Cooking Fatless Meat

KuyasKitchen · Dec 24, 2008

I need some help! The beef roasts here are nearly fatless. I mean really, really lean.

Last night, I cooked a sirloin roast. I think it turned out well. But, it wasn't the super-tender, meat falls apart on your fork masterpiece that I've done with USDA Choice cuts of beef.

What can I do to get these things tender?

bigabyte · Dec 24, 2008

Maybe try brining? I've wanted to try this myself, just never have.

boatnut · Dec 24, 2008

what internal temp did you go to? good cut like sirloin shouldnt be taken over 140 IMHO. maybe try laying some bacon on top?

EatonHoggBBQ · Dec 24, 2008

Not sure if a little bacon on top would help with moisture or tenderness. I would have to agree with the brining or maybe even braising if possible.

KuyasKitchen · Dec 25, 2008

I'll try brining. I cooked it to 160F internal. Filipinos don't like the glorious pink-centered meat that we do. They want well done.

Desert Dweller · Dec 25, 2008

If they want it well done, do a brisket...

keend · Dec 25, 2008

Try using a larding needle.

http://www.recipetips.com/glossary-term/t--33375/larding.asp

Cooking Fatless Meat

KuyasKitchen

Guest

bigabyte

somebody shut me the fark up.

boatnut

is Blowin Smoke!

EatonHoggBBQ

Babbling Farker

KuyasKitchen

Guest

Desert Dweller

Babbling Farker

keend

is one Smokin' Farker

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