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The Beef Shank Cross Cut is identified by a cross section of the arm bone and many very small muscles, each surrounded by connective tissue.Cooking Recommendations
The Beef Brisket is a very course textured muscle. The heavy layer of fat and the sternum or breast bone have been removed. Due to the course texture of this muscle, cooking in liquid is recommended. It can be purchased whole, Point Half or Flat Half.Beef Brisket Point Half Boneless Beef brisket point half boneless is the brisket (breast) section between the foreshank and plate. It contains of layers of fat and lean meat, but no bones. Often cured in salt brine to make corned beef brisket. Beef Brisket Flat Half Boneless Beef brisket flat half boneless comes from the brisket (breast) section and is cut from the rear portion of lean meat and fat closest to the plate layers. The breast and rib bones are removed. Often cured in salt brine to make corned beef brisket. Cooking Recommendations Braise, or Cook in Liquid or BBQ (Texas Style) Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature. Braising means to brown meat in a small amount of oil in a heavy pan or Dutch oven which has a tight fitting oven proof lid. You then add a small amount of liquid, -about a cup, cover tightly, and simmer on the stove top or in the oven until done.You can vary the cooking liquid, add seasonings to it, and add vegetables. You can achieve wonderful results from more modestly priced cuts of meat. Cooking in Liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures. This is the same as braising except you add sufficient cooking liquids to cover the meat completely. You cover the pan tightly after you have browned the meat and added the cooking liquid, and simmer on the top of the stove or in the oven.Cooking with moist heat is very forgiving. Stews, pot roasts, etc. are very easy to do, even for the beginning cook. Just Click on the links below to see a photograph of that cut, its description and nutritional data!
Back To Beef Front Quarter Cuts Last Updated: Saturday, February 02, 2008 01:53 PM |
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