Variations in meat tenderness exist between various animals. Their carcasses linking to several muscles influence the ways meat shops cut the meat in order for you to prepare the most delicious meals every day. The quality of every meat cut can be inspected by variations in its tenderness, juiciness, and flavoring. Thus, when planning to cook a meal for your loved ones, you must pay close attention to how your meat is cut and prepared by the butcher, so you are already halfway there to a delicious meal of the day!
Meat Cuts Explained
When you understand the kind of meat cuts you want, you can easily buy meat online in bulk with confidence. The butchery shops in Jeddah, being experts in their field, makes this process very smooth for you especially, the Meat Hub. This meat shop is commonly known for its traditional butchery skills and finely delivers your desired meat cuts at your doorstep without any hassle or quality concerns. Let’s take a look at some of the most common meat cuts and their attributes, playing a vital role in your meal’s flavor:
Beef: Premium Cuts
The darker the color of the beef, such as reddish-brown, the tastier and healthier the beef meat will be. Meat shops provide the following beef cut options for your every cooking need:
- The traditional beef joints consist of sirloin, fore rib, topside, thick flank, and top rump cuts. You can roast a whole or a steak into small, lean, and moist fillets.
- Brisket and silverside cuts of beef are ideal for a pot roast and gravy, as it becomes more tender and savoury after a long hour simmering.
- Shin, leg, neck, and clod are the tougher cuts of beef and require comparatively longer hours for stewing to soften them up.
- Back ribs, chuck, and blade cuts, less tough than shin, are suitable for griddling, grilling, and braising. You can use them to make stews and casserole dishes for your loved ones.
Veal: Premium Cuts
When you order meat online, make sure the color of veal is very light cream or has a pinkish hue, with almost no fat. The Meat Hub offers a wide range of veal meat cuts, making it very convenient for you to cook a nourishing meal for your family every day. Let’s ponder on this a little more:
- Veal leg cuts are primal cuts suitable for rump roast, round steaks, and leg cutlets, etc. Boned and stuffed legs are very flavorsome as this portion of veal meat is very tender.
- Fillet and topside cuts, in addition to the option of being roasted, can also be cut and pounded into thin slices to prepare schnitzels and escalopes.
- Rump cuts are thinly sliced that you can use for quick sauteing. Due to its thinness, you can prepare seared medallions and escalopes with them as well.
- The sub-primal loin cut can be used for roasting in various ways, such as boned, stuffed, and rolled. You can also quickly grill, braise or sauté them for making veal T-bone steaks, strip loin, and medallions, etc.
Chicken: Premium Cuts
Chicken meat cuts darker in color are richer in fat components than the whiter ones. When you buy meat online, you must carefully choose from the meat shops offering fine-quality chicken meat cuts. The following factors explain how a slight difference in meat cuts tremendously affect your meat flavors:
- Chicken tikka cut, a very juicy and moist meat cut rich in proteins, is derived from the upper part of the chicken leg.
- Chicken breast boneless cut, however, comes from the breast of the chicken. Similarly, it also has a good portion of protein but differs in texture and moistness, i.e., lean and slightly tough than the leg and tender cuts.
- Chicken thigh boneless cut coming from the upper side of the leg, while chicken drumstick – the whole leg cut of the chicken, both are tender and juicy and rich in flavor and have high nutritional values.
Lamb: Premium Cuts
Lamb meat, having a soft pink color, contains a lot of excess fat. However, the traditional cutting expertise of the meat shops in Jeddah makes it one of the ideal meat choices to prepare mouth-watering dishes. Taking it further, let’s look into lamb premium cut types:
- For a standard roast on the bone, the leg, loin, neck, and shoulder cuts of lamb are excellent options for you. You can also bone, butter, or butterfly the lamb leg to use for grilling or barbecuing.
- Lamb cuts of neck fillet, best end of neck lamb cutlets, steaks from the upper end of the leg, chump, and loin are ideal for grilling purposes. These can also be grill paned or fried so your family can enjoy nutritious and healthy meals at home.
Thus, meat cuts remarkably change the way you bring perfection to your meals. Although the cuts are crucial, you must pair them with the proper cooking procedures to get the most gratification out of your meals while also getting the most nutritious values.
