Are you like us? Grass-fed beef in the freezer or should I know say Paleo approved food source sits ready waiting for one of us to cook. It is mainly me in the house that cooks and it’s so boring sometimes I have to stretch my brain to think what it is I
a) feel like eating
b) feel like cooking
3) have a taste sensation for.
To me planning is an effort, once I know what I want to cook and eat then I’m fine and perhaps in writing this it is all about the planning. getting up one day of the week and writing down the cuts of meat we have and the meals I am going to cook with them. I wonder if there is any statistics in the world that tells you doing this is not only great for the mind, it’s great to help stimulate the waist line to be smaller? I do wonder perhaps if I know what I’m cooking and getting it organised early this will stop the 4pm open the fridge and hoover in all of the foods you know you shouldn’t have. A piece of cheese here, some crisps in the pantry there and generally not focusing on what I’m doing other than eating unnecessarily.
Here I am using google to look for a recipe in the Paleo Offering for tonight and I have come across Salisbury Steaks, never have I heard of this cut so I naturally click it open. Imagine my surprise when it’s really minced meat dressed up with a fancy name and a fancy recipe. I can happily and quickly make up the onion gravy – but I’ll have to give thought to the mince burger / Salisbury steak.
Looks like I’ll pull out a roast and do that with onion gravy.
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.