They’ll ask for sec­onds

Rouse Hill Times - - LIFESTYLE - Janita Singh

SE­CONDARY cuts of meat are no longer looked down upon or cast off as waste.

In­stead they are front and cen­tre of restau­rant menus and be­ing reg­u­larly served up at home.

It is a trend that has been show­cased on re­al­ity television cook­ing shows such as MasterChef.

And rather than be­ing a cost cut­ting mea­sure, the key driver is taste, says butcher Adam Strat­ton, who owns a string of stores called Ten­der Gourmet Butch­ery.

“With shows like MasterChef and My Kitchen Rules we are see­ing more aware­ness and in­ter­est es­pe­cially with lamb,” he says.

“My cus­tomers want to try dif­fer­ent cuts and cook­ing styles.”

Strat­ton who was cap­tain of the 2016 Aus­tralian Butch­ery team at the World Butcher’s chal­lenge says in his fam­ily, se­condary cuts have been revered for gen­er­a­tions.

“My mum loved cook­ing these in a pres­sure cooker … we were all scared to open it up as we thought the lid would blow off,’’ he says.

“To­day slow cook­ers make cook­ing these eas­ier ... I love walk­ing into my home to the smell of slow cooked lamb casse­role that has been bub­bling away all day.’’

They are val­ued for taste and ver­sa­til­ity, Strat­ton says.

“The great thing about se­condary cuts is that you can un­lock a great din­ing ex­pe­ri­ence due to the range avail­able and the dif­fer­ent ways of cook­ing them. As a rule, these cuts ben­e­fit from low, long and slow cook­ing meth­ods and pro­duce de­li­cious re­sults paired with rubs and mari­nades.

“Don’t hes­i­tate to ask your butcher cook­ing tips or flavour com­bi­na­tions.”

Strat­ton says the cooler months are a per­fect time to give these cuts a go.

“When au­tumn hits, I like to ex­plore lesser-known cuts like necks. When slow cooked in casseroles, stews, soups and roasts, they cre­ate ir­re­sistibly ten­der meat that falls apart and melts in mouth,” he says.

Strat­ton sug­gests sourc­ing cuts from top sup­pli­ers, slow cook­ing for max­i­mum flavour and care­fully pair­ing with com­ple­men­tary sides.

“Any rep­utable butcher will have these cuts on show. The most im­por­tant thing over­all is match­ing your cut to the right cook­ing method.”

For more cuts and cook­ing tips

go to: beefand­

Mar­i­nated but­ter­flied bone­less lamb shoul­der in lemon and pars­ley.

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