Butcher of the Year Shares His Favorite Meats & Cooking Tips

Butcher of the year shares favourite meats and cooking tips
Reuben Sharples — 2017 winner of New Zealand’s Best Butcher award, and owner of Aussie Butcher New Lynn — puts his 25 years of butchering experience to work in sharing his five favourite meats with consumers. Read on for his worthy choices, as well as cooking tips for each selection. To read the full article and interview, click here.
Scotch fillet
Unlike a tenderloin, which needs a boost from either an open charcoal fire or a hearty slug of compound butter, the Scotch fillet holds its own with unparalleled meaty flavor. As Sharples himself says, “you can’t stuff it up.”
For optimum taste and tenderness from this cut, bring the steak up to room temperature before searing it over hot coals for about three minutes on the first side, then flip to the other side and cook until the blood begins to seep from the top. The meat can be cooked to medium, but rare to medium-rare will yield the best results.
Sausage
Sausages are versatile, flavorful, and cost-effective, making them an excellent choice for any occasion. There’s a reason why just about every country has their own traditional sausage recipe.

The key to preparing good sausage is to start low and slow. Don’t force it into a hot pan right away — begin on low heat, or in a pot of simmering water (this method is a great way to draw out excess fat). Finish on a hot grill, turning often, and serve with seasonal accompaniments.

Mince
Mince is another jack-of-all-trades in the meat department, adding heft and zest to anything from poached eggs in the morning to lasagna Bolognese for dinner.
Simply brown up the meat and add it to your favorite casserole, sauce, or stew.
Beef Short Rib
For the ultimate in beefy flavor, one can’t go wrong with beef short rib. Use only salt and pepper to let the flavors shine through, and be sure to allow at least five hours for cooking for premium tenderness.
Lamb Shoulder
A must for any special occasion, lamb can be slow-roasted (as with the short rib, allow plenty of time for cooking), or boned and thrown on a hot grill. In either case, be sure to have mint sauce or chutney on hand for serving.