Choose meat according to the method of preparation

  • The suitability and tenderness of beef for various dishes depends on which part of the carcass the piece of meat has been cut. The method of cooking is also relevant to the different parts from the carcass. The front parts of a cow, the shin, breast, shoulder and chuck, only become tender by boiling or stewing them.
  • Silverside and knuckle joints are tender if they are stewed after frying. Fillet is most suited for steak as the meat is tender.
  • The method of cooking pork is not so important with regard to the tenderness of the meat.

Grill
Beef Tender top loin and tenderloin whole or as steaks
Pork Tenderloin whole or e.g. on skewers, grilled chops, rib (boiled in salted water before grilling)
Chicken, turkey Breast fillet whole or as steaks
Lamb Top loin and tenderloin, chops, top sirloin butt
Reindeer Top loin and tenderloin steak


Roast in the oven
Beef Tender top sirloin butt, topside roast, top loin and tenderloin steaks
Pork Various hams, topside roast and top sirloin butt, tenderloin steak
Chicken, turkey Whole, breast fillet, leg
Lamb Joint
Reindeer and game Joint


Fry in a pan
Beef Tender tenderloin and top loin steaks, entrecôte


Browning and stewing
Beef Topside roast, top sirloin butt, knuckle, silverside roast, osso bucco (slices of shin)
Pork Top loin steak, shoulder, chuck


Boil
Beef Chuck, shoulder, shins
Pork Various hams, shoulder, shins

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