Black Pudding – How to Cook it.

A piece of lean Bury Black PuddingBlack pudding is a popular delicacy from UK and Ireland that is completely filled with delightful flavour and very rich in nutrients. It is primarily served with foods at breakfast and accompanies by bacon, eggs, toast and sausage. Huge numbers of people are very skeptical about having a try with this food, which is likewise called blood sausages. There are also some who are very reluctant eating such type of food. This is because they are thinking that this is a complicated item for them to cook.

Black pudding is a highly nutritious food that can be cooked and prepared in less than ten minutes. This item can be purchased in different supermarkets and even to specialist butcher where bloods of animals are sold. This is also pack in sausage shape in its sausage casing. Here are the simple yet easy steps you need to follow when you opt to prepare or cook for your own black pudding at home and these are as follows:

Black Pudding Cooking Instructions

  1. Get the black pudding out of its packaging. Make use of a small pair of knife to cut the outer portion of the packaging.
  2. Cut it into slices. It is highly recommended for you to lay it out on a slicing board and then make use of the knife to cut it into different slices. If possible, make the slices of the black pudding approximately half of an inch at about 1 to 1.5 centimeters thick.
  3. Heat the pan. Turn on your stove at an appropriate temperature and let the pan to warm for about three to five minutes.
  4. Add the butter to your pan. Let the added butter to sizzle and melt in the pan for about thirty seconds.
  5. Put now the black pudding on the pan. Fry the food you sliced for about three minutes on any side while turning it regularly. You can make use of spatula in turning the slices to assure that they are all evenly cooked on both of its side.
  6. Sprinkle some pepper, salt to taste. Allow the slices to rest for about two to three minutes and then serve.
  7. Put the black pudding on the plate and then serve it as part of your meal.

These are just some of the simple steps you need to follow when you opt to cook for your own black pudding at home. There is no sauce that can be associated with this black pudding but you can make your own if you want. Black pudding is a good example of highly nutritious foods and though it is not traditionally served to be part of your dish but this can be served as an additional food item that can uphold delicious and palatable taste in your mouth.

Cooking black pudding is not as hard as what you think provided that you have with you the black pudding and all the materials and ingredients that need to be used in the cooking process. Cooking black pudding takes time and effort towards a delicious and healthy dish at the end.

Other Black Pudding Articles

Black Pudding Nutrition

Black Pudding what is it made of?

Black Pudding Recipes

Black Pudding Stuffed Braised Beef Olives

Black Pudding Recipe – Rack on Black

BBC Recipes

Black Pudding Nutrition

A piece of lean Bury Black PuddingIs black pudding healthy? Black pudding is also known as blood sausage that is primarily dried, cooked and even mixed with other filler until they are thick enough to be congealed when cooled. This kind of dish is already found worldwide. The common used blood in this black pudding is the pig’s blood but even other animals blood can be used depending on the culture of the country such as duck, goat, cattle and even sheep. In America and Europe, typical fillers used in black pudding includes suet, fat, bread, cornmeal, onions, oatmeal, chestnuts, barley and even meat. In Asia, Portugal and Spain, potato is commonly replaced by rice. When it comes to Kenya fillers they make use of minced beef or goat, red onions and fat.

Black pudding is chosen by most of the people as part of their dish not only because of the delicious and palatable taste it offers but more on the nutrition that it gives to their body. This is due to the fact that such kind of dish is completely filled with nutrients, vitamins and minerals that is healthy and safe for the body. Here are some of the black pudding nutrition fact you need to be aware of with black pudding and these are as follows:

Black Pudding Nutritional Info

Calories

When it comes to the calorie content of black pudding it highlights 16.45% of protein, 82.11% of fat and 1.32% of carbs.

Vitamins

This black pudding is also filled with different types of vitamins that are essential and good for your body. Some of the vitamins present in black pudding include vitamin A, B6, B12, C, D, E and K. It also includes Folate, Riboflavin, Niacin, Choline and even Betaine. All of these vitamins are known to effectively offer health benefits to the body which can boost your health and energy.

Mineral

Apart from the vitamin content of black pudding, it is also proven that such kind of dish also contains different types of minerals such as calcium, potassium, iron, magnesium and even sodium. This also includes zinc, fluoride and all other minerals needed by the body.

