Raw Dry-Aged Beef Tartare is the Best Start to a Beef Feast at Hawksmoor — The Meat Show

Raw Dry-Aged Beef Tartare is the Best Start to a Beef Feast at Hawksmoor — The Meat Show

Ow, f****** hot. Would you like a glass
of man the f*** up? The Meat Show is coming
to you from London today, and we are in front of Hawksmoor Borough. Hawksmoor specializes in British beef that is grass-fed, 100% dry-aged. Richard Turner, the main man here, is gonna cook a beef feast. We’re gonna be using British beef that has been aged to perfection. So, let’s go in on and
see what Richard Turner has planned for us, follow me. (energetic music) What we startin’ with? So we thought we’d do
like a Italian version of chopped steak, seasoned
with some lemon zest, a little bit of lemon
juice, olive oil, parmesan. – [Nick] You also hang
this beef, which is what is called dry-aging in The States, right? Yep. It’s quite important. I mean, I see a lot of
steakhouses sort of aging ribs in a fridge, and that’s
not really doing anything. I don’t think. But we’re not great on aging, we don’t age for an excessive amount of time. We age for like five weeks. A little bit lemon zest. A little bit of parmesan
that we put in there, not a huge amount. A bit of lemon juice. Extra virgin olive oil,
I mean this is based on Italian recipe. So my pronunciation is not great, but this is Colatura di Alici di Cetara. Which is the juice that comes out of those anchovies, when they’re pressed. It very fishy, so you only use a tiny, like a couple of drops maybe. – [Nick] Anchovies in British cooking, I mean Worcester sauce has
anchovies in it, right? – [Richard] Yeah, we’ve been
using anchovies in cookery for hundreds of hundred of years. Alright, let’s get stuck in
there and try out the tartare. God even smelling it you
get hit with the combination of the parmesan, and that anchovy. Umami flavors on umami flavors. – [Richard] You got lemon. I love the way it cuts through everything. It’s so tender. The bread is more chewy
than the meat for sure. It is an herbaceous flavor. That comes through the beef, right? This is my favorite way
of eating more beef. – [Nick] It’s very revealing
of your beef, isn’t it? When you serve it raw like this. That’s why we do it. In a classic steak
tartare, you got gherkins, and capers, and ketchup. – [Nick] Mustards. Mustards, and worcester sauce, and tabasco which is delicious, but it
completely overwhelms the beef. So this is what’s called
in The States, prime rib. Which it’s called, it’s a
rib roast here, isn’t it? – [Richard] Yeah. – [Nick] And you basically
just slow cook this above the coals. – [Richard] Yep. A lot of people would cook
this to medium rare, I don’t. I’m a big medium fan for this cut, because it breaks down all the fat. I love corn-fed beef. Like the best piece of
meat I’ve ever eaten has been corn-fed, but I know that you have a particular opinion
about corn feeding. Right? Corn is like a super fuel. It’s like nuclear power fuel, and it fattens up an animal so fast. It can bring an animal to
kill weight in 18 months. No problem whatsoever. For me, it’s unnatural. It’s evolved to eat grass,
clover, mosses, herbs. What we do when we corn
feed, is give nuclear fuel to an animal not designed to eat it, and then we slaughter it just
before it explodes or dies. And then we serve it. And to me, that’s unnatural. Fair enough, but the fact is that just the act of killing
that animal to eat it is offensive to some people. As is offensive as feeding
that animal corn is to you. Maybe, maybe. (laughing) I mean look at this
glorious piece of meat, and by slow-roasting it you really do get that edge to edge medium. Do you find there’s a
big difference in cooking American style beef? Yeah. It responds differently. Totally, I’m not American beef expert. I don’t cook it, but my experience is that it’s already soft, so
you don’t need to rest it. This has had a life. It’s walked around a bit. It’s eaten grass. It’s a natural piece of
beef, so you have to rest it for at least 20 minutes or
slow cook it in this case. Which is what you’ve done. Yeah, it’s kinda like a reverse rest, but for a very long period of time. This is five hours it’s been cooking. I love the rib cap. It’s the best piece of
meat, and look at this. The fiber, the way it comes apart. Oh, you can smell some age on that. Yeah. Wow. You know what? That is fantastic. So you have all the
tenderness that you would get, I think, slow-roasting a piece of beef. But you can absolutely
taste that charcoal. I mean it really is an inflection. It’s not like barbecue, where it’s like the
first thing that hits you is that smoke wallop, right?
Yeah. – [Nick] Here you get the
beefy flavor, but then you get this subtle smokiness coming on. And it’s really a nice finish. Obviously it’s beef. The cut is the same, right? But quite different to what we’re used to. We’ve eaten in New York steakhouses. – [Richard] Yeah, yeah. I love that. I mean I love that style of beef, but it’s not something I’m
looking for when I travel. I think that’s ultimately
what we should be going for is a true sense of terroir. Okay, well we could
probably bore the audience all night long by arguing
about grain versus grass-fed, but what we should actually be
doing is finishing this wine, finishing this delicious grass-fed beef. Thanks very much for watching. Cheers. Cheers mate. Thank you very much for having us. We’ll see you on the next
episode of The Meat Show. Cheers. Back in the 1800s, they were slaughtering the animals out on the street. Right. So it was the best cut that they had.

100 thoughts on “Raw Dry-Aged Beef Tartare is the Best Start to a Beef Feast at Hawksmoor — The Meat Show”

  1. I bought a SteakAger and I love it. It totally changes the way I think about grilling my steaks the flavor is incredible.

  2. I hope one episode they give him non aged beef and tell him its aged, he will still talk about the funky dry aged platonic notes coming from the maillard reaction.

  3. Don't these guys know that American beef cattle are grass fed after they been weened then brought to a feed lot to fatten up before slaughter. Our cattle are a mixture of grass/grain.

  4. Why is the chef using a Nakiri or Japanese vegetable knife for raw meat cutting? Surely a Gyuto would be better for the job

  5. Hypocritical carnivore. U eat the meat and question where it comes from. If we ate you, we would trim fat and stupidity, boil bones for stock. Voice box fed to pigs.

  6. I once made the mistake of ordering beef tartare in Hungary (knowing it was one of their national dishes) and it was literally made from the cheapest beef mince you could find. Once the raw egg yolk was mixed into the meat mush that was pretty much the end of my Hungarian beef tartare experience. The one served up on this video looks amazing though.

  7. Mince only becomes edible when they call it tartar and slap a big price on it….otherwise everybody would be saying why are people not getting food poisoning all of the time. Goes to show you can eat raw beef anytime.

  8. I dont think their is really a winner or loser when it comes to grass fed vs corn. Just two distinct flavors, more of a personal preference.

  9. Never had tartare. I need to figure out if anyone serves it in Minneapolis! Smoke on 👉💨

  10. Nicks out of his depth here.
    Hawksmoor are the pinnacle of beef experts and this guy is the phophet

Leave a Reply

Your email address will not be published. Required fields are marked *