Where's the Beef? Protein for Weight Loss


Steak and Asparagus

Steaks are not in everyone's budget, but there are many other cuts of beef that are affordable, and they simply take more time to cook.  Beef is a great way to feed an army, and it isn't difficult to handle, it just takes a bit of finesse to cook well.

In a nutshell, cheaper cuts of beef either require grinding, beating up, or low and slow.  Ground beef is tender because of its higher fat content and the damage that the grinder does to the muscle fibers themselves.  Ground meat can be boiled, seared, grilled, or broiled, and seasoned in numerous ways. 

Tenderizing cheaper cuts of meat with brute force is done by placing plastic wrap over the meat and hammering at it with a meat tenderizing mallet.  This method breaks the stringier muscle fibers of the beef and literally beats it into submission.  Beef that is prepared this way can be pan-sauteed to good effect.  This is how minute steaks are prepared. 

For beef in larger cuts, and less labor, applications such as pot roasts are easy to do.  The trick to these methods is to cook the meat at a low temperature for a long time.  Often, these methods are done in a low temperature oven, or even better in a crock pot for a set it and forget it meal.  A useful trick for pot roast is to caramelize the vegetables, most often onions and carrots in the beginning, but not caramelize the meat.  The meat can be caramelized in a hot oven after cooking, which can take as little as 10 minutes.  Meat done this way retains its moisture.   

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