When it comes to cooking, people tend to focus more on the recipe than on the ingredients. It’s just the way things are. Everyone has their own reasons for enjoying swapping grilling recipes, or focusing in on the preparation aspect of a perfect meal.
Some really enjoy the way cooking meat lets off that intoxicating smell. Others enjoy the idea of being a star chef in the kitchen. Entire cooking companies have arisen to help people connect with their inner grill god or kitchen wiz.
M.EAT Provisions, though, isn’t like most other companies out there. Rather than focus on the recipe, M.EAT Provisions works to help people get the most out of their experience with food, by focusing on offering quality ingredients.
By offering world-class ingredients, M.EAT is changing our grill game in ways others simply haven’t. Check out the lessons this company teaches you, and how they’ll influence the way you grill.
You can taste the difference in beef fed with natural ingredients.
A very unsettling amount of meat being sold in the market isn’t really raised in a natural and healthy manner. This is especially true with the foods being used to feed our food cows. The biggest trend among mainstream meat producers is to force-feed cows candy and other unnatural foods in order to bolster weight gain.
Obviously, that doesn’t make the meat taste too good—and also can rob you of nutrition. When you sink your teeth into meat that’s grass-fed, you can tell the difference.
Quality food really matters.
The biggest way that M.EAT Provisions is changing our grill game is by making us focus on quality. All the meats that M.EAT Provisions offers are natural, farm-to-table cuts from family farms that use old-world methods that have nourished humanity for centuries.
The amount of care and work put into making quality meat can be tasted. Once you have a legitimate steak, it’s really hard to enjoy low-quality meat again, regardless of what recipe you use to tenderize that slice.
Different cuts will fare best with different recipes.
Too often, you’ll notice that recipes will just write that they require a pound of beef—no specific cut mentioned. What does “beef” even mean in these grilling recipes, anyway? Ground beef? Beef hot dogs?
Changing our grill game required us to learn more about specific cuts of beef, and why each cut had a specific “strength” in the culinary world.
Different slices of meat tend to react differently to spices and cooking methods. Choosing the right cut of meat for the recipe you want to try is way more important than you’d expect it to be. The right cut helps bring out the juicy, tender, and meaty flavors that you want to enjoy.
Once you see the difference cuts can make, it’ll be impossible to go back to regular “pound of beef” recipes you’ve gotten used to.
Some ethnic grilling specialities do best with non-mainstream cuts.
Most of us grill fans can tell the difference between a T-bone, a New York Strip, or a Rump Roast. However, if you’ve ever gone to a Brazilian BBQ, you probably may have been a bit curious about how the house chef was able to get slices of beef to taste so tender, right off the skewer.
Getting an exotic cut of meat that’s traditionally used in Brazilian barbecue, like Picanha, is often the key to getting that same savory flavor and rich texture you find in restaurants. The reason why is because the cooking method used in Brazilian BBQ has been honed over the course of centuries to work best with its traditional cut of meat.
Lean meat can pack flavor, too.
One thing that most grill heads will tell you is that fat is what carries the flavor of meat. This is only partly true. Countries that are famous for exporting quality meat, such as Australia or Uruguay, are known for having lean meat cuts when compared to the offerings from typical American ranchers.
Fat only can carry so much flavor, you know. The nutrients absorbed by cows that are pasture-fed, on the other hand, impart an unforgettable flavor that adds extra layers of dimension to your palate.
Marbling makes a huge difference in texture.
Marbling is the netting of fatty tissue that’s naturally found in meat, and is famous for improving texture, flavor, and steak quality. In low-grade meat cuts, you won’t see much marbling because cows aren’t given enough time or care to really develop any healthy fatty tissue.
The tissue that marbling consists of is the very same stuff that allows you to get juiciness in your steak and allows a clean bite. High-grade meats will often fall off the bone because they are so rich in marbling. Changing our grill game to a more ingredient-focused method made us realize that a better grade of meat will greatly improve your overall flavor without having to study extra techniques to do so.
You can also taste the difference in beef breeds.
Different cow breeds are brought up because of the difference in quality that their meat can offer. Angus and Hereford cows, for example, have become widely lauded by food critics because of their excellent marbling and their exceptionally tender texture.
Mainstream meat, though, tastes somewhat bland. We can’t help but get the feeling that it’s due to the unhealthy practices of typical meat farms.
Red meat can be guiltless.
Red meat has an pretty foul reputation, primarily because it’s seen as a high-fat, high-cholesterol, high-antibiotic, hormone-heavy ingredient. However, red meat can be a fairly guiltless indulgence that actually can be good for you.
Grass-fed, organic beef can be a lean meat. Studies have also shown that beef can be high in omega-3 fatty acids, offers an excellent source of protein, iron, as well as zinc. As long as you’re not loading your beef up with bad ingredients, there’s no reason why eating red meat should be cause for concern in your diet.
Asking a butcher how to prepare a certain cut of meat is a great idea.
When you have a good ingredient, you really don’t want to botch it by cooking it poorly. When you are dealing with a high-end butcher, you also can end up getting excellent advice from the person behind the meat.
If you’re willing to give changing your grill game a serious try, ask your local butcher how they’d prepare a certain cut of meat. You’ll be shocked at what a difference following some casually offered tips can do for your food’s flavor.
You don’t need fancy tools for a great meal.
Too often, we assume that changing our grilling game means that we have to get a brand new grill, a weird gizmo, or an overpriced pan to improve. This can’t be further from the truth. Something as simple as investing more money into better ingredients will deliver a far better experience, even if you keep your cooking style the same.
At the end of the day, your diet is a lifestyle—not just a hobby.
One thing that M.EAT really drove home for us was how important ingredients really are. When you say yes to quality ingredients, you’re saying yes to a great meal, a healthy lifestyle, and an excellent journey for your tastebuds.
All things considered, giving M.EAT a try requires a shift in personal philosophy that’ll bring you back to the basics in the best way possible. Once everything clicked, changing our grill game came pretty easily to us.