Meat Guide
How beef tastes is dependent on a number of factors influencing it:
How we buy meat at Henson:
At Henson we appreciate our customers require consistency in their meat, when your customers dine in your establishment and they enjoy a meal – they expect it to taste equally as good the next time they dine with you. This is why our experienced buyers work with our suppliers to ensure the meat we source is of the quality you require, and is consistent each time you order. Obviously, all animals are different; However, our team know their meat and are able to work with our suppliers to help achieve the same specification each time we buy.
- The breed of the animal, what it eats (grass, grain etc), how and where it lives and the way it is slaughtered.
- The cut of the meat, how long it is aged for and how it is aged.
- The length of time the meat is cooked for, how it is cooked and how long it is rested for, in addition to the seasonings used prior to, during and after cooking.
How we buy meat at Henson:
At Henson we appreciate our customers require consistency in their meat, when your customers dine in your establishment and they enjoy a meal – they expect it to taste equally as good the next time they dine with you. This is why our experienced buyers work with our suppliers to ensure the meat we source is of the quality you require, and is consistent each time you order. Obviously, all animals are different; However, our team know their meat and are able to work with our suppliers to help achieve the same specification each time we buy.
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To buy our meat at Henson, we choose animals based on:
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Ageing Meat – Why age meat?
‘Ageing’ is a process that occurs naturally in all muscle tissues. In the conversion of muscle to meat, natural enzymes found in muscles, break down specific proteins in muscle fibres. The breaking of the protein strands (called myofibrils) by natural enzymes results in improved tenderness. Most good quality beef is dry aged for 21 to 28 days. Some customers may request a longer age, with some taking it as far as 45 days. The longer the meat is aged for, the more weight is lost - for 2 reasons; moisture loss, and enhanced trimming of dry tissue, therefore impacting on the cost. This is singularly the most important factor to consider with regards to pricing.
Degrees of cooking a steak
Bacteria may sit on the surface of meat. This bacteria can make some diners ill, therefore it is advisable to sear the full surface of the meat to kill the bacteria.
Rare: Gently touch the tip of your index finger to the tip of your thumb. With a finger of your opposite hand - press on the fleshy base of your thumb: This gives an idea of how rare cooked steak feels. Juices from the meat will run dark red.
Medium-rare: Gently touch the tip of your middle finger to the tip of your thumb. With a finger of your opposite hand - press on the fleshy base of your thumb: This gives an idea of how medium-rare cooked steak feels. The centre of the steak should be red and the juice from the meat, a light red colour.
Medium/medium-well: Gently touch your ring finger to thumb. With a finger of your opposite hand - press on the fleshy base of your thumb: This gives an idea of how medium/medium-well cooked steak feels. The centre of the steak should be pink.
Well-done: Gently touch your 4th finger to your thumb. With a finger of your opposite hand - press on the fleshy base of your thumb: This gives an idea of how steak cooked well-done feels. Steak is cooked throughout, with clear meat juices.
‘Ageing’ is a process that occurs naturally in all muscle tissues. In the conversion of muscle to meat, natural enzymes found in muscles, break down specific proteins in muscle fibres. The breaking of the protein strands (called myofibrils) by natural enzymes results in improved tenderness. Most good quality beef is dry aged for 21 to 28 days. Some customers may request a longer age, with some taking it as far as 45 days. The longer the meat is aged for, the more weight is lost - for 2 reasons; moisture loss, and enhanced trimming of dry tissue, therefore impacting on the cost. This is singularly the most important factor to consider with regards to pricing.
Degrees of cooking a steak
Bacteria may sit on the surface of meat. This bacteria can make some diners ill, therefore it is advisable to sear the full surface of the meat to kill the bacteria.
Rare: Gently touch the tip of your index finger to the tip of your thumb. With a finger of your opposite hand - press on the fleshy base of your thumb: This gives an idea of how rare cooked steak feels. Juices from the meat will run dark red.
Medium-rare: Gently touch the tip of your middle finger to the tip of your thumb. With a finger of your opposite hand - press on the fleshy base of your thumb: This gives an idea of how medium-rare cooked steak feels. The centre of the steak should be red and the juice from the meat, a light red colour.
Medium/medium-well: Gently touch your ring finger to thumb. With a finger of your opposite hand - press on the fleshy base of your thumb: This gives an idea of how medium/medium-well cooked steak feels. The centre of the steak should be pink.
Well-done: Gently touch your 4th finger to your thumb. With a finger of your opposite hand - press on the fleshy base of your thumb: This gives an idea of how steak cooked well-done feels. Steak is cooked throughout, with clear meat juices.
