Meat Picks | 7.31.14

Book It Now!

TasteofNation2014The annual Taste of the Nation fund raising event dedicated to ending child hunger will be held on Wednesday, August 13th in the Navy Pier ballroom. Bill Rancic will be this year’s MC, along with close to 100 restaurant professionals who will be donating their time, talents, food and libations to the event. Buy tickets online.

Ill-Mobile Manners

Did you see the one about the restaurant that claims ill-mannered cell phone use is at the root of many lackluster reviews?

When a NYC venue felt they were on the bad end of way too many negative online reviews, they hired consultants to investigate the situation. A comparison of 2004 vs. 2014 surveillance tapes provided a new view of the entire siturestaurant cell phoneation.

The restaurant found that customer cell phone activities delayed and interrupted the flow of restaurant service from the point of arrival through departure of the premises. A spike in food return was tracked to customers who were too busy playing around with their phones to eat their food when it arrived. They sent their plates back to the kitchen for being cold and ultimately wrote unfavorable reviews online.

Delays in ordering and waiter assisted selfies, were some of the other disruptions attributed to cell phone use. Read all the gory details here.

Coming to the Mag Mile

Congrats to Alpana Singh, Master Sommelier and proprietor of The Boarding House on the new construction underway of her next venture. Seven Lions, will be an “American clubhouse” based in a comfortable atmosphere across the street from the Art Institute in the People’s Gas Building at 122 S. Michigan Ave. The opening date is currently being projected for the end of this year or early 2015. Good luck, Alpana!

Shake Shack2Also coming to Michigan Avenue (at Madison), a popular east coast chain that just made its way to the Windy City, Shake Shack. News broke earlier this week, amidst current renovation of its first location at Ohio & Rush (opening this fall) that the Shack will be adding a second location sometime early next year at the ground floor of the Chicago Athletic Association Hotel according to the Trib.

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

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Big ‘Q in the City

10325158_738899809508482_1853034942772849674_nIs barbeque BIG in mainstream America? The simple answer to that is “Yessum.” To give you a feel for just how big, over five million reviews covering nearly 20,000 restaurants were tallied during Open Table’s Best BBQ survey this year.

Current trends have also stirred discussions on what’s authentic barbeque, and what’s not. Buedel Corporate Chef, Russ Kramer, (also a member of a local BBQ competition team) says authentic barbeque has an “honest approach” to it.

Authentic ‘Q

“BBQ definitely has gotten more popular not only in Chicago but all around the country,” says Russ. “Lots of places have opened up…chains are attaching [to it], and demand for beef brisket has dramatically increased.”

So what types of authenbrisket2tic things should people keep an eye out for? Kramer says authentic BBQ has more of a “rustic feel” to it. “They just concentrate on the food, the smoke, and the rest follows.”

That ‘rustic feel’ is highly void of frills. “If you go down south, to where BBQ was born, you order your food and go into another room to eat at benched tables – and some of those old time BBQ halls and parlors actually still exist.”

City ‘Q

Joining the ever growing list of barbeque branded restaurants in Chicago last February, Green Street Smoked Meats has been written up numerous times since opening. By May, it ranked in the fifth spot on Thrillist’s Top Ten BBQ Joints and continues to draw a steady flow of “best barbeque” guest reviews.

meatWhen Chef Russ walked into Green Street for the first time, he said he didn’t feel like he was in a restaurant but like he was actually inside a ‘BBQ hall.’ “It looks smells and feels like BBQ – they stay true to it. They present things on sheet pans and sell by weight. You can order a half pound [of meat], and it’s served on a tray with butcher paper.”

The restaurant keeps their meat wrapped in paper to keep it super moist. The meat is retrieved upon order and carved on the spot atop big butcher blocks. Part of their success can be credited to their in- house 12,000 pound Texas made J&R smoker, (J&R is a southern manufacturer with a global reputation for top quality) which can house well over fifty pork GreenStSMOKERbellies at once.

On the subject of authentic BBQ, Green Street suggests it’s really the “aficionados” who understand it outside of the average customer and for them, brisket is the highest in demand by far. So much so, the restaurant just added Creekstone Farms beef brisket to their menu this week.

On trend with high-end steakhouses and industry players, Green Street agrees there is a definite shift toward the Creekstone brand. From their perspective, it’s about premium quality and working with a company dedicated to über efficient and humane field to order protocols which also just happens to have a team of “really good people” on board too.

All Q’d Up

communualThere is no doubt that BBQ is big across the country these days and finding brisket is way easier than it used to be. (Picture: Open table seating area at Green Street Smoked Meats.)

Those who know something of barbeque history, understand authentic ‘Q is deeply attached to meat (“…you barbeque meat and grill vegetables,” as one foodie blogger put it) and society. It was the social aspect of barbeque that attracted people to congregate communal style to eat, visit and share the news of the day.

Wouldn’t it be great if restaurants like Green Street helped bring a little of that ole time congregatin’ back for good?

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

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How Taste & Flavor Affect Your Beef Experience | Part II

TASTESFLAVORSIn Part 1 of our article, we examined what factors affect the way we perceive the taste and flavor of beef. (Remember, flavor is the quality of something you can taste.) We also talked about how beef with higher marbling (intramuscular fat) usually wins the taste test.

