Have you ever needed to remove the extra fat from a steak or some meat before you cooked it, but every time you tried, it seemed like you couldn’t cut it off? Often, the fat keeps moving while you are trying to cut it off of the meat. When that doesn’t work, you cook the steak or meat with fat still on it.
I did that repeatedly, so much that I just gave up on trying it and kept cooking my meat without removing the fat.
After trying this method, I have been cutting the fat off before cooking all of my steaks. Why should you cut the fat off the steaks? One main reason is that the fat and the meat cook at different temperatures. This will cause the fat to be burnt while the meat needs to be cooked longer, making the steak taste burnt. Some people like to leave the fat on specific cuts of meat because of the flavor.
Directions
- Place the steak or meat in the freezer for 30 minutes
- After removing the meat from freezer, use a sharp knife to slice the fat off.
- Freezing the meat in the freezer makes it much easier to cut the fat.
- Rinse your meat off and add the seasonings.
- Watch how easy it is to remove the fat when the meat has been in the freezer.
- This is so simple, I wish I could provide you with more steps under these instructions.
BENEFITS
When you cut the fat off of the meat it makes the steaks look neater and more appealing.
No burnt taste – Fat cooks much faster than meat, so it will be the first part of the meat that burns and will leave a burnt taste.
