Simply Beef and Lamb, the home of Red Tractor and Quality Standard beef and lamb. On a warm day when the Tube strike was creating havoc in the city, I took off to Le Meridien in Piccadilly Circus to spend an evening learning all about beef.
The evening started off with an introduction to what makes quality beef, and how high standards are followed to ensure a good quality of meat is delivered every time, by putting it through rigorous procedures. Dr Phil Hadley, who is an expert in the field, took us through an intense session explaining what ingredients make different steaks from around the country unique- precisely- how feed, age and breed type make for quality beef.
We blind tasted a wide variety of beef- from grass fed to grain fed, ones aged for different periods of time and so much more, that at the end of it all we were in a beef coma, not one that we complained about though. We then sat down to a fabulous meal put together by the talented Denise and also got to catch up with fellow foodies. We then packed away gorgeous chunks of beef to work on back home and also got tips on how to make a perfect steak by expert Hugh Judd
I froze the beef soon after and put it to good use a couple of weeks later by making the Coronation Steak, radish and pea salad that was served on the day, and was one of my favourites. Ro cooked the steak to perfection, i think this is the first time he's got it spot on, and it tasted delicious. Medium rare, just the way we like it. The salad recipe is pretty straightforward. Cook the steak as per your preference (rare, medium, well done), cover and leave side till you get the other things going.. Toss together the rest of the salad ingredients like lettuce, radish and defrosted peas and arrange on a large plate (or a bowl). The dressing is the best bit and I'll give you the exact recipe as provided by The Meat Elite.
Coronation steak salad (dressing) adapted from Simply Beef and Lamb
Curry powder- 2 tsp
Mayonnaise- 3 tbsp
Cold water- 2 tbsp
Coriander leaves- 2 tbsp
Place all these ingredients in a bowl and mix together till well combined.
Slice the steak into strips and arrange on the plate, along with any of the juices.
Spoon the delicious dressing over the beef and serve with crusty bread.
And that's exactly what we had, and also some gorgeous red wine.
There was still some leftover steak and I made a quick Philly Cheese Steak for lunch the next day. I followed this recipe to the T and its a keeper. I agree it does take a bit of time, because everything needs to be made separately. But trust me, it tasted so darn good.
The session that evening did open my eyes to a lot of aspects and I'm now aware of the Quality Standard Mark Scheme that provides the highest level of independently-inspected quality assurance for meat in the UK. It cares for the environment, animal welfare and food safety which i believe makes a difference.
With thanks to The Meat Elite for inviting me to the event.