Those who are used to cooking pork must have felt the deepest disappointment, for the first time grasping beef. It seems to be the advice of the "meat grinder" obeyed, and carefully adhered to prescription recommendations, but received absolutely not what they expected. Sometimes this happens in the second attempt, and sometimes in the third, after which the people simply give up. Do not be so upset! Meat of different origin has its own nuances in the selection, preparation and its secrets in the methods of handling it.
Top grade beef and its varieties
The most demanded (and, of course, the most expensive) remains an unforgettable tenderloin, as in a pork carcass. However, no less high-quality parts are sirloin, brisket, dorsal and beef rumps. What is this, not even all residents of the countryside know, so the townspeople hardly even heard such a word. Naturally, we do not consider cattle breeders among the inhabitants of the villages, and among the urban residents - slaughterhouse workers: both of them are certainly familiar with this term. For the information of people who are far from cutting carcasses, but wanting to know what they are buying: rumps - the part of the former cow located near the pelvis, closer to the front. And surely this is the dorsal part of the carcass.
Freshness relativity
Ordinary consumers consider that the absolute suitability and highest taste of any meat is its absolute freshness. Type scored in the morning - sold for lunch. And this is completely wrong! Especially when it comes to beef. In order for cow meat to become tasty after cooking, it must “hang out”, “ripen” for about two weeks after slaughter, but only in the right conditions, with verified humidity and temperature. A recently slaughtered animal will not give you the necessary softness and juiciness in no part of the body. Beef shackles will not escape this. What, is this unusual meat that should stand out with something? Not at all! If the carcass is not ripe, all its parts will be dry and stiff.
External signs
How fresh meat (beef) can be determined by three signs: color, smell and structure. Let's start with its shade: depending on the age of the cow, it varies from pink (calf) to distinctly red (adult). The most valuable thing that can be determined by color is whether the meat was frozen again. If you click on it, the track will turn red. In case of its invariance, be sure: it was frozen repeatedly.
The second indicator is smell. It should be clean, without chemical additions and a touch of mustiness. If it smells only of blood - in front of you is a fresh beef rump. What is it - is there a light “aroma” that resembles socks? Do not take such a piece!
The structure of the beef should be dense, the fibers do not creep under the hands and do not stick to them. If the meat is “sluggish” and not elastic, most likely it is either from old, untidy and malnourished cattle, or for a rather long time settles down the counter.
What to cook from
Before you buy meat, think what you are going to cook. It’s clear that any piece of it is beef in any case. The rump, however, is well suited for some dishes, but is absolutely inappropriate in others. Tenderloin is harmonious in any food, however, letting it into the broth is clearly a pity. If you need a meat component for, for example, a roast or goulash with potatoes, ribs are quite suitable: if the carcass is properly cut, the meat is enough for it, it is gristly and juicy, and the cost of such a piece will be much lower than if you take more “cool” options. Beef broths are good for their lower fat content compared to pork and more nutritious when compared with chicken. It’s better for them to take a brow: there is not much meat there, but the broth will turn out to be satisfying (and inexpensive). So it’s better to plan your menu before purchasing the ingredients.
The best dishes from this part of the carcass
If you pay attention to the rib part of any animal, you will notice that the last three ribs are most fleshy. They are what are called "beef shackles" in a cow. What is this in cooking? This material is mainly for frying whole or in portions. And both at home (with the help of a banal frying pan), and in nature - on a fire or in the grill. Remarkable for beef steaks. What is this in a "cow" version? Tasty and juicy if you cut the meat across the fibers and slightly beat off.
It is also good to bake such a part in the oven or on coals. Bearing in mind this method of preparation, it is preferable to soak the beef first. The fastest method is in kefir or sour milk; not bad and the option with lemon juice and peppercorns. If you decide to cook chops, then the rumps will do (photo clearly demonstrates the advantages of this meat). However, before beating, you should soak it already cut in wine vinegar, still in the same lemon juice or wine, let it drain, and only then do further processing. Otherwise, you risk getting an inedible sole. You can put the rim on the broth, but then it’s worth having some very meaty result on the sight. For example, a hodgepodge. Otherwise, it’s just a pity to cook such a wonderful piece.