{"id":67496,"date":"2020-01-02T10:05:45","date_gmt":"2020-01-02T10:05:45","guid":{"rendered":"https:\/\/www.teka.com\/en-sa\/?p=67496"},"modified":"2025-02-20T11:42:51","modified_gmt":"2025-02-20T11:42:51","slug":"types-of-meat-and-cooking-tips","status":"publish","type":"post","link":"https:\/\/www.teka.com\/en-sa\/inspiration\/recipes-and-gastronomy\/types-of-meat-and-cooking-tips\/","title":{"rendered":"Types of meat and cooking tips"},"content":{"rendered":"

Cooking the different types of meat<\/strong> to create a delicious dish is not easy, you have to take care of many details cause, if you don\u2019t pay attention, you can ruin a superb cut of meat and not obtain the results it deserves.<\/p>\n

Cooking meat<\/h2>\n

Meat from beef, pork, or even tuna or salmon,<\/strong> every product has some basic guidelines to follow when working with them in the kitchen. Throughout this post, we will learn how to cook some of the most relevant cuts of meat to take your meals to the next level.<\/p>\n

T-bone steak<\/h3>\n

The T-bone comes from the dorsal vertebras, near the ribs, and is part of the short loin<\/strong>. Animals are usually around 48 months old, and a single piece can weigh more than 400gr. If the animal\u2019s food were vegetables, the taste is irresistible.<\/p>\n

To cook a T-bone, remember the meat must be at room temperature<\/strong> and the pan or the oven ready. Take the meat out of the refrigerator 30 to 60 minutes before cooking and heat the pan or turn on the oven previously too.<\/p>\n

To achieve the correct\u00a0<\/span>doneness<\/span><\/strong>\u00a0is probably the difficult part. Remember\u00a0<\/span>to sear<\/span><\/strong>\u00a0the meat first and not flipping the cut too much. or it will lose juices. The best way to prepare this type of cut is using its fat. Don\u2019t use oil.<\/span><\/p>\n

Entrecote<\/h3>\n

A premium cut<\/strong> of meat from the sirloin. Entrec\u00f4te usually refers to the part closest to the kidneys, cause the top part is used for tenderloin. An option lighter than the T-bone steak.<\/p>\n

Follow the same rules that we learned above with the T-bone about temper the meat<\/strong> and cooking, but you can use oil in this case. Use also tongs to manipulate the meat because a fork can make it lose juices, and it will be dry.<\/p>\n

We need to sear the meat too and turn it a couple of times until we reach the doneness<\/strong> we are looking for.<\/p>\n

Tenderloin<\/h3>\n

\"\"<\/p>\n

Pork or beef tenderloin is probably the top cut<\/strong> of meat for the culinary world. It is the part located down the loin and above the kidneys and the side ribs. The cut must be lengthwise. Tenderloin is lean and tender, so the cooking process is delicate for such a special and tasty cut.<\/p>\n

The oven, pan, or grill must be at the right temperature if you are going to cook a tenderloin. Don\u2019t poke<\/strong> the meat or remove it from the heating source if you want a juicy slice of meat.<\/p>\n

You can verify the temperature of the tenderloin with a meat thermometer<\/strong> for the perfect doneness. But you also can do it, carefully, touching it with your finger. Press the outside, centre of the meat. If it is soft, it is rare or close to, and if it is firm, it is well-done. Enjoy a delicious, mouthwatering tenderloin.<\/p>\n

Hamburger<\/h3>\n

\"\"<\/p>\n

Hamburgers are a common type of meat with different combinations. You can make hamburgers with almost every cut of meat. But you must buy a piece of high-quality meat<\/strong>, never mind if you prefer veil, beef, pork, etc.<\/p>\n

Hamburger has its juices, so it does not need oil or any other kind of fat when we cook it. With a 200\u00baC temperature, we can cook our burger in the oven, the healthiest choice, for 15 minutes, turning it after 7 minutes. Time enough for a crispy<\/strong> but juicy<\/strong> result.<\/p>\n

Magret<\/h3>\n

Magret is a meat cut of the duck or goose breast, reared for foie gras. This meat texture is unique and perfect for carpaccio or tartar. This type of meat is a light option, with most of the calories are in the skin, but it is also a good source of protein<\/strong>.<\/p>\n

Don’t forget\u00a0<\/b>it is important to sear <\/strong>this meat first in a very hot pan before completely cooking it, with its own juices instead of oil. Then, place the magret in the oven at 180\u00baC for 10 minutes to finish it.<\/p>\n

Tuna<\/h3>\n

\"\"<\/p>\n

Tuna fish is one of the most delicious and healthy meats among fish, even now. Every single part of the tuna fish is cooked, and its raw meat is quite popular in many Asian countries. Its firm, red flesh<\/strong> is appreciated in many international cuisines.<\/p>\n

Tuna loin is the king of the meat cuts in this fish, perfect for sashimi. But also for cooking it in the oven or a pan. This flesh can dry out<\/strong> very fast, though. Place the loin in the oven at 180\u00baC for 10 minutes for a luscious and juicy dinner dish.<\/p>\n

Salmon<\/h3>\n

Salmon meat has a high content of good fats,<\/strong> and it is very light, a great main course both for lunch or dinner. But it is important to follow some easy steps to cook this delicious cut properly:<\/p>\n

As we said before about tuna fish, salmon can be cooked at 180\u00baC for 10 minutes without losing nutrients<\/strong> and remaining delicious. Serve salmon with vegetables, baked potatoes, pur\u00e9e, fruit compote\u2026<\/p>\n

Cooking a high-quality product<\/strong> may look easy, and it is, but you need to focus on the process and add a good dose of love to offer the best on the table to who you love. Enjoy making everybody happy.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cooking the different types of meat to create a delicious dish is not easy, you have to take care of many details cause, if you don\u2019t pay attention, you can ruin a superb cut of meat and not obtain the results it deserves. Cooking meat Meat from beef, pork, or even tuna or salmon, every […]<\/p>\n","protected":false},"author":50,"featured_media":68096,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[592,614],"tags":[3446],"class_list":["post-67496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-and-gastronomy","category-inspiration","tag-steakmaster"],"acf":[],"yoast_head":"\nTypes of meat and cooking tips | Teka Saudi Arabia-EN<\/title>\n<meta name=\"description\" content=\"Learn the main types of meat and the main differences, from tenderloin to T-bone, and the best tips to cooking these meat cuts with a few tips\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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