Gourmet Butcher: Things You Should Know About Cuts of Beef

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At a trusted gourmet butcher shop, you’ll find more than just some popular cuts of beef. Experienced butchers have the skills to utilise most parts of the animal. Since they break down the whole animal, there are usually a number of cuts they can extract. There are some really popular ones that go off the shelves as soon as they arrive and then there are cuts of beef who are picked only by experienced buyers who are familiar with them.

 

How To Cook Different Cuts Of Beef?

According to experts, in order to find the best way to cook your meat is to first determine from where it is extracted. For instance cuts of beef that are procured from near the horns are tougher so they need to be cooked slowly and for a prolonged period of time. On the other hand, parts with less connective tissue can be cooked quickly at a higher temperature.

To make your shopping experience easier, experts from Campisi Butchery have prepared a brief guide detailing different sections and cuts of beef for you.

  • Round: This section is extracted from hind legs and rump of the animal. This is primarily a roast type meat but you can cook it in a number of ways. These are lean cuts mainly because of the hardworking muscles present in this section.
  • Sirloin: This section lies between short loin and top of the round section. This is quite a popular part of beef and meat from this section has just the right amount of tenderness and toughness.
  • Short Loin: Short loin is essentially the prized section of beef containing most of the expensive cuts such as tenderloins, T bones and porterhouses, among others.
  • Rib: Cuts of beef extracted from the rib section can be easily identified because of the presence of rib bones. Prime Rib and Rib Eye are some of the popular cuts from this section.
  • Chuck: This section of beef lies under the head, and it comprises of almost entire front portion including shoulder. Shoulder is one of the heaviest parts of the animal and has more cuts than in any other part. Chuck eye and roast as well as other cuts from this section respond well to slow cooking and work great in stews and soups.

 

For the most extensive variety of succulent cuts of beef and other meats, visit Sydney’s most loved gourmet butcherCampisi Butchery today!

 

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Quality Meats: Beef Grading

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Creating the perfect steak all starts with using high quality beef. In fact, it is the most important factor that will contribute to the flavour of your steak. With high quality meats of beef, you won’t even need to use seasonings or marinades if you make use of high quality meat because the flavour will be more than enough. In order to find the best kinds of meat though, you need to be familiar with how they are graded.

 

Prime

Quality meats under this category are considered to be the best in all major aspects, and needless to say, the most expensive ones. For instance, prime meat has the most generous amount of marbling which makes it more flavourful. Because prime meat is mostly taken from younger animals, they are also more tender and more succulent than other grades of meat. Prime meat can be rather difficult to find, and the most common places you’ll see them is in high-end steakhouses. There are some butcher shop that sell prime meat, but you’ll have to do your research well in order to find them.

 

Choice

Accordingly, these quality meats are second to prime meats in terms of quality. They are much easier to find since they are usually readily available in most meat stores and butcher shops. Although not as much as the prime meat, choice meat also has a good amount of marbling and a slightly coarser texture. Though they are cheaper than prime meat, expect to pay an expensive price for high quality choice beef.

 

Select

These is at the bottom of the list, since this has the lowest quality of all quality meats. They have less marbling, which means that they are not as flavorful as the other two grades mentioned above, and they tend to be tougher and have coarser texture. As such, these kinds of meat are usually used for canning or other similar products. They are also sold in some butcher shop or meat shops, and are even used in some restaurants’ dishes. When cooking these kinds of meat, it is best to marinade them or use some tenderizer since they are mostly difficult to chew.

High quality meat is essential if you are after that perfect tasting steak. No marinade, seasoning, or cooking or grilling technique can ever mask the taste of poor quality meats. If you are looking for quality meats like top of the line beef, pork or even chicken portions, feel free to drop by our butcher shop anytime.

