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Pork tenderloin, also called pork fillet, [1] pork steak [2] or Gentleman's Cut, is a long, thin cut of pork. As with all (mammalian) quadrupeds , the tenderloin refers to the psoas major muscle [ 3 ] along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture ...
Pork tenderloin, removed from the loin, should be practically free of fat. It is known as lomo in Spain, where it is most often prepared as a filete or cured as a caña de lomo . [ 3 ] This high-quality meat shows a very ordered arrangement of muscle cells that can cause light diffraction and structural coloration .
Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1]
The same rules for cooking any unmarinated piece of steak apply to marinated steaks: thinner, leaner cuts like flank or skirt benefit from hot and fast cooking methods like grilling or broiling ...
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By choosing lean cuts over fatty ones, you'll be saving yourself extra fat and calories and instead be filling up on protein and nutrients. Have no fear meat-eaters, we've gathered the best and ...
Cast iron skillets, before seasoning (left) and after several years of use (right) A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat.
Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...
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