[header] How to cook meat [title] Understand the importance of marbling. [step] Thin patterns of fat throughout the muscle will dissolve into a more flavorful cut. Round steaks, chicken breasts and pork chops may be less flavorful, because they don't have much fat inside the cut of meat.
[header] How to cook meat [title] Understand the importance of marbling. [step] Thin patterns of fat throughout the muscle will dissolve into a more flavorful cut. Round steaks, chicken breasts and pork chops may be less flavorful, because they don't have much fat inside the cut of meat.
[title] Select fatty or tougher sections of meat for slow cooking. [step] Buy pork shoulder instead of pork chops, chicken thighs instead of chicken breasts and round steak, instead of fillets when you braise. Tender cuts of beef, such as beef rump or brined hindquarters, require additional fat to absorb the flavor of the meat and fuse it with the marbling. [substeps] You don't have to cut out all of the fat from a boneless beef loin to cook your beef brisket for comfort. Skinless roasts and loin can be as flavorful as round meat, and both types tend to give off high protein, calcium and lean liquid. [title] Store excess fat in an airtight plastic container. Instead, thin veins grow down through the meat, reaching toward the bones. [substeps] Thin cuts look scalloped instead of round.