Pureeing Meat for Baby Food or Soft Diets: The Real Trick

Pick a tender cut of meat—think top sirloin for beef or boneless chicken. The more tender, the smoother your puree will turn out. Cook the meat slowly (braising, slow cooker, or boiling are all solid options). This keeps it moist and flavorful. Make sure the meat is fully cooked—use a thermometer to hit the right temp for each type. Chill the cooked meat in the fridge for at least 2 hours. Cold meat purees way better than warm. Chop the meat into 1-inch pieces and toss it in your food processor. Blend until it looks powdery. Add about 1/4 cup of liquid (broth, cooking liquid, or water) per cup of meat, then blend until smooth. Adjust liquid for your preferred texture. Store leftovers in the fridge (3-4 days) or freeze for later. Mixing in pureed veggies is a great way to add flavor and nutrition! #pureedmeat #babydiet #softfoods #Parenting #Babyfood #Food #Cooking