Most of the body's fat is also stored in the tissues as triglycerides. Triglyceride blood levels are commonly measured along with other lipid levels, such as cholesterol.Triglycerides are also present in foods like vegetable oils and animal fats.The triglycerides in our blood are a mixture of triglycerides obtained from dietary sources and triglycerides produced by the body as sources of energy. Elevated triglyceride levels can be caused by a variety of disease processes.he triglycerides in our blood are a mixture of triglycerides obtained from dietary sources and triglycerides produced by the body as sources of energy. Elevated triglyceride levels can be caused by a variety of disease processes.
Other cuts of beef that make good jerky are the flank and brisket which are generally more expensive. Use the same lean cuts when you're processing venison jerky. 1. Place the meat in your freezer for up 2 to 3 hours, or until the meat is slightly frozen; remove from freezer.2. Slice the slightly frozen meat into 1/4 to 3/8 thick slabs.se the same lean cuts when you're processing venison jerky. 1. Place the meat in your freezer for up 2 to 3 hours, or until the meat is slightly frozen; remove from freezer. 2. Slice the slightly frozen meat into 1/4 to 3/8 thick slabs.
Instructions. Place your piece of beef on the cutting board and look closely to see which way the grain of the meat runs. Position the meat so the grain vertically on the cutting board. Hold the beef with one hand and use a meat hammer to gently pound it out to about Â¼-inch thick, if it is thicker.A soup can also be used for the same effect. Position your knife on the meat and cut 1-inch strips with the grain of the meat. Going across the grain makes the meat crumble when dehydrated.Cut the meat in slow, even strokes and use the entire length of the knife so you don't have to push as hard.nstructions. Place your piece of beef on the cutting board and look closely to see which way the grain of the meat runs. Position the meat so the grain vertically on the cutting board. Hold the beef with one hand and use a meat hammer to gently pound it out to about Â¼-inch thick, if it is thicker.