 

 

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Gourmet Meats: The Filet Mignon

gourmet meat The Filet Mignon

 

As gourmet meats, the filet mignon is often referred to by some enthusiasts as the king of steaks, and this is mainly because of its very soft texture—in fact, it is so soft that you wouldn’t need a knife to cut through it since using your fork is more than sufficient. Because of this, it is one of the most ordered type of steaks in many restaurants worldwide, and is even a popular choice for those who want to do their own shopping at meat wholesalers and meat shops.

 

Where Is It Taken?

The filet mignon is actually a part of the tenderloin which is located near the back rib cage of the animal. To be more specific, the filet mignon refers to the tail-end of the tenderloin, thus the term short-loin. If you look at the whole tenderloin, you will notice that the cut tapers to a small and thin tail—this is the actual filet mignon. This is worth knowing because there are butcher shops and meat wholesalers that often sell filet mignon but are actually selling the tenderloin itself. However, the true filet mignon is taken from the thinnest end of the tenderloin.

In fact, the location of this particular cut is what makes it so tender. Because this part of the meat is located in an area that is not weight-bearing, it doesn’t get as much exercise as the other muscles do, thus resulting in a deliciously tender meat.

 

Taste Profile and Cooking Tips

It should be noted that filet mignon will be one (if not “the”) most expensive steak you’ll find in a steakhouse’s menu. But unlike other gourmet meats, the price is generally influenced by the tenderness of the meat and not by its taste. In fact, the beefy flavour is actually reduced with the filet mignon, which is why it is almost always served with sauce or gravy (unless it was ordered by a purist). The sauce will usually be made using or incorporating the pan juices which came out whilst the beef is cooking.

To make the filet mignon more flavourful, filet mignon should be seared with high heat on both sides as this will help to lock in the juices, and then transferred to low heat until the desired doneness is achieved.

If you are looking for excellent filet mignon and other gourmet meats, please feel free to drop by our meat store anytime. As one of the most reputable meat retailers and meat wholesalers in the area, you are guaranteed fresh and high quality meats all the time.

 

 

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Picking the Right Cuts of Beef is Essential for Ensuring that Your Dish is Perfect

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The local butchery is usually the best place to obtain fresh cuts of beef. Many Australians love beef and beef-based products. But, not many of them are aware of the different cuts of this variety of meat. It is worth mentioning that the taste and texture of a piece of beef will vary based on the part of the cow it comes from.

 

An Overview of the Various Cuts of Beef

The cuts of beef that meat wholesalers will typically provide include:

  • The Chuck: This comes from the shoulder and the neck area of the cow. This cut will be slightly tough. But, it will have a great flavour. People usually braise the chuck or cook it slowly with a crock pot.
  • The Rump (or Round): This is a lean cut of meat, with little fat. Located at the back of the cow, near the rear leg, this cut is good for roasting or braising with low levels of moisture.
  • The Brisket: This comes from the breast or the lower portion of the cow. It can be quite tough. This is why many people smoke or braise it.
  • The Ribs: This is one of the finest cuts of a cow. It is juicy and tender. Cook the ribs over dry heat for the best results.
  • The Short Plate: This comes from the front belly of the cow, beneath the ribs. It is fatty and tough because it contains a lot of cartilage. This is why people usually braise this cut.
  • The Flank: This denotes a long, flat cut from the abdominal muscles of the cow. Braising this cut yields the best results because of its toughness.

 

Are You Looking for an Established and Reputed Free Range Butcher in NSW?

At Campisi’s Continental Butchery, you can rest assured about the quality of your purchase. A family owned and operated business, we offer a diverse selection of all kinds of meats. We provide over 100 different kinds of high-quality cuts of meats. At our butchery, you will find a large range of contemporary Australian cuts of meat. In addition, you will be able to purchase traditional Italian cuts of meat too. Besides this, we stock home-styled Southern Italian salumi plates, we can supply those too. From cured meats to various cuts of beef, we have it all. Check out our diverse range of meats here.


