Professional Guide to Meat Selection and Cooking Techniques

Always purchase meat from a trusted, reputable butcher or supplier to ensure freshness, food safety, and consistent quality.

When buying meat abroad, ask about the slaughter method, as it can influence both texture and flavor.

Check that the meat has been properly aged and refrigerated. The color should appear natural, and the aroma should be clean—never sour or sharp.

For good value and balanced cooking, ensure bones make up no more than one-quarter of the total meat weight.

Choose tender cuts for steaks, ideally from muscles that have seen less movement during the animal’s life.

Tenderloin, located along the rib section, is the most tender cut and especially suitable for steaks.

Trim away sinew from the tenderloin and slice against the grain to maximize tenderness.

Cut tenderloin portions about four fingers wide, then gently pound with a meat mallet to create even thickness.

For round steak, select cuts from the lower thigh near the bone, which offer better flavor and structure.

For schnitzel, use similar cuts to round steak and pound them thin to allow for quick, even cooking.

Before using a pressure cooker, ensure the rubber sealing ring is clean, undamaged, and properly seated. Check that the pressure valve is clear of food residue.

When pressure cooking meat, brown it first in the open cooker. Add water and seasonings as directed, then close the lid, never filling the cooker more than two-thirds full.

Regulate pressure using the valve cover and only remove it once the cooker has fully cooled to avoid burns.

Cooking time begins once the pressure valve starts vibrating; different foods require different cooking durations.

Vegetables usually cook in 4–5 minutes under pressure, while dense cuts such as tongue may require up to one hour.

To cool a pressure cooker safely, place it under running cold water or into a basin of cold water, following the manufacturer’s instructions.

Reserve any remaining cooking liquid after pressure cooking to use as a flavorful base for soups or sauces.

When cooking legumes or beans, ensure they are fully submerged in water, as their starch content causes them to absorb large amounts of liquid.