Post by BBQ Butcher on Mar 30, 2008 6:13:47 GMT -5
7/29/07
The Barbecue Butcher
By Steve Graves, Ask-A-Butcher.com
The last decade has seen a tremendous change in the way you, the consumer, buy meat. If you look closely at the meat counter you'll see that the fresh cut meat section has been reduced drastically and replaced with 'ready to eat' packaged meals, heat 'n serve meats and cry-o-vac cuts of beef, pork and chicken.
Along with the disappearing fresh cuts of meat, I'm sure you've noticed that all the meat counter personnel have also disappeared. The age of finding a highly skilled meat cutter in your large supermarkets and discount/box stores is basically over. How often have you asked some one in the meat department a question and you get a blank stare in return? Or a "I dunno"...."Ah..ah...ah..let me find out"....."Jeez, how do I know, I was bagging groceries up until yesterday".
I’m not in the stores any more, but I am just a click away on the Internet. Since 2002, I have answered thousands of questions on meat, poultry and cooking/barbecuing.
My #1 all time question….”What is a ‘London Broil’ and how do I cook it”
Technically speaking, a "London Broil" is a term used to describe a method of cooking and carving a Flank Steak back in the early 1900's. It was made famous in a London hotel restaurant and the recipe was brought to New York City by a chef immigrating to America.
There are only two Flank Steaks on a whole cow, so when 'London Broil' became popular back in the 60's and 70's the meat industry started introducing the public to "London Broil" Top Round Steak. That has carried over into today's market as well. Top Round consists of over 95% of "London Broil" sales with Beef Chuck Boneless Shoulder Steak and Beef Round Sirloin Tip Steak filling out the other 5%, depending on what part of the country you live in. Flank Steak is still mentioned as the original "London Broil" in some cookbooks and steak houses around the states.
A "London Broil" should be at least 1½-2" thick, marinated, seared on a hot grill or in the broiler, and cooked to a nice medium rare. Let sit for 5-10 minutes to let the juices redistribute and then sliced THIN against the grain, on a bias to make the meat tender. Serve with the meat juices poured over the top of the slices.
“I saw in a store grocery ad something about ‘Air Chilled Chicken’. What is that?”
These chickens are fed a vegetable grain diet. They have not been given any chemicals, hormones, or antibiotics. They are killed, hand plucked and gutted. Then hung up and spray rinsed and air dried or chilled. They don't come in contact with water again.
A little more on the Air Chilling process……during the traditional water-chilling process, chickens are slaughtered, cleaned, inspected, and the carcasses are immersed in often-chlorinated water below 40° F. The chickens are moved by paddles through the chill tank from 45 minutes to an hour to bring down their internal temperature to 40° F. After the optimum temperature is reached, the birds are pushed out of the tank and onto a shake table — and then to a drip line to shed excess water that was absorbed during the cooling process. Finally, the chickens are either packed whole or cut up into pieces.
In air chilling, chickens are suspended or sent by conveyor through two large chilling chambers and blasted with icy air. The first chamber reduces about 75 percent of the bird’s heat. The second chamber balances the 32° F to 34° F degree range.
A study by the University of Nebraska relays that air-chilled chicken have bacteria counts up to 80-percent lower than water-chilled chickens, extending its shelf life. Water-chilled chicken has whiter skin and a juicier flesh; air-chilled chicken has creamy-looking skin, a firmer texture, and shrinks less when cooked. Both chickens contain the same nutritional value.
These ‘Air Chilled’ chickens can be found locally at Publix supermarkets under their “GreenWise” private label.
“What is the best way to season lamb for cooking? When buying lamb, what cuts are the best and what kind of things should I be looking for?”
I've converted many a non-lamb eater over the years. I find that using plenty of garlic, rosemary, Kosher Salt and ground black pepper is the trick for me. Lately I've been using a lot of lemon and oregano (ala Greek style) with good luck.
Other than the Leg, Lamb Loin or Rib Chops (similar to beef's Porterhouse and T-bone's) are pretty tasty. Small and you will probably need at least two per person. A whole Lamb Rack (rib chops) is another popular way to cook lamb. Just season and cook direct until done. Lamb Shoulder Chops are pretty inexpensive, a little less tender than the Loin chops and I find also a little more 'lamb' flavor.
Cuts of Lamb may vary in color from light pink to red, but it should look fresh, not dull or slimy looking. The fat should be white and waxy looking, not yellow. Any bones should be reddish in color and look slightly moist.
Avoid any packs of Lamb that has excess liquid. That is an indication that it's old or has been stored at an incorrect temperature range (above 40°) or that the meat has been previously frozen. (this applies to all meat and poultry, by the way)
Traditionally, lamb has been cooked from very rare (115°) to medium (145°). However, with increased concern over bacteria that may be in the internal portions of the lamb, it's recommended that all lamb be cooked to at least 145°. That is a personal choice, however, as I do like mine med-rare.
