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Steak: Questions and Answers

Is colour a key indicator of a quality steak? What’s the difference between organic and grass-fed/free-range beef? And many more questions tackled about steak...

Is colour a key indicator of a quality steak?

Not necessarily. For example, meat that has been matured traditionally - hung and exposed to the air after slaughter for up to several weeks, or 'dry-aged' - tends to be deep burgundy in colour with creamy, yellowish fat and will develop a more concentrated, complex flavour.

The ageing process, if done correctly, can increase the tenderness of meat. The characteristics of aged meat are highly rated by chefs, traditional butchers and consumers. On the other hand, meat that has been vacuum-packed shortly after slaughter will retain a bright red appearance with white fat for a much longer time. This meat can still be tender but may lack the complexity of flavour of traditionally dry-aged beef.

What's the difference between organic and grass-fed/free-range beef?
To many consumers, the origin of the beef on their plate has become crucially important since the BSE crisis, prompting a demand for organic beef and beef from grass-fed herds.

Many excellent beef producers choose not to get organic certification. Sometimes, this is because of the expense and inconvenience involved in ensuring that all the pasture on which the herd grazes has received organic certification.

Grass-based systems are prevalent in Britain because of the wide availability of grass. Research suggests grass-fed beef has higher levels of omega-3 and is therefore 'healthier' than intensively-reared meat. Some chefs find the flavour of grass-fed beef preferable.

What about British breeds?
Britain has many old and native breeds of farm livestock, a high proportion of which are deemed endangered, such has been the relentless decline in their numbers. The reason for this is simple; other breeds have been found to be more productive on many beef farms and better suited to modern farming methods.

Fortunately, there are some British farmers who've made a commitment to rare-breed animals, rearing them slowly on traceable feed, with space to range and be active. They slaughter them at an older age, then hang the meat to mature on the bone.

Aberdeen Angus is a well known breed used in quality beef systems across Britain, but there are dozens of other breeds native to Britain or established for centuries. Native breeds include the Welsh Black, Highland, Lincoln Red, South Devon and Sussex as well as the Aberdeen Angus and Hereford.

How should steak be kept?
Always store meat in the coldest part of the fridge. Ensure the fridge maintains a temperature below 4 degrees Celsius. Never let the meat or its juices come into contact with other foods in the fridge, particularly ready-to-eat foods.

Beef will keep for up to five days in the fridge, depending on how fresh it is when you buy it. Quickly freezing beef reduces the chance of damage to the texture or succulence of the meat. Use frozen beef within six months. Defrost, loosely wrapped, in the fridge allowing five hours per 450g (1lb).

If you've cooked beef for eating later, cool it as quickly as possible (ideally within one to two hours), cover and refrigerate and eat within two days. Do not place hot into the fridge, which would risk raising the temperature of other foods that need to be kept cold.

For more information on Heinz Foodservice log onto www.heinzfoodservice.co.uk or call the free customer care line on 0800 57 57 55.

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