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Making the Most of Meat

by: Celebrity Recipes Magazine
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Eager for beef but not sure if you can pull off a tender steak? Sometimes, even the most expensive meat cuts require tender, loving care to make the most of them. Lea & Perrins Worcestershire Sauce, the marinade that's the complete meat solution, shares these tips guaranteed to put an end to your meat woes.

  • Internationally, beef is rated according to how old the animal is as well as what color and textures it is. Prime cuts are at the top of the beef line and are therefore more tender and flavorful as well as the most expensive.

  • Nothing beats a quick visual. Go for meat that is bright red in color, not dull or grayish. Forget meat that has been previously frozen and thawed. (One telltale sign is excess liquid in the package). Always pick boneless, well-trimmed cuts since they have more edible meat-although be prepared to spend more per kilo since it goes a longer way.

  • Match the cut to the method. The better the quality of meat, the less you should do with it, to let its natural flavor through. Just a couple of tablespoons of Lea & Perrins Worcestershire Sauce are all you need to bring out the flavor of your favorite steaks such as porterhouse, sirloin, New York Strip, Filet mignon and roasts such as rib, rib eye, and tenderloin.

  • Sauce vs. sautéing Tender prime cuts' are best cooked by the "dry heat" methods, that is by roasting, broiling, grilling, or sautéing. Less tender meat cuts are best cooked in sauces or by "moist heat" methods such as stews.

  • For tough cuts of meat, nothing beats longer cooking time at low heat, since this helps soften the sinew ("litid") in muscular cuts of meat. (If you do, separate the vegetables on the spot to avoid overcooking them.)

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September 19, 2017

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