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_Tough Cuts Of Meat |
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Meat is muscle. If a muscle is exercised, two things happen: it increases in protein, which gives it more flavor, and it becomes harder, which makes it tough. Therefore, when a cut of meat is taken from an exercised muscle, like veal shanks, which come from the leg, it will be tough, but it will also have lots of flavor.
The main factor that has traditionally influenced the popularity of one cut of meat over another is tenderness. It has made filet mignon sell for the same price per ounce that budget meats cost per pound. It is what makes veal chops more expensive than veal breast, and scaloppine costlier than shanks. These meats do not taste any better than cheaper cuts, but they can be sliced with a butter knife. And for that alone many diners are willing to blow the budget. So as long as meat prices are driven by tenderness, flavorful meats will stay affordable. Start buying meat for its flavor and your spending will go down.
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01-The Changing Face of Homemade
02-What's Your Hurry?
03-The Ingredients
04-Organic and All-Natural Ingredients
05-Setting Up A Pantry
06-Using the Recipes
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