7 Health
Beef has had its fair share of bad press in the past. BSE scares have nearly crippled beef industries in various countries.
But BSE is not common in this part of the world, according to sous chef The Address Downtown Dubai, Anup Pawar, because “the local authorities lay out strict rules and regulations to ensure meat imported into the city undergoes immense scrutiny, keeping health-related challenges at bay.”
Aramtec food service manager Hossam Shabayk trusts that the region’s high food standards will prevent any possible outbreaks.
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“We always ensure that our meat comes from animals who have lived on a vegetarian diet through their life cycle which highly contributes in the safety of the product.”
Moritz Neumann, sous chef at New York Steakhouse Renaissance Doha City Center Hotel also agrees that the “availability of quality suppliers is constantly growing in the region.”
Butler says that fortunately for the Argentine beef industry there has never been an incidence of mad cow disease: “The black Aberdeen angus cattle that provide our beef are all free range and are fed only on pampas grass.”
Top Tips for The Perfect Steak
- Buy a quality piece of meat. Cheap cuts will not produce the same flavour or consistency.
- Buy hearty steaks with good marbling. The fat provides plenty of flavour.
- Steaks love pepper. Season your steak with plenty of salt and pepper.
- Use oil first and add the butter towards the middle or end of the cooking. You don’t want the milk proteins to burn in the butter.
- Let it rest. Allow the muscle fibres to relax and therefore be able to hold onto more of the beautiful juices.
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