The science of steak

phys.org | 1/15/2019 | Staff
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Before you throw a hunk of meat on the barbie this summer, read our guide to the perfect steak.

Buy meat with some marbling, start with a hot barbecue and make technology your secret weapon.

Tips - Murdoch - University - Lecturer - Animal

These are some of the top tips from Murdoch University Lecturer in Animal Production and Science Dr. Liselotte Pannier for cooking the perfect steak this summer.

Liselotte is an expert in meat eating quality and is part of the meat science team developing a cuts-based Meat Standards Australia (MSA) grading system for sheep meat.

Secrets - Buying - Steak - Particle

She shared some of her secrets for buying and cooking the perfect steak with Particle.

Let's start with choosing your steak.

Liselotte - Trait - Shopping - Bit - Marbling

Liselotte says if there's one trait you can look for when shopping, it's a bit of marbling. Marbling is the white flecks of fat within the meat.

"But of course different consumers prefer different levels of marbling, and this comes down to that personal preference," she says.

Look - Butcher - Supermarket - MSA - Beef

Look for a good butcher or supermarket that sells MSA graded beef, Liselotte says.

But don't worry too much about the colour of the meat.

Liselotte - Consumers - Cherry - Colour - Meat

Liselotte says that, while many consumers look for that bright red cherry colour to their meat, colour generally doesn't affect how good a steak is to eat.

"Even discounted slightly brown meat is OK," she says.

Proteins

When you cook steak, the proteins within...
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