Meat is an indispensable ingredient in dishes on the table of most people. Yet vegetarianism is the destiny of warmer countries and other religions. However, many are watching their figure and are concerned about diet. Therefore, people often do not like pork. And then people pay close attention to beef.
The best piece is on the table!
As in pork, in beef, tenderloin is the most tender and juicy. Only two or three kilograms will be gathered for the whole cow, so this is traditionally the most expensive piece. The second place is occupied by a beef rump located between the pelvis and the sacrum of the carcass. He is not fat and not cruel, with proper processing, the output is very juicy dishes. So many people think that the best meat is just a cucumber, that this is the most “right” piece of carcass. And if you come across some of the not the youngest animal, don’t be upset: it’s enough to beat off the meat thoroughly - and the dish will turn out to be all the same tender and soft.
What to look for when buying beef
Naturally, you must be able to choose the right rump. That it is extremely important, you will be told by anyone who made a mistake when buying. Most citizens believe that if the meat has a dark shade, this indicates that the cow was old, or that part of its carcass has been in the store for too long. In this case, the most common causes are unsuccessful descent of blood from a slaughtered animal or too short time allotted for sagging carcasses. When you choose beef (including rump), it is important to remember that the age of the cow determines the color of not the meat itself, but the fat on it: its yellow hue just indicates the aging of the animal. By the way, many prefer veal - they say, it is softer. Young growth can be distinguished by light pink color, thin fibers of meat and almost complete absence of fat. However, experienced cooks still recommend adult animals - they say meat should "ripen".
Sometimes a kind of film forms on a piece, and it takes the form of a dried one. However, this does not spoil the taste qualities that a rump should have. That this is not a defect or airing is easy to verify by lifting the “crust”. If moisture beads come under it, then you will see fresh, only chilled meat that has not been frozen.
The difference between chilled and frozen
All people, if they are not very financially constrained, prefer to buy fresh meat rather than freezing. It is understandable: after exposure to frost, taste and most of the useful substances in the products are lost. Beef rump is no exception. That this is a fresh (albeit chilled) piece, the usual pressure will tell you. There was a depression from the finger, a blood drop came out, the meat quickly took its former form - buy without any doubt. But if the beef was thawed before being laid out on the counter, the pit most often does not form, or water from melted ice accumulates in it. If the recess has appeared, then it can stay on the surface for a very long time. In the case of a survey of imported meat, one can observe some “dryness” in it: shock freezing deprives the meat of a significant part of the water contained in it.
Cooking beef
The field for creativity is simply the broadest: roast beefs, roasts, schnitzels and beef steaks taste wonderful from the cucumber. Any first dishes based on beef broth are absolutely unique , but it’s a pity to spend such a wonderful part of the carcass on it, so we will limit ourselves to the second.
However, you need to adhere to some rules so as not to spoil the meat. To begin with, if it was bought frozen, thaw it in the refrigerator. Yes, it's a long time! But the taste will be much better than if it is thawed in cold water, albeit packed in a plastic bag. And the microwave here is completely inapplicable: it will inevitably begin to prepare the upper shell, while the "insides" will still be frozen.
If the rump is from a young cow - do not beat him! Gentle preparation will make it soft, and after beating, the fiber structure is deformed, and a significant part of the juice is lost.
If you want to fry the cucumber (in any way), marinate it. Vinegar, wine, lemon juice, kefir - all will do. If you don’t want to marinate, add ginger, papaya or pineapple during cooking: they soften hard fibers.
If you want a golden brown crust, do not fry the rump cold, and dry it with a towel or napkin before putting it on the frying pan.
In general, try and fantasize!