When cooking certain types of meat, in particular steaks or chops with a fatty edge, it may happen that during cooking these curl or become deformedThis happens because the fat, when subjected to heat, shrinks faster than the lean part, exerting a traction that changes the shape of the piece.
To avoid this inconvenience and ensure uniform cooking, it is sufficient to practice small incisions along the edge of the fat before placing the meat on the fire. The cuts, which should be shallow and spaced a few centimeters apart, break the tension generated by the contraction of the fat and prevent the meat from curling.
In this way the piece remains flat and well-adherent to the cooking surface, cooking evenly and without localized burning. The end result is meat with a neat appearance, even browning, and optimal texture.