Amino Acid and Protein

Protein that makes up black pudding is made up of amino chains. Complete protein also contains essential and healthy amino acids. The combination of amino acid and protein makes this dish safe and healthy for your body.

Carbohydrates

100 g of black pudding contains approximately 1.29 grams of carbohydrates which is considered to be 0% of the recommended carbohydrate intake of the body.

Fat and Fatty Acids

Black pudding also contains fat and fatty acids that are also essential and healthy for the body.  Good fats are evident in black pudding hence you are pretty sure that this will not post any unhealthy effects in your body since bad fats are not present.

If you are still hesitant to try eating black pudding, all you have to do is to learn more about the nutritional facts that this dish offers. This is truly a safe and healthy food that you need to eat that will not only satisfy your food cravings but can also offer health benefits to your body.

Where to Buy Black Pudding

Albert Matthews Black Pudding

Black Pudding Recipes

Black Pudding Stuffed Braised Beef Olives

Black Pudding Rack on Black

 

Black Pudding what is it made of?

Bury Black Pudding

Bury Black Pudding

Black pudding is not the kind of pudding that you think of. What are the ingredients used in making black pudding? This is what you will learn today in this page. But before anything else, let’s discover what black pudding is.

Black Pudding – What Is It?

Black pudding is a form of blood sausage. It could be disgusting to know that this food is made from pigs’ blood but once you taste it, you will realise why it’s so popular. Black pudding is usually consumed and enjoyed by Western people, particularly those who live in England, France, Scotland, Italy, Slovenia, Croatia, Finland, Hungary, Ireland, Poland, Estonia, Portugal, Spain and many other countries.

How Black Pudding Is Made?

Black pudding is typically made from animal blood, in most cases the blood of pigs and a reasonable amount of oatmeal. It is usually grilled, baked, fried or boiled. This could be consumed cold while it’s cooked while in production. It is flavored occasionally by using pennyroyal.
This food is typically cooked with fillers, like bits of meat, oats, suet, barley and is congealed until it becomes solid. Different cuisines across the world added this type of “pudding” and people find it pleasurable to eat. Aside from pork blood, black pudding can also be made by using cow blood and it can also be made by using the blood of lambs, geese or ducks. On the other hand, the seasonings used, and the fillers as well as the form of animal blood to be used in cooking black pudding may differ depending on the regional tastes as well as in local availability.
In countries like UK, black pudding is known to be a delicacy within the Black County, Stornoway, the West Midlands, the North West, and also in Lancashire. In these areas, this food is conventionally boiled and will be served coming with malt vinegar or mustard. The Stornoway’s version of black pudding that is produced on the Western Isles of Scotland has gained Protected Geographical Indicator of Origin status.
Black puddings are likewise sliced and grilled or fried as a part of the traditional complete breakfast in countries Ireland and United Kingdom. It was a folklore that followed Irish and British emigrants across the globe. Black pudding is currently a part of local cuisine in the provinces of Newfoundland, Labrador and Nova Scotia in Canada.

It could be challenging and tricky to get fresh blood in making black pudding within the home kitchen when the cook doesn’t slaughter his or her own animals. When one brings animals to the abattoir to be slaughtered, the owner of the animal may request that the blood of the animal to be collected and retained aside from the carcass.

In case that you don’t have either pig or cow and you wish to make black pudding, one thing that you can do to get fresh blood is to visit an abattoir and buy animal blood from him. If not, you may opt to dried blood that you can buy from the specialty suppliers and then reconstitute it.

Where to Buy Black Pudding

Albert Matthews Black Pudding

Black Pudding Recipes

Black Pudding Stuffed Braised Beef Olives

Black Pudding Rack on Black

 

Black Pudding Stuffed Braised Beef Olives

Black Pudding Stuffed Beef OlivesBlack Pudding is a great traditional Northern delicacy and Beef olives have been appearing on menu since medieval times when they were known as aloes (the name Olive is probably a corruption of this, and virtually the first real olive recipe appeared in a Gervase Markham Book of 1660.) They were and are slices of beef steak wrapped around seasoned forcemeat (mutton and veal can you be used as well). Whole pieces of beef can also be braised for olives by simply filling with a stuffing. Anchovies were a regular seasoning in most forcemeats, having a strong influence on the finished flavour, but with this recipe the black pudding based stuffing creates enough of a taste of its own. The black pudding is roughly chopped and added to mince pork or chicken helped along with red wine these flavours work very well together.
The garnish of button onions and mushrooms also lifts all of the tastes and makes this dish a beef Olive Borguingon dish.

