Host of Secret Meat Business, Australian chef and author Adrian Richardson knows all there is to know about meat. We chatted to the knowledgable chef and he gives us his tips on how to avoid the most common mistakes when handling meat.
What has been your favourite dish so far on Secret Meat Business?
There are so many great dishes, it’s very hard to choose. Although, I had a lot of fun filming the haggis episode.
Who taught you everything you know about meat?
I was very lucky to grow up in a family full of wonderful cooks. I learned how to cook everything, including vegetables. However, I really enjoy cooking meat and teaching people to cook meat properly.
What is your favourite meat to cook and why?
Today, my favourite meat is pork, because I’m having a suckling pig sandwich, but tomorrow my favourite meat might be chicken; it really depends on what I’m cooking.
Where would you recommend the best places to purchase quality meat?
Your friendly local butcher is your meat expert. In Melbourne, my favourite butcher is R & A Meats.
What should people look out for when purchasing meat?
When purchasing meat, go for quality, sustainably produced. Happy animals make tasty meat. Quality meat sometimes costs a little more, be prepared to put your hands in your pockets.
What are the common mistakes that most people make when handling meat?
-Not using enough salt;
-Cooking the meat at too high a temperature, burning the outside and leaving the inside raw;
-Resting the meat is really important; the general rule is to leave the meat to rest for half the cooking time
What part of the cow is the best?
At the moment, I am loving skirt steak and beef ribs.
What is your favourite sauce and side dish with a steak?
I’m a sucker for peppercorn sauce.
What’s coming next for Adrian Richardson?
A few sleep ins (I’m not great with early starts).