| Buying meat is one of the finest delicacies left in | | | | working muscle usually refers to the shoulders and |
| gourmet food. There are so many cuts, tastes, and | | | | flank. Cooking these cuts also needs to be taken into |
| styles of preparation, filets, and seasoning to delight | | | | consideration. To get the best taste out of your meat |
| and tingle all senses. Saving money on gourmet meat | | | | cook your more expensive meats for a short period |
| can be easy, just follow the few basic rules that | | | | of time with a high heat. The cooking time for working |
| follow. When selecting a meat cut remember that the | | | | muscle cuts should be longer and cooked over a low |
| more taken to prepare this cut will mean that it is more | | | | heat. If meat is labelled as top sirloin, stewing, bottom |
| expensive and this doesn't necessarily mean it will | | | | round, marinating and top round then this mean will take |
| taste better though. Choosing to have the meat with a | | | | longer to cook. Luxury and more expensive meats |
| bone in or filleted is up the person's preference. The | | | | that use words such as tenderloin, T-bone, grilling and |
| bone in is cheaper than filleted as this cut has taken | | | | porterhouse, on the label need to be cooked faster on |
| less time to prepare. Meat with bone in will also cook | | | | high heat. |
| faster as the bone acts as a heat conductor and | | | | Save money when buying your meat by selecting cuts |
| cooks it faster. Filleted meats also may have less | | | | that have taken less time to be serviced. This refers |
| flavor than a cut with bone in. | | | | to the preparation of the meat and this includes slicing |
| Selecting meat can be time consuming and expensive | | | | up, tying the meat together, and removing skins or |
| if you are not sure what you want. Be prepared with a | | | | bones. Marbling is a term used with meat and this |
| list of the cuts and styles you want before you leave | | | | means the fat strips that are visible along the sides of |
| home so you have an easy, convenience meat | | | | the meat. This fat is not necessarily bad for you. Most |
| shopping expedition. Meat cuts are not all created | | | | people think that removing this fat will be healthier for |
| equal. The more expensive cut is usually from a | | | | them. When the fat is removed flavor is lost. Choose |
| particular part of meat that is more tender and not a | | | | meat that has flecks of fat rather than strips on your |
| working muscle. The more expensive cuts usually | | | | meat cuts, this will obtain the flavor and be healthy too. |
| come from the ribs, rump and loin of the animal. The | | | | |