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Forbes
4 days ago
- Entertainment
- Forbes
How To Plan The Perfect Father's Day For The Carnivore In Your Life
Generalities exist for a reason, and it's fairly likely that many father figures are looking forward to a great steak on Father's Day. While this may include a fancy dinner out, it's more than likely it'll involve something more purely carnivore-centric, and that's grilling right in their own backyard. "There are three potential paths a dad can take on Father's Day," says celebrity chef Jeff Mauro, a television food personality and founder/CEO of Mauro Provisions. Carnivores can have their day. getty To Mauro, these paths are: 'Gas up the grill or smoker and go to town, have your loved one cook for you, or go out to your favorite joint for your favorite meal and be served.' Mauro believes that the most righteous path is to smoke your favorite meat. 'Crack a couple cold ones, pull out the lawn chair and enjoy the afternoon on your own property,' said Mauro, acknowledging this mght be a little work. "But is anything more relaxing and exciting then that first bite of a well-smoked and tender pork shoulder or spare rib?' said Mauro. 'To me, Father's Day is all about spending time together, and what better way to do that than to be outside manning the grill and collaborating on a delicious meal?" said Chef Daniel Berret, Executive Chef of the Study Hotel at University City, who says the best steaks are sourced locally, and finding a local butcher shop can be a win-win, because it also supports small business. "I like to go with bone-in options, they provide more flavor. Bone-in ribeye, find a fun dry rub and whip up a compound butter to finish and elevate," said Berret. "For burgers I like to find brisket or short rib blends, adding fun toppings and potato or brioche buns can make it nice," said Berrett. Father's Day is a great time to splurge on a beautiful cut of meat that you wouldn't normally buy. "My personal favorite would be a three-pound bone-in dry aged ribeye, The Cadillac of cuts, in my opinion," said Brian Enyart, Executive Chef of Cruz Blanca, who shared dry aging will help tenderize the meat but, also add a sublime complex nuttiness that is a must try in your life if you've never had the experience. These cuts are super complex in flavor and need minimal help in seasoning. "My absolute favorite is olive oil, salt, pepper, maybe a squeeze of charred lemon if that's your thing," said Enyart. This is a pretty expensive piece of meat, don't let that intimidate you but, you should be prepared – and that includes investing in a good olive oil, such as O Olive Oil & Vinegar's California Organic Extra Virgin Olive Oil, which even comes in a cool chef-style squeeze bottle. This is absolutely a situation where practice and patience will make for a perfect steak. "I'd suggest buying a thermometer, testing it, to make sure you're happy with it and do a little research on meat temperatures. My favorite is around 120-125 F, taken near the bone or thickest part and then let it rest for 15-20 minutes. I usually put my steak on a plate, then into the microwave to rest (obviously, do not turn the microwave on, just use it as a box). The small, insulated space will keep it warm without over cooking it. Bonus points if you take the resting juices, add to a small pot with some butter and warm to make a pan sauce," said Enyart. Sometimes the easiest way to find the perfect steak is to leave it to the professionals. For example, Melting Pot at Home offers a Fondue Freezer Filler package full of everything from strip steaks to burgers and pork chops and Meyer Market has a fun new MMA-themed lineup of premium steak boxes. Another great option is Force of Nature's Grill Master Box, which includes exciting cuts like Grass Fed Pasture-Raised Venison Tomahawk Steak and Bison Ribeye. If your Father's Day will be centered around the grill, why not make it easier for the grill master of the day to make the perfect steak? "The last thing that you want to happen when you've picked out the perfect steaks is to overcook them," said Tim Crain, LongHorn Steakhouse Grill Master and 2025 Steak Master Series Champion, who says a great instant read meat thermometer such as this ChefsTemp Protemp Plus will keep you informed throughout the entire cooking process and help ensure everyone is happy. Mauro says it's essential to always rub your BBQ or even season your steaks for 24 hours before smoking or cooking. "This essentially dry-brines your proteins and infuses them with flavor and creates a more well-developed bark. I do all my BBQ in our BBQ Chip Dust, which literally works with every protein imaginable," said Mauro. This can be applied to steaks and chops as well. "Salt and pepper overnight on a wire-racked sheet pan and this deeply seasons and tenderizes your meat while also dehydrating the exterior so you get that perfect steakhouse quality char crust!' said Mauro. But there's so many ways to season and add flavor to some gorgeous grilled meats on this special occasion. A Wagyu Beef Tallow Cooking Spray can help take even grilled vegetables to the next level – but especially so when searing burgers and steaks. It could be the next secret family special ingredient. And for those who want to add some heat while grilling, Winona Pure's sprayable hot sauce could be tons of fun on everything from proteins to sides. While you may want to grab his favorite bourbon for the occasion, a beautiful red wine pairs wonderfully with meat. 'Malbec has the perfect balance of ripe fruit, acidity, and tannin. This is what I like to call 'elegance' in wines when everything is balanced," said Argentinean chef and sommelier, Pablo Ranea. Malbecs are robust enough to handle the char, fat, and intensity of grilled meats, yet its soft, round mouthfeel ensures it complements rather than overwhelms. "The subtle smoky notes found in many Malbecs beautifully echo the flavors from the grill. What makes Malbec even more versatile are its herbal and floral nuances—especially in expressions from high-altitude vineyards in Luján de Cuyo—which bring a refreshing lift to the palate," said Ranea. A great example of this is Trivento Reserve Malbec, an intense, bold red that expresses intense aromas of blackberries and plums, hints of violets and vanilla and a touch of sweet spices.
