Historically, that our country has grown almost pure meat breeds of cows - only milk or, at best, dairy and meat.It is not developed, it does not engage in self-control and the fermentation of meat, which would allow him to get a good rich flavor and tenderness.
meat that we buy
Today some farmers and breeders have yet to start to do it.Take, for example, the Lipetsk region.There are bred Australian beef breed calves.In addition, harvesting is carried out even luxury marbled beef, which is ideal for cooking steaks.
to cook good meat dishes, first need to learn how to choose the main product.Correctly chosen for a particular dish because the meat cooks culinary skills can be a real delicacy.Animal carcass cut into a variety of parts, which, in turn, each have their purpose.Let's take a closer look at what the rump, and that from it we can cook.
back of the thigh of the animal
So what's rump?By this means the meat product femoral part of the carcass of an animal, the location of which - down from a thick sirloin and rump.Beef rump meat classified as second-class citizens.Why is that?The fact is that throughout the life of the animal is moving, and the greatest burden falls on his thigh, which is why second-class meat - it's rump.The meaning is quite clear.There was a name from the word "Goose" (butt).
Despite this, in cooking the meat product described valued.Of all people, and the chefs are well aware that this rump.It is well known also for its nutritional value.
Most often it is used in cooking beef rump.It does not contain a lot of calories and is perfect for people sitting on a diet, because it does not harm the stomach.The rump is considered to be part of the best beef carcasses for making a strong, clear and rich broth.It is soft and rich.In addition, it turns out excellent boiled knuckle and stew.A large number of experienced housewives assures that comes out of it excellent burgers, meatballs, various soups and other dishes first.Before you cook ground meat, rump first need to properly fight off, and then twist it through a meat grinder.
few secrets from the chef
So, what does the word "rump", we already know.Now we move on to the preparation.As it may sound corny, but when you select the meat must be well to try, because it is on, it is quality or not, it depends on the taste of dishes.Professional chefs give some recommendations when choosing the rump.The first thing you need to pay attention, it's fat.Yeah, it is fat.It should cover the meat a good thick layer.Its color should be milk.If you see a grayish hue, better give up this piece and go buy meat elsewhere.The fact that the color indicates the staleness of the product, and therefore its quality is poor.
Another thing you should pay attention - is the weight of the meat.If you buy a rump to cook soup, your choice on large pieces weighing not less than three kilograms.Why not buy the meat less weight?A small piece near the tail contains more fat than meat, and the rest is all occupied by bone.These nuances you need to know to avoid disappointment from the fact that the dish turned out not as we would like.
Now you know what the rump, how to choose it, it is possible to cook from it.