Serves 4

4×175g (6 oz) Slices of topside or rump of beef (smaller 100 g 4 ounces can also be used).
half a bottle of red wine or a whole bottle can be used for stronger taste.
600mls / 1 pint Veal or beef jus
1 tablespoon plain flour
1 tablespoon beef dripping or cooking oil
sprig of time
1 Bay leaf
salt and pepper

 

For the Black Pudding stuffing 

Butter
1 onion finely chopped
1 garlic clove crushed
175 g 6 ounces finely minced pork or chicken
1 egg beaten
salt and pepper
175g 6 ounces black pudding peeled and roughly chopped

 

For the garnish

20 button onions peeled
20 button mushrooms cleaned
1tbsp chopped fresh parsley (optional)

 

Place the beef slices between two sheets of cling film then battered out with a rolling pin to 5 mm thickness.
To make the stuffing, melt butter in a saucepan and once bubbling add the chopped onion and crushed garlic. Cook without colouring for a few minutes once tender remove from the heat and allow to cool.
Season the minced pork or chicken with salt and pepper. Beat in the egg. The cooked onion can now also be added. Add the black pudding, mixing it in well to break down the texture slightly, spreading the flavour throughout the forcemeat.
Check the seasoning, the stuffing can now be spread between the four steak slices, roll up and hold together with two cocktail sticks per olive or simply tie with string. These are best left to firm and set for at least 30 minutes, refrigerated.
While the olives are setting the button onions can be blanched in boiling water for 2 to 3 minutes to release the rawness. Drain and leave to cool naturally.
Bring the red wine to the boil in a suitable sauce or braising pan. Boil and reduce by half before adding the jus or water and stock granules if using.
This dish can be left to simmer on top of the stove on a low heat allowing the liquor to barely simmer or braised in the oven at 160°C/325°F/gas mark 3. Heat a frying-pan with the beef dripping or cooking oil. Sear the beef olives until golden brown.Place in a braising dish with red wine sauce, thyme and Bay leaf. If using water to make the sauce, then roll each olive in through the flour before pan frying.
Season the stuffed olives and sear colouring on all sides in the hot pan. Once coloured place in the red wine, gravy pot with the thyme and Bay leaf.
Now bring to a very gentle simmer make sure the olives are just covered in red wine sauce if not then top up with water. Cover with a lid and cook on the hob or in the oven for 1½ to 2 hours skimming from the time to time. The beef olives will be very tender.
Towards the end of the cooking time for the olives, melt another knob of butter in a large frying pan. Once bubbling, add the button onions. Cook on a medium heat and fry, allowing them to colour to golden brown and become tender. This will take 8-10 minutes. After 6-7 minutes, add the mushrooms, season and continue to cook and colour until both garnishes are ready. Keep to one side.
Remove the olives from the sauce and keep warm. Bring the sauce to a simmer and skim off any impurities. Strain through a sieve.
If the flour and water were used the sauce will probably need to be reduced by a third to give it a good consistency.
The most important thing is to make sure the flavour does not become over-strong. Once at the right stage if too thin then thicken with a tablespoon of cornflour mixed with red wine.
It’s not important always to have a thick heavy sauce; just a good tasty cooking liquor will be fine. Remove the cocktail sticks or string from the olives and divide between four plates. Pour the sauce back over, adding the button onions and mushrooms. Sprinkle each plate with chopped parsley if using.
These beef olives will eat very well with a bowl of mashed potato.

Rhodes Gary; New British Classics; BBC Worldwide Ltd, 1999

Buy Black Pudding From 

Albert Matthews Black Pudding 

More Black Pudding Recipes

BBC Food Black Pudding Recipes

 

Black Pudding Recipe – Rack on Black

This is a great combination of lamb and black pudding and is originally a Gary Rhodes recipe. You take a boneless lamb loin then stuff it with black pudding and string the whole joint together. The texture and flavours of the lamb and black pudding work really well together.

