DAVID DAHLHAUS

Executive chef The Ritz Carlton Doha ritzcarlton.com david_dahlhaus

Trends

Consumers want to know the origin of the meat. With instant access to information, if consumers cannot understand or find out where and how a meat product is made and what is in it, they will be more inclined to steer in the direction of alternative products made by companies that have a genuine commitment to sustainability and improving the environment.

New York strip

The porterhouse, a T-bone steak, is all about indulgence. It combines the tenderness of a filet mignon with the meaty New York strip, so you don't have to choose one steak over another. It's so large that it can be shared. Cook it quickly on a high heat to begin with then move to a cooler place to rest before enjoying.

Menu staple

Meat is not just high in protein; it is also a source of many nutrients that are simply not available in plants. In my opinion, it is a staple on a restaurant menu.

Take my advice

There are so many ways to cook meat. Choose a lean cut of meat, like a lean rump steak, to begin with. Grill your meat and don’t add extra oil when you are cooking.

Use a low-fat marinade to give your meat a great flavor. Marinades also tenderize your meat and keep it moist during the cooking process. If you are roasting meat, place the cut on a metal rack above the roasting pan so the fat drips from it.

Big in Japan

In my opinion, Japanese cattle have the most marbling, providing a wonderfully juicy and extremely tasty dining experience. A high level of marbling makes these cuts great for grilling and other drycooking methods.