This Sunday many of us will celebrate Father’s Day serving the manliest of meats, beef. Whether you are serving steaks, burgers, beef-dogs, braising, or barbequing a brisket, Serendipity has your hide covered.
Conventional Beef vs. Grass-fed/Organic Beef
Most of us have been raised on conventionally grain fed beef that has been “finished” with more fattening grains and hormones to plump up the bovine in feedlots. Many say this treatment is inhumane, not to mention a huge drain on our resources. Conventionally raised beef uses nearly 441 gallons of water to produce one pound of boneless beef. In addition, grain fed cattle are not only known to eat the controversial GMO grains, but they can also be fed various animal protein (not typical in a cows diet), candy, and old bread and pastries. Grass-fed beef is raised more naturally and slowly and eat only milk from their moms as calves and grass- ya, know, like a regular cow should! Grass fed cattle ranchers will not look for quick fixes for fattening up. The cows are able to eat and grow naturally resulting in leaner meat, happier cows, and meat is richer in the coveted omega 3’s, and higher in vitamin E and beta-carotene. When possible, look for grass fed or organic beef as is it better for us and better for our environment!
3 Best Cuts for Summer Grilling
For the best and easiest way to please a crowd, a porterhouse is like a two-in-one steak, providing a lean tender filet on one side on the bone a well-marbled and flavorful strip on the other. Porterhouse can be a little more pricy, but luckily the T-bone cut (just a little above the loin from the Porterhouse) tends to be less pricy, the only draw back being that the filets are not as tender. If you have a little time (and a little patience), ribs are a grill favorite. There are many schools of thought on how to prepare ribs before they hit the grill. But, try to keep it easy with a recipe like this. Skirt and flank steaks are best on the grill. Often these cuts can be tough when cooked indoors but their fatty lining and fibrous texture make this cut great for marinades. This is also an ideal cut for grilled fajitas.
Marinades and Sauces
In many cases with a good cut of beef, all that is needed is salt, pepper and a fire-hot grill, but if you are in the mood to kick your steak up a notch, try adding a steak sauce. It doesn’t have to be fancy or complicated, something as simple as reserved steak juices with a splash or red wine can make an ordinary steak restaurant worthy. White BBQ sauce is big in the South, mostly common to Alabama, and the rest of the country is slowly catching on. This sauce is tangy, spicy and creamy, perfect for ribs and a fun lead-way to start a conversation about which BBQ sauce is best. For the above mentioned skirt of flank steaks, try marinating in an Asian inspired sauce, with just a few pantry items, your steak can transformed with exotic flavor! While marinades infuse the meat with flavors, rubs add bold flavor and seal in juices, leaving a much-desired crust on the outside. A spicy Southwest rub or lemony herb rub are great for summer grilling.