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Top tips on how to blag your steak knowledge!



Since adding Gourmet Meat Club to our roaster of food and drink PR clients, we have all become fascinated by the tips, tricks and hacks from its experts. Like most creative agencies in Manchester, we all eat out a lot, so having a few extra nuggets of foodie knowledge to impress others with is always welcome. Here, Gourmet Meat Club shares its top tips on how to really sound like you know your stuff when it comes to all things steak!

 

Food and drink PR

1. When it comes to steak – order medium-rare

Surprisingly nearly 30 per cent of the population choose steak cooked well done when dining out, however, this can kill the flavour and leave the meat tough and dry. Medium-rare is recommended with most cuts and will ensure the meat is still tender and flavourful when it arrives on your plate. However, for thin cuts such as feather blade, rare is recommended to avoid to meat toughening.

 

2. Go for cut, not price

In a recent survey we conducted for GourmetMeatClub.co.uk more than 1 in 10 (11 per cent) Brits choose the second cheapest cut of meat on the menu due to lack of understanding. But try not to get too hung up on price; instead choose a cut you will enjoy. A bavette steak is fast becoming the foodie’s choice, packing a full flavour with all the tenderness of a sirloin, yet this is one of the best value cuts of meat. A feather blade steak is another cut rising in popularity, with restaurants now specialising in it, however this steak is also a great value cut and boasts a sweet flavour.

 

3. Know exactly what your ordering

When choosing between a rump, minute or sirloin, it’s important to actually know the difference in cuts. For instance, a minute steak is small and thin, so perfect for a steak sandwich – not so perfect for an evening meal. Sirloin is a common choice in restaurants and though full of flavour it can be fatty. If you want to stick to a full flavoured cut, try a rump steak, it’s incredibly tender and has very little fat.

 

4. Different sauces for different cuts

Many restaurant goers fall into the same trap; peppercorn sauce. Though peppercorn sauce can be a great option with steak, if you are expanding your horizons then try switching it up for something different. A simple garlic butter can work well with a high quality cut, or for the more adventurous, a Chimichurri is an Argentinian sauce that is perfect with meat.

 

5. Order drinks to complement

A recent survey from GourmetMeatClub.co.uk revealed nearly 40 per cent (37.35 per cent) of the UK opt for red wine with a steak, but do we know what wine complements what cut of meat? The fatter the cut, the bolder the wine should be. For instance a rib-eye steak is typically marbled and so pairs perfectly with a bold Cabernet Sauvignon, where as a fillet, which typically has a lower fat content pairs well with a lighter red wine, such as a Pinot Noir. 

 

So with these handy top tips in mind, maybe it’s time to put them to the test, after all, our survey also revealed that one in five of the UK population opt for steak when trying to impress a date! Let us know how you get on!

 

 

Tagged with: creative agency in Manchester, Food & Drink, Manchester, North West , PR, PR Agency Manchester, PR firms in Manchester, PR Manchester, Public Relations, Public Relations North West