What’s Your Beef?
by Chef Brian Henry ATOTK Food Editor
Beef tastes so damn good because it contains glutamic acid, glutamates and nucleotides, which are
amino acids and these define the taste of protein known as Umami. Beef’s flavour can be strengthened by matching the proper cooking method for the cut of beef while giving consideration to the marbling, quality, degree of doneness, breed, feeding practices and knowing that well exercised muscles have more umami. Dry-aged beef has the most umami because of the enzymatic action that takes place during postmortem aging that naturally tenderize the meat and concentrate the flavors as the water evaporates. Let me start by saying all the beef supplied was locally raised. The beef came from from Sweet Beast Butcher Shop, Traynor Farms, One Fine Food and Artisan Farms (butcherbox.ca). We were pleasantly surprised to find that the Artisan beef actually comes from Merrylynd Farms here in the Kawarthas! It is purchased online and delivered to your door. We put all of these dynamics into practice at the Taste of the Kawarthas writers “Meat, Greet & Eat”. We kicked it off with Ontario pasture raised Wagyu Beef Sliders infused with smoked bacon from Sweet Beast Butcher Shop that were grilled over high-heat with apple wood smoke resulting in a juicy flavour packed punch to the palate. Next up we hunkered down on an Ontario Tri-tip Roast from One Fine Food that was given a generous rubbing with Angle Iron Steak Spice from The Spice Co. and slow roasted at 250 °F for an hour in a cherry wood fired smoker. The combination of the fine texture flesh laden with its high fat content absorbed the chocolate and coffee flavours of the rub while allowing the smoke to adhere to the meat. Pow another one to the kisser that paired perfectly with both the Shiro Plum and Black & Dry wines that we were quaffing from Kawartha Country Wines.
Beef Sliders
Prime Rib Steaks
Grass Fed Flank Steak
We ventured off into meatier tastes with NY Strip Steaks from Artisan Farms (Butcherbox.ca). I cooked these leaner cuts of beef by pan frying them over Page 10
Pan Fried Liver
