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Cattle Boards
Beef Butchering
What cuts do you prefer when processing your beef?
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<blockquote data-quote="greybeard" data-source="post: 1786683" data-attributes="member: 18945"><p>backwards.</p><p>into the milk/seasoning mix first, then the seasoned flour, then repeat. double breaded</p><p></p><p>2 things make the coating fall off.</p><p>1. The meat is wet on the outside. It needs to be patted dry before being breaded. Ideally, the meat is completely sealed by the batter. If the meat is wet on the outside before breading, that moisture on the outside turns to steam as soon as it's dropped into the hot oil and turns to steam, which builds up pressure and pushes the batter off. And if you have ever gotten a CFS at a eatery and found you have a 6" diameter cfs but only a 5" diameter piece of meat inside, you know they breaded it wet. The steam in that instance just expanded the breading out bigger than the piece of meat. </p><p></p><p>2. The oil isn't hot enough to brown/sear the mixture and hold the batter on in one continuous coat. Great for making the gravy later but you end up with a cfs that has a lot of the batter missing. </p><p>Once you drop it into the hot oil, DON'T mess with it until it's time to take it out (or flip it if you don't cook it with oil completely covering it)</p><p></p><p>DON'T listen to that pasty skinned so-called 'Pioneer' Woman and her bread crumb coating. The only thing she's pioneered is how to get a lot of money from city folks. </p><p></p><p>I hate to say it but ol Kent Rollins up in Oklahoma has some pretty good video tips on how to do it too.</p></blockquote><p></p>
[QUOTE="greybeard, post: 1786683, member: 18945"] backwards. into the milk/seasoning mix first, then the seasoned flour, then repeat. double breaded 2 things make the coating fall off. 1. The meat is wet on the outside. It needs to be patted dry before being breaded. Ideally, the meat is completely sealed by the batter. If the meat is wet on the outside before breading, that moisture on the outside turns to steam as soon as it's dropped into the hot oil and turns to steam, which builds up pressure and pushes the batter off. And if you have ever gotten a CFS at a eatery and found you have a 6" diameter cfs but only a 5" diameter piece of meat inside, you know they breaded it wet. The steam in that instance just expanded the breading out bigger than the piece of meat. 2. The oil isn't hot enough to brown/sear the mixture and hold the batter on in one continuous coat. Great for making the gravy later but you end up with a cfs that has a lot of the batter missing. Once you drop it into the hot oil, DON'T mess with it until it's time to take it out (or flip it if you don't cook it with oil completely covering it) DON'T listen to that pasty skinned so-called 'Pioneer' Woman and her bread crumb coating. The only thing she's pioneered is how to get a lot of money from city folks. I hate to say it but ol Kent Rollins up in Oklahoma has some pretty good video tips on how to do it too. [/QUOTE]
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What cuts do you prefer when processing your beef?
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