 

Rack on Black
Serves 4
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Ingredients
  1. 2 x 6-8 bone racks of lamb
  2. 1 x 12-16cm black pudding stick skinned and split length ways
  3. 2 tbsp Cooking oil
  4. Half Bottle of red wine
  5. 200 - 250ml Veal or Beef Jus
  6. Salt and Pepper
Instructions
  1. The rolling and tying of the joint is best finished several hours in advance giving the meat time to set in the fridge before cooking.
  2. The lamb racks need to be boned out but make sure the flap of skin below the eye muscle is still attached. The skin needs to be about 2/3mm thick (if left to thick it will not cook properly) and 10cm long so there is enough to wrap around the joint.
  3. Sit the flat side of the black pudding halves next to the lamb loin eye muscle. Season the lamb with a twist of pepper.
  4. Fold the skin over the pudding and lamb, firmly shaping into a cylinder.
  5. Now tie the joint. It's best to tie a string at both ends first to stop the joints becoming misshapen. Now tie strings along the rest of the joint section at 1 to 2 cm intervals. Finally wrap the joint tightly in cling film to create an even smoother finish and refrigerate until needed.
  6. When ready to cook pre heat the oven to 200°C (180°C Fan Oven) and season the joint with salt and pepper.
  7. Heat a roasting pan on medium heat with cooking oil.Place the joint in the pan and allow to colour slowly.
  8. Continue to cook the joint until it is completely coloured. The racks can now be roasted in the pre heated oven.
  9. Pink joint will take 8 to 10 minutes, Medium 15 to 18 minutes and well done 20 to 25 mins.
  10. Remove from the oven once roasted to your liking, then remove from the oven and let the meat relax.
  11. While the lamb is resting pour away any excess fat from the roasting pan. Heat the tray and add the red wine. This will now lift any lamb flavours and black pudding spices. Boil and reduce by three quarters and add to the jus. Bring to the simmer before straining through a sieve and into a clean sauce pan.
  12. Skin of any impurities that have risen. Season with salt and pepper and the sauce is ready.
  13. Remove the string from the joints. The loins can now be cut into sixes allowing three thick slices per portion. These slices guarantee a good texture in both meats. Now just serve with your chosen vegetable accompaniment and pour the sauce around.
Notes
  1. This dish works well with roast potatoes, mashed potatoes, colcannon, bubble and squeak and buttered spinach.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

 

Savoury Flavours of Black Pudding

Bury Black Pudding

Bury Black Pudding

Black pudding is a food any common meal can easily be enjoyed with.  This is a well – known sausage that is enjoyed in many places of Europe, ranging from Sweden to Portugal.  The flavour, as well as the popularity with the meal, is one that adds into any plate that you are eating while providing you with a substantial taste to the meal that you are enjoying.  While traditionally known as a breakfast food, many enjoy the mixture at any time of the day.  It is known to provide high energy results with an enjoyable meal.  Understanding what this particular dish and how you can flavour it with your next feast allows you to enjoy more of the meal. 

 

What’s In Black Pudding?

The main ingredient of black pudding is oatmeal, specifically which makes up the central part of the dish.  This is combined with pork blood and pork fat, which creates the look of the sausage style dish and is boiled and mixed into the oatmeal.  Many also flavour the meal with pennyroyal, an herb that balances out the flavour of pork blood and fat.  The black pudding ingredients may also include onions or chitterlings that absorb the mixed blood, oatmeal and fat.  These also add into a richer flavour that entices many.  Today, gourmet cooks have added and changed different herbs and substances with the black pudding, specifically to create unique tastes and twists to the meal. 

