|06-14-2007, 12:31 PM||#1|
Junior LCF Member
Join Date: Jul 2006
Location: southeastern north carolina
WOE: healthy as possible
Start Date: February 2006
lean red meat
what is the best cut of lean red meat to buy. want to add more protein and iron naturally to my diet. any suggestions so it won't be so tough. thanks, i'm no emeril.
|06-14-2007, 12:37 PM||#2|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS always, with JUDDD
Start Date: May 2003
Lean meats are less tender than fattier cuts because they don't contain the marbling of fat that makes the other cuts a) tender and b) taste really good! ;-)
But, some examples of lean cuts would be the round - London broil or top round to name a couple.
If you tenderize or marinate these cuts, they will be flavorful and tender or you can also slow-cook or braise them to make them that way.
Filet mignon is also fairly lean and it's tender because it's from the muscle that doesn't get much use, inside the rib cage of the beef. If you trim off all visible fat the steak itself is one of the leaner cuts. Expensive though.
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|06-14-2007, 03:03 PM||#3|
Way too much time on my hands!
Join Date: Apr 2007
Location: suburbs of Chicago
Stats: 287/Restart 206/177/160 5'6"
WOE: Healthy Carb for Optimum Health
Start Date: 2/4/10
|06-14-2007, 04:57 PM||#4|
Senior LCF Member
Join Date: Jun 2006
WOE: low carb
I've tried a dozen different methods from Sunday to get the tougher cuts like London broil, top round, and even top sirloin tender without slow cooking/braising. Pounding, tenderizing, marinating, Adolph's - you name it, I've done it. Marinating will add nice flavor but doesn't do much for texture. In fact, you will get unpleasant mushiness before you get tender. About the only thing that yields a decent enough result is marinating (for flavor), quick cooking on a hot grill till meat is on the rare side of medium, and slicing as thinly as you can possibly get it. It ain't tenderloin, but can be tasty. Otherwise, with the tough cuts, I slow cook or braise in a sauce.