Top Three Cuts of Beef for Steak

 

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Gourmet meats like those used for creating those wonderfully delicious steaks can be rather expensive. Because of this, it is only natural that you’ll want to know what you’re paying for—that is, how is each cut of beef used for steak different from the others. Knowing these details will help ensure that you buy the right kind of beef that you like best, whether that be one with a big beefy flavour or the most tender cut you can find.

 

Tenderloin

First off is the tenderloin, which is also often referred to in some places as filet mignon or just filet. Accordingly, it is the most tender of all the cuts of beef used for steak, and also one that is very lean and has a fine-grained texture. It has a mild beef flavour, but at the same time buttery. The tenderloin comes from the short loin and sirloin and is located under the ribs. Tenderloins are also small and compact, which is why they are cut thicker than other types of cuts of beef used for steak. It should be noted that this is also considered to be the most expensive cut of steak that you can order from a restaurant or buy from a butcher’s shop.

 

Porterhouse

Although it is sometimes called as the T-bone, there are subtle differences between the two, mainly in the size. A porterhouse should be as least an inch and a quarter wide, while a T-bone should only be about half an inch. Either way, this cut of beef comes from the cross-section of the unfilleted short loin, and as the name suggests, has a t-shaped bone on it. Many people love this cut because of the beefy, juicy and buttery taste, as well as the generous marbling that spreads across the whole of the mear.

 

Rib Eye

Lastly, we have the rib eye or as called in some places scotch fillet or entrecote. This cut of beef is taken from the upper rib cage, and has a really super beefy and flavourful taste. When you visit a butcher’s shop and take a look at the rib eye, you will see that it has lost of fat marbling with the addition of large pockets of fat distributed throughout the meat—the very reason why this makes for a really great-tasting and juicy steak.

These cuts of beef are definitely the most popular that is used in making steaks not only in Australia but in the whole world as well. By knowing each of these cuts, you should be able to make better decisions when ordering steak in a restaurant or when you decide to buy some and cook them yourselves.

If you are looking for fresh and quality meats, please feel free to get in touch with us through our telephone line (02) 9826 6122. You can also leave a message in our contact page or pay our store a visit. Whether you’re looking for fresh cuts of beef for steak, pork chops for grilling or chicken for roasting, we have them all for you and more.

 

 

 

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Organic Butcher in Sydney: A Guide to Buying Meat

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Off late, people are getting more and more interested in opting for organic and local food options for them. This stems from the fact that there are a number of incredible health benefits of shopping from a trustworthy organic butcher in Sydney – instead of picking up another cold cut from the supermarket.

 

Why shop at a butcher shop?

Simply put, experienced butchers at any trusted butcher shop, such as Campisi Butchery, are just best at what they do. This is their specialization, after all, and they definitely deliver. Nobody knows how to handle meat better than professional butchers, and once you buy some meat from a reputable organic butcher in Sydney, you will never go back to a supermarket. That’s our assurance!

Not only do you get to support butchers practicing their art, you get a wide variety of meats. Many of these shops also have their own speciality cuts that you will definitely enjoy.

 

A Variety of Options- Only For You!

With a trusted organic butcher in Sydney, such as Campisi Butchery, you get to choose the kind of meat you want and the kind of cut as well. This will make cooking and storing so much easier for you. Moreover, you also get healthier, tastier organic meat. This is ideal for those who are trying to get healthy, and want to make sure they have the healthiest option when it comes to meat. This gives people with allergies a chance to eat some quality meat as well.

 

How to purchase from the butchers’ shop?

You purchase meat from a butcher shop the same way you would purchase it from the store- except you can tell them how you want the meat. You can tell them what kind of cuts of beef, what kind of meat, and how you would like it packed.

If you don’t know the answer to all these questions yourself, you can always ask the butchers. They know all about their meat, and they will be more than happy to assist you in the buying process. If you want to experience the numerous health benefits of high quality organic meat, visit Campisi Butchery today!

 

 

Image Source: Kurt Bauschardt / Flickr