 

How Black Pudding Is Made

The black pudding ingredients are combined together to make a sausage look to add into any meal.  This is done by combining the cooked oatmeal and pigs blood and fat into a roll or wrap.  The oatmeal and pig are usually boiled together first.  They are then wrapped with malt vinegar or a paper wrap, specifically to combine the ingredients and to create a richer taste.  This was what created the central meal for those that enjoy the ingredients.  Other formulas used with this include frying or grilling the oatmeal and other ingredients together.  This creates a consolidated taste that changes the flavour of the herbs and mixtures.  The different format of cooking also changes the nutritional value as well as the way in which other ingredients can be added in.  While frying and grilling is traditionally known as the most popular formula, many are now finding different cooking methods to add in enticing flavours to the dish. 

 

Should You Buy Black Pudding

 While many enjoy the taste of black pudding, many also question whether it is one that should be bought and used because of the ingredients.  The main question is with the black pudding nutrition, specifically because of the ingredients that are added in.  Oatmeal, which is the main ingredient, offers a substantial basis with nutritional value that you need.  This offers a high protein meal as well as ingredients that assist with your digestive system and balance in the body.  Pigs blood, while not a popular ingredient, also offers rich proteins that help to boost the energy in your body.  The overall dish is known to have combined protein, iron, potassium, calcium and magnesium as added value to the nutrition that you are able to receive.  When other herbs and mixtures are added in, you can expect even more nutrition from the dish that you are receiving.  If you are asking, is black pudding good for you, then you can look at the nutritional value that is added into each roll. 

 

New Combinations of Flavour

Many of the ingredients that are added into the black pudding combine newer flavours that change the gourmet style and add in more nutrition.  If you are looking at updated versions, then you can consider the richer flavours that have been added in.  Sauces are some of the favourites for those looking at new versions of what’s in black pudding.  You will find mushroom, cream and cherry sauces as popular gourmet versions for the pudding you are interested in.  You can also look at additions with tomatoes to potato scones.  It has been found that the sauces allow one to enjoy the substantial meal while having more of a gourmet twist from the added creams.  Each of these flavours offers even more with black pudding nutrition, specifically by adding in more protein and vitamin nutrients with the gourmet tastes that are offered. 

 

Black Pudding as a Novelty

 The gourmet treats have been furthered with many that are looking at the cultural implications and new values that can be created from this.  In many areas, black pudding is considered a part of the heritage that many are a part of, specifically which adds into the enjoyment of the treat.  Others have found that, despite this, it is not a favourite recipe because of the mixtures.  Additions with caramelised apple to beetroot have been added in to change the flavours so that it is sweeter and more enticing while changing the taste.  Chocolate is also becoming a fast favourite of those that want to combine the black pudding nutrition with flavours that are richer.  It is now being found that the popularity of this is coming from not only the basis of the ingredients but also with additions that can easily be added.  The oatmeal is one that seeps in different flavours, allowing gourmet chefs to tantalise taste buds with newly found treats.  

 

If you are looking for a rich flavour that is a foundation of the culture of Europe, then you will want to look at black pudding.  The basis of this is known to have high nutritional value while creating a substantial meal.  The mixtures of ingredients are also continuing to extend with more flavours and additions that gourmet chefs to those who are interested in experimenting with the pudding are enjoying.  If you are asking, what is black pudding, as well as considering whether it is a substantial meal, then you can look at the nutritional evidence and ingredients to add more to your day. This creates new opportunities to enjoy the rich meal that is known as a foundation of the European lifestyle. 

 

If your interested in trying black pudding here’s some recipes.

To buy black pudding.

 

 

How to Cook a Lamb Henry

Lamb Henry
A simple guide to cooking a Lamb Henry
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Prep Time
10 min
Cook Time
3 hr
Prep Time
10 min
Cook Time
3 hr
Ingredients
  1. 250g minimum weight - Lamb Henry
  2. Honey
  3. Garlic
  4. Fresh Herbs
  5. Balsamic Vinegar
  6. Water
  7. Seasoning
Instructions
  1. This is a very simple method of cooking them which can easily have the ingredients changed to create different flavours.
  2. Take an oven tray or dish that fit's the lamb Henrys in snugly.
  3. Chop 2 cloves of garlic, 3 stems of rosemary and a handful of thyme. Mix this with a large tablespoon of honey and 2 tablespoons of Balsamic vinegar.
  4. Coat the Lamb Henrys with the marinade and place them in the oven tray/pot. Pour the excess marinade over the top.
  5. Add 300ml of water.
  6. Cover the tray or pot in foil and cook at approx 140°C for 2:30mins. Remove the foil and cook for another 30mins to brown.
  7. Remove and serve ideally with mash and vegtables.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Reasons to Consider Buying Meat Boxes Online

