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| The event |
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 evening started with the butchery masterclass and afterwards we tasted different cuts of meat.
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| Butchery Masterclass |
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 butchers Dick Van Leeuwan and Martin Eccles from EBLEX demonstrated their butchery skills and educated us about all things meaty.
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| steaks cooked to perfection by Denise |
A guide to cooking steaks can be found here: simply beef
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| taking notes |
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| Tasting the different steaks : flat iron, Brazilian’s favourite the picanha, bistro and bavette |
Eblex also have an app Ifillet to help cooking steaks to perfection.
Here is my recipe for steaks in coffee sauce. The main ingredients beef and coffee are two of Brazil’s most important commodities.
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| steak in coffee sauce |
in coffee sauce
4 cloves of garlic
wine, about 125ml
150ml of fresh cream
3 bayleaf
3 tbsp of butter
salt and pepper to
taste
for 1 hour at room temperature.
caramelised. Once ready, mix the fried onions in a food processor with the ½ glass of wine. Reserve.
the butter and fry the steaks over high heat for 2 minutes each side.
4) Remove the steaks from the heat and reserve the rare steaks seasoning with salt and ground pepper to taste and cover it to keep it warm.
begins to bubble.
