Tip: Aged Beef
Showcased on the menus of the world’s great steakhouses, dry-aged beef is distinguished by its robust flavor and succulent tenderness. Dry-aging deepens and enhances beef’s flavor while allowing natural enzymes to tenderize the meat until its texture is buttery.
Tip: Thawing Frozen Meats
If your grilling menu includes frozen meats, be sure to thaw them properly. Always defrost meats in the refrigerator, then bring them to room temperature just before grilling. Thawed meat should never be left unrefrigerated for more than an hour.
Tip: Allow Meats to Rest
Coax the best flavor from grilled meats by letting them rest a few minutes before serving. Resting allows time for the savory juices to be absorbed back into the meat. And because cuts of meat continue to cook after being removed from the heat, take them off the grill while still slightly underdone.
When it comes to grilling, the best flavor begins with top-quality meat and poultry. Several factors affect their flavor. The breed of the animal – from Black Angus beef to Yorkshire pork – makes a difference in the flavor, quality and healthfulness of the meat.
Another crucial factor is diet and environment. Free-range meats come from animals and fowl allowed to roam. For animals that are by nature foragers and grazers, a diet that includes grazing and fresh grasses can vastly improve their flavor. This wholesome lifestyle also adds nutritional value.
Always seek out organic meats or those specified as being free of hormones, antibiotics and other harmful chemicals. In general, a good rule of thumb is to know the source of the meats you purchase and to choose the ones that reflect a sustainable and natural provenance – from the farm or ranch to your dining table.
Cook: Grilling for a Crowd
When entertaining more than a dozen people, choose cuts of meat and techniques that will streamline your cooking. Our menu offers recipes and tips for preparing foods in quantity.
