‘Both processed and unprocessed red meat provide iron, zinc and Vitamin B12, as well as protein,‘ says Phillips. And Tom Sanders, Professor of Nutrition and Dietetics at King’s College, London, says: ‘Some studies show red-meat-eaters are less likely to have a stroke than vegetarians.’
Red meat of any kind is a healthy choice, and doesn’t deserve the bad reputation that it’s given by the media and mainstream medical establishment. But although conventional beef won’t give you cancer and is an important source of highly bioavailable nutrients, we can’t ignore the fact that grass-fed meat is still superior to grain-fed.
Chef Casper Stuhr Sobczyk creates and serves a rib eye that has been coated and aged in a log of butter. This unique preparation process aims to solve the problems that come with regular wet and dry aging of meat. Check out @caspersobczyk on Instagram.
The key to a successful brisket crust has a lot to do with the size of the pepper chunks. Pepper is usually measured in size by mesh, and the ideal size for beef, or lamb is anywhere between 1- and 16 mesh. It's a very coarse crack, sometimes referred to as crushed or kibbled.