Head chef, David Haetzman discusses things to look for when buying beef…
Where possible use a reputable butcher who will have great understanding of the origins of the farms they use, how those farms care for their animals; how they are raised, fed and ultimately killed.
For example, Hardies Mill use an abattoir that they believe in and have a historical relationship with which is not the most convenient geographically. This allows us as customers and consumers to trust the suppliers of this beef.
It is not always possible in this time-starved society in which we exist to shop in butchers all the time so we acknowledge that supermarkets offer choice of cuts, quality and price.
When choosing meat in the supermarket, try and buy the most expensive option you can afford which has ideally been hung for at least 21 days. The meat ought to be deep, dark red avoid meat that looks shiny and bright red as it will have no flavour and there will probably be issues with texture. Ideally look for marbling as that is where the flavour and juiciness is located!
Some supermarkets are offering more unusual cuts which demonstrate the modern technique of seam butchery. Examples of these are; Bullet, Flat Iron and Denver Steak cuts. Don’t be scared of trying new things – some of the best discoveries come from something new!
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude” Julia Child
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1-3 Rutland Street . Edinburgh . EH1 2AE
1-3 Rutland Street . Edinburgh . EH1 2AE