Our team felt it pretty timely to take up a challenge next week; I’m unsure if that’s due to the chilly weather and needing something to cheer us up or whether it was the fact we’ve all been obsessing over our newest lot of recipes (featured in the next mEAT Mag, due out September 1st). Whatever prompted us, we’re pretty excited about trying some new dishes and sharing them with you.
Our challenge: To try a cut of beef and lamb that we’ve never attempted before and blog about our experience.
We’ve bandied around ideas in the office with some of us being quicker than others to ‘reserve’ a cut that we hadn’t yet cooked with. Beef cheeks seemed to be a popular choice, with many of us loving it when we go out to dine yet never attempting it at home. And, there was also some genuine surprise as to people’s admissions of cuts they don’t usually cook with as some of those were staples on the menus of others. Thinking back to when I first started at Beef + Lamb New Zealand, I’d never used any slow cook cuts and my meals revolved around mince, steaks or stir-fry strips. But once I heard about the ways you could use the likes of beef shin, I gave it a go and I’m now truly obsessed with these secondary cuts - I crave winter for the very reason I can pull my slow cooker out and utilise these cheaper cuts that are so full of flavour!
It’s no secret that we often try new things based on the experiences of others, so it’s our hope that by setting this team challenge we’ll perhaps inspire a few of you to try something a little out of your comfort zone. And I hope, that like me, it will give you the confidence to be creative with other beef and lamb cuts in the future.
Keep an eye on our blog over the next week and if you’re up for it, join us and let us know how you get on.