When buying beef, what kind of cuisine you can think of? Stews, rendang, or maybe steak? Before cooking you should first determine the appropriate type of meat to be cooked. “Different parts and meat quality, it is also different way of cooking,” said Wanda Gunawan, Executive Sous Chef InterContinental Jakarta MidPlaza to Compass Female, Wagyu Beef in the event Sunday Brunch at Java Restaurant, Hotel InterContinental MidPlaza, Sunday (1/15/2012) last.

According to Chef Wanda, one of the mistakes often made when cooking ground beef is the lack of attention to quality and the beef will be cooked. For example, when you have the kind of high-quality meat, fresh, and the top side or prime cut such as sirloin, tenderloin or rib eye, this meat should be cooked within a short time frame. Meanwhile, if you have any kind of meat quality is not too good, and the secondary cut (back, legs, etc.) then this type of meat should be processed within a period of time.

This type of meat is very influential on the type and duration of cooking meat dishes, because beef every part has different characteristics. The meat is very influential on the texture and tenderness of the meat so indirectly if ripening wrong way will lead to flavor dishes that are less fit and the meat becomes tough.

“This type of prime-cut meat is suitable for cooked by pan-fried, baked, or pan fried,” she added. Read this article »