Why is it necessary to remove the fat from meat that is to be broiled or pan-broiled?
Why cannot meat be broiled over blazing coals?
What is the price per pound of porterhouse and of sirloin steak?
What is the average weight of sirloin steak? Of porterhouse steak?
How many persons will each serve?
LESSON LX
BEEF: METHODS OF COOKING TENDER CUTS (APPLIED TO CHOPPED BEEF) (A)
PROTEIN IN MEAT.—It was mentioned previously that there are several different kinds of protein in lean meat. It was also stated that proteins exist in:
(a) Connective tissue.
(b) Walls of muscle fibers.