Purchasing Meat & Game

This post shows & documents my approach towards the selection, buying, and cooking of Meat. It's Been a while since I came across game meat; however, Beef was the go-to meat for this documentation as it is abundant compared to game meat. Brings back the old days, when dad & uncle hunted Wild Boar and we feasted over it.

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Beef

Beef consumption:

In 2012 beef consumption varied widely across the globe, from slightly more than 1 kg per capita annually in Bangladesh to 54 kg per person annually in Argentina and Uruguay (USDA 2011). Consumption levels are typically dependent on there being a tradition of beef production, which may be associated with religious beliefs, and house-hold income. In Australia and the USA, all three factors play significant roles, but in other countries, one factor may predominate. For example, in 2011, per capita consumption of beef and veal in Hong Kong was only slightly less than in Australia even though Hong Kong produces very little beef and is almost totally dependent on imports of beef and live cattle. However, Hong Kong is among the top 20 countries in terms of gross national income per capita (World Bank 2013).According to the US Department of Agriculture (USDA 2011), the top 10 beef-consuming countries in October 2011 were Argentina, Uruguay, Brazil, the USA, Paraguay, Australia, Hong Kong, Canada, New Zealand and Kazakhstan. The principal beef-producing countries – Argentina, Australia, Brazil, Canada and the USA , but excluding China – together accounted for 43% of world beef production in 2011 and are all significant beef consumers, with beef representing at least one-third of total per capita meat and poultry consumption. However, cattle are not indigenous to any of these countries; beef production and consumption are imported traditions. In the case of Australia, Canada and the USA, these traditions originated in England, where beef has been a popular and valued meat. Kahn, L., & Cottle, D. J. (2014). Beef Cattle Production and Trade. Collingwood, Vic: CSIRO PUBLISHING.

Historical evolution of beef

Consumption in the ancient and early medieval world, meat was a luxury reserved for the higher ranks of society or for special occasions associated with religious practices and sacrifices. In the 5th century BC, meat consumption in Greece was associated with animal sacrifice. Rules governing the sale of meat specified that it must be derived from a sacrificial killing; it could not be derived from animals that were not sacrificed or from animals whose sacrifice was not permitted (Detienne 1989).By the 5th century AD, meat was no longer the product of sacrifice and was readily available to the citizens of Rome; although expensive, it was not a rarity reserved for the elite. Excepting slaves and the poor, Romans probably consumed 20–25 kg of pork, beef and mutton per person annually, and meat was part of a sol-dier’s customary diet (Corbier 1989).The stereotypical association between England and beef was well established by the 16th century when Andrew Boorde recommended beef as the ideal meat for Englishmen in his 1542 Dyetary (Rogers 2003). Even earlier than this, the Celts assessed wealth in terms of cattle numbers and beef was the preferred meat of the occupying Romans (Rif kin 1992).

Nutritional Benefits

Beef is also rich in the essential minerals iron and zinc; further, the iron in red meat, mostly haem iron, is efficiently absorbed by the human body, a process that is enhanced by the presence of meat protein. Similarly, the zinc is more efficiently absorbed when sourced from a diet rich in animal protein. Beef is the principal source of zinc in the American diet and the third most important source of iron, after enriched bread and cereals (Nutri-tion Fact Sheet 2003). Kahn, L., & Cottle, D. J. (2014). Beef Cattle Production and Trade. Collingwood, Vic: CSIRO PUBLISHING.

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Ontario Corn-Fed beef

The Ontario Corn-Fed Beef program was launched in June of 2001 to expand the market for and profile of Ontario-produced beef. By expanding the market presence of this brand, Ontario Corn Fed Beef has been positioned as the Ontario brand of beef.

The Ontario Corn Fed Beef program provides consumers with an identifiable Ontario brand of beef – known to be consistent, premium and locally-raised.The feed of cattle plays a big role in the flavor of the beef. In this program, cattle consume a high percentage of corn in their diets. This diet gives our beef superior marbling which makes it the most tender, tasty beef anywhere.Corn-fed cattle have a desirable, distinct beef flavor recognized in the finest restaurants. To be eligible to participate in the program, beef farmers must follow stringent quality assurance protocols.

Beef Sirloin Tip Steak

Also Known As: Breakfast Steak; Round Sirloin Tip Side Seak, Boneless

Priced at $15.99 for 1000 grams, Boneless and lean, this cut is inexpensive and ideal with a tenderizing marinade before grilling. Best methods of cooking:

• GRILL

• ROAST/BAKE

• PAN-BROIL/SKILLET

• BRAISE/POT ROAST

• BROIL

NUTRITION:

140 CALORIES 8% *

1.6g SAT FAT 8% DV**

24g PROTEIN 49% DV

2.3 mg IRON 15% DV

6.1 mg ZINC 40% DV

* Based on a 2,000 calorie diet ** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3-oz serving, cooked, lean only, visible fat trimmed: 140 Calories; 35g Calories from fat; 4.1g Total Fat; 1.6g Saturated Fat; 0.3g Polyunsaturated Fat; 1.9g Monounsaturated Fat; 0.1g Trans Fat; 0g CLA Fat; 65mg Cholesterol; 45mg Sodium; 305mg Potassium; 0g Total carbohydrate; 24g Protein; 2.3mg Iron; 0.2mg Riboflavin; 4.9mg Niacin; 0.5mg Vitamin B6; 86.2mg Choline; 3.5mcg Vitamin B12; 200.8mg Phosphorus; 6.1mg Zinc; 35.4mcg Selenium; 0g Fiber.

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Chimichurri Beef Sirloin Tip Steak

Ingredients

Beef Sirloin Tip Steak 450g

Salt to taste

Pepper to taste

Chimichurri sauce

Parsley 1/2 cup

Red Onion 75g

Red Wine Vinegar 15ml

Salt & Pepper to taste

Garlic Minced 3 cloves

Lemon Juice 3tbsp

Oregano fresh 5-6 leaves

Red Chilli flakes 1/2 tsp

Olive Oil 4tbsp

Method:

1.Combine all the ingredients in a blender and blend to obtain a coarse paste.

2.Heat a pan over medium and add oil. Once the pan is hot, make sure it sizzles (added a few drops of water), and place the steak.

3. Sear on both sides for 2 minutes while basting the meat with the chimichurri sauce. Using a thermometer, check the internal temperature of the meat. Remove from pan once the thermometer shows a reading of 130 degrees F.

3. Let the meat rest for a couple of minutes before serving.

4. Serve on a platter with fries or grilled vegetables.