For most of us, beef is usually what’s for dinner (and for many dads, it's the preferred main dish for Father's Day dinner). But for Sweetbay Meat Manager and Butcher Eric Cloward, beef is much more than a simple meal. Cloward — also known as Eric the Butcher — has an impressive 39-year career with beef. He started out pushing a broom at Kash n’ Karry at the tender age of 15, and worked his way up. At age 20, Cloward was promoted to meat manager, a position he’s held for nearly two decades. The idea of pursuing another career is moot, because for Cloward meat can’t be beat.
Cloward gets a standard assortment of questions from Sweetbay patrons, and he’s sharing them (along with his answers) below. For even more from Cloward, check out cltampa.com/food.
Which cuts of beef are the best to buy and cook for my family?
Ribeye steak is best because you get the best of both worlds — it’s tender and flavorful. Tenderloin is top-of-the-line and really tender, but ribeye has a better flavor. For a pot roast, go with boneless chuck roast, because you’ll want to have it slow-cooked.
Which cuts of beef are the most affordable?
If you want to go with steak, chuck-eye is the most affordable steak with a very good quality. There aren’t a whole lot of them, and the people who do know them call them “the poor man’s Delmonico” (because when we butchers break the beef, one side goes through the Delmonico and one side goes through the chuck).
What’s the best method to grill the beef I buy?
If you want to cook your beef on the grill, you need to pre-heat your grill, so you can sear your beef. Leave the beef on for about a minute on each side, to sear the flavor in. Then, slow-cook it on the grill for the remainder of the time. Medium-rare to rare brings the best flavor out of steak.
Which cuts of beef can I cook on the grill versus the oven?
Loin meat and rib meat are the best grilling steaks. Those include T-bone, porterhouse, sirloin and ribeye. Top-round or bottom-round beef, or sirloin tip roast, are the best oven steaks. Anything off the round is slow-marinating and not meant for the grill.
Which type of beef do you most enjoy cooking for your family?
Ribeye is the family favorite, grilled with a little bit of olive oil, steak rub and a hint of hot sauce.
What are some common-sense
grill safety tips?
Use outdoors only (Duh.) Position the grill far away from buildings, railings, eaves and trees. Ban the tykes and Fido from the grilling area. Clean the fat and grease off the grill and surrounding trays, to avoid ignition. Use long-handled grilling utensils (the further you are from the flames, the better). Guard the grill at all times.
Any safety tips for grilling with gas?
If you smell gas while grilling, you may have a gas leak. So, step away from the grill (without moving it) and call the fire department.
How about when using charcoal?
Use charcoal starter fluid only. Don’t add charcoal starter fluid or other flammable liquids once the fire is ignited. Keep all flammable liquids away from the grill. After grilling, make sure the coals are unquestionably cool before ditching them.
This is a favorite Father’s Day recipe, courtesy of beefwhatsfordinner.com:
Grilled T-Bone Steaks with BBQ Rub
Ingredients
2 to 4 beef T-Bone or Porterhouse steaks, cut 1 inch thick (about 2 to 4 pounds)
BBQ Rub:
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
Directions
Combine BBQ Rub ingredients. Press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals.
Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove bones and carve steaks into slices, if desired.
Season with salt, as desired.
For more information, visit sweetbaysupermarket.com, floridacattlemen.org/fbc (Florida Beef Council) and beefwhatsfordinner.com.
This article appears in Jun 14-20, 2012.