ISSA HASAN AL BALUSHI

Head chef Al Mouj Muscat – Al Mouj Golf Club almoujgolf.com iam_chef_issa

Authentic flavors

Meat lovers around the world are keen to see new and unique techniques to experience different cuisines. I am noticing that the asado (South American) style of cooking is becoming very popular in the Middle East. South American cooking is authentic and often involves a grill, called a parrilla, or an open fire. They have great cuts of meat and awesome flavors.

Prime rib

It’s a tough choice between prime rib and ribeye; but I would go with prime rib, as the percentage of marbling means that I can cook it in different ways. Prime ribs and ribeye steaks come from the same primal cut of beef - the difference in their flavors comes from the way they are cooked. Prime rib is seared and then roasted at low heat, making it more tender, while ribeye is flash grilled at high heat for a charred effect.

Variety speaks volumes

Diversity in a menu is key for attracting a range of audiences. As everyone knows, the percentage of vegetarians and vegans is very low compared to those who consume meat. Indeed, out of 10 customers, there will only be one who doesn’t eat meat. Having variety on a menu allows chefs to showcase their skills and create innovative dishes. In fact, the world’s most renowned chefs like to experiment with meat, which is why they often introduce a range of cuts to suit different tastes.

Keep it natural

I believe that each cut of meat requires a specific technique. It needs to be trimmed in the right way, stored at the right temperature, marinated (if necessary) and left to rest before serving. It’s important to avoid using any kind of meat tenderization powders or over-seasoning the meat.

Australian beef

There are many premium brands out there, but I tend to stick to True Aussie Beef and Lamb for three main reasons: tenderness, juiciness and flavor.