There are certain cuts of beef which may be more marbled than others and/or more tender. There are also ways of adding more flavor to beef with Marinades, Rubs and Brines and also increase tenderness.

Adding More Flavor

Marinade is a seasoned liquid that adds flavor and in some cases increases tenderness. Less tender beef cuts, such as several from the chuck, round, flank and skirt, benefit from a marinade with tenderizing ingredients such as food acids or enzymes combined with a long marinating time of 6 to 24 hours.

Tender beef cuts are marinated only to add flavor and, therefore, require short marinate times – 15 minutes to 2 hours. Less acidic marinade ingredients should be used since their tenderizing effects are not required.

Acidic marinade ingredients Marinadeinclude citrus juices, vinegar, vinaigrettes, salsa, yogurt and wine. Fresh ginger, pineapple, papaya, kiwi and figs, also contain natural tenderizing enzymes.

A highly acidic marinade can actually toughen meat fibers similar to overcooking.

Rubs are dry or paste-type seasoning mixtures used for flavoring applied to the surfaces of roasts, steaks and ground beef patties just prior to cooking, they often form a delicious crust during cooking.

Dry rubs consist of herbs, spices and other seasonings that are pressed onto the beef’s surface. Paste-type rubs are spread over the beef and use small amounts of wet ingredients, such as oil, crushed garlic, mustard, soy sauce and Worcestershire sauce, to bind the dry seasonings.

Cures & Brines rely on salt mixtures/solutions. For dry cures, salt and sodium nitrate are applied directly to the beef’s surface. Beef is also cured by immersing it in pickling or brining solutions that may or may not contain nitrates.

Originally developed as a form of meat preservation, these methods are mainly used to produce distinctive flavors, such as in corned beef and pastrami today.

Flavor Pairings

When beef is paired with two or more uEpic Burgermami tastes, it creates an explosion of savory, delicious flavors in your mouth.

Popular umami accoutrements to beef are aged cheeses, bacon, barbeque sauce, mushrooms, garlic, onions, red wine, soy sauce, and tomatoes.  Burgers are highly indicative of this practice – cheese and bacon are among the most preferred toppers today. (Pictured above left: Epic Burger)

Less Than Perfect Flavors

There may be times when you experience less than desirable beef flavor. Some of the terms I’ve heard used to describe this are, “livery”, “irony” and “warmed over”. Here are some tips on what you can do to avoid these situations.

Livery Flavor in beef is a complex occurrence without one clear cause, but there are ways to minimize livery flavors. 1. Red blood cells contain iron which has notes of liver flavor. A proper purge of blood during processing will help remedy the situation. 2. Avoid too much aging. Beef does become more flavorful and tender with age, but too much age can also cause a liver flavor. One reason may be that fat oxidizes during the aging process and the affects of oxidation appear to accentuate the liver flavor. If possible, avoid cooking to a high degree of doneness.

Irony Flavor or a Metallic mouth feel or iron taste is attributed to high myoglobin and hemoglobin contents which release iron during cooking. This off-flavor may be reduced by cooking beef to a lower degree of doneness.

takeoutcontainerWarmed Over Flavor occurs from reheating previously cooked meat. (Like when you reheat that doggie bagged steak in the microwave from last night’s dinner.) This undesirable flavor is caused by cooking to a high degree of doneness, improper storage, microbial contamination and exposure of cooked meat to oxygen. Consider having leftovers cold in sandwiches or salads to help minimize the problem.

Flavor Wrap

The taste of beef can be enhanced. Here are our top five flavor tips for getting the most out of your next meal:

1. Choose higher grades of beef, USDA Prime or USDA Choice, that have more marbling  (the marbling score is a large factor in determining the beef quality grade)

2. Opt for Properly Aged beef – anywhere between 14-28 days depending on the cut

3. Keep your beef properly chilled under 40°F until cooking and avoid freezing/thawing

4. Avoid cooking to a high degree of doneness and reheating

5. Experiment with complimentary umami flavors to create a flavor explosion.

Enjoy the taste of beef and savor the flavor!

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

 

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How Taste & Flavor Affect Your Beef Experience | Part I

CreekstoneBeeffiletThe words taste and flavor are commonly used interchangeably to describe eating sensation but in reality they are very different. Appearance, smell, and personal judgment can also affect our beef experience. (Pictured right: Creekstone Farms Filet.)

Triggers & Sensations

If you were in grade school before the late 1990’s, you learned about the basic taste receptors on your tongue for sweet, salty, sour and bitter. In the late 1990’s a fifth taste receptor was confirmed as umami which is the way our body interprets and senses protein or savory taste.

Receptors on our tongue send signals to our brains when we experience certain tastes. The ability to detect these five tastes is instrumental to our decision making. We may decide something is too bitter, or nicely sweet, and then decide to keep eating it or to avoid it in the future.

How our innate survival instinct relates to our taste sensors directing us towards certain foods and away from others is further important. For example, sweet indicates energy-giving carbohydrates; sour indicates potential danger from spoilage; bitter indicates potential toxins.

