6 Tips for Making Your Meat Irresistible

Whew!  I survived yet another big move.  That being said, I just barely got my internet turned on last night (thank you Comcast for finally sending someone competent.  Third time’s the charm, I guess) and I haven’t had time yet to do my big restock the pantry and fridge shopping trip.  Between that and the fact that we’re long overdue for a tip, rather than doing a proper post this week, I’ll be giving advice on how best to handle your meat.  I don’t know that I’m an expert on the subject, but I’ve had plenty of experience handling meats of all sizes and varieties.  Today’s tips are going to apply mostly to big ones.  Roasts basically. 

Tip #1: 

Buy good meat.  As with anything else, your final result can only be as good as the product you start with.  Now, when I say good, I don’t mean buy an expensive cut of meat.  I mean, get meat as close to the farm as possible.  I guarantee a piece of meat from some mega mart is not going to taste as good as something more natural, no matter what they say on their commercials.  If you don’t have a farm or market nearby to get your meat, at the very least try to find beef that is grass fed.  If you can find pastured beef, even better.  The cows will thank you too. 

Tip #2:

Don’t be afraid of the salt.  No one will enjoy your meat if it doesn’t taste good.  A big piece of meat needs plenty of salt, and since it’s basically a rock, you don’t have to worry about it burning during the cooking process like pepper and other spices can. 

Tip #3:

Sear your meat.  I always hear people say you need to sear meat to lock in the juices.  Well, I don’t really know if that’s true or not.  I’ll tell you how to keep your meat from losing its juices in tip #5.  As for searing, the truth of that matter is it brings an immense amount of flavor to your meat, not to mention the flavor it gives to anything that’s cooked with it, and any gravy or pan sauce made from the drippings.  High heat, a little oil, set the meat in and don’t move it around.  When it’s ready, it will release itself from the pan and you can easily flip it.  This piece of meat isn’t burned.  It’s perfectly seared and will be absolutely delicious when it’s finished. 

Tip #4:

Low and slow.  I know you’ve heard that phrase a million times, but when cooking a roast it is essential.  After the searing process, I add plenty of liquid and usually cook my roasts between 225° and 250° for a good three hours or so.  Trust me, your patience will be rewarded.   

Tip #5:

As I said before, this is where your meat's juices come into play.  When your meat is done (if it’s not super tender, it’s not done) remove it from the pan, set it aside, and cover it with foil to rest.  Ten minutes is the absolute minimum and 20 or 30 is even better.  I like to cook my carrots and potatoes in the beef broth while the meat is resting.  If you cut the meat right away, all of its juices will run out.  Those are important, especially in a roast.  Who knew a simple piece of meat would require so much patience, huh? 

Tip #6:

For the most tender pieces of meat, always cut across the grain.  With something like a chuck roast, you’ll probably end up with chunks rather than slices, and that’s totally fine.  But if it’s a bottom round or a rump roast, definitely slice against the grain.  Melt in your mouth tender, moist, and delicious. 

So there you have it, 6 tips on how to handle your meat that will make you and anyone else eating it happy.