Four New Cuts To Mas­ter

TIRED OF COOK­ING THE SAME OLD BITS OF MEAT? TIME FOR A NEW CHAL­LENGE.

GQ (Australia) - - TASTE & TRAVEL -

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.

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