.: Our Basic Cut Chart & Steak Cooking Method

Thursday, May 21, 2009

Our Basic Cut Chart & Steak Cooking Method

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The practice of ageing meat

For decades, controlled ageing has been used to improve the tenderness and eating quality of meat.

Ageing is a process that occurs as the muscle ﬁbres in meat are slowly broken down. Naturally occurring enzymes continue to act in the meat resulting in a slow breakdown of the proteins that make up the muscle ﬁbres. This leads to the muscle ﬁbres being weakened and, as a result, aged meat tends to be more tender.

The degree and rate of ageing are different for various muscles. Muscles with little connective tissue in them age faster. Ageing is also affected by the post-slaughter conditions. Cooling the carcase too quickly or too slowly immediately after slaughter can inhibit tenderising. Too fast and the muscles can cold shorten; too slow and the enzymes that enable ageing can be destroyed.

The appearance of meat does not change with ageing, as the breaking down of the muscle ﬁbres happens on a microscopic level. Ageing delivers enhancement in ﬂavour (dry-aged) and tenderness (both dry and wet-aged).

How can beef be aged?

Beef can be dry-aged in carcase form or on the bone in primals (whole muscle cuts). Beef is considered aged when it has been stored chilled, ideally at 1.5°C to minus 5°C, in 85 per cent humidity for at least 10 days from the time of slaughter. Wet-ageing involves packaging fresh cuts of beef from boning rooms in vacuum-sealed plastic bags.

Is lamb aged?

Like beef, lamb can be aged by dry and wet methods to make it tender and develop its ﬂavour. Lamb that is not vacuum- packaged can be aged up to 21 days (fresh whole carcase) – the ﬂavour will continue to develop throughout the entire period. However the optimum tenderising effect is reached at ﬁve or six days.

How to get to know your butcher

It is worth developing a good relationship with the man or woman behind the counter at your local butcher store or ‘out the back in the meat department’ at your supermarket. Get to know your butcher and let them get to know you and your needs and you’ll be rewarded. Not only will you receive great service, but you’ll also have the choice of the best meat.

A good butcher

The butchery of beef and lamb is fairly straight forward but good butchers will get to know their meat supplier and gain a thorough understanding of how the meat was raised.

A good butcher knows how long the meat has been aged before he receives it and will age the meat further if he believes it needs it. They will also order, supply and prepare speciﬁc cuts for you. A good butcher will recommend cuts for any meal occasion and tell you how to cook it.

As a customer it’s fair to expect this service with both a local retailer and the supermarket butcher. With the latter you may need to ask to speak to the butcher if they are not on the ﬂoor when you shop, but most will be happy to oblige you and assist with your needs.

Trust

Selling meat involves good customer service. Understanding their customers’ needs and meeting them is the hallmark of a successful butcher. Developing a relationship is about trust and conﬁdence. Trust your butcher, show an interest in what they sell, give them feedback about the meat you’ve purchased and you’ll always be well looked after.

Know your cuts and methods or at the very least what you’d like to cook or achieve

No doubt you’ll know how many people you are going to cook for and the style of dish but if you’re not sure of the best cut ask your butcher for help. Most butchers will be happy to discuss cuts and appropriate methods and may recommend some other options for you.

Ask the right questions

is the beef grainfed or grassfed? How long has it been aged? Ask too if the meat has been wet-aged or dry-aged (differences in price and of course ﬂavour).

Ask for that ‘extra’ service

Some butchers will automatically offer additional service (the clever ones anyway). Most butchers will trim and bone out meat such as a leg or shoulder of lamb for you. Extra service includes grinding or mincing speciﬁc cuts so you know that you have the leanest mince.

Good butchers will also stuff, roll and tie cuts for you. The best butchers make sausages and varying ﬂavour combinations exclusively for their customers. They also marinate cuts and make skewered meats themselves.

Ask your butcher about SYAMILLE graded meat

Supporting both retailers and customers, SYAMILLE graded beef and lamb is guaranteed tender meat (if cooked by the recommended cooking method).

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Thursday, May 21, 2009