If you had to eat a human, which body part should you pick first?
What Are the Functions of the Muscular System? Apr 21, · Protein is one of three macronutrients along with protein and fat. When it comes to building muscle, protein is the number one nutrient you need to be aware of. Proteins are an essential part of your diet; if you do not eat protein, you can’t survive. Amino acids make up proteins. Out of 20 amino acids found in proteins, nine are considered.
Share your post with your fan club! I have been having a debate with a friend about whether we eat toned muscle or flab in other animals, like chickens and cows.
I'm referring to general, popular cuts like breast and filet mignon. Would it be tastier for most people if the animals were toned and muscular or the reverse? I know this sounds like an odd question. It was inspired by a friendly debate about who would be tastier were we cannibals - I am sort of curvy while he is rail thin and toned.
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Dec 02, · Hamburger is just cheap parts ground up and minced, rump is the gluteus maximus (the largest muscle in most vertebrates) and so on. But you are also eating . Aug 14, · We eat muscle and fat. We taste something like pork, btw. Lean heavily worked muscles of warm-blooded critters are chewy and best cooked rarer (think rump/round). Heavily worked muscles with lots of fat can be chewy but succulent if cooked well (think shoulder). “Those nuggets of flesh that we eat are actually the “adductor” muscles. In the trade, these parts are referred to as the “meat.” In theory, all the Scallop is edible, but it is generally advised to eat only the “meats”, as toxins may accumulate in other parts of the Scallop.”.
You could go to the supermarket, buy a staple like filet mignon, throw it on the grill, and call it a day. But there are so many other fascinating cuts of beef out there to learn about and explore—why limit yourself? Here, Jermasek breaks down the basic beef knowledge you need to win at prepping, cooking, and eating cow. What is it: The largest, most heavily-worked group of muscles on the animal, which means it needs to be cooked for several hours.
You can do a barbecue-style chuck as well, where you smoke it and then braise it. What is it: A long, flat steak that first became popular in the U. Where it is on the cow: Sits right on top of the shoulder blade part of the chuck. How to cook it : Sear it hot and fast on the grill, about 4 minutes on each side. Get a nice char and some pretty grill marks.
The tendon should be removed by your butcher. What is it: One of the most heavily-worked parts of the animal. Where it is on the cow: The lower chest, right underneath the front leg. Think of it as meat gentrification. Top sirloin has a really nice fat cap on the top, which makes up for the lack of fat within the muscle.
What to look for when buying: You want it to be a dark-red color, and to have a beautiful and thick fat cap. Where it is on the cow: This triangle-shaped muscle comes from the bottom sirloin.
How to cook it : Dry rub it , then sear on both sides over a high flame. You want to almost burn the outside of the meat, and then let it rest on the cooler part of your grill or upper rack of your grill for another 10 to 15 minutes. Bring it up to medium or medium-rare, whichever you like. What to look for when buying: Bright red with a small amount of fat running through the meat. When braising, you should ask for bone-in short ribs; tons of flavor will be leached out of the bone as it braises.
Short rib is also excellent in burger blends. How to cook it : Braise bone-in short ribs anywhere between two and four hours. What is it: Flank steak looks like a big paddle or balloon-shaped piece of meat; it has a really long grain to it and is good for quick-searing. How to cook it : Flank is a good cut to marinate and sear super fast. Flank is the typical cut used for carne asada. What is it: The round is a massive piece of meat.
All of these different muscles have different uses. Many of them make good roast beef—specifically, the sirloin tip and bottom round. London broil is typically made with top round. How to cook it : Make roast beef with the sirloin tip and bottom round; make London broil with the top round.
Recently, at the opening of Belcampo Meat Co. Chateaubriand is the thicker butt-end of the tenderloin, and the center-cut portion is what everyone knows as filet mignon. Where it is on the cow: The muscle that sits right up above the spinal cord, at the lower back area.
He then slow roasts the chateaubriand, and cranks the heat up at the end to give the meat nice color. How to cook it : When you braise osso buco for a long time at least 4 hours , the inner-muscular sinew becomes gelatinous and delicious.
What to look for when buying: You want to make sure the bone looks nice and fresh. Veal osso buco should have a rosy, pinkish hue; beef osso buco should be bright red. Hungry for more? Sign up for the First We Feast Newsletter. Fat is your friend. A beef carcass is divided into primal cuts e. Study up and become the meat master you were destined to be.
Chuck What is it: The largest, most heavily-worked group of muscles on the animal, which means it needs to be cooked for several hours. How to cook it : To cook the top sirloin cap: Sear for 4 to 5 minutes on each side, until it gets good color. Be sure to render some of the fat on top the fat cap by placing it face-down in the pan.
Cut the steak horizontally so you end up with a small piece of the fat on every part. Alternatively, skewer and grill the top sirloin cap like they do in Brazil. To cook a traditional top-sirloin steak: Cook a couple of minutes on each side, then finish it off in the oven. Tags meat, butcher, Beef, steak. Sign Out. Latest News.