Do you know everything that needs to happen to bring the best meat in the world to your table? For us at Brasa Blanca Butcher Shop, as we've mentioned, it's super important to take care of the entire process of our products, and this time we're going to focus a bit on the transportation from its place of origin to our facilities.
It's super important that throughout this journey, there's always proper refrigeration to maintain the quality of the products. Similarly, it's very important that when you acquire your cut, you treat it with the same respect and care so that when it comes to preparation, it retains all its original properties.
It's pointless to have taken care of the entire journey and process if when you acquire it, you leave it in the sun for several hours and then put it in the refrigerator, take it out to cook it, leave it out again, regret it and prefer to cook it at night, put it back in the refrigerator, and finally prepare it. You can't imagine all the quality and flavor you let go of due to these mishandlings and constant temperature changes!
As we've identified that any poorly executed process alters the final result. The biggest problem arises in the cooking of the meat, which is why we always recommend that you order your cuts at least 1 inch thick to give them a more appropriate cooking.
The ideal cooking point for us, where all the juiciness and flavor of our cuts are enjoyed, is at an internal temperature ranging between 135°F and 145°F, which is between medium rare and medium. I invite you to try your cut this way, and I'm sure the result will surprise you.
It's very common for people not to like this type of cooking as they associate the color of the meat with blood. This is a completely false belief since all the meat when it reaches your table is completely free of blood. The liquids it presents are water from the muscles and are of that color due to the myoglobin present in the color of the animal's muscles, but if you are careful to observe, you will notice that both the density and the intensity of the color are much lower.
It's also very important that when it reaches the desired temperature, it's allowed to rest for at least 40 seconds. This will allow the juices, due to the concentration of heat from being in the center, to distribute throughout the cut.
Below is a table showing the characteristics of different cooking methods:
The previous method for controlling the cooking levels is by internal temperature, and the following method is by calculating the time on the grill considering a medium-high temperature on the coals.
We invite you to try the techniques and identify which one produces the best results for you. In the next entry, we will talk about the different salts and seasonings that complement each cut and different preparations.
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