Working with meat

And the success of the taste, is you buy in good butchery I like meat very fresh (if is of the freezer of the market with that cotton pads to the blood get old and interfere in the taste, cut of the same day was cut day 5 I buy day 5 and without that cotton-pad, I already don't like the taste), you know the name of the cattle meat, also is important know how to cut, even a wrong cut could disgrace your dinner, and you have to know why the use for each meat because have some that is good for stock, you do beef of these the taste is a shit, and you don't gonna make a stock with the cut (area in the cattle) that is for beef, you are losing money the one that is for beef is more expensive, and don't have all that taste so gonna be a stock with little taste, and also you don't fry a filet mingnon like you fry a beef, filet mignon is a special cut (area) and have a exquisive taste and all the restaurants like to prefer of do of the most simple way the fancy is in the sauce. I like very much crumbed beef and isn't filet mignon(I use the crumble a milanesa), is a good beef, the beef commonly is from the part of the cattle that are taking sun, the others parts are mushy, and also have the cut for beef and the cut for vinagrete the part is the name 'largato', for barbecue are others part of the cattle, we from Ceará like barbecue is that barbecue is famous in the south of the country, I like picanha but the most desireble from here is the maminha and the cupim, cupim don't have in all the cattles, some cattle grow a fat hump, so is one of the special barbecues, I never eat cupim the first time I listen we were in a Restaurant and cupim is also the name of termite, my father saying that was termite, and I with 5 years saying that the name was termite I don't want, the name is termite, my family didn't notice but I thought that was the house of the termite, here we like buy picanha maturada from Argentina, maturada in my city is 3 months in the special freezers, because without be maturada the picanha have a lot of blood. The part of the cattle that don't take much sun is also the part that its blood is venous and the part that is for the sun is the arterial also is for the others animals the arms and legs the blood is arterial, and more inside is venous so, arterial is the blood coming out of the heart and venous is the blood already returning. Rute Bezerra de Menezes Gondim

Ps.: Other special barbecue, have who like I never ate is the not born calf, the meat only is good for barbecue appear that is a very strange meat, very soft. Isn't use for others types of preparations.

Ps.: Have to be in special freezers, the one that is in home the picanha is getting old and in special freezers is kind of hold better that.