Which cuts of the beef are best for making/producing dried beef?!


Question: Which cuts of the beef are best for making/producing dried beef!?
I love dried beef!. They are delicious and can be the hot and spicy Szechuan style!. I love the juices and tenderness which incredibly unforgettable!. But I really don`t know which part of the cuts that produces the best dried beef!. Could anyone please help!? Www@FoodAQ@Com


Answers:
The best cuts of beef for drying are located at the back of the animal (see link)!. Sections 4 and 5 on the illistration-Sirloin and Round steaks or roasts!. A very lean cut of meat is best-one without a lot of fat or marbling!. Instead of buying at a grocery store that has pre-packaged meat, try buying at a store or meat market that has meat cutters on-site and tell them that you would like beef for drying!. They will find a piece of meat best for you,let you inspect it, and then cut the exact amount you would like to purchase!. I have done this when making beef jerky and have found meat cutters to be very helpful when making a meat selection!.Www@FoodAQ@Com

I agree with the first person, I am a former chef and have made jerky like ones, whole pieces in the German/Swiss blunderfleish manner and it is best to slice the beef thin or even pound it to help tenderize it, I would recommend either top sirloin, top round, a cheaper beef tenderloin or prime rib!.

Freeze it and cut it when slightly thawed very thin, then either a dry rub or wet marinade for 1-3 hours and then set to dry, a home food dehydrator is good, or a cool closet with a window to allow air in to circulate!. it can take up to 24 hours in a dehydrator or 7-14 days the other way, alot depends on the air temp and thickness of the meat!.Www@FoodAQ@Com





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