Do you look to buying prime scotch fillet or Rib eye steak to serve guests, it is normally the most expensive cuts that are taken from this part of the animal. It is both tender and moist and in small proportions, it is boneless and resides on either side of the backbone towards the front of the animal.
It can be BBQ, grilled or pan fried, to taste. If you purchase from a butcher or direct from a wholesaler, it’s nice to know how to cut it isn’t it.?
I didn’t know there was a special way to carve the meat you are serving to people. Butchers here will scoff, they are the experts in this field and will happily tell you how to do this should you ask. The days of butchers are disappearing with supermarkets taking over as places to buy meat, I am not knocking to supermarkets, they have on many occasions bought our animals.
I always wonder why once they buy them they do not make them a premium meat as they are all grass-fed, our cattle & sheep roam freely on our land to eat the natural pastures to get a good lean fat cover. If you are on a farm and you see cattle with a non shiny coat – this is the sign of good meat according to the farmer. Those animals you may see on TV ads etc look like they have been washed to look clean and shiny, but I will leave this for another blog.
Today I want to talk about cuts, even the farmer here is learning something after watching a butcher at a field day. There is nothing worse than tough meat, it leaves an unpleasant taste in your mouth and makes you think twice about buying it again. It makes you not want to finish the meal and not return to the restaurant, I have not seen anybody return “tough” meat to the chef, they return it for being under or over cooked and this is acceptable.
There is nothing nicer and mouth-watering (to non vegetarians) than the smell of a roast coming out of the oven, many children associate family meals and happy times with a roast dinner. So to have it not taste as good as it smells is disappointing. The secret to carving tender slices of roast beef is the grain – the direction of the string-like fibers of the beef. Find the grain of the roast and cut against (across) it with a slicing knife or chef’s knife. You’ll get perfect slices every time. Carve one slice and taste it if you are unsure how the grain runs, then cut it the other way and taste again. Work out which appears more tender and less chewy and this will be your guide to mouth-watering beautiful tasting roast.