The preparation of beef that has been pulled apart into strands or small pieces involves several culinary methods. This process renders a tough cut of meat tender and transforms it into a versatile ingredient. A common example involves slow cooking a brisket until it reaches a point where it can easily be separated with forks.
This method of preparing beef offers several advantages. It tenderizes less expensive and tougher cuts, making them more palatable. The resulting product is suitable for a wide array of dishes, from sandwiches and tacos to stews and salads. Historically, similar techniques have been employed to preserve meat and maximize its utility, ensuring minimal waste and efficient utilization of resources.