Getting Excited About Food Quality is Essential March 27 2014, 0 Comments
Since I was a young kid working in the shop, learning about the highest quality, most flavorful cuts of beef from my dad and grandpa, I’ve always been passionate about food. It’s always been such an important part of my life, not just from the family business but from my natural partiality toward delicious meals with the people I love. It should come as no surprise then, that I love sharing recipes, knowledge, and ideas with anyone and everyone who’s willing to listen. This newsletter has been essential in giving me an opportunity to communicate, and possibly educate, many more people than I would otherwise be able to.
I think the reason I love discussing cooking so much is because it’s an art that can be performed adequately, even by those with little natural skill. I’m a proficient cook, if I do say so myself, though I lack any sort of formal training. I just know what tastes good to me, and I know how to get creative with the food I cook. I’ve seen friends who I can honestly say are absolutely lacking in any sort of natural culinary skills throw some exceptionally tasty meals with ingredients most people have just sitting around the kitchen, just by getting thinking outside the box and using food they love. The quality of ingredients also plays a huge part in this, and that’s where our store comes in.
At an early age I was taught about the cuts of beef that may not be the prettiest, or most well-known by the general public, and how to properly prepare them to create unique, extraordinarily flavorful dishes. I mean it when I call myself and my staff “butchers who cook”. The California Tri-Tip is a personal favorite of mine. It’s a cut you generally won’t find in grocery stores too often. It’s tender, flavorful, and for some reason, not well known on the East Coast. Throw it on the grill with a little cracked pepper, salt, and olive oil, though and you’ll see why it’s one of the best steaks you’ve probably never heard of. Chuckeye steaks, as anyone who has listened to me rant about my most beloved cuts can attest to, are also among my favorites. They’re positioned right next to the Ribeye on the beef, and as such have a very similar flavor and marbling profile. My favorite thing about the chuckeye, though, is that because they’re not as popular as the ribeye, they’re priced significantly lower. My personal favorite compliment for these tender steaks is the Youngstown Butcher Rub, made right here in the store. By buying lesser-known cuts, you’re not only discovering new and exciting flavors you may not have experienced otherwise, but you’re giving yourself and a chance to learn and try something new in the kitchen. You’re also helping us reduce the cost of beef by helping us to use more of the animal, with more steaks being cut and less being ground.
That’s why I feel as though I have a responsibility to educate people whenever possible. What you eat should be as delicious as it is wholesome, and with local meat and poultry from Catullo’s, you can rest assured knowing you’re getting the absolute best. Try some of our recipes, get inspired, and get excited about the food you cook.