In today’s time, the internet has given rise to the popularity of several concepts previously thought to be impossible. For instance, in the past, if you would like to go shopping, you need to exert time and effort to find an opportunity to go to the mall or wherever you intend to purchase anything. Now, with the internet, shopping can be done without leaving your home. If you would like to buy food, such as meat boxes, you just need to go online and look for the website of a specific seller. There are many sellers with their own e-commerce sites, which will make it a snap for you to enjoy fresh and high quality meat without the hassle of leaving the comfort of your own place.

 

A Convenient Option to Buy Meat

 

Most people who would need meat boxes will most probably think of heading to the nearest mall or meat shop. However, this is not a good choice for those who have a hectic schedule and cannot find the time to go shop for meat. In this case, online shopping presents a viable alternative. The most significant benefit of buying meat packs online is the convenience it offers. Even if you are tucked on your bed with your sleepwear on, you can look for the different choices available online. You just have to visit a specific website, browse through their selections, and settle payment right there and then. All you have to do is to sit back, relax, and wait until your meat is delivered right in front of your door steps. This is very effortless, yet you can be assured of high-quality meat as long as you are going to buy from the best online butcher.

 

To add, buying meat packs online will also make it easy for you to evaluate possible sellers. You simply have to browse through different websites and compare them with each other. As you find some of the best options in the marketplace, you can also conveniently look for online reviews to help you come up with a decision you will surely not regret in the end.

 

 

Prices Made More Affordable

 

Online butchers, general speaking, are able to sell their meat boxes at a cheaper price. This is basically because their inventory costs are much lower. They do not need to rent a physical space where they will be selling their products. They can stock their meat products even at their own home. This leads into the reduction of costs related to their operations, and at the end of the day be able to offer their packages at a cheaper price. More so, there is also intense competition in the marketplace, which has prompted sellers to lower their prices to be chosen by their customers above the other choices available. Another thing making buying meat packs online is the fact that you no longer need to spend on gas or transportation. This may be minimal when you see it from a short-term perspective, but in the long-term, this can translate into financial savings aside from the convenience.

 

Guaranteed Freshness

 

Purchasing meat boxes online is also a viable option because of the freshness that is guaranteed. Unlike in the case of meat shops, their products can be fresher because they are not displayed for a long time in meat stalls and hence, being less prone into contamination. They are sourced fresh and are refrigerated, making it possible to avoid being a breeding ground for bacteria. Again, however, the guarantee of freshness is a benefit you will realize only with the right choice of the online butcher where you will buy meat packs.

 

Wide Selection of Meat Types and Cuts

 

One of the best reasons why you might want to consider going online to shop for meat packs is the fact that you will be confronted with a wide array of choices, which may be impossible to find from an actual butcher’s shop. Through online selling of their products, butchers are not limited in terms of the space where they can display their products, and hence, making it possible to show limitless selections of their offerings. One of the best things about shopping online, even for meat, is the overwhelming possibilities available. You can find most types of meats and the preferred cuts, depending on the butcher of choice.

 

Tips when Buying Meat Packs Online

 

While there are many benefits associated with buying meat boxes from online butcher shops, these can only be possible if you are buying from the right seller. Therefore, it is important to observe caution and to make sure you take the time to evaluate how one option is going to be different from the other. Read online reviews and ask around from people you personally know to compare the possibilities. Look for certifications, affiliations, and recognitions of the seller, which is going to be reflective of their reputation in the meat selling business. It is also important to have several choices so you can compare one with another. Do not immediately settle with the first one you see. Location of the butcher is also essential. If the meat boxes will be transported for a long time, its freshness and quality can be negatively affected. Lastly, consider how the meats are grown as this will be indicative of their taste. Most people would obviously prefer organic and free range meats. Do not forget to research about how the meats are sourced to know their quality.

