National Meat Week is an industry promotion that begins on the last Sunday in January. Running for eight days, the event invites restaurants to show their skills with the best cuts of meat.
This year, Meat Week begins on January 29th and runs through February 5th.
Chefs are challenged to offer their best and latest creations, from barbecue and pulled pork ready to filet mignon and foie gras.
The holiday began in 2005, when Chris Cantey and Erni Walker of Tallahassee, Florida, created Meat Week to celebrate barbecued meats across the country.
But you can celebrate with meat that’s prepared in any way: barbecued/smoked, braised, grilled/broiled, pan-fried, pan-seared, pot roasted, roasted, stewed, and stir-fried—and in the case of crudo and tartare, raw.
And of course, you can put your own skills to work at home.
This year, we’re having a nightly dinner with friends, going to a different home each night. It’s a great excuse to get together.
Here’s a tip from Sterling Silver Premium Meats:
Never cut into a piece of meat to see if it is done. This only allows the juices to run out!
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