Which part of the beef is the most tender?
Chef's answer
tenderloinThe tenderloin is, as its name implies, the most tender cut of beef. Those who do not prefer the marbling of the rib eye and strip loin will thoroughly enjoy the tenderloin. The top sirloin is a cut from the loin that offers good flavor in a thick cut ideal for grilling, broiling, sauteeing or pan-frying.
Frequently asked Questions 🎓
✔
6 of the Healthiest Fish to EatAlbacore Tuna (troll- or pole-caught, from the US or British Columbia) ... Salmon (wild-caught, Alaska) ... Oysters (farmed) ... Sardines, Pacific (wild-caught) ... Rainbow Trout (farmed) ...
✔
Fish that contain higher levels of mercury include:
- Shark.
- Ray.
- Swordfish.
- Barramundi.
- Gemfish.
- Orange roughy.
- Ling.
- Southern bluefin tuna.
✔
For the first time in history, global consumption of chicken meat has exceeded the pork and beef. In numbers, the world consumption of poultry protein is 98.5 million tons, followed by pork that adds up to 94.3 million tons and beef that reaches 61.5 million tons..
✔
Consumer Trends: Top 10 Most Consumed Seafood ItemsShrimp4.0ShrimpCrab0.573CatfishCod0.463CrabPangasius0.405CodClams0.341Clams5 more rows.
✔
Crabs can be killed by rapid destruction of both nerve centres by piercing both ganglia from the underside of the crab with a pointed spike (e.g. a thick, pointed pithing instrument, an awl or a sharp-pointed knife). Spiking must not be performed on lobsters because they have a long chain of nerve centres.
✔
Red meatRed meat tends to have the most fat and therefore, the most calories. Choose poultry, lean cuts of meat like pork tenderloin, and ground meats with less than 10% fat to reduce calories.
✔
Whatever the variety, whole fish have certain characteristics that indicate freshness. They should have bright, clear, full eyes that are often protruding. As the fish loses freshness, the eyes become cloudy, pink, and sunken. The gills should be bright red or pink..
A few more cooking questions 📍