Getting the Best Cut with Fillet Steak

When it comes to making steak, everyone believes that they’re the expert. But not many people are aware of the different cuts of steak that are available on the market. You may believe that they’re all the same and that it’s like that they’re going to taste the same, but that couldn’t be further from the truth. By definition, a steak is any choices of meat that can be complete any fast-cooking methods. There are many cuts that are becoming more popular in the market, such as the flatiron and skirt steak, but there are other cuts of steak that work just as well in being flavourful, as well as tender.

 

The tenderness of the steak being cooked is inversely related to the amount of work that it does during the lifetime of the animal: the more it’s used, the tougher it’s going to be. That’s why the cut of steak is very important. So what are the most popular and prime cuts of steak on the market?

 

The ribeye steak is also known as the scotch filet and the beauty steak and is taken from the front end of the steer, from the rib primal. The closer to the head the cut of meat is the more muscle that is available in the steak. Due to this cur, there is a large swath of fat along it, providing it with a very distinctive flavour. Ribeye steak is, therefore, one of the richest, beefiest cuts that you can get. The central “eye” of the meat tends to be of a smoother texture than, say, a strip streak. So what’s the best way to cook a ribeye steak? Due to the high-fat content, grilling can be a tricky process. A pan lid and tongs should always be on the ready for turning in order to avoid a flaming fireball of meat on your grill. However, pan-searing is another option if you want to avoid the grill.

 

Another popular steak is the sirloin steak, also known as the Kansas City strip or top sirloin. Cut from the rear end of the steer, it has a tight texture that makes it moderately tender. Sirloin steak is known for having a strong beef flavour that is not as robust as ribeye steak, but is without the large pockets of fat that make it difficult to cut. Due to the construction of the sirloin steak itself, it’s easy to cook and easy to eat and is less prone to burning. Sirloin steak can be cooked by grilling, broiling, or pan-frying, making it very versatile.

 

When it comes to a fillet steak, it’s regarded as one of the most prime cuts of steak there is on the market. They are quite tender and lean, but without practice, it can be quite easy to cook them wrong, ending up with a tough, rubbery piece of meat that isn’t very appetising. A good quality fillet steak is typically bright red and has little to no fat on it. Those who are daring can try aged fillet steak for something a little different in flavour. Fillet steaks are typically pan-seared because it’s much easier for them to reach higher temperatures in order for the sugars within the meat to become caramelised. This will certainly enhance the flavour of your meat once it’s finished cooking.

 

There are several other prime cuts of steak that are also popular, such as the tenderloin and the T-bone. The tenderloin is taken from the short loin of the steer and has an almost buttery texture to it. It is known for having low flavour due to its low-fat content. It has a bit more fat than a fillet steak, but because of the area of the steer that it’s cut from, it has less of a beefy flavour. Perfect for pan-frying or grilling as there isn’t the risk of dripping fat into the fire. It cooks much faster than other kinds of steak, but they are prone to drying out a lot faster. Typically, in order to keep in moisture, it can be basted with butter or roasted with Chateaubriand to provide a more robust flavour to the steak.

 

The T-Bone, on the other hand, is cut from the front end of the short loin, and includes a bone that splits the meat. It’s the combination of two kinds of steak: the strip steak and tenderloin. Pan-searing is extremely difficult with the size of the bone that’s included in the steak, so grilling is definitely a better choice. However, due to the combination of the two kinds of steak, the strip steak ends up taking longer to cook than the tenderloin. This can be remedied by placing the strip steak further away from the source of heat and the tenderloin much closer.

 

In addition to knowing the various cuts of steak, it also helps to know the grades of meat you’re purchasing. Grading is typically performed by a third-party organisation that takes into account the age of the animal and the marbling of the meat. Marbling is the streaky appearance that is caused by the fat content in the meat. A good grade of meat is likely to have thin streaks of fat to show that it’s flavourful as well as tender. There are three grades of meat: prime, choice and select. It can be very difficult to find prime cut steak in the market, even fillet steak, and are more likely to be exported or used in fine restaurants.

 

No matter the choice of steak you decide on, whether it’s sirloin steak or ribeye steak, having the skills to prepare it properly and to exercise the patience in cooking it properly will be its own reward once you’ve taken your first flavourful bite of steak. Even those who decide to cook their steaks well-done will come to understand the differences in the cuts of steak that exist in the market, and will become more selective about their cuts in the future.

