Thinner cuts of meat cook more quickly. Using thin cuts of meat may also ensure that it gets thoroughly cooked in the center.
Thinner cuts of meat cook more quickly. Using thin cuts of meat may also ensure that it gets thoroughly cooked in the center.
Is higher in fat than other cuts of meat.
The reason ground meat must be cooked to a higher temperature than whole cuts of meat is because ground meat is because ground meat is handled more than whole cuts of meat. More handling means that there is more opportunity for bacteria to get into the meat.
cook meat
To prevent diseases from infecting the meat and being a danger to you. This is why you should always cook meat.
Various cuts from the rear quarter are considered to be the highest quality meat and best cuts to eat.
ground meat because it can cook to the inside faster and if it was whole then it would take a longer time to cook !:)
A 45 liter oven is capable of cooking large pieces of meat. This type of oven can cook a 30 pound turkey.
you cook meat by putting it outside when its over 80 degrees.
butcher
Any type of steak cuts.... such as rump, eye fillet, top side but i prefer that to be cubed and used as a casserole meat, T-bone, Y-bone etc You cook it on one side until a pool of blood appears and then you flip it. Then let the blood pool up give it a flip for a few seconds and take off the heat. let the steak sit as it will cook in its own juices. mmmm