Cuts of beef - how do I use these?

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How do I know if it is "Cryovac" or similar? If it looks the way I described above and doesn't seem to have any air?
 
taxy, do you have a jaccard? if not, you can always tenderize tougher meat by stabbing the heck out of it with a fork. and i mean go to town on it.

i've had shoe leather london broils and round steaks that i've made really tender by either a jaccard or forking.

I tried it once with a regular fork, but I don't think it was sharp enough.

Today I tried again with my big two pronged cooking fork. That worked fairly well. I could tell when stabbing the meat that this was a better implement. It helped a lot. Next time - more stabbings.

Thanks for the tip.
 
I tried it once with a regular fork, but I don't think it was sharp enough.

Today I tried again with my big two pronged cooking fork. That worked fairly well. I could tell when stabbing the meat that this was a better implement. It helped a lot. Next time - more stabbings.

Thanks for the tip.

Umm...the person who Googles for stabbings is going to wonder why they are directed to a cooking site...unless (gasp) they are a cannibal!:LOL:
 
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