Fat’s where it’s at !!! Thick cut VS. the fast fry … here’s the skinny.

Greetings Carnivores,

Don’t do it!

PLEASE don’t ask me to cut you a “thinner” steak or chop !!

Unless you’re preparing Rouladen, Schnitzel or Scallopini, you are doing the meat a dreadful disservice by cutting and cooking it so thin.

For starters, it will be almost impossible to cook it ANYTHING but well done, but, … if that’s your Schick, then you might as well just eat shoe leather … bon appetit!

So, … this post is actually more about food science than anything else.  I don’t want to lose or bore you so please, stay with me on this one … I’ll try to move quickly enough so you don’t fall asleep.

Here we go.

Here’s the “science” part:

A number of important changes occur when you put meat to flame. Whether you’re using a smoking hot grill, a cast iron pan, or a low and slow method, it just doesn’t matter and here’s why:

Structurally, proteins are VERY large molecules made up of LONG chains of amino acids. The reason a muscle  is able to contract and relax is the same reason it’s tough and chewy when raw. Believe it or not, when you add heat to this equation you see the fibers denature or …


Ahhhhhhhh …your Light Bulb moment has arrived !!!

This is PRECISELY the reason a rubbery, raw piece of meat becomes soft and chew-able when it’s cooked.

Back to the THINNER steak or chop.

Now, we know that adding heat to meat (there … look at me rhyming) denatures the muscle fibers.

So, you ask “why then does it matter if the cut is thick or thin” ???

Here’s the deal … clearly, the process of cooking not only denatures BUT, it also REMOVES moisture so, as you cook a piece of meat, (unless you are using a slow cooker/crock-pot)  you are also REMOVING moisture … remove too much and … VOILA, … shoe leather.


Keep the questions coming in folks, if I can’t answer them, I’ll dig deep and find the answer for you !! 🙂

In the meantime, stay tuned and … please click “follow” at the top of the page (Carnivore Confidential). You’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential


Prime Pork …

Hello Carnivores !!!

When buying Pork Chops, why not ‘try’ the Rib end chop instead of the usual Double Loin or Centre chop (the one that looks like a little ‘T-Bone’ steak).

The ‘Rib’ chop is essentially “PRIME RIB OF PORK”. Pan fry, Barbecue or bake to medium doneness and, don’t worry … todays’ Pork is free from the old rule “Cook it WELL done” (Trichinosis is no longer the issue it was for our parents).

This is also the section of the carcass that yields the Country “Style” ribs. These Rib Loin Chops have been cut thick then sliced through the loin muscle and displayed bone side down to ‘show’ the meatiness of the ‘ribs’. These are WONDERFUL BBQ’ed. Give them a try, you WON’T be disappointed !!

Don’t forget to use a GOOD, DIGITAL MEAT THERMOMETER … remember folks FAT = FLAVOUR so, I KNOW you’re going to love these as much as I do. They’re ALWAYS cheaper, and pack TONS of flavour. You’ll never buy the Centre again.

Until next time Carnivores stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential