Parrying Meat: This Is How It Works

Paring meat: Here’s how

For example, if you want to prepare a piece of fillet, you have to trim it. Parrying means that you have to remove all unwanted parts, such as tendons, fat, and cap, from the fillet piece.

1. Get a parrying knife or a sharp small knife. First, remove all tendons from the meat. Then pass the knife under the tendon. For example, pull the string up with a finger to make it easier to do.
2. Run the knife between the meat and tendon. Always proceed in a direction away from you.
3. Repeat the process for any tendons you find on the cut of meat.
4. Also, trim away any large pieces of fat from the meat. The fat is difficult to chew after preparation. You can leave some of the bits of fat on the fillet to keep the fillet marbled.
5. Rinse the piece of meat with cold water and pat dry.
6. Tip: Always trim a fillet before freezing it. Then you don’t have to worry about it anymore when you want to prepare the fillet.

Trimming and trimming meat: you need to know that

If you want to trim and cut a piece of meat, then note the following things:

• Always use a sharp knife to parry your meat. This is important so that you can remove any tendons, silver skin, and fat.
• Always be careful not to leave indentations in the meat. Tip: You can use the silver skin, the fat, and the leftover meat for meat stock.
• If you cut a piece of fillet, you have to make sure that the meat consists of three parts. Always divide it into a middle, a tip, and a head. Always cut the meat across the grain.
• If the meat is a little tough, you’re shortening the muscle fibers. The meat is then a little easier to chew.
• Always process fillet pieces in small pieces. The head and tip pieces should be about one to two centimeters in size. They’re bite-sized and cook faster. It is best to cut the centerpiece into a four-centimeter piece.