Paired on Blog Talk Radio: Meat, how to buy, prepare and what to drink with it

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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.”

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 is a sneak peek to entice you!

Read: Beef: Steaks to burgers – how to buy and prepare

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.


READ ALSO: All about meat with Belcampo Meat Co. (Chimichurri Beef Recipe)


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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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.