/ck/ - Food & Cooking

>>15089199
Just search around the web for a good start, there are a lot of good videos on youtube regarding meat where you can watch how things are cut, how a lot of things are made or processed as well as some explanations (haven't watched that many in english and the quality has been very hit or miss but you usually notice if people know what they are talking about and/or doing), getting pictures on where cuts are as well as how they look like as a piece and cut up might help as well.

As far as cooking goes, more tender meats often gets used for steaks and the like often at higher temperature for short periods while less tender meats often gets used for stews or roasts basically lower temperature for a longer timeperiod which more or less directly translates to making it more tender and don't be afraid of fat because that's where the meat of the flavor is.

The single most important tool if you want to try and improve your results I would argue is a meat thermometer as well as checking at what temperatures different animals need to be and at what point they are how done.

At least it's a good start and what goes for beef can be more or less translated to pork and lamb while chicken is well chicken

>>9716329
Side note, im a butcher and >>9716398 .
They are most definitely not sirloin or any part of the rump; and not to be rude but the connection to either sirloin or rump is completely off-base.