Top Five Ways to Create Amazing Tasting Meat
Everyone’s experienced it… a piece of steak so tough it’d knock your Great Uncle Merv’s dentures clean out. Or worse, barbecued chicken that has you weeping into (and hugging) the porcelain bus for hours afterwards.
The truth is, you can spend your hard-earned money on the best cut in the shop, but if you don’t treat it right, you’ll never get the eating experience it deserves. Cooking meat isn’t rocket science, but there is a bit of know-how involved. Here are our top five tips to turn your next meal into something worth bragging about.
1. ALWAYS SLICE ACROSS THE GRAIN
This one’s simple but game-changing. Meat fibres (aka the 'grain') run in one direction. Slice across them and you shorten those fibres, making every bite tender. Slice with them and you’ll end up with chewy, jaw-breaking mouthfuls. This applies to steak, corned beef, roast beef, basically anything with a visible grain.
2. CHOOSE THE RIGHT MEAT FOR YOUR COOKING METHOD
Got a particular recipe in mind? Not all cuts are created equal. If you’re cooking a casserole, grab some chuck or brisket. Want steak night to shine? Opt for ribeye, sirloin or rump. If you’re unsure, ask us, it’s literally our job to match the right cut with your recipe so you don’t waste time or money.
3. LET IT REST
We know it’s hard to resist diving in straight off the pan or grill, but resting is where the magic happens. As meat rests, the juices redistribute, giving you a more tender, flavourful bite. Cover it loosely with tinfoil to keep it warm… patience pays off!
4. TAILOR THE TEMPERATURE TO THE TYPE OF MEAT
Different cuts, different rules. Low and slow works wonders for casseroles and roasts, breaking down connective tissue into melt-in-your-mouth deliciousness. Throwing on a steak or chops? Go hot and fast to lock in flavour and stop it turning into a stew-like mess.
5. REMEMBER, MEAT KEEPS COOKING WHEN YOU TAKE IT OFF THE HEAT
Pull your steak or roast off the heat a few minutes early. The residual heat will keep working, nudging it up a few degrees. This little trick means you hit perfect doneness without overshooting into the land of dry and disappointing.
Looking for quality meat at a great price? Check out this week's in-store specials.
