Lean Cuts

[Saxguy]

Any tips for cooking lean cuts of meat and getting a tender result? Would cooking brisket flats count as keeping it lean? I am changing up my diet for the next few months and hope to still be able to use my MAK.

 

[TentHunter]

For Lean steaks, I cook hot & fast to medium rare at most. Cooking it Medium to Well done will result in a very tough, dry piece of meat that you won't enjoy.

For lean roasts (not counting brisket flat), It depends on if you want it for slicing or as a pot roast.

If slicing for roast beef, do NOT cook it past medium-rare and DEFINITELY let it rest to relax. Like lean steaks, cooking it Medium to Well done will result in a very tough, dry piece of meat that you won't enjoy.


For pot roast I cook it low & slow until it's tender enough to fall apart. Braising is the best method for this. German Style Sauerbraten is a great method for lean pot roast. It's marinated (or pickled) with wine & herbs for days then braised.


For Brisket flat see Big Poppa's brisket tips.

 

[jimsbarbecue]

Think of proteins like chicken, pork loin steaks, fish. The leaner the meat the higher the heat. Did some Pork loin steaks last night at 400º with some Money rub on them. 5 minutes a side

 

[Hawk Lax]

Tri tip is lean and mean cooked at 275 until IT 135-140 and cut thin across grain.

 

[RickB]

For Brisket flat see Big Poppa's brisket tips.

Or you local mental health professional!

 

[TentHunter]

Or you local mental health professional!

ROFL!!!

Funny, but I agree wholeheartedly!