Final answer:
You might simmer a cut of meat to extract curing salt or brine, add flavor from the cooking liquid, and make the meat more tender. Simmering meat is also a tradition tied to preservation methods like salting and smoking that improve flavor and edibility. The correct answer is all of the above (option d).
Step-by-step explanation:
Simmering a particular cut of meat can serve several purposes. One reason to simmer a cut of meat is to extract curing salt or brine, which may have been used to preserve the meat. Secondly, simmering allows you to add flavor from the cooking liquid, such as a broth, wine, or a mix of herbs and spices. Lastly, simmering helps to make the meat more tender, especially if the cut is from a tough part of the animal, by breaking down the connective tissues over a long, slow cook time.
Historically, methods like salting, smoking, and pickling have been used to preserve meats, saving them from spoilage and extending their shelf life. These preservation techniques also enhanced the flavor and edibility of the less desirable cuts of meat. Simmering draws on similar principles by using low, steady heat and liquid to both tenderize and flavor the meat while also allowing for the removal of any excess salt resulting from the preservation process.