Those that come from the parts of the animal that have done a certain amount of work, such as the legs, are the best value for money. They have developed flavor but not too much waste in the form of fat, gristle or bone; for example, beef chuck and blade steaks, and top rump or round; lamb shoulder and best end of neck chops; pork hand and spring (from the front leg), spare ribs and cuts of shoulder or blade.
However, because these parts of the animal contain the main muscles, they can be tough. To increase their tenderness, beat them or soak for a few hours in a marinade containing an acid, such as lemon juice, vinegar, wine, natural yogurt or pulped pawpaw. Cook slowly without too much moisture.
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Asian Recipes **
