What is beef fillet made of
Cutting meat: in 3 steps to your own beef fillet
Especially those who work with high-quality beef fillet not only want the unique taste, but also one delicate bite enjoy. The same applies here: It all comes down to the right preparation. Lovers like to use a knife when it comes to cutting their fillet pieces. Optimal is z. B. the Wet Aged Fillet of Wagyu or Black Angus beef - each in one piece. Before you start editing, you should know a few basic things about the composition of the meat:
Cutting meat: muscle tissue, tendons & fat
If you first take a look at the meat, you discover a grain, too Marbling called. While the muscle tissue in beef is typically dark red, the fat stands out due to its white color. So you can see very clearly how the fat is distributed in the muscle tissue of the meat. Depending on the type and type of meat, very different degrees of marbling develop.
Beef consists of three main components:
Muscle tissue: The muscle tissue consists of various muscle fibers that run lengthways across the entire fillet piece. Knowing how these fibers are arranged is the be-all and end-all of proper meat cutting. We'll get into that later.
Tendons: The tendons are made up of connective tissue between bones and muscles. They have a firm, rubbery consistency and run on the surface of the fillet.
Fat: A distinction is made here between the inner and outer layers of fat. The former is firmly integrated in the meat. In contrast, there is another layer of fat on the surface of the meat. If desired, this can be removed by gourmets before further processing.
Cut the meat yourself in 3 steps
Basically, meat of low quality cannot be improved even with the right cutting method - but high-quality meat can be deteriorated with incorrect cuts.
If you follow the 3 steps below, nothing can go wrong:
Step 1: Cut meat more precisely with a sharp knife
Without a suitable knife you won't have much fun cutting your dream piece. Narrow knives that taper towards the front are suitable for parrying and cutting. The Japanese Yanagiba knife is especially suitable for parrying. In any case, you should sharpen your knife sufficiently beforehand - that's how you will Cut safer, faster and, above all, more precisely. So it is worth investing a few minutes in sharpening the knife. To do this, you need a suitable sharpening steel and a surface that can withstand one or the other notch (e.g. a wooden cutting board). Set the sharpening steel tip down. Put the Knife blade at an angle of 15 degrees to the steel then press it down along the sharpening steel. Make sure that the blade runs along the entire length of the sharpening steel on both sides. After repeating this process a few times, you can move on.
2nd step: parry the meat
When parrying, the first thing to do is to free the fillet from tendons and the outer layer of fat. You start with the tendons that run lengthways across the entire flesh. It is best to remove these step by step: Start with an incision about 1 cm wide at one end of the tendon. Use a meat knife that is as sharp and elongated as possible. Now pull the cut out tendon strip with one hand and gradually cut the tendon from the meat with the blade pointing upwards. Be careful when doing this and repeat this process until all tendons are removed from the meat. Try to remove as little meat as possible in order to avoid notches on the exposed meat surface.
Tip: Often, despite all the care, it cannot be avoided that valuable meat is also cut off with the removed tendon. So save time and don't scrape the remnants off the tendon. You can use leftover meat and sinews: for example, to prepare a stock or a stock.
What is left is the muscle meat and the surface fat. If you like, you can now scrape off the surface grease with the knife. To do this, carefully scrape the meat lengthways with the blade until the fat dissolves.
3rd step: cut meat across the grain
In front of you is the fillet of beef with the tendons and muscles removed. Each fillet consists of three parts: Head, center piece and tips. The important thing to note is that you get the meat always cut across the grain. The muscle fibers are shortened so much and one avoids the meat lying tough in the mouth afterwards when chewing.
If you want, you can grill, roast or cook the meat as a whole. Depending on the size, it is also possible to use the different pieces of fillet into smaller pieces to process:
Head: This fillet section is slightly wider than the middle part and contains a notch with slightly loose meat. Now remove the head from the middle part and again shred it into several, Pieces 1-2 cm thick. You can now process these so-called tornedos in a variety of ways.
Top: It's at the other end of the beef fillet and gets narrower and narrower towards the end. Remove this piece from the middle section as well and cut it into strips - again across the course of the muscle fibers, of course. You can now z. B. in the pan to make a Boef Stoganoff.
Middle piece:The largest piece now remains. Cut this lengthways, e.g. B. in Fillet pieces 4 cm thickthat in the jargon too Chateaubriands and can be prepared medium rare to pink. Due to their size, they can also be enjoyed as a couple (e.g. over a leisurely dinner).
Conclusion: cutting meat yourself is fun
Cutting and parrying beef yourself is fun! You learn a lot about the characteristics of meat and you can also be prove your craftsmanship. The prerequisites for this are a decent knife and a juicy piece of meat. Especially with beef fillet, not only amateur butchers will enjoy it - because the different parts, properly cut, allow a whole range of delicious dishes.
Try it now: for example with a 2 kg fillet of beef in one piece. You can find these and other meat specialties in our online shop.
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