I'd like you to give me professional advice. What's the best part of meat that I should get and why? My son doesn't want to buy meats on supermarkets because he doesn't want that has been stored in a freezer. According to him, it has a different taste but I can't even taste even the slightest difference!Cancelled a cruise... I'm a meat-cutter so I'm working alot fortunately..
Love how a spam thread turns into a meat advice thread...
The prime cut is tenderloin.. most expensive...roast is the chuck..most marbled.. better flavor.. my favorite steak is the ribeye or chuck eye steak. All our meat is fresh(Publix) unless clearly marked. No frozen meat is ever thawed for sale. When meat freezes the blood crystalizes and when thawed these crystals will bleed right out of the meat causing dryness... hope this helps
Who doesn't love meat?!? You naughty boy.I love meat.
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Yea.. the chuck roast is the most flavorful...to keep juice inside always sear the meat and never poke with a fork. Lastly let the meat test for 10 minutes or so before eating. When hot the molecules are moving very fast so when you cut hot meal it will quickly bleed out. A's it cools off the molecules slow down thus bleeding much less.What can I do? He is the only person I know whom I can ask for a professional advice. I just took the opportunity since he mentioned about his job.
For the sake of being relevant, I have cancelled everything and not by choice. I got stuck in a training ship and no one is allowed to go ashore. And I have cancelled the most important thing that I always do. I don't think I am allowed to say what is it, I might violate our forum rule. If you insist to know what is it, I'll think of another term for it.
I am a "prisoner" until the quarantine is lifted, together with the students and crew.
Can you explain further about this so called, "roast is a chuck"? And thank you for explaining that blood thing. That is perhaps my son can distinguish the taste and perhaps the texture of the meat.
Is there a way to avoid the "dryness" of the meat? I mean, is there a known method for thawing so as to avoid that?
Who doesn't love meat?!? You naughty boy.