PAIRED – JUNE 21, 2014 – This Saturday’s show will feature wine expert Duane Pemberton and Chef Mary Moran who will be learning about how and why to buy natural & grass fed beef with Belcampo Meats.
Chef Mary will share some of her tips and tricks to preparing the best steak around and Duane will be discussing how to pair wines with delicious grilled steaks.
“The Natural beef name was born out of a desire to better reflect the focus of the organization. The goal of this corporation was to eliminate the inconsistency in its beef product while producing natural* meat of the highest quality.”
Here is a sneak peek to entice you!
Read: Steak: Buying, rubbing, cooking, savoring
BUYING– Start by searching for the freshest meat. Look for a bright red color (unless Cryovacked then it might be purple). The meat should be soft but firm to the touch. The blood (actually myoglobin, if you’re picky about these things) that comes from it should be red, not brown. The blood and meat should smell clean and a bit sweet.
A GOOD TEST– A good test for steaks is shared by one of Italy’s finest Chefs, Valter Roman of the Tuscan Chef Cooking School. Put your thumbnail into the beef; when you remove your nail, its imprint would remain in the meat for a few seconds, then fade away.
FIND AN EXPERT– You really want to spend the extra money to buy quality meats, particularly if dad likes his steak very rare. Find a butcher who sells fresh meats, or visit a quality store, where the butchers can help you find the best cut and provide grilling tips.
WHAT CUT TO BUY– Different cuts have different textures and call for different cooking styles. A prime rib, for example, has a lot more fat, which produces softly textured, sweet meat, that pairs well with horseradish sauces. A prime rib or porterhouse does well with a minimum of pre-preparation. Tried and true is to let the meat sit on the counter until it reaches room temperature, covering it with a light rub of a little quality olive oil, salt, white pepper and crushed garlic.
A QUICK TIP– Those flavors will soak in while the meat is warming. Never put ice-cold steak on the grill. It will cook quickly on the outside, but remain raw on the inside.
Beef isn’t just beef and not all beef is the same, in taste, consistency and texture. We will be discussing the importance of quality cattle so join us on Saturday at 1 pm on Communities Digital News and don’t forget to tell your friends.
Here’s a video of Jered Standing of Belcampo Meats with William Shatner:
Listen to this weeks Paired here (June 21, 2014 – 1pm et):
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