It might often come to your mind when visiting a meat aisle or butcher’s shop which cut is for braising and which will do best for cooking a steak. However, it is easy to buy the right meat when you know what you are looking for. All you have to do is understand some concepts and what makes the piece of meat tough and tender.

As you have so many questions to ask the meat butcher in Toowoomba, without wasting much time here are few tips to give you a head’s up about meat.

1. The Right Kind Of Cut
When it comes to meat like beef or pork, the most important thing to remember is the cut. You need to keep in mind, what part of the cow, the meat is from. Not all cuts of meat are created equal. The luxury cuts of beef and pork usually come from the back side of the animal. In thin sausages Toowoomba, the meat is usually minced, and so the kind of meat cut is hard to identify.

The luxury cuts come from the smaller portion of the animal like rump, loin or rib are more tender and high in demand as compared to the meat cuts that come from the front of the animals like flank, leg and shoulder.

2. Bone Out Or Bone-In
Whether you want to go bone cut or just filleted ones, is a matter of personal choice. However, you need to remember certain things, when it comes to the bone of meat.

Bones are excellent heat conductors, so they help radiate the heat through the meat. This helps in quicker cooking time. Some chefs also agree that meat with bone has a more intense and strong flavour than the filleted cut.
Moreover, the meat with bone also costs less per pound as it takes less preparation time by the butcher.