Flavor is the quality UmamiTongueof something you can taste. It is the combination of the taste, plus the other sensations that influence our perception of food, such as aroma, texture, juiciness, color and feel in your mouth.

People sometimes use words such as, rich, buttery, silky, pungent and earthy, when describing something they eat or drink. When doing so, they are actually speaking of flavor. You may have used the term “off-flavor” when something didn’t taste quite right. That’s because the combination of taste and the other influences were not what you expected or experienced before.

Beef + Fat = Flavor

Beef without fat lacks flavor. Fat imparts juiciness and flavor in beef but all fat with meat is not equal. There are three types of fat in meat:

  • Subcutaneous or External fat that covers the outside of a carcass
  • Seam or Intermuscular fat that runs between muscles
  • Marbling or Intramuscular fat that is found within muscles

Marbling is the visible flecks of fat within muscles that are directly related to the flavor and juiciness of cooked beef. Marbling affects flavor in two ways. First, fatty acids (the building blocks of fat) experience chemical changes during cooking and produce potent flavor compounds. Second, fat acts as a container for aromatic compounds that are released during cooking. Many beef flavor components are found in these aromatic compounds.

There are ten degrees BeefFlavorBlogof marbling USDA graders use for evaluation, from Very Abundant to Practically Devoid. The marbling score is a large factor in determining the beef quality grade.   USDA Prime has the most abundant marbling, USDA Select has the least marbling and USDA Choice is right in the middle.

Part 1 Wrap Up

Our eating and flavor preferences can be altered by the ways we see, smell, taste and even think about foods. In a study conducted by the University of Nebraska, consumer opinion was put to the test with steak:

70% of respondents visually preferred low marbled steaks, but high marbled steaks were rated juicier, more flavorful and taste acceptable.

What’s most interesting about this result is the inertia between a visual and actual taste. By sight, lower marbled steaks may have been perceived as the better alternative, but it was the flavor profile of higher marbled steak that won out.

From a market perspective, grain fed beef tends to have more marbling whereas grass fed beef tends to have less marbling. Consequently the flavor of the beef is quite different.

Read on: How Taste & Flavor Affect Your Beef Experience Part II 

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook 

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Meat Picks | 7.9.14

New Food Show

CNBCA new CNBC show called, Restaurant Startup premiered this week, where famed Master Chef Judge, Joe Bastianich, and renown Chef Tim Love compete against each other investing (their own money) in restaurant concepts they think will hit it big.

Casting for the show (ala Shark Tank) is ongoing: www.restaurantstartupcasting.com. You may also appreciate this video segment Bastianich did with an established NYC restaurateur on survival in the restaurant industry.

Tenderloin in Taiwan

image003 image001The global food market is ever expansive and Taiwan is booming. Last month, a record 7,400 international buyers (up 13% from 2013) visited over 3,900 booths at the Taipei International Food Expo, which took place over four days at the end of June. The core sections of the expo were: food, food industry machinery and packaging, hospitality, laundry and halal markets.

According to Austrade.gov US Beef is considered higher quality in Taiwan and has a “special grade” rating, as opposed to other beef imports classified as a “general grade”. The quality of meat also determines where it is sold. US Beef is usually sold to Western cuisine restaurants and contemporary supermarkets. Tenderloin, Rib Eye, Strip Loin and Short Ribs are some of the most favored cuts in Taiwan. (Pictured: Buedel Fine Meats on display by Tzy Yao at the Taipei Expo last month.)

Shmooze Date

Thursday, August 7th is the next date for the free industry networking event at Drink in Schuamburg, organized by Food Industry News. The featured speaker at the event will be Rich Labriola, founder of Labriola Bakery Cafe and the most recently opened Chicago version of, Stan’s Donuts. All food industry professionals are welcome.

Magic KISS

Paul-Stanley-and-Gene-Simmons-of-KISS-Venue-friendly-Rock-Brews-RestaurantYou have to respect the marketing prowess of KISS legends Gene Simmons and Paul Stanley. They have over 3,000 licensed merchandised items and Simmons has built a highly successful multi-faceted empire across the entertainment, hospitality and financial industries for the last forty years.

Four years ago this summer, Stanley, Simmons and three other friends (Restaurateur, Michael Zislis and Rock & Roll Magnates, Dell and Dave Furano) came up with the idea for the restaurant chain Rock & Brews. With locations in California, New Mexico, Hawaii, Kansas and Mexico, the ever expanding brand announced it will also be going into arenas and stadiums opening its first “venue-friendly” location at the StubHub Center in Carson, CA., this summer.

Love KISS or not, you can’t dismiss this perfect parody of food, music and marketing.

Deal of the Day

10488075_759259007448679_8136965851066997891_nGreat hump day deal on “Fried Chicken Wednesdays” at Takito Kitchen. Enjoy $3 fried chicken tacos (sesame or crispy) on a hot sauce tortilla, with cheddar, herb aioli and avocado lettuce. TK also has a Farm to Table Prix Fixe Dinner and offers a Farm to Table Brunch every Friday through Sunday.

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

 

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