What is BRESAOLA?

A Bresaola is a type of Italian cured meat known for its soft texture, delicate flavor and dark color. It is traditionally made from lean beef, usually from back cuts. The process of preparing the bresaola involves several steps, including salting, curing and maturation. Maturation generally lasts between two or three months until bresaola become rigid and turn dark red, almost purple. But the maturation process can be much longer, resulting in a product with an increasingly complex flavor.

What is CORNED BEEF?

O corned beef It is beef that is initially treated in brine and then boiled over low heat so that it becomes very tender. The pieces of meat are usually cuts of what we commonly call diaper or flank steak. The origin of the name comes from the process of salting with coarse salt, which in English is called corn. Thus, it can be literally translated as meat with grains. It is usually canned for sale.

What is PASTRAMI?

Pastrami is a shortened and cured meat dish, usually made from beef, such as beef brisket. The process of preparing pastrami involves curing, seasoning, and then slowly cooking the meat, usually by smoking. The result is a flavorful, often lightly smoked meat that is often sliced thinly and used in sandwiches, such as the famous pastrami sandwich.

What is and how is Meat Maturation done?

A meat maturation, or “aging,” is one of the oldest methods of improving meat sensory, specifically the tenderness and flavor of beef. The process consists of resting the meat, maintaining a refrigerated temperature for a period of time to improve softness and improve the meat flavor.

How to Tenderize Meat Using a Papaya

Papaya can also be used to tenderize the meat due to the presence of the enzyme papain, a natural meat tenderizer, similar to bromelain found in pineapple. See below how you can use papaya to tenderize meat:

Pineapple juice meat tenderizer?

Yes, pineapple juice can tenderize the meat. Pineapple contains an enzyme called bromelain, which is known for its ability softener by breaking down meat proteins, making it more tender. Bromelain acts as a natural softener.

10 tips to make meat more tender

The tenderness of the meat also depends on the quality of the cut and the type of animal. However, by following these techniques, you will be on the right track to obtaining more tender and juicy meat.

10 tips for a good barbecue

In Brazil, barbecue is a very common social event. Brazilian barbecue is known for a variety of meats, such as picanha, ribs, sausage, chicken and chicken hearts, among other options. In addition, side dishes such as garlic bread, salads, farofa, vinaigrette and coalho cheese are also common.

What is and how to make a meat emulsion?

Meat emulsion is a fundamental process in the production of various sausages, including, for example, mortadella and sausage. It involves the formation of a homogeneous and stable mixture between meat, fat and water, resulting in a soft and uniform texture in the final product.

How to choose a good meat for your sausage?

To produce a good sausage, such as salami, copa, sausages, hams, etc., we must choose good meat, which will be responsible for around 80% of the success and quality of the final product.

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