On "Beef Strategy"


In the HUB LA kitchen, cooking up some burgers! 

In the HUB LA kitchen, cooking up some burgers! 

Yes, we are working here— promise! It just so happens todays agenda included taste testing our newest clients product beef. More specifically, beef from a rare breed of cow known as Randall Lineback.

This is us in the kitchen, cooking the meat according to our clients instructions. Like the prep for most great foods, the main objective was to add the fewest ingredients possible salt, pepper, and a little olive oil.

12 foodies sampled and answered questions about our client's product including, "What color comes to mind when you close your eyes and chew?" We got lots of interesting answers for that one! 

12 foodies sampled and answered questions about our client's product including, "What color comes to mind when you close your eyes and chew?" We got lots of interesting answers for that one! 

While prepping our samples in the kitchen here at HUB LA, we started talking beef strategy. Everyone seems to have their own tricks for making great burgers and steak, but here are four we all agreed upon:

  1.  Play nice: Ground beef is not bread; theres no need to knead it. (See what we did there?) Plus, it will toughen the consistency if you do.
  2.  Bring it up to temp: Dont put a refrigerator-cold steak right on the grill. That will dry it out. Spend some quality time with your food before cooking it.
  3. Salt and pepper beforehand: Tastes better.
  4. Let it rest: Do NOT cut into the meat right when you take it off the grill/skillet. It's still cooking when you take it off the heat. But it looks so good, right? NOPE, dont do it!!
Secret to a perfect burger? See above!

Secret to a perfect burger? See above!

Yes, life is hard here at verynice. We do the dirty work (taste testing really good meat) and talk about the tough issues (discussing the really good meat and how amazing it tastes). Oh well, if we must, we must!