Warning: If you are vegetarian look away now. This post is all about red meat.
Brazilian food diet is mainly meat based, so it’s not uncommon to find beef in our plate more than once a day. I was over the moon when I was invited to a butchery class and meat tasting at L’Atelier des Chefs by EBLEX and Good Relations. The event took place in September at this impressive venue, which is one of the largest cookery school and food events site with cooking facilities in London. Even though I eat meat regularly, I wasn’t completely familiar with all the cuts available in the U.K.
EBLEX is the organisation for beef and lamb levy payers in England. They exist to enhance the profitability and sustainability of the English beef and lamb sector. Their aims are
to help the beef and sheep meat supply chain become more efficient; to add value to the beef and sheep meat industry. EBLEX backs up fully assured beef and lamb products from farm to retailer through quality standard schemes, giving retailers high levels of guarantee about the meat they buy. The additional requirements of the Quality Standard are designed to diminish the impact of animal age on eating quality – giving retailers and, ultimately, the consumer with improved and more consistent product.
The whole supply chain (farm, abattoir, wholesaler, butcher, retailer) need to be signed up to the scheme in order to utilise the Quality Standard Mark. The Quality Standard Mark was launched as a means of informing consumers which beef and lamb products met EBLEX’s strict standards regarding the farming and supply chains of meat products.
The mark also acts as indicator of origin, with animals born, raised and slaughtered in England carrying the St George’s flag, while Scottish and Welsh meat bears the Union flag.
The whole supply chain (farm, abattoir, wholesaler, butcher, retailer) need to be signed up to the scheme in order to utilise the Quality Standard Mark. The Quality Standard Mark was launched as a means of informing consumers which beef and lamb products met EBLEX’s strict standards regarding the farming and supply chains of meat products.
The mark also acts as indicator of origin, with animals born, raised and slaughtered in England carrying the St George’s flag, while Scottish and Welsh meat bears the Union flag.
EBLEX also supports the Red Tractor scheme. Red Tractor Farm Assurance beef and lamb scheme aims to maintain, develop and promote integrated Assurance standards to support members within the red meat industry.It also highlights the high standards followed by UK producers and aims to give consumers the assurance they need on food safety and animal welfare. The scheme also sets standards for other critical paths in the meat supply chain: livestock feed, transport, markets and abattoirs to the highest standards at every step of the way, from farm to plate. The Union flag in the logo lets you know that the food has been farmed and packed in the UK.
Purchasing meat guide : EBLEX – meat guide
For a tender piece of beef, buy meat that’s been hung between 7 and 28 days.
For a tender piece of beef, buy meat that’s been hung between 7 and 28 days.
Meat butchery is an age old art and it can take a number of years of working in the trade to become a master butcher. Taking extra care when cutting meat does not only provide leaner and more tender cuts, but it produces more consistent and appealing eating quality cuts. Master butcher Dick Van Leeuwan from EBLEX demonstrated his butchery skills and educated us about all things meaty.
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| Dick Van Leeuwan – Master Butcher |
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| I like the silver glove |
For in depth on various meat butchering click here: EBLEX Food Service
Meat tasting
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| We liked the rump steak- tastier |
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| Expensive, lean, good taste but not the best |
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| Picanha – I was surprised that not many people knew about this cut of meat. It’s well known and a must have at barbecues in Brazil |
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| Not so sure about Bavette (skirt/flank) – strong flavour, strange coarse texture. Bavette is common in France they use it on Steak & Frites. |
How to cook a steak
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| Glorious meat! – sorry vegetarians! |
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| We also shown how to cook a good steak. 1) take the meat out of the fridge 30 to 60 mins before cooking 2) Don’t stab your steak with knife or fork before cooking it! 3) rub the steak with olive or sunflower oil 4) cook the steaks medium heat 5) adding salt before or after cooking is a personal preference. see guide below for some tips:  |
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| The lovely Denise, home economist at EBLEX, demonstrating how to prepare meat properly |
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| @SlowFoodKitchen and I shared frying pan and meats |
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| Lunch! |
We received a goodie bag too! There were 4 big flat iron steaks, knifes, a recipe (see below) and products to try the recipe. So that was dinner and lunch sorted out for a couple of days.
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| We were introduced to flat Iron steaks, is the American name for the cut known as “butlers’ steak” in the UK. It is a relatively unknown cut of meat. This deep rich flavored meat is best cooked medium or medium rare and resting time is crucial. |
Timings for the steaks:
3-4 minutes on each side : medium rare
5-7 minutes on each side : medium
Resting time : 5 to 10 minutes covered in foil
3-4 minutes on each side : medium rare
5-7 minutes on each side : medium
Resting time : 5 to 10 minutes covered in foil
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| Here is the Flat Iron with Date barbecue sauce – delicious! |
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| In Brazil we love a steak with a fried egg on top. This traditional and very simple dish is called ‘beef a cavalo’ “horseback-riding steak”, as an allusion to the appearance that the fried eggs are “riding” the steak. I added some fried onions, a few small shavings of Parmesan, vanilla salt and a couple of very small Brazilian chillies called cumari. |
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| that’s how we cook Picanha in Brazil – slow-roasted barbecued for more recipes visit EBLEX site : www.simplybeefandlamb.co.uk |
