As Eid al-Adha approaches, citizens are seeking knowledge about the different cuts of meat, whether from sacrificial animals or purchased ones. This is to understand the distinct characteristics of each cut in order to achieve the best cooking results and to learn about the benefits and drawbacks of each part for health. The quality of the meat depends on several factors, including:
1. The type and age of the animal: Whether it is a male or female, a lamb, a young cow, or an older one.
2. The feeding method of the animal itself and the type of food it consumes.
3. The handling of the animal from the beginning of its life until the slaughtering process itself.
Different cuts of meat include:
1. Neck meat:
Neck meat is known for its toughness and is preferred for boiling and grinding. Some people also enjoy cooking or making "braised" dishes with this cut.
2. Ribs and wings:
Ribs and wings are among the most popular cuts of meat, loved by people all over the world. They are commonly grilled and can also be used for boiling.
3. Shoulder meat:
Shoulder meat is suitable for those who prefer red meat. It is low in fat and can be used in vegetable dishes or minced. However, the best-known and popular method of cooking it is making "Kebab Halah."
4. Leg meat (thigh):
Thigh meat is considered one of the best cuts of meat. It contains many veins and has a high fat content, which gives the meat a delicious flavor. It is known for its tenderness and is best boiled and then grilled. It is also used in the traditional dish called "Mandi."
5. Breast meat:
Breast meat is commonly used for grilling and roasting. Excellent steak cuts can be obtained from breast meat.
6. Leg meat (shank):
Shank meat is best used by grinding it into kebabs. It contains a moderate amount of fat that helps maintain the tenderness of the meat during grilling.
7. Fillet:
The fillet is a tender part of the animal and is suitable for baking in the oven (rare to medium-rare). It cooks quickly, as barbecue experts say, "It smells the fire and gets cooked."
8. Belly meat:
Belly meat is used in various cooking methods because it is low in fat and cooks quickly. There are two famous types of belly meat:
a. Kandous: It is the meat of young calves, whether beef or buffalo, and the age of the animal exceeds 12 months. It has a medium red color and moderate fat content.
b. Batlou: It is the meat of a young animal and is characterized by its light red color and lower fat content compared to the previous type. It is prescribed for patients and is not favored by fat lovers. The age of the animal ranges from 3 weeks to 12 weeks.
Chef El-Sharbini, during his program on "CBC Sofra" channel, stated that the neck is the best cut for Eid al-Adha. It is usually minced and used for making kofta, along with the "Bushita" (the calf's belly).
He explained that the shoulder meat can be used to prepare "Roast" or stews after removing the blade bone. The "Kilawi House" provides the "Tebeon" (fillet) and the bone of the "Kilawi House" can be used for grilling or as a meat wrap.
As for the "thigh bone," it is used for making beef steak, roast, escalope, pan-fried dishes, and Terbiyanko. In addition to the thigh bone, the "thigh banana" is used for roasting, and the "dush" is used to make Kebab Hala.
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