FAT CONTENTS FROM DIFFERENT TYPES OF GROUND BEEF WHEN DRAINED
At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat … From cooking.stackexchange.com
HOW LONG & AT WHAT TEMP DO I COOK STUFFED PORK SIRLOIN ROAST?
May 11, 2012 Hi Leah, this appears to be more of a recipe request than anything else. I would recommend searching the internet or reading the label of the roast for instructions on how to … From cooking.stackexchange.com
WHY DOES STEAK CHANGE COLOUR AFTER SEASONING? - SEASONED ADVICE
Aug 21, 2016 When I have sirloin steaks, I take them out of the fridge and season them while they return to room temperature before I cook them. I add various seasonings - salt, pepper, … From cooking.stackexchange.com
ROAST BEEF - WHAT IS THE US EQUIVALENT OF "JOINT OF SIRLOIN ...
Feb 22, 2015 A "Joint of Sirloin" is a rare cut in the US given the other possible uses of the sirloin. If one looks at the T-Bone/Porterhouse cuts, where the the "T"-bone bi-sects the steak. … From cooking.stackexchange.com
Aug 9, 2018 Beef cut does matter. Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer … From cooking.stackexchange.com
CUT OF MEAT - PORK SIRLOIN VS CHUMP - SEASONED ADVICE
May 24, 2016 A sirloin chop is an American term, I don't hear it used in the UK generally. US and UK use different primal cuts. A sirloin pork chop (or steak, same thing) in the US contains … From cooking.stackexchange.com
MEAT - PORK: SIRLOIN VS TENDERLOIN. WHICH ONE IS MOST TENDER ...
May 7, 2019 Preparation is key, as with most meals. The difference (in tenderness) between a pork sirloin and a pork tenderloin is relatively minor but the tenderloin is generally more tender … From cooking.stackexchange.com
HOW TO COOK A PORK SIRLOIN ROAST? - SEASONED ADVICE
Feb 16, 2011 YAY! That's medium rare! So it's really unnecessary to do a low, slow and moist method for a lean cut like the sirloin. Save your crock-pot for cuts like the shoulder, which will … From cooking.stackexchange.com
CUT OF MEAT - WHAT IS THE DIFFERENCE BETWEEN A NEW YORK STRIP …
Nov 13, 2014 This is the distinction you have made with the idea of a "Bone-In New York Cut Sirloin" That said, the New York Strip may be cut, prepared, and served with or without bone. … From cooking.stackexchange.com
COOKING SIRLOIN STEAKS WITH ANOVA SOUS VIDE GAVE ME LEATHER …
Jun 13, 2017 Sirloin is a lean and tough cut. Often sous vide can be used to make tough cuts of meat more tender, but sirloin doesn't really have the collagen or connective tissue that will … From cooking.stackexchange.com
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