A Steak Masterclass with The Meat Elite

When it comes to eating steak I tend to stick to the classic cuts and will often choose a sirloin over anything else, even a prime fillet. However, I was introduced to a delicious cut called the Picanha on a trip to Argentina (well known for their love of steak) and Brazil many years ago. And it’s great to see this South American favourite slowly infiltrating the British market along with a rising trend for other cuts such as Flat Iron, Hanger, Denver and Bone-in Sirloin.

These cuts of meat come from the method known as Seam Butchery, a continental style of butchery, which involves removing muscles by following the natural seams. This technique minimises wastage and produces a more economical piece of meat.

Denver Steak

I got to see this butchery in action at The Meat Elite steak masterclass, which is part of the Quality Standard Mark Scheme for beef and lamb. All beef and lamb, which carry the Quality Standard label has gone through a strict selection process, guaranteeing provenance and is quality assured. Read more about the scheme with lots of recipes and information on the cuts at Simply Beef and Lamb.

Denver Marinade

Grilled Denver

Bone-in Sirloin with Moroccan Spices

Lunch Feast

My Lunch

It was interesting to see the butcher break down the various cuts of meats. It’s a more labour intensive process, but worth the effort. Some traditional cuts can have two types of muscle, whereas Seam Butchery focuses on the individual muscle cutting across the grain resulting in a better eating quality of the meat. And wow did we eat! My favourite was still the sirloin, but the twist with it being on the bone gave the meat an extra depth of flavour.

Some of the cuts mentioned are now available in supermarkets, but check and ask at your local butchers too. It’s worth it. What’s your favourite cut of meat and how do you like it cooked: rare, medium rare, medium or well done?

Food I Fancy was paid a fee to attend this event. Views and opinions as always my own.