As Butchery Supervisor at Campbells Meat, Jordan Hanley said the first thing you must do before cooking is to consider which cut of meat you’re buying.
“Look for cuts like chuck, shank, brisket, and short ribs, which can become incredibly tender when cooked properly,” said Jordan Hanley.
While cheaper cuts of meat, like beef shin or brisket, might require extra attention, with the right techniques, they can yield mouthwatering results.
One of the most helpful cooking techniques is marination, which not only helps to tenderise the meat, it adds flavour.
Butcher Hanley said: “Use acidic ingredients like vinegar, lemon juice, or yoghurt, along with herbs, spices, and oil to create a flavourful marinade.
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“Let the meat marinate for several hours or overnight in the fridge.”
When it comes to cooking the meat, one great option to consider is slow cooking.
Butcher Hanley explained: “Cheaper cuts often have more connective tissue, which can be tough.
“Slow cooking methods like braising, stewing, or using a slow cooker can break down these tissues, making the meat tender and flavourful.
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“Low and slow cooking at a lower temperature for an extended period is key.”
Butcher Hanley is also a fan of pressure cooking, which he regards as an “excellent tool” for tenderising tougher cuts of meat more quickly.
He elaborated: “It uses steam and pressure to break down the meat’s fibres, resulting in a tender result. It’s perfect for stews and roasts.”
Butcher Hanley added: “When roasting or slow cooking, add some liquid to the cooking vessel.
“This can be broth, wine, or even just water. It helps keep the meat moist and tender during the cooking process.”
Another important tip for the best-tasting meat is to let it rest and to slice it correctly.
Butcher Hanley said: “After cooking, it’s essential to allow the meat to rest for a few minutes before slicing it.
“This allows the juices to redistribute, making the meat more tender and flavourful.
“Slice the meat against the grain to shorten the muscle fibres, which can also improve tenderness.”
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