roast beef - What is the US equivalent of "Joint of Sirloin ...
2015年2月22日 · A "Joint of Sirloin" is a rare cut in the US given the other possible uses of the sirloin. If one looks at the T-Bone/Porterhouse cuts, where the the "T"-bone bi-sects the steak. The smaller side is the tenderloin and the larger side is sirloin.
Cooking sirloin steaks with Anova sous vide gave me leather tough ...
Sirloin is a lean and tough cut. Often sous vide can be used to make tough cuts of meat more tender, but sirloin doesn't really have the collagen or connective tissue that will break down like, say, a short rib. If you like the tenderness of a tenderloin, you will never match it with a sirloin.
cut of meat - What is the difference between a New York Strip and …
2014年11月14日 · Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak …
meat - Pork: sirloin vs tenderloin. Which one is most tender ...
2019年5月7日 · Preparation is key, as with most meals. The difference (in tenderness) between a pork sirloin and a pork tenderloin is relatively minor but the tenderloin is generally more tender (as the name implies). In this diagram you can see that …
Fat contents from different types of ground beef when drained
At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat content) to the extra lean 90/10. The less fat content, the more expensive per pound.
Advice on meat cuts for German rouladen
2011年12月31日 · The meat for rouladen is cut from the upper part of the hind legs of the cow, or Oberschale.. You definitely don't pound rouladen; pounded meat tends to re-contract somewhat under heat, and this unacceptable in this case.
Does the beef cut matter when making stroganoff?
2018年8月9日 · Beef cut does matter. Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer cooking time. In a pressure cooker this isn't that long, 1 hour is what I've seen for instant pot recipes using working cuts. Also what matters is fat content.
Is it safe to cook a steak that was left out (raw) for 7 hours?
Botulinum toxin is most certainly capable of being destroyed during cooking; it denatures at 60°C. With that said, there are many other toxins (e.g., diphtheria and the aforementioned E. coli) that are much harder to destroy.
How do I adjust the cooking time for two joints as opposed to one?
I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one about 950g, one about 700g. My recipe tells me to: Roast for 30 mins at 200 degrees C. Turn heat down to 180 degrees C and cook for 10-15 mins per 450g, depending on how rare you like it.
food science - Beef: Red on the outside, brown on the inside
Take bright-red ground beef and put it in a freezer for a few days. After taking it out and letting it thaw, it looks fairly red on the outside, but brown on the inside.