Why Use an Online Butcher??

Albert Matthews Online butcher

One of Albert Matthews’s first butcher shops

A couple of years ago, being a butcher has been considered a bad move. Most traditional family owned butchers have chosen to close their shops over the last couple of decades because they can’t compete with the low prices at high street supermarkets. A lot of people thought that the age of butchers was already over, until the arrival of online butcher services.

In the past, buying meat meant heading to the local butcher shop. That was until supermarkets have cornered the market and offered meat at lower prices. But the choice was limited, and the source of the meat is not clear. Those who choose to purchase good quality still go to their favourite butcher, who can provide advice on what to get and offer a wide range of cuts that supermarkets can’t compare. The bad news is business is not good for local butchers, and that’s why they chose to just close their shops.

When online butchers arrived, there was resurgence in the industry and more independent butchers opened shops throughout the country. They have the internet to thank for this renaissance period because it levelled the playing field and allowed them to reach out to more consumers.

Now consumers can order their choice cuts right from the comforts of their homes. There’s no need to brave the traffic to go to the local butchers. Finding top quality meats has become much easier with an online butcher. You can browse through the meats and order without having to go out of your home. All orders are delivered to your doorsteps.

Everyone needs protein in their daily diets, and one of the best protein rich foods that consumers can buy is lean meat. Meat has a distinct flavour that people look for, whether it is roasted, braised, stir-fried or combined with other ingredients. When buying meat, the best method to get top quality cuts is by ordering from an online butcher. Below are the reasons why you should use an online butcher.
Quality and Freshness of the Meat

You might have experienced getting less than satisfactory quality from local butchers. An online butcher will ensure that their inventory are packed, stored, and delivered at their prime conditions. They source their meats from specialised farms and utilise the most advanced flash freezing technology to ensure that the quality and nutrients of the meats are preserved properly. Chilled meat is frozen at the peak of its freshness. Chill temperatures are sustained throughout the distribution process to ensure the freshness, eating quality and nutritional value of the meat. The cold temperature also enhances the safety as it prevents the growth of bacteria that causes food poisoning. It is also the reason why it has a longer shelf life.

Online Butcher Prices are Affordable

One of the reasons why you should use an online butcher is the low prices. Consumers can save a lot when they do their meat shopping through online butchers. An online butcher shop saves on overhead costs, such as staff salary, store rental, and a lot more. The savings they get are given back to the consumers. That’s why consumers are more compelled to purchase from online shops. Online sellers also provide bulk orders at very good rates.

An online butcher is a meat wholesaler and their product turnaround rates from delivery to sale are quick. Meat is ensured to be the freshest one available. They don’t employ any middle man, and that’s why they are able to pass on the savings to the consumers no matter the quantity they buy. They ensure that consumers can enjoy a nice steak whenever they crave for one.

Even if you are not a professional chef and just cook at home, you know that there are certain portions and cuts that would work for specific meat recipes, whether the meat is braised, roasted, stir-fried, or any other dish. For example, barbeques require a certain amount of fat in order to stay juicy and tender. Pure lean meat will quickly dry when cooked on an open fire. If you are going to cook baked pies, then you need to use ground meat that’s lean to prevent soggy pastry. An online butcher can provide a wide range of meats whether you are looking for meat to meet dietary restrictions or ethical choices. You can get quality steaks, roasting joints, poultry and speciality cuts. An online shop will have various grades, cuts, and portion controlled sizes to meet all budget and cooking needs. You can also compared the products and see how they look like.

Purchasing your meat online is just like buying any item online. You must ensure that you are dealing with a reputable online butcher who can pledge that their meat are fresh from the field and delivered in specially chilled containers to one’s door. Meat is not stored for months, and there are no preservatives added to it. Be sure to check their website and read where their meat comes from and how they prepare it. You should read the reviews and check their products.

Consumers can now purchase quality meat through online butcher shop. They allow consumers to enjoy a hassle-free way of getting meat. Discover how you can save time and money by getting your meat through one of the online shops today. It is definitely the most convenient and easiest way to purchase meat.