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Types of Cow Meat Ribeye Steak It is located at the very beginning of the back section of cow. When we cook a thick slice in a pan without losing its water, you get the most saturated, juicy meat you can eat from ribeye steak. When choosing ribeye steak, it is very important to have a marble look inside in the meat. This detail is the most important factor to get best delicious result. Sirloin Steak It is located at the end of the back section of cow. When it is cut thin and marinated, it gives a good result in barbecue. Tenderloin Since it is too soft, it will be hard if it is cooked a little too m …

Which parts of the lamb are used? The leg part of the lamb is considered as roast, the steak part is considered as skewer and piece meat. You can use the leg of lamb as a roast, and the steak as a skewer. The fillet taken out of various parts of the lamb is suitable for roasting as a whole. The cutlets obtained from their ribs are grilled and panned as well. The shoulder part is preferred as a piece of meat in vegetables and seasoned dishes. Fillets can be seasoned with various spices and roasted in the oven. The arm part is used as piece of meat in boiled, seasoned and vegetable dishes. It is …

It’s ‘Kuru Dinlendirme’ in turkish language. This is not a cooking method, it is a method of processing meat. Especially beef; “Dry Aged” is the resting of valuable pieces such as ribeye, chop, t-bone for 28-30 days at a humidity of 80% – 86% and a temperature of + 2 ° C. The purpose of hiding outer fat and bones; they both give flavor to the meat and protect the shape of the meat. The specified temperature is the temperature at which the meat produces minimal bacteria without freezing. In other words, meat intensively produces bacteria at temperatures above …