TAREK IBRAHIM

Master chef , Meat & Livestock Australia

What should an F&B manager of a restaurant or hotel look for when purchasing meat?

Number one, the most important point, is that we have to work with a reputable country and a reputable company. Also, you need to think about what you will do with this meat. We should not follow trends blindly. For example, some people would recommend you to buy grass-fed or greenfed meat, but it all depends on how you intend to use it.

Furthermore, you have to be aware of the meat quality. When I am ordering grain-fed meat, I look for milky fat. If it is yellowish, that indicates that the meat is old or grassfed. Paying attention to the color of the meat is fundamental. If the meat is delivered fresh or chilled, it will be dark to begin with and turn rosy within a couple of minutes; if it is frozen, it needs to be placed in the cooler for at least two days.

It is also important to understand cuts. Each piece of the animal needs to be treated differently.

What are the latest trends in cooking meat?

After 16 years of me preaching that there are meats beyond the tenderloin and the entrecote (rib-eye), I am happy to see a trend in non-loin cuts, including lump, shoulder, rump, skirt and others.

Also the cooking method has changed. Nowadays, people are slow cooking: smoking the meat rather than grilling it. We are seeing a greater number of restaurants investing in machines to smoke meat.

In addition, old recipes such as brisé are making a comeback.

In an age of vegetarianism and veganism, how do you explain consumers’ ongoing love affair with meat?

Veganism started a long time ago, but this trend is unlikely to affect the consumption of meat. Animal proteins have different sources. If one doesn’t consume meat because of health or religious concerns, it is understandable.

Brands selling meat substitutes should focus on the nutritional value of their products. Whatever they do, they will never be able to replicate the real thing; there is always going to be a big difference between meat and meat substitutes.

What is your favorite brand of meat?

I personally adore the brands Stockyard and Jack's Creek; receiving a package from these two brands fills me with great joy because their meat is top quality. I strongly believe that the meat’s flavor has to be optimal. Even the meat sauce, which should be cooked with the meat’s fond, needs to be placed on the side rather than on top of the meat. This allows customers to taste the dish properly. I personally prefer to present the meat alone and place the sides on a separate plate.