When I cook, which is always, I am aware that it is the choice of ingredients that can make all the difference in the outcome of the meal. Yes, there are ways you can salvage a poor cut of meat through exotic preparation, but in reality, it is so much better to start off with the best.
Three kinds of meat and poultry rank high on my scale: 1) those that you grow and oversee their development yourself, 2) buying from a ethical producer (like Cal Poly’s Meat market… read about their program) or 3) buying from a brand name you know for quality and integrity…. like Harris Ranch.
Obviously preparation is another key to the final product. I was once complimented on the cut of rib eye we were barbecuing for a large group of friends…. and they asked where they also could get a cut like that. In this case, it was as simple as buying a standing 7 rib section, taking out the bone and making 2″ cuts yourself… sometimes, it can be all too simple. Plus, recently cut meat looks fresher….
In any event, if any meat is going to be one of the focal points of your special meal, then it is important to find the best.
Roger Freberg
oh yes, neither Cal Poly or Harris Ranch paid me for this plug… but I’ll accept donations! 😉