Tag Archives: Meat

Snout to Tail

Freshly Ground Meat

Developed as way to utilize scraps of meat that occur as butchers broke down animals in search of the best cuts, ground meat is an essential part of the ‘snout to tail’ philosophy of whole animal butchery. And that philosophy is essential to the Italian culture of meat eating. Why is this relevant you might ask? Because of our new favorite addition to our butcher counter: a meat grinder! And while ground meat sometimes sounds gross, sometimes even looks gross, rest assured, there are a lot of benefits to having freshly ground meat.

For starters–let’s be real. Most the ground meat you have in the ordinary grocery store is, more or less, mystery meat. You won’t find a soul in the meat department of those stores that knows when the meat was ground, let alone what cut of beef it is. And that mystery gets even harder to solve when you move past the ground beef into the ground pork, the veal, and so-on. First and foremost, having our own grinder will mean that all of our meat is as fresh as can be, and the beef we use is the same quality, dry-aged local black angus as our steaks that you’ve come to know and love.

With that quality and freshness in mind, the possibilities become seemingly endless. Looking for the perfect beef to make your famous burgers? We’re happy to grind you whatever you need to order. And for those of you still looking to find your favorite, come try one of our creations! This past weekend we had two special patties: one made with sun-dried tomato paste and one with ‘nduja, a spicy spreadable salami. They were awesome! Now that the weather is getting warmer and grilling season is upon us we are going to have burgers in the case regularly so make sure you stop by to get some.

Meatballs

But burger patties aren’t the only way ground meat can be used! The original way Italians would make use of ground meat, typically pork, was as sausages–which are essentially the same thing as a burger, just stuffed into a casing. Having a meat grinder in the case puts us one step closer to making our own sausages and I couldn’t be more excited. If you ask me, a sausage thrown on the grill, or on the skillet is one of life’s simplest pleasures.

The biggest takeaway from all this is that freshly ground meat is one of the most versatile things you can cook with. Whether you press it into a patty, stuff it into a casing, or cook it up in a pasta sauce, there’s no doubt that it will be delicious. Come visit us–we’re happy to get you whatever you need.

 

Scott Weiss
Scott Weiss

Possibilities become endless Read more

Developed as way to utilize scraps of meat that occur as butchers broke down animals in search of the best cuts, ground ...

What’s your beef (steak)?

Fresh Cut Beef

If you’ve been by the Via Umbria meat counter lately you may have noticed a steak called the teres major. Despite its strange sounding name (it is the scientific name for the muscle, one that humans also have), the teres major is actually steak familiar to most of us. Cut off of the chuck, the shoulder of the cow that is traditionally used for ground or stew meat, the teres major is a muscle that is rarely, if ever, used by the cow during its lifetime. This gives it a unique set of qualities when it’s time for the cook to take over. First and foremost, it is soft. This means that even after you cook it, even when you cook it well done, it is tender. Secondly, there is virtually no intramuscular fat. This is the type of fat that gives the ribeye its pronounced rich flavor, and it is the type of fat that is impossible to avoid eating (not that you really should want to). There is one other muscle that has these two qualities: the beef tenderloin, or as it is known on most steakhouse menus: the filet mignon.

The thing that both of these qualities have in common is: you can see or feel them when the steak is still raw. When you walk into butcher shops it may be overwhelming when you see steaks or cuts of pork that you have never heard of. Don’t be intimidated! Talk to your butcher, but you can also look for a few simple things:

1. Fat cap – This will help protect your meat, keeping it moist while cooking, but it can also catch aflame when grilling. I always advise removing the fat cap after cooking, if you don’t want to eat it. That being said, I also think it looks great on a plate.

2. Visible grain – You’ve probably heard the expression “slice against the grain,” and that’s 100% true. That being said, there are several steaks with visible grain running perpendicular to the length of the steak. These are your hanger steaks, skirt steaks, bavette (flap meat) steaks, et cetera. In Italy these are the steaks called tagliata di mazo, sliced beef steak. In the New World, the skirt and the bavette are the most common cuts used in fajitas.

Grilling Beef

3. Intramuscular Fat – These small flecks of white within the meat are what give the ribeye its prowess as a steak. Unlike the fat cap, this is a fat that cannot be removed. But why would you? This is a fat that adds a richness of flavor that makes the steak versatile. It can be sliced thick and eaten as a steak, it can be ground, it can even be sliced think and served on a bread with some cheese whiz or provolone!

4. Pliability – This is the one that needs to be felt rather than seen. Both the tenderloin and the teres major are incredibly soft and flexible when raw. That is how you know they are incredibly tender.

So this isn’t a complete list by any stretch. There are so many different cuts of beef that can be used as steak or otherwise. It is, however, the four most important factors for me when judging how I will prepare the meat that I have purchased. It also helps you when you have a recipe that calls for a specific cut that you can’t locate (even though, if you call us in advance, we’ll have it for you!). There is always a similar enough cut of meat that you can use. Just don’t be afraid to ask!

Scott Weiss
Scott Weiss

Everything you need to know about steak Read more

If you’ve been by the Via Umbria meat counter lately you may have noticed a steak called the teres major. Despite its ...

Bring on Grilling Season

I haven’t written much about my recent trip to Italy yet. There’s quite simply too much to say, if I wanted to convey how much I saw and learned on this expedition. Instead, I’ll focus on a single simple experience: watching my steak grilling – right in front of me.. Driving to Norcia, the walled town in southern Umbria famed for its excellent cured pork and as the home of some heady saints (Saint Benedict of Nursia and his sister Saint Scholastica), Chef Simone, informed me of a plan to stop for dinner on the way back north. But for now, we headed on to Norcia. This town was swimming in little butcher shops. Mostly selling the local cured pork and wild boar products, norcineria. The prosciutto here was so well-balanced: nutty, sweet, salty, that I was ready to write the USDA and complain about their importation requirements right then and there. And it sure didn’t help that we were trying this in a little restaurant on the main piazza in the shadow of St. Benedict and his church. I could go on and on, but we’ll save that for another time.

