Questions for Your Butcher

Written by Foodie on Monday, 26 March 2012. Posted in Tips And Tricks

Over the last decade, the Kosher dining experience has changed dramatically.  What was once an under-saturated market filled with tired food and little tradition, “Kosher” is now an industry filled with an abundance of quality, choice, and flavor, not to mention a huge following!

Prime Hospitality Group prides itself on presenting its customers with the most innovative and delicious Kosher creations. Among them is BB Prime (short for Prime Butcher & Baker) located in New York City at 1572 Second Avenue. It is a store comprised of dry-aged meats, prepared foods cooked by Prime Grill’s executive chef, Chef David Kolotkin, and Lebanese chef, Chef Souad as well as a high-end bakery led by Prime Hospitality Group’s in-house pastry chef, Chef Felencia.

 

All of us home cooks, have lots of questions about meat. How do we choose meat? How to we cook  it? How do we cut it? If we're going to ask these questions, why not ask the best? We put forth our most popular questions to Prime's chefs and we hope they make you more confident shopping and cooking your next roast. 

 

1. What would be a good choice for an all purpose roast for all occasions? 

Bone in King cut roast a rib eye with the rib bone still intact is the all purpose roast. We like the bone in, because it adds flavor and prevents shrinkage. Before you cut it, let it rest. It's messy when you cut it but delicious. 
 
 
2. How do you judge if meat should be grilled or braised?
 
By how active the cut of meat was when it was alive. Any cut closer to a moving body or on a moving body part should be braised such as shank, four shank, shoulder or chuck. Meat that comes from the center should be grilled.
 
 
3. How many servings per lb in a roast?
 
Before cooking 2 per pound, while 6 oz a person after cooking. 
 
 
4. What would be the budget conscious choice for meat in taste and price?
 
London broil, quick marinate, grilled and slice against the grain. 
 
 
5. How can you add flavor to cheaper cuts of meat?
 
Marination (with fruit juice, garlic, ginger or soy sauce). 
 
 
6. Is 1st cut or 2nd cut a better choice?
 
The difference between 1st cut and 2nd cut is the amount of fat. 1st cut has no fat and is lean, yet 2nd cut is tastes better and juicer. 2nd cut is great for corned beef, pastrami or brisket. 
 
 
7. What is the tip you wish the consumer would know?
 
That's easy, always cut meats against the grain.
 
 
8. Can you share a recipe for a meat? 
 
 
Delicious London Broil
 
A 2lb london broil serves 4 about 8 oz per person. 
 
2 lb. london broil 
1/2 cup of soy 
1/2 cup of water 
1/4 cup of canola oil
1 tablespoon of garlic
1/2 tablespoon of ginger, minced
3 table spoons of scallions, chopped
 
Put  all ingredients and meat into a zip lock bag or into a bowl and shake it up. Leave it in the fridge with the meat for 4 hours.
 
Remove and pat dry, don't season with salt, but put a little fresh cracked black pepper and lightly oil a medium pot on a hot grill (not too hot otherwise will burn) grill 3-4 minutes on each side then take it out and lest rest on a carving or slicing board for about 10-12 minutes and then slice thin against the grain (this would be width wise).
 
Serve with sauteed bok choy.
 

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Foodie

Foodie loves everything about the preparation of food. She spends too much time photographing her dishes from every possible angle.

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