Medium Rare has met so many great people in the food service industry. Earlier this month, we spoke with Aaron Deadman, Operations Manager at Silver Sage Beef in Calgary, Alberta at the Calgary Farmers’ Market. He answered a few of our burning, well maybe sizzling, questions about meat.
MR: What is your favourite cut of beef?
Aaron: That would have to be beef brisket. Just a few weeks ago I spent over 12 hours smoking a 13 lb. brisket. By the time it was done the brisket was so tender you could pull it apart and it would fall to pieces in your hands. It was so moist and so good. It takes a lot of work, but the reward is more than worth it.
MR: What is a cut of meat that should get more attention than it does?
Aaron: The most underrated cut of meat is a skirt steak. In Mexico, they call it arrachera. It’s a long piece of the abdominal muscle similar to the flank, but not as dense. I suggest you marinate it and grill or simply cut it into strips for fajitas. This steak has a great, beefy flavour, is versatile and will make a great new addition to any menu.
MR: How has Medium Rare met the needs of Silver Sage Beef?
Aaron: When we were looking to develop a specific uniform image for our new company we couldn’t find anything that suited our needs. I found Medium Rare in City Palette Magazine. Over a series of meetings with Andrew, we developed a uniform apron that fit seamlessly with our look and image. It was a collaborative process based on our feedback and Medium Rare's creativity that ensured we got what we needed. I look forward to our next project together.We want your feedback in our comments section. Tell us what you think is an underrated cut of meat.