Hanging Sausages

After leaving the dizzying array of hanging cured meats behind us, we headed to the mountainside town where dinner was on the agenda. There certainly wasn’t much to this town, a few cafes and restaurants, with a truffle museum being the only real tourist attraction. The restaurant destination was a little osteria that felt more like a basement than a restaurant. Vaulted stone sealing, maybe ten tables, and a raging fireplace. Flanking the fireplace, a table with a whole prosciutto, sliced only by hand, made by the chef from pigs he raised himself. Above that, links of his dried sausage. This was the definition of comfortable.

For our main course, we ordered a steak, rare. To cook it, he brought out a little metal grill, placed in front of the fire and started moving the hot coals underneath it. Before too long, there was a massive steak sizzling right there in front of us. I was beside myself. Here I am, on an Italian mountainside, watching my steak being grilled right in front of me: on the floor of the restaurant. And unsurprisingly, looking at glowing hot coals, my mind wandered and I remembered all the times we grilled growing up.

Sizzling Steak

Fortunately for me, with this memory in mind, it’s starting to warm up here. What I mean to say is, it is almost time for us to start grilling too. We may not be able to cook up a steak right in our fireplaces, but we sure can cook on the open flame. At the Via Umbria meat counter, we’re ready. Having seen this steak transformed from raw meat into delicious dinner right in front of me, I think we should translate that experience to our own backyards. Whether it’s a prime cut that you’ve heard of: the ribeye, the New York strip, the fiorentina, or an off cut you may never have tried before: the hanger, the bavette, teres major, let’s throw that beef over some hot coals (or gas flame, if that’s what’s available). I’ll likely never have that experience again, coming immediately from one of the meat capitals of the world to fireplace-cooked steak; but we can make something just as delicious in our own backyards. So come on down, get a steak. Bring on grilling season!

 

Scott Weiss
Scott Weiss

Let’s throw that beef over some hot coals Read more

I haven’t written much about my recent trip to Italy yet. There’s quite simply too much to say, if I wanted to ...

The Basics on Ham

charcuterie-and-cheese
Did you know that Prosciutto is often called “The King of Hams”?

Of all the charcuterie items you’ve ever heard of, ham is the one you’re probably most familiar with, sometimes probably even without even knowing it! In fact, it is possibly the one truly international cured meat, with different styles ranging from the prosciuttos of Italy to the jamons of Spain to the country hams of North America all the way to the Jinhua ham of China (one that is unfortunately forbidden from being imported).

Coming from the hind leg of the hog, ham can be placed in two basic categories: cooked or raw, or as we say in Italian cotto o crudo. But raw is, in this case, a misnomer. These are the cured hams that are arguably the most delicious way to enjoy the ham. Here at Via Umbria, we are proud to carry six different styles of ham. Two imported prosciutto crudos from the towns of Parma and San Daniele in Italy, after which they are named. On top of that, we are excited to introduce an amazing prosciutto crudo made here in Virginia, by a family business that has, and continues, to make Tuscan-style charcuterie in Tuscany: Terra di Siena. Right along with these are two smoked hams, a speck from Alto Adige/Südtirol in the very north of Italy and an aged country ham from southside Virginia. They vary in the woods they are smoked with but both are excellent sliced thin as with any prosciutto. And to round this out, we have a phenomenal prosciutto cotto that would make for an excellent sandwich. This is the tip of the iceberg when it comes to hams, and we are excited to keep on digging deeper in to the world of cured meats.

This is just the beginning. To learn more, and indulge in our delicious deli offerings, join Scott, our Salami Swami, at our Meat & Greet event on Wednesday, February 3rd, at 7pm. Nosh like a Norcino on charcuterie and pork-based dishes, and partake in conversation with fellow food lovers. For more information or to book your reservation visit us online or call us at (202) 333-3904.

 

Scott Weiss
Scott Weiss

Possibly the one truly international cured meat Read more

Of all the charcuterie items you’ve ever heard of, ham is the one you're probably most familiar with, sometimes probably even without even ...

Recipe of the Week: Roasted Rabbit

You know we like to get fancy sometimes over here at Via Umbria. But that doesn’t always mean difficult. To celebrate the on boarding of Vickie Reh, Bill took a crack at some roasted rabbit.  We take you through the process, step by step, to create this untraditional and delicious roast.

rabbit

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INGREDIENTS:
Large rabbit
Salt and pepper
Fennel pollen
Sage

Rosemary
Olive oil
, lemon

 

Rabbit Umbrian Style _DSC0244

_DSC0261 Step one: debone the rabbit_DSC0272

Step two: lay the boneless rabbit out on your work surface and rub the inside with chopped garlic. Season both the inside and outside of the rabbit with the salt, pepper and fennel pollen rosemary and sage and olive oil.

Cooked Rabbit Recipe _DSC0330 _DSC0353 _DSC0360Step three: roll the rabbit tightly around itself. Tie with butcher’s twine.

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Step four: drizzle the exterior with high quality olive oil. _DSC0458 _DSC0464 _DSC0467

Step five: Preheat the oven to 425°F.  Roast for about 45 minutes. Wait 30 minutes before slicing. Enjoy with a glass of Monetfalco Rosso!_DSC0481

 

Ci Vediamo!

–Via Umbria

 

 

 

 

 

 

The secrets of making a delicious roast Read more

You know we like to get fancy sometimes over here at Via Umbria. But that doesn't always mean difficult. To celebrate the ...