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The meat, at its point

The meat, at its point

Varieties and peculiarities

We can classify the different types of meat according to the species or family to which it belongs.

Bovine. Veal, beef, bull, ox ... It is one of the most consumed varieties. Of great flavor and very juicy, you will recognize it for its characteristic reddish color.

Pork. Piglet or gorrino. According to its cut, you can taste chops needle, loin, cheeks, knuckle, nose, secret ... And it is that the pig takes advantage of everything.

Lamb. It is necessary to differentiate the suckling pig, of about 6 kg, with a unique and exclusive flavor; the recental, about 15 kg, with a juicy meat, ideal for roasts; Easter, between 4 months and a year, darker in color and more intense flavor; older sheep, with more than 1 year, of harder meat and accentuated flavor, perfect for stews ...

Birds. Chicken, turkey, quail, capon, pigeon ... They are white meats very rich in proteins, vitamins and minerals and have a lot of skin fat; Simply remove it to eliminate it from a healthy diet.

Hunting. This variety differs by having less fat than other meats and being a rich source of protein. Roe deer, deer, rabbit, partridge, pheasant, scholarship ... are some of the most demanded meats.

To work the meat, you can not miss in your kitchen a series of knives. In addition to the chef's multipurpose, which allows a straight cut to leave the regular ends, we need: a filler, to cut into thin slices; one boneless, to separate the meat from the bones and remove tendons and fat; another carver, to cut the ones that are cooked, and one chuletero, for steaks and roasted meat.

T-bone steak or steak?

The ribeye bone is the key. This will make the meat does not contract and does not release juices and, therefore, is more juicy than the steak.

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How to cook it

Remove the meat from the refrigerator between 15 and 30 minutes before cooking; dry the piece; Check that the oil is hot and do not give more than one turn in the pan.

For a steak, use a skillet over high heat. Discard non-sticks because they create few juices. If you want to boil or braise your meat, a cast iron pot transmits the heat very well and the cooking is homogeneous. And for the oven, choose a bowl of cast iron.

Salar time

Ideally, do it until two days before; Salt penetrates all the meat and will keep juices better. Up to an hour can be effective. From then on, do not use it just before or during, as it will not dissolve. Wait for it to rest and room.

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