Storage

Beef should be seared in very hot fat on all sides. The hotter the fat, the quicker the pores close and the juicier the meat. Only season with salt after it has been seared. Why? Because if the meat is seasoned with salt before grilling, the pores will not close properly and it will be dry.

Cutting

Before it is grilled, meat should be trimmed. This is where surplus membranes and tendons are removed. However, the fat at the edge should not be removed prior to grilling. This prevents the meat from becoming too dry and also improves the taste. If you don’t want to eat this part, it can be trimmed before consumption. Meat should always be cut across the grain.

Seasoning

Lafina does not need anything other than oil, salt and freshly ground pepper. Do not use too many spices, otherwise it will lose its characteristic taste and you might as well be eating any other popular meat on the market. As well as salt and pepper, rosemary, thyme and tarragon are also ideal for seasoning. One or two sprigs will suffice.

Side dishes

Classic side dishes to accompany our meat include, e.g. rosemary potatoes, baked potatoes (with cream cheese or herb butter), as well as seasonal vegetables such as carrots (with or without peas), beans (with or without bacon), courgettes, porcini or chanterelles.

Grilling

Beef should be seared in very hot fat on all sides. The hotter the fat, the quicker the pores close and the juicier the meat. Only season with salt after it has been seared. Why? Because if the meat is seasoned with salt before grilling, the pores will not close properly and it will be dry.