-tenderloin: get from inside back bone, characteristic is soft, suitable manner for meat that doesnt need a long time to cook, like steak and hot plate.
-Sirloin: Get from outside of back bone, characteristic is soft, also suitable manner for steak or hot plate.
-Flank: Get from back part of the stomach, characteristic is not too soft, and grease, suitable manner for minced meat.
-Top Side: Get from the top of the buttocks, suitable manner for hot plate and side-dish.
-Shank: Get from the foot, Characteristic is tough, suitable manner for soup and mutton curry.
-Rib Meat: Tough and grease, suitable manner for soup and barbeque.
-Oktail: Tough and need a long time to cook, suitable manner for soup and mutton curry.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment