Get the most out of beef and lamb
Get the most out of beef and lamb when cooking by:
Keep cooking temperatures low
Some cooking loss is unavoidable, but using low cooking temperatures keeps them to a minimum. There is less meat shrinkage at low temperatures. Tests show that even when two beef roasts are cooked to the same degree of ‘doneness’, roasting losses are usually less at a lower, constant temperature for a longer period of time, than at a higher temperature for shorter time.
Simmer, don’t boil
Gentle simmering cooks meat evenly and simmered meats have less cooking loss than boiled meats.
Grill, don’t burn
Grilling requires high temperatures. If the temperature is too high it will burn the outside of the meat, dry, shrink and cook it unevenly.
Do not cook meats longer than necessary
(But ensure internal temperature is high enough to kill bacteria). The longer a roast is in the oven, the more it shrinks so do not overcook. The larger the cut, the longer the cooking time needed, but keep in mind that a thin, flat roast might take half the cooking time of a thicker roast of the same weight. Always take into account the shape as well as the cut and weight of the meat when calculating cooking time. There are 200 muscles in a beef carcase. Every one is different in structure – that is why different cuts of meat need to be cooked by different cooking methods.
Carve it right to cut losses
Good carving techniques help to minimise meat losses during slicing. Carve meat across the grain for optimum tenderness.
Put them to good use.
Fat (dripping) render
Use for cooking.
Bones and sinews
Use in stock making, for sauces, soups etc.
Dice or cut into strips for casseroles, kebabs and stir-fries.
Mince for use in pies, patties, meat loaves.