Choosing and Cooking High Quality Meat

 

So what do you want to eat today? What we enjoy about meat – and how we cook it – is changing. We’re being told to eat less and ‘leaner’, while the appeal of plant-based dishes has grown. 

 

But many foodies and health experts believe a healthy, balanced diet doesn’t have to mean cutting the meat completely, especially if we love it – as many of us do. Instead, they suggest choosing our meat with more care for the cut, quality and how and where it’s been farmed. 

 

Getting the best taste is also about being able to cook meat with confidence, whether in the kitchen or relaxing outdoors with family and friends.

So what are you waiting for?

Here are 5 easy ways to cook meat plus expert advice on how to match the right meat to the right cooking method from our butcher Kevin – who can happily advise on our full range of high quality, ethically-sourced meat in Sedum Butchers today.

  1. Barbecuing 

 

It’s summer: who doesn’t want to cook outside, especially when there are so many good barbecues and outdoor grills to choose from? Whether charcoal, gas or pellet, open grill or closed, barbecued meat is one of the tastes of summer.

 

Perfect for: Traditional British barbecue fare – burgers, sausages, kebabs and marinated chicken – but Kevin prefers a butterflied leg of lamb or a picanha rump of beef: “It’s simpler to cook one larger cut and usually has the wow factor customers strive for when entertaining.”

  1. Pan-frying

 

It’s quick. Even better, rapid cooking over a super-heated hob produces a richer flavour in the meat. Pre-heat the pan until it’s nice and hot. Add the oil to the meat rather than the pan, to avoid creating a ‘par-boiled’ flavour, and leave enough space in the pan to ensure it browns. 

 

Perfect for: “It has to be steak for me here!’ Kevin reveals. “Most butchers would opt for a ribeye for taste and tenderness, but my ‘go to’ steak is the bavette – cooked really quickly in a piping hot pan, rested and eaten reasonably rare. So much flavour and a much cheaper option.”

  1. Grilling 

 

Whether in the kitchen or on the barbecue, grilling’s direct heat quickly sears the outside of the meat – producing a deliciously roasted or charred flavour and a tasty crust. Marinade and / or season the meat in advance.

 

Perfect for: Chicken kebabs… which Kevin says he often grills as it helps lock in the taste of the meat and the marinades. “It’s also a nice, quick option, especially after a busy day behind the butchery counter!” he adds.  

  1. Braising 

 

A combination cooking method, which involves browning the meat at a high temperature before simmering in a covered pot with liquid (hob or oven) to develop the flavour. The ultimate no-fuss technique to create fork-tender meat.

 

Perfect for: A good way to cook anything you want to ‘pull’, says Kevin, with pork shoulder, beef brisket or lamb shoulder the best options: “I like to cook a beef stew this way with some diced beef chuck – not forgetting to add the dumplings!”

  1. Slow Cooking  

 

Cooking low (heat) and slow on the hob or in the oven preserves the flavoursome juices, producing tender meat cooked evenly inside and out. Ideal for larger joints, while offering great value for family and friend get-togethers. 

 

Perfect for: Kevin’s favourite way to cook and the most economical. “Our cheaper cuts of meat are ideal for this option,” he reveals. “Try beef shin, lamb shanks or a chicken jointed and left on the bone.”

Need more expert advice on choosing and cooking the best meat or the right barbecue? Come and talk to our friendly team today. 

Check out our Barbecues and Sedum Butchers to help you get started...