What piece to buy, how to work with it and what is the most delicious? A rhythm that knows with a perfect meat guide - Walla! Food

2021-03-25T09:34:51.283Z

How to work with sirloin and what is a sheitel suitable for, what portion goes to roast and what to do with fillet: a perfect meat guide

Food
The art of cooking

What piece to buy, how to work with it and what is the most delicious?
A rhythm that knows with a perfect meat guide

How do you work with sirloin and why is sheitel suitable, what portion goes to roast and what do you do with fillet?

Let us take you hand in hand to the vet, and from there to the kitchen

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Just imagine an entire table looking at you cutting such a slice (Photo: Giphy)

"Choose a portion according to the dish we want to prepare - short, long cooking, frying, grilling, 'on the fire', oven and all sorts of other options," explained Maor Waldman of the MEATEO butchery, a member of a well-known butcher dynasty, who has seen one or two Passover, and decided to help with A perfect meat guide, and also pour some tips along the way.

Here's how to identify fresh meat:

Maor Waldman, MEATEO Butchery (Photo: MEATEO Butchery)

Appearance:

Fresh meat looks more solid and has white fat, compared to thawed meat whose fat is red and looks softer.

Flexibility:

Do not be afraid to push your finger into the meat, touch is very important.

When thawed meat is pressed, it quickly returns to its original state, compared to fresh meat, which returns more slowly.

Color:

Fresh meat has a matte red color, and thawed meat has a glossy appearance.

Taste:

Fresh meat has a sharper and cleaner taste compared to the bland taste of frozen meat.

Price:

Fresh meat is tens of percent more expensive compared to thawed meat.

Packaging: The

seller should explicitly state if the meat has thawed or undergone a process of "frozen thawed".

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Golden rules for choosing the place of purchase:

First, notice if the place is clean (including aprons and gloves), what the refrigerators look like.

Look for recommendations from experienced people and returning customers and also pay attention to the presence of a business license certificate, which indicates that the place is under supervision.

How is fresh meat treated?

You should buy the meat as close as possible to the time of preparation of the dish.

If you only used some of the meat, you can freeze it.

We stored the meat in the coldest compartment in the refrigerator.

In most cases it is at the bottom of it.

Before you put the meat in the fridge, wrap it tightly in cling film, as it has a tendency to absorb odors and flavors.

Portion No. 1: Entrecote

Entrecote steak (Photo: ShutterStock)

The entrecote (rib rib) is located between the sirloin and the neck, and is a piece of high-fiber meat that contains muscle tissue.

The thickness of the entrecote can reach three centimeters and a weight of between 400 and 500 grams.

Entrecote is the recommended and most suitable portion for use on the grill as a steak or for roasting in the oven - roast beef.

Can go well with Cabernet Sauvignon Reserve 2018, a wine that has powerful flavors, has a full body, high tannins, and is suitable for a slice that has a high level of fat and dominant meat flavors after roasting.

The wine won a gold medal in the "Terra Vino 2020" competition.

Wine from the highest quality vineyards.

Portion No. 11: Sirloin

Sirloin steak (Photo: ShutterStock)

The sirloin is located in the back of the beef, and is a smooth, soft slice that contains almost no fat.

Sirloin is a slice that is recommended for use in a roast beef oven, or as a steak on the grill, but can also be grilled on a pan gently.

Can work well with the Merlot Hills 2018, a wine that has been aged in quality oak barrels for 12 months, and is less fatty and more delicate - suitable against sirloin.

Portion No. 12: Beef fillet

Beef fillet (Photo: ShutterStock)

The fillet is located on the inside of the hind ribs - and in the center.

It is a very soft piece, fine and oil-free, very luxurious and very easy to prepare, and can be used for any need - oven, grill, pan and stews.

Since the fillet is a soft piece, it is mainly used for steaks, but it is recommended to combine special sauces or spices during cooking.

In addition, the fillet is recommended for the preparation of carpaccio and tartare.

Can work great with the 2018 Pinot Noir Reserve font of hills.

Few wineries in the country produce wine from Pinot Noir grapes, and not in vain.

It is not easy to make a good wine from grapes of this variety, but this is a wine with a special and elegant aroma, a softer body and a low tannin level, which will accompany the perfectly oiled fillet.

Portion No. 13: Sheitel

Sheitel Steak (Photo: ShutterStock)

The sheitel is located at the back of the market, and is a very soft, low-fat, and special-tasting portion.

Great for schnitzels, as grilled in the oven, grilled or pan-fried steaks, as a skewer, roast beef and scallops.

Can work well with the vineyard dance hills, a very round and balanced blend wine, delicate in character and less dominant.

Portion No. 5: Roast Shoulder

Roast shoulder (Photo: ShutterStock)

Roast shoulder is located as part of a cow's shoulder, and is a fat-free portion but contains protein.

This is a very popular dish and very suitable for cooking in the oven - with sauce and as a base for the stew.

Can work well with a Cabernet Franc Reserve 2018 font, a medium-bodied wine that goes well with roast done in the oven with sauce, and less of a slice roasted on the fire.

Portion No. 3: Beef Breast

Beef breast (Photo: ShutterStock)

The breast is located below the neck and ribs, downwards, and is a high-fat portion characterized by long fibers and a portion of fat at the tip.

The breast is recommended for long cooking because it has a high fat content, and is suitable for use in stews, soups, and roasts in the oven.

Can work well with juicy Cabernet Sauvignon Hills 2019, which will enrich the meat itself.

Portion No. 9: Shepondra

Shepondra stew (Photo: Dror Einav)

The shpondra, or asado, is a narrow and long piece and is characterized by a bone of the rib, with a fatty texture and made of layers of fat and meat.

This is a slice that is recommended for cooking in an oven or pot in a very slow manner because of its texture and the layers of fat in it.

Highly recommended for use in the oven for asado, soups, and stews, but also suitable for grilling.

Can work well with her body Patty Verdo Reserve 2017 whose heavy body perfectly complements the dramatic slice.

Portion No. 17: Steel

Steel (Photo: ShutterStock)

Part of the bottom of the cow's belly, a fatty portion with many dominant flavors.

Especially suitable for long cooking, for goulash, as minced meat or as a whole piece used as a meat roll.

Will go great with a fruity oasis hill wine, whose spiciness is appropriate to accompany similar dishes.

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Source: walla

All life articles on 2021-03-25