.

Of course, those who are on a tight budget might think that this cut is to expensive but once in a while a treat is needed. Sometimes this cut beef, or medallion as it is sometimes called, is wrapped in a piece of bacon which adds to the finished product. This not only adds flavor, it also helps to cook the meat faster because of the fat content in the bacon.

Perhaps the best way to buy this kind of meat is in bulk so that any cost saving can be taken advantage of. We all know that buying bulk goods means that the price is often much lower than when just getting small portions. Try portioning up the meat before freezing to make it more economical than having to cook all of it and then freeze it.

For those who are getting ready for a party or for the festive season, buying in bulk is the norm these days. Even cooking the meat in the different ways it will be required and then refreezing the finished dish will save a lot of work for the busy host or hostess. When the party time arrives, all that is needed is to thaw out the dishes beforehand and heat them up before serving. This sometimes allows the herbs and spices used to mature which will add some rich and deep flavors for everyone to enjoy.

Beginner cooks, a word of caution when putting cooked or uncooked meat in the freezer. Never refreeze cooked or uncooked meat products once they have been prepared for reheating. This allows microbes to multiply in the meat and can cause all kinds of stomach problems in people. Food poisoning is also a credible risk when this is done and for some people, particularly the old and young, and anyone with immune deficiencies, this will upset them completely and they may take a long time to recover. It is much better to tread carefully so the theory is; if in doubt throw it out.