Meaty stories from around the world
With all this talk about grain-fed versus grass-fed beef steak eaters might be curious as to what differentiates one from the other. Corn-fed cows have a higher level of marbling that gives the beef a slightly sweeter taste, while grain-fed beef is said to be healthier because it contains less fat and comes with a more mineralheavy taste.
Ribeye is widely favored for its luscious marbling that makes the meat very tender and juicy. All it needs is simple char-grilling and a light seasoning with smoked sea salt. Ribeye is among the cuts offered as part of Cafe Deco Seafood & Grill’s “Steak & Wine Around the World” promotion. The beef is imported from Spain, the UK, the US, Italy, Japan and Australia. Also on offer is the British native breed “Lincoln Red” bonein tenderloin prepared Hong Kong Typhoon Shelter-cooking style in a stone pot with spicy deepfried garlic and chilli. Or try American wagyu beef, a buttery striploin cooked medium rare with a rich balsamic garlic glaze and served with a cherry tomato salad.
Many meat lovers swear by veal ossobucco, made with veal shank from Italian calves. Veal is a delicacy enjoyed since ancient times and greatly prized in the cuisines of many countries in Europe. It is said to be a healthier meat than beef as it has less fat and cholesterol and is an even better source of nutrients such as protein, riboflavin and B6. The Cafe Deco variety is first seared then cooked sous-vide at 52 C for 48 hours with red wine and mixed vegetables. It is served with aromatic saffron risotto and its own delicate bone marrow.
Watch out for the deepdried wagyu gyukatsu cutlet from Japan and Rosedale ruby bone-in Sirloin from Australia that is char-grilled and topped with a pat of butter.
Olea Mediterranean restaurant in Novotel Citygate Hong Kong is offering premium beef from France, Spain, Ireland, Japan, Korea, Australia and Canada. Its signature grill dishes highlight the finely marbled, tender Canadian top AAA Sterling Silver tenderloin; as well as the delightful 30oz Tomahawk grass-fed bone-in dry aged steak. Other prime cuts on offer include Australian grass-fed tenderloin, Spanish 90-day dry aged Rubia Gallega, Korean free-range Han Woo striploin, French grass-fed Charolais ribeye and Japanese “Miyazaki” wagyu A3 ribeye.
Bostonian Seafood & Grill in the basement of The Langham Hong Kong serves a mouth-watering range of grilled steaks, including the Australian wagyu striploin and grassfed tenderloin as well as US prime ribeye, served with black peppercorn, red wine bordelaise, chimichurri and lemon caper.
You could say this is the season for meat lovers!