The Guardian
19-05-2025
- Health
- The Guardian
Expert tips on saving money on meat, from alternative cuts to the best butchers
It is estimated that UK households throw away 10 % of beef, pork and poultry they buy each year. That's about 250,000 tonnes in total, so it is important to plan what you are going to buy to avoid waste and save money. Work out how many meals you will cook during the week, and how much meat is needed for each person. The NHS recommends that the amount of red meat – be it beef, lamb, mutton, pork, veal, venison or goat – should be limited to 70g (cooked weight) each day, or no more than 500g (1.1 lbs) every week. For example, a cooked breakfast of two pieces of bacon and two sausages has about 130g of meat, while a portion of Sunday roast is about 90g, it says. The size of a portion of chicken is about 90g of cooked meat (120g raw), according to the British Dietetic Association (BDA), a trade union for dietitians. Buying from a local butcher will mean you do not have to buy pre-packed blocks of meat, all of which you may not need – so you can buy as much mince as you need rather than in a 500g pack. You can also discuss different cuts, and where the meat you are buying comes from. Jamie Oliver says there is a list of features you should look out for to spot a good butcher. First, their display of meat should be kept refreshed and not in pools of blood. They should also know where the meat comes from, the breeds and what standards the livestock were raised in. Meat should also hail from the country in which you are in, and preferably from the local area, Oliver says , adding that a good butcher should be happy to make mince fresh – this way, you will be able to order the exact amount you want and you will know what is in it. A gauge of a good butcher is to ask about their sausages, says Oliver. They should be made within the previous 24 hours, have a high meat content and use natural casings. Eleanor O'Brien, the managing director of the trade association National Craft Butchers, says: 'For those who want to make educated decisions while still thinking about environmental and welfare aspects of their meats, where the meat is from and how it has been farmed is knowledge your high street butcher should be happy to discuss with you.' Butchers should be able to tell you what meat is the most fresh and in season. If you are shopping at a supermarket, there are a number of important rules to follow, says Facundo Rodulfo, an Argentinian chef who is the co-author of a new cookbook, Tango. 'Look for bright, fresh colours, a firm texture and a clean, pleasant smell. Avoid packages that have been sitting around too long as they can start to lose freshness,' he says. 'Red meat should have a deep red hue, while poultry should be pale but firm to the touch. Avoid meat that looks dull or has a greyish tint – this could indicate that it's been sitting around too long. Smell is another important factor. Fresh meat should have a clean, neutral smell. If it has any sour or unpleasant odour, it's a sign that it may be past its prime.' He adds: 'If you're shopping online, it's still essential to check reviews or choose reputable sources for consistent quality.' Buying large amounts of meat – sometimes a whole animal – for economies of scale has become more common in recent years, but it will be impossible for many people, as they do not have the freezer space to store it. However, the same principle can be applied on a much smaller scale and results in savings. Buying a whole chicken and jointing it yourself can work out cheaper than buying the constituent parts. For example, when we looked, a Waitrose 'slower reared' chicken weighing 1.75kg cost £5.50, while buying two breasts and legs cost £6. By buying the whole bird and cutting it up in a few minutes, you also get the carcass for stocks, and more meat through the wings. Simple explanations of how to joint a chicken are widely available online. 'Easy butchery at home is not as difficult as it sounds,' says Rodulfo. 'A sharp knife and a bit of time are all you need. For instance, when cutting a whole chicken, you can break it down into breasts, thighs and wings, or even use the bones for stock. When cutting larger cuts like beef, learn how to separate the muscle groups, and use the tougher pieces for stews or slow-cooked dishes.' If you do want to buy a whole animal and have space to store it in a chest freezer or freezers (possibly with others), you will make savings, says John Mettrick from Mettrick's Butchers in Glossop, Derbyshire. Buying half a lamb, which weighs about 12kg, will cost about £150. 'It's cheaper than buying individual cuts [and] practical to fit in a domestic freezer. A half a pig is 35kg – [you will] need to get your neighbours involved. Pork offers the best value at the moment, as long as you can cope with the quantities.' Less well-known cuts of meat have become popular in recent years, meaning the savings you could once get are less than they were. 'The traditional cheaper cuts [such as] ox cheeks and oxtail are in high demand and make up such a small part of the carcass,' says Mettrick. 'TV chefs and restaurants have been pushing these cuts. Even the humble tasty belly pork is now more expensive to buy than the boneless pork loin on the wholesale market.' There are still savings to be made, however. 'A common misconception is that the more expensive the meat, the better the flavour. Many of the cheaper cuts can provide just as much flavour – if not more,' says Rodulfo. 'We use cuts like pork shoulder, brisket, chicken thighs and beef shin regularly. These may not be the most expensive options, but when cooked properly, they yield incredible flavours. 'A cut like [beef] brisket, often seen as a cheaper option, works beautifully when slow-cooked or smoked. Beef shin is another great cut for stews or braises, and chicken thighs have more flavour and juiciness than chicken breasts. They're perfect for roasting, grilling, or making a quick stir-fry.' Lamb neck, he adds, is good for making broths and stews. It is available in the meat section of many supermarkets. In Waitrose, the supermarket's own-brand bavette steaks sell for £20 a kg, while sirloin is £35 a kg. And chicken thighs start at £3.80 a kg, while breast is from £7.09.
