Where can I find anhydrous beef
You also have to have pork ...
And we can only recommend that to you:
is being offered:
1. as grown d. H. with bones and
2. raised both as a roast
3. Sliced as a neck chop
4. Loosened in slices, as a swivel steak
The best piece of pork is the ham. It consists of four parts: the upper and lower shell, nut and hip. All four parts of the ham are ideal for frying. Cut into slices, they make the tender, lean pork schnitzel.
A thin layer of fat should be left on all ham roasts so that the roast does not dry out. In addition, the fat gives the meat its typical flavor. If you don't like the fat, you can cut it off later or leave it on the plate.
The middle section of the chop strand is mainly made up of stick chops and smoked pork chops. Also a good piece of cutlet with a relatively small cut surface, released from the bone. Chops and pork knuckle are particularly suitable for curing and smoking. The chops are then called ribs.
... is offered in two types:
1. with ingrown bones, natural fat and rind.
2. boneless and raised, with little fat, definded.
Knuckle of pork
... also called a knuckle, sits on the ham and on the shoulder. Suitable for frying and cooking with cabbage or peas and lentils.
... as if grown and boned, is particularly suitable for cabbage and strong stews, for roasting and braising.
This is the only way that pork is good enough for our customers!
Beef and veal
Different types of meat can be found under the term beef. These differ in the age and sex of the animals.
Before we go further down to the tasty variants of steaks, here is a brief overview of the goods.
Comes from young animals and is lighter in color.
Young bull meat
Comes from male, non-castrated animals aged 14
up to 22 months. Light to dark red meat with a medium-fine to strong fiber structure.
Comes from females that have not yet given birth to a calf. This meat is tender and juicy.
Comes from adult females that have already calved. Young beef
Comes from adult males and females. The meat is fine-grained and tender (also called "baby beef")
Comes from male, non-castrated animals from the age of 2 years.
Comes from castrated males. The meat is red, fine-grained and has light-colored fatty veins. Very juicy and strong in taste. However, the offer is very limited.
Beef offers numerous variations for steaks. They mostly come from the fillet, the roast beef or the hip. Not all steaks are the same, which applies to the origin of the raw material as well as to the cut or the condition of the roasted meat.
A steak lover wants tender young beef on his plate; It is important that the meat is well hung and not pounded. The meat should be at room temperature before roasting. Heavy cast iron or stainless steel pans are very suitable for frying. You should work with anhydrous and heat-resistant fats (vegetable fat, oil, clarified butter). When turning the steaks in the pan, do not pierce the steaks with a fork, as valuable juice will leak out. Beef steaks are low in calories and contain a lot of animal protein, which can be easily processed by the human body. Many vitamins are retained due to the short roasting time.
The edges of fat should remain on the meat and, if necessary, be removed after frying. Salt and pepper should only be seasoned after frying. The piece of meat is seared over high heat so that the pores close immediately and then cooked to the point over mild heat. When roasting, the following applies: the thicker the steak, the lower the heat. As a rule of thumb, you can fry the piece of meat for one minute per centimeter. On the grill with white-hot charcoal, the cooking time is extended by a total of around one to two minutes.
RAW - raw inside, thin brown crust outside.
RARE - raw in the core, pink around the core, a brown layer on the outside.
MEDIUM / ENGLISH - pink core, through to the outside.
WELL DONE - well done
cut from the loin.
from the head or middle piece of the fillet, about two inches thick.
Slice from the fillet with a portion weight of 100 to 125 g.
from the back of the roast beef.
from the front part of the roast beef, finely marbled.
from the middle part of the roast beef, usually 800 to 1000 g.
cut from the hip, also called hoof steak.
the roast beef, from which porterhouse steaks are cut.
from the outer part of the shortloin, without any bone.
from the leg with the pieces upper shell, lower shell and ball.
cut from the lower, rear rib; tasty, robust meat.
Meat - the supplier of vitamins
The supply of vitamin B12 through foods of animal origin
The vitamin B12 (cobalamin) was discovered as the last vitamin in the B complex. It is only synthesized by a few microorganisms that are found to a considerable extent in the rumen of ruminants, among other things. This vitamin is stored extensively in the liver and kidneys over long periods of time (up to five years). It is also otherwise insensitive - on average, only around 12 to 15 percent is lost during cooking and frying. Along with milk and dairy products, meat, meat products and offal are the most important sources of vitamin B12 in humans. Consumption of 5 to 12 g liver or 100 to 150 g beef covers the recommended daily requirement of 3 micrograms (µg).
Pork is poorer in vitamin B12. Nevertheless, even here 300 g already cover the requirement. The daily piece of meat should therefore not be missing on any menu from the age of 60 years. A balanced diet is an essential prerequisite for physical and mental health in old age. Often, however, optimal vitamin intake and utilization is no longer given with increasing age. The reason for this is the low vitamin intake with food as a result of loss of appetite and one-sided diet. However, the absorption mechanism can also be disturbed due to age or illnesses. The daily vitamin B12 requirement for a healthy adult is around 1 µg. To compensate for uncertainties in vitamin B12 absorption, we recommend a daily intake of 3 µg.
Kikok - corn chicken
A traditionally grain-fed chicken that has more time to grow and thus can develop the typical chicken taste. A chicken that “tastes like it used to”.
- Whole chicken
- chicken breast
- Chicken leg
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