Four New Cuts To Master
TIRED OF COOKING THE SAME OLD BITS OF MEAT? TIME FOR A NEW CHALLENGE.
1. BEEF INSIDE SKIRT
Puharich says this is his current fascination when it comes to cuts. “I’m also loving intercostal rib fingers – the meat between rib cage and bone. People should have tried, or be eating, flank, skirt and hanger steaks, which are all amazing cuts, but inside skirt steak has such flavour and texture. Grill it, pan-fry it, barbecue it. It will be one of the best steaks you’ve eaten.” Top Tip: Best cooked medium rare.
2. PORK NECK
“Pork is amazing and by now most people are comfortable with pork belly, chop and cutlet,” says Puharich. “Pork neck is often forgotten because belly steals the limelight, but pork neck is incredibly versatile. You can cut it into steaks, pan-fry it, grill it, roast it, or dice it up for curry. It’s cheap and the marbling and connective tissue makes for a real depth of flavour.” Top Tip: Make it your next roast. Preheat oven to 160ºc, season a 2kg pork neck with salt and pepper, sear it to caramalise the outside, then cook for 2.5hrs until tender.
3. LAMB RUMP
“Think of it as the perfect mini roast – a cut that comes off the leg, and which is perfect for a bloke living on his own, or with a mate or partner, as a whole lamb leg is too much food. Lamb rumps have a wonderful fat cap covering, which acts as a self-basting device to keep things juicy – all wrapped in beautiful, big flavours.” Top Tip: Season with salt and pepper, and put it in the oven for 35 mins on 170ºc. Use a probe to get the centre temperature at 54-57ºc and pull it out while it’s still pink in the middle then rest for 17 mins. Simple.
4. VENISON LOIN
“This is the final frontier. Once beef, pork and lamb have been conquered, this is the pinnacle to master and enjoy. Game is a different world. Order the venison (deer) loin, readily available at good butchers, and simply pan-fry it on the rarer side of medium rare. It’s lean, massively high in iron and nutrients. Any game meat will have higher levels of trace elements and nutrients than more commercial cuts. So be brave and try it – it’s glorious.” Top Tip: Venison is one of the leanest meats so must not be overcooked. Make sure the pan is hot, sear on one side for four mins, and finish on the other side for two mins.