J
Fleisch - was ist was?
- Themenstarter Rynoa
- Datum Start
ich finde BEEF MADE EASY erklaert eigentlich gut welche stuecke fuer was sind
und weil es so schoen war, machen wir dass gleich fuer's Schwein
und weil es so schoen war, machen wir dass gleich fuer's Schwein
YesWECanDEl
Well-Known Member
Sirloin
The sirloin is located in the hindquarter, between the short loin and the round. It accounts for approximately 7% of carcass weight and contains part of the Backbone as well as a portion of the hipbone. The sirloin produces bone-in or boneless roasts and steaks that are flavorful and tender. With the exception of the tenderloin portion, however, these subprimals and fabricated cuts are not as tender as those from the strip loin. Cuts from the sirloin are cooked using dry-heat methods such as broiling, grilling or roasting.
http://www.victoriapacking.com/beefinfo.html
Gruss
Michael
The sirloin is located in the hindquarter, between the short loin and the round. It accounts for approximately 7% of carcass weight and contains part of the Backbone as well as a portion of the hipbone. The sirloin produces bone-in or boneless roasts and steaks that are flavorful and tender. With the exception of the tenderloin portion, however, these subprimals and fabricated cuts are not as tender as those from the strip loin. Cuts from the sirloin are cooked using dry-heat methods such as broiling, grilling or roasting.
http://www.victoriapacking.com/beefinfo.html
Gruss
Michael
pawgang
Well-Known Member
meine Faustregel fuer ground beef:
ja hoeher die Prozentzahl desto magerer (tartariger)
also 98% ist ganz nah zu Tartar, 80% ist es garantiert nicht...
wo's kein 98% ground beef gibt suche ich "ground lean turkey" (ohne Wuerze)