How Grasp Butchers Run an Iconic British Steakhouse in New York Metropolis

At Hawksmoor, a British-style steakhouse in New York Metropolis, govt chef Matt Bernero begins his day by checking on his group, and checking on his beef. “An unimaginable quantity of beef comes by way of these doorways every single day,” he says. It’s as much as him and his group to make use of their professional abilities and information to age the meat, butcher it, cook dinner it, and serve it in ways in which showcase cuts from nearly each single a part of the cow — from in style steaks just like the porterhouse and New York strip right down to dishes made with the rump and bone marrow.

Chef Paddy Coker is a grasp butcher in command of the restaurant’s grill and steak improvement. His day begins with breaking down the completely different cuts, beginning with the rump, or, because it’s recognized within the U.S, prime sirloin.

“The rump steak is absolutely vital to our mission, as a part of our sustainability mission, and likewise with our U.Ok. roots, being such a preferred reduce there for the Sunday roast,” says Bernero. “It was actually vital for us to introduce the U.S. to it and present them how scrumptious that reduce may be.”

After testing out each reduce of beef for the restaurant’s tartare, the rump is chosen as essentially the most tender and scrumptious, and goes on to change into the restaurant’s dry-aged rump tartare appetizer, accomplished with uncooked egg yolk and shaved cheese.

After breaking down all of the steaks, from picanha to T-bone to porterhouse to New York strip and extra, Coker will get the restaurant’s Turkish-style charcoal grill prepared.

“The primary distinction between cooking with fuel and cooking with charcoal is, because the juices of the meat and the fats are dripping onto the coal, it’s creating that little bit of smoke that’s sort of arising and glazing the meat, including a complete different stage of taste,” says Bernero. “I nearly name it our secret sauce right here.”

From there, the 2 style check a bit of meat from every reduce of steak they plan to serve that night. “The significance of taste-testing each steak is, each cow is completely different, and particularly as soon as we put one thing on for 35 days [of dry-ageing]. A variety of issues can occur, there are numerous variables,” says Bernero. “If it doesn’t make the reduce, it doesn’t make the menu.”

Try the complete video, and observe chef Bernero as he will get the steakhouse prepared for service.