Village Squire, 1976-06, Page 32Squire's Chef
Treat our
local beef
with respect
BY R.B. RUDD
The good beef of Huron County needs
take second place to none. Western
Canadians boast of their beef. The lush grass
and native grain of this great county produces
some of the finest beef in the country.
There is little benefit in having fine beef if
the handling and cooking destroy the flavour
and texture.
The home cook has little chance to
influence the meat from butchering to retail
sale. It is necessary to trust The butcher. In
this day it is the large packing houses that
slaughter most of the beef. If you get your
meat from the supermarkets where it is
packaged before you see it your only recourse
is to know what to look for.
It is a great boon to the conscientious cook
if a local butcher who does his own
slaughtering, will show you the meat, discuss
your need and cut the piece for you as you
watch. A great many supermarket butchers
will do this for you if you ask.
As a eneral rule try to eet meat from
adequately aged carcasses of well finished
animals. The cut surfaces should show a good
cover of waxy white fat. The flesh, which is
really muscle, should be well marbled with
fat. That is, fine veins of fat should appear
between the cells in a lace-like network.
Don't neglect the carcass with less fat
simply because of this rule.
Fat on the exterior of a carcass permits
longer aging since the natural surface moulds
can be trimmed away without loss of the
meat. Less fat carcasses will lose more if aged
longer and require trimming.
Many experienced buyers demand a bright
red appearance. This is not necessarily an
indication of good meat although most
well -fattened grain -fed beef has this colour.
Freshly cut beef will be dark, changing to
bright red in a short time (10 min). After a
week the colour will again darken. This
knowledge will help you, whether buying
freshly cut or packaged meat.
Cooking is so very important. The world's
best beef is done by Simpson's in London.
Their roasts range from 24 to 35 pour . The
size is hardly practical for the 4 verage
householder. Simpson's are famous 'for their
rib roasts. Choose a standing rib as large as
you can manage in the oven. It should be 6 to
8 pounds, even 10 if you can manage. The
roast should be well trimmed, seasoned with
salt and pepper and ?laced bone down in a
shallow open pan. The bone forms a natural
rack and the fat on top is all the basting
necessary. DO NOT ADD WATER and DO'
NOT BASTE.
Time is important, as is temperature. To
have the least amount of doubt, use a meat
thermometer. The relative cost of one of these
is low compared to meat costs. One
over -cooked prime rib at almost $3.00 a
pound makes a 5-6 dollar thermometer a
bargain.
Have the roast at room temperature.
Heat the oven to 325 degrees F. Place roast in
centre of oven with thermometer in centre of
roast so that it doesn't touch bone, (or the
bottom of the pan). Close the oven door and
wait for 18 minutes per pound. Check the
temperature. For rare the thermometer will
register 140 degrees F, for medium 160
degrees F. and well done, 170 degrees F.
It you don't have a thermometer, get one.
In the meantime 18-20 minutes per pound
after the oven is up to temperature after
putting in the roast, 22-25 minutes per pound
for medium and 27-30 minutes per pound for
well done, will give you perfect results.
A rolled rib is very nice and makes carving
for the timid very easy. Be sure to get the
same quality as a standing rib and have your
butcher bone and roll it for you. Ask for the
bone and he will know that you are a pro. Use
the ribs as a rack in the roasting pan and then
use them for stock for a fine soup or broth.
Next time you go to your butcher he will
respect your choice of meat. The advantages
are considerable.
The effects of care in cooking a good -
standing rib can be offset my mishandling
between oven and table. Always rest a roast
before carving. Remove from roasting pan to
a platter and cover loosely with foil, let stand
about 20-25 minutes. This rest permits the
roast to set and makes carving easier.
Demonstrating carving dexterity will get
commendation Some basic rules are
necessary The carving knife must he share
GODERICH, ONT.
•BLOUSES
•SLIMS
•T-SHIRTS
•PANT TOPS
•DRESSES
•ETC.
IA/ARM
� FATHER
ahions
All the items you'll need at popular prices
30, VILLAGE SQUIRE/ JUNE' 1976
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