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Post by nemijneb on Jul 26, 2011 23:43:14 GMT -5
I have recently been forcefully put into the position of working in the meat department at the department store I work at, and at my great behest, without any real training. I will likely be returning here with questions in the future. I hope that this has not already been asked, I tried to search for it before asking... I have noticed that there is a semi-hard clear substance, typically thin in some of the cuts of meat,(thus far I have only noticed it in beef). I would like to attribute it to being fat, but I'm not so sure, it appears different from the fat which is white, and is in the marble. I am quite sure that makes very little sense grammatically. Any help you could offer that would feed my curiosity would greatly assist me. One of the reason I ask this, is that it doesn't chew very well, Nemijneb
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Post by BBQ Butcher on Jul 27, 2011 6:58:42 GMT -5
I have recently been forcefully put into the position of working in the meat department at the department store I work at, and at my great behest, without any real training. I will likely be returning here with questions in the future.
I hope that this has not already been asked, I tried to search for it before asking...
I have noticed that there is a semi-hard clear substance, typically thin in some of the cuts of meat,(thus far I have only noticed it in beef). I would like to attribute it to being fat, but I'm not so sure, it appears different from the fat which is white, and is in the marble. I am quite sure that makes very little sense grammatically. Any help you could offer that would feed my curiosity would greatly assist me.
One of the reason I ask this, is that it doesn't chew very well,
Nemijneb I think you are referring to "sinew". It is in quite a few different beef cuts, i.e., Sirloin Tip Roast and Steaks, the first couple of cuts of Porterhouse Steak (in the Top Loin, just as it is separated from the Sirloin), Flat Iron Steaks, Top Blade Chuck Roasts, etc, are just a few off the top of my head.
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Post by nemijneb on Jul 30, 2011 12:51:43 GMT -5
Ahhh, thank you, that makes sense.
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