KAMIL BOULOOT

Head of culinary and operations Middle East Seagrass Boutique Hospitality Group seagrassbhg.com kamilbouloot.com

Marbling matters

I believe that it’s possible to create your own trend, whether it’s with meat or another type of food. For example, in addition to offering a selection of premium cuts like ribeye, fillet and tomahawk at Hunter & Barrel Restaurant in the UAE, I also included a flank BMS 9+. It is normally considered a secondary cut of meat; however, with a high marble score of 9+ and a special coating of charcoal powder and herb crust, this dish was elevated to gourmet standard and became one of our top sellers. This shows you that with a bit of creativity, expertise, market knowledge and forward thinking, one can set new trends in the culinary field.

First choice

My favorite meat cut is the picanha steak, also known as rump cap, sirloin cap or culotte steak. The picanha is a Brazilian cut of meat taken from the top of the rump cap muscle. It is not as well known as other cuts, but it has a distinctive flavor.

It is triangular in shape and has a thick layer of fat over the top. In addition, due to where it is located on a cow's body, it is not an overused muscle, which means that the meat has naturally more marbling and fat. These are all key factors that contribute to the tenderness and flavor of this meat cut.

Furthermore, it is simple to cook: usually only seasoned with a generous amount of coarse salt and grilled to medium rare, fat side first. These fatty juices, when infused with the steak during the cooking process, give the meat a bold beefy flavor.

The meat pairs well with a chimichurri sauce and any kind of accompaniment, such as a crispy salad or grilled vegetables.

It’s all about protein!

It is important to note that meat is one of the main sources of dietary protein. In addition, most diners want variety and expect to see meat on the menu.

Furthermore, meat — especially beef — is very versatile and allows us chefs to be creative and innovative while using a variety of cuts, seasoning blends, sauces and sides to please our customers and keep them coming back.

Finally, beef is good for business because it raises average checks, as diners who order beef dishes seem to spend more on items such as alcohol, appetizers and side dishes.

Top tips

Firstly, preheat the grill before you start cooking and ensure it reaches a high temperature. Preheating ensures steaks are cooked evenly and consistently, prevents overcooking, creates sear marks that add a smoky grilled flavor to the meat and even helps degrease the grates, making it easier to flip the steak and remove food residue.

Secondly, brush the steak with clarified butter during the grilling process to add flavor and moisture. One of the advantages of clarified butter is that it has a higher smoke point than regular butter. Therefore, it combines well with the steak while cooking.

Thirdly, a grilled steak needs to rest for around three or four minutes before you serve it. This resting period allows the juices to be reabsorbed and redistributed evenly through the meat, resulting in a more tender and juicy piece of steak. However, by cutting it too soon after cooking, the juices will flow away, leaving you with an overcooked piece of meat.

Wagyu all the way

Regardless of the brand of meat you select, it is important to apply the proper grilling techniques for a good result. In my opinion, this is one of the key elements to consider, as it has a direct impact on the quality of the cooked meat, affecting its tenderness, flavor and juiciness.

My preferred brand of meat is the Mayura full blood wagyu beef, chocolate-fed. The meat produced at the Mayura Station has an exquisite taste. The cattle’s grain diet is supplemented with sweet treats, namely Cadbury's chocolate and biscuits! This gives the beef its unique sweet flavor, with a nutty undertone and buttery texture.