Steve Graves is a retired meat cutter and entrepreneur. At the present time he is a consultant to a manufacturer of grills & smokers, as well as their “Official Butcher” and “BBQ Chef”. He can be contacted by email at his websites or through www.swfl-news.com/contact
His web sites:
www.Ask-A-Butcher.com
askabutcher.proboards42.com/index
The Barbecue Butcher
By Steve Graves, Ask-A-Butcher.com
The last decade has seen a tremendous change in the way you, the consumer, buy meat. If you look closely at the meat counter you'll see that the fresh cut meat section has been reduced drastically and replaced with 'ready to eat' packaged meals, heat 'n serve meats and cry-o-vac cuts of beef, pork and chicken.
Along with the disappearing fresh cuts of meat, I'm sure you've noticed that all the meat counter personnel have also disappeared. The age of finding a highly skilled meat cutter in your large supermarkets and discount/box stores is basically over. How often have you asked some one in the meat department a question and you get a blank stare in return? Or a "I dunno"...."Ah..ah...ah..let me find out"....."Jeez, how do I know, I was bagging groceries up until yesterday".
I’m not in the stores any more, but I am just a click away on the Internet. Since 2002, I have answered thousands of questions on meat, poultry and cooking/barbecuing.
My #1 all time question….”What is a ‘London Broil’ and how do I cook it”
Technically speaking, a "London Broil" is a term used to describe a method of cooking and carving a Flank Steak back in the early 1900's. It was made famous in a London hotel restaurant and the recipe was brought to New York City by a chef immigrating to America.
There are only two Flank Steaks on a whole cow, so when 'London Broil' became popular back in the 60's and 70's the meat industry started introducing the public to "London Broil" Top Round Steak. That has carried over into today's market as well. Top Round consists of over 95% of "London Broil" sales with Beef Chuck Boneless Shoulder Steak and Beef Round Sirloin Tip Steak filling out the other 5%, depending on what part of the country you live in. Flank Steak is still mentioned as the original "London Broil" in some cookbooks and steak houses around the states.
A "London Broil" should be at least 1½-2" thick, marinated, seared on a hot grill or in the broiler, and cooked to a nice medium rare. Let sit for 5-10 minutes to let the juices redistribute and then sliced THIN against the grain, on a bias to make the meat tender. Serve with the meat juices poured over the top of the slices.
“I saw in a store grocery ad something about ‘Air Chilled Chicken’. What is that?”
These chickens are fed a vegetable grain diet. They have not been given any chemicals, hormones, or antibiotics. They are killed, hand plucked and gutted. Then hung up and spray rinsed and air dried or chilled. They don't come in contact with water again.
A little more on the Air Chilling process……during the traditional water-chilling process, chickens are slaughtered, cleaned, inspected, and the carcasses are immersed in often-chlorinated water below 40° F. The chickens are moved by paddles through the chill tank from 45 minutes to an hour to bring down their internal temperature to 40° F. After the optimum temperature is reached, the birds are pushed out of the tank and onto a shake table — and then to a drip line to shed excess water that was absorbed during the cooling process. Finally, the chickens are either packed whole or cut up into pieces.
In air chilling, chickens are suspended or sent by conveyor through two large chilling chambers and blasted with icy air. The first chamber reduces about 75 percent of the bird’s heat. The second chamber balances the 32° F to 34° F degree range.
A study by the University of Nebraska relays that air-chilled chicken have bacteria counts up to 80-percent lower than water-chilled chickens, extending its shelf life. Water-chilled chicken has whiter skin and a juicier flesh; air-chilled chicken has creamy-looking skin, a firmer texture, and shrinks less when cooked. Both chickens contain the same nutritional value.
These ‘Air Chilled’ chickens can be found locally at Publix supermarkets under their “GreenWise” private label.
“What is the best way to season lamb for cooking? When buying lamb, what cuts are the best and what kind of things should I be looking for?”
I've converted many a non-lamb eater over the years. I find that using plenty of garlic, rosemary, Kosher Salt and ground black pepper is the trick for me. Lately I've been using a lot of lemon and oregano (ala Greek style) with good luck.
Other than the Leg, Lamb Loin or Rib Chops (similar to beef's Porterhouse and T-bone's) are pretty tasty. Small and you will probably need at least two per person. A whole Lamb Rack (rib chops) is another popular way to cook lamb. Just season and cook direct until done. Lamb Shoulder Chops are pretty inexpensive, a little less tender than the Loin chops and I find also a little more 'lamb' flavor.
Cuts of Lamb may vary in color from light pink to red, but it should look fresh, not dull or slimy looking. The fat should be white and waxy looking, not yellow. Any bones should be reddish in color and look slightly moist.
Avoid any packs of Lamb that has excess liquid. That is an indication that it's old or has been stored at an incorrect temperature range (above 40°) or that the meat has been previously frozen. (this applies to all meat and poultry, by the way)
Traditionally, lamb has been cooked from very rare (115°) to medium (145°). However, with increased concern over bacteria that may be in the internal portions of the lamb, it's recommended that all lamb be cooked to at least 145°. That is a personal choice, however, as I do like mine med-rare.
Steve Graves is a retired meat cutter and entrepreneur. At the present time he is a consultant to a manufacturer of grills & smokers, as well as their “Official Butcher” and “BBQ Chef”. He can be contacted by email at his websites or through www.swfl-news.com/contact
His web sites:
www.Ask-A-Butcher.com
askabutcher.proboards42.com/index