Halal Editions premium quality beef perfect for summer BBQ
Having introduced Halal Editions earlier this year as sponsors of FtLion’s Leicester Food Tour, it was now time to put this city’s premium purveyors of beef to the test.
With mini-heat waves assured into the run-up to summer, we put in an online order via their website, before sharpening our steak knives, prepping our barbecue, and waiting in hot anticipation for the arrival of our HMC-approved produce.
And we didn’t have to wait long either as our order came securely packed in a large and sturdy insulted box, before being wrapped in plenty of black cling film to ensure its