How To Puree Meat 12 Steps With Pictures

Often the cheapest cuts of beef are the toughest, so try choosing a cut like top sirloin. For chicken, you can buy the meat boneless or bone-in. If you buy it bone-in, you’ll have to be careful to make sure no tiny bones get mixed in with the puree.

Braising. Using a slow cooker. [2] X Research source Boiling

Chicken: 165 °F (74 °C) Pork: 160 °F (71 °C) Beef: 145 °F (63 °C) Lamb: 145 °F (63 °C)

Cooking liquid reserved from cooking the meat Sodium-free meat broth Water

You can freeze pureed meat for later use if desired. Be sure to store it in a freezer-safe container. [6] X Research source Before serving, let the puree come to room temperature or heat it gently in the microwave.

Chicken puree mixed with carrot puree Beef puree mixed with pea puree Pork puree mixed with apple puree