Trimming Meat - What to Remove Before Cooking
Learn how proper trimming prepares meat for perfect cooking on KOM charcoal.
Photo: Sergey Kotenev - unsplash.com
Proper meat trimming before cooking is an important step many people skip. Before placing meat on KOM charcoal grill, you need to know what to remove.
Fat - How Much to Leave
Fat adds flavor and juiciness, but too much can cause flare-ups. Leave about 5-6mm fat on steaks and roasts. With pork you can leave more.
Silver Skin
Silver skin is a thin white membrane that doesn't dissolve during cooking. It makes meat tough and hard to chew. Always remove it with sharp knife.
Tendons and Cartilage
Large tendons and cartilage should also be removed. They don't soften during cooking and make meat unpleasant to eat.
Preparation for KOM Charcoal
After trimming, dry meat with paper towels. This helps form nice crust when cooking on KOM charcoal.
Quality KOM charcoal from pure hardwood provides even heat that cooks properly trimmed meat to perfection. No chemicals, just natural wood aroma.
