Steak

Great news, beer-soaked meat is good for you

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What wonderful news, beer-soaked meat actually turns out to be good for you.

GRILLING meat gives it great flavour. This taste, though, comes at a price, since the process creates molecules called polycyclic aromatic hydrocarbons (PAHs) which damage DNA and thus increase the eater’s chances of developing colon cancer. For those who think barbecues one of summer’s great delights, that is a shame. But a group of researchers led by Isabel Ferreira of the University of Porto, in Portugal, think they have found a way around the problem. When barbecuing meat, they suggest, you should add beer.  Read more »

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Next thing you know, they will ban rare steaks

Council jobsworths with clipboards are setting about telling diners what they can and can’t order…they are cracking down on gourmet burgers and punters ordering the meat rare.

[C]ouncil officials are cracking down on the freedom to choose how your burger is done, warning restaurants not to offer them rare or even medium-rare.

A number of celebrity chefs are affected by the move, including Gordon Ramsay, whose Maze Grill restaurant sells a burger for £12, Angela Hartnett, whose York and Albany’s bar menu includes burgers, and the Soho House chain, run by Nick Jones, the husband of broadcaster Kirsty Young.

All face being asked at their next routine inspection how they offer their burgers after the decision by Westminster city council, which regulates food safety in more restaurants than any other local authority.

The decision is expected to be followed by other councils, but critics fear it could lead to questions over the safety of rare steaks and raw meat dishes such as steak tartare.

The policy is to be the subject of a legal ruling.

After routine inspections by environmental health officers, Westminster council challenged the way Davy’s was serving its £13.95 burgers at one of its restaurants in central London. Davy’s has taken the case to the High Court, which experts say could set a legal precedent as to whether or not diners will be able to order meat rare.

A Davy’s spokesman said: “The burgers are produced from high quality ingredients and Davy’s contends that it has safe measures in place to serve rare or medium-rare burgers.”

James Armitage, the council’s food health and safety manager, said: “This is about making sure customers are eating meat that is not a threat to their health. It is possible to produce burgers that can be eaten undercooked, but strict controls are essential.

“We have enlisted the UK’s top expert on E. coli, Prof Hugh Pennington, to get this matter resolved and he has outlined that rare minced meat that is not correctly cooked and prepared can kill.”

But John Cadieux, the executive head chef for the Burger and Lobster chain, said: “If you follow the guidelines to the letter then you’re going to destroy the burger industry.“

Not only that but you’re opening a Pandora’s box, because where do you finish? Steak tartare, runny eggs … the list is endless.”

Fancy some ‘meat glue’?

ABC News

How some are turning stew meat into filet mignon and charging for the privilege. I wonder if anyone is doing this here?

Pinning down who is using transglutaminase isn’t easy. One meat company owner told KGO-TV that gluing meat is common practice, and the most glued product by far is filet mignon destined for the food service industry.

An industry trade group also said meat glue is most often used where filet mignon is served in bulk – at a restaurant, banquet, cafeteria or hotel.

“You ask yourself, how can they make money selling these cheap steaks all day long, and that look really nice? This is one way of doing it,” Terje said.

And check out the spin from the Meat Industry spokesperson. They make Matthew Hooton seem reasonable:

But the American Meat Institute, a lobby for the meat industry, wants to stress meat glue is used in the industry to glue scraps of filet mignon back together – so technically you’re still getting filet meat.

“It gives chefs and specialists some flexibility to create a very nutritious and healthy product and add value to what ultimately, worst-case scenario, would just be thrown away,” said Betsy Booren, director of scientific affairs for the American Meat Institute.

Meat Salad

Master Whaleoil was cooking tonight. His recipe was “Meat Salad”

You need:

6 pork sausages (Cucumber slices)
Home made meatballs (Radish)
4 Venison (Red Deer) steaks (cow lettuce)
1 Rump steak (cow lettuce)
some cubed ham (croutons)
Salamai sliced (Tomato)
Pepperoni slices  (carrot sticks)
Eggs and Beer to make beer batters to coat chicken
2 chicken breasts sliced

Cook it all up and mix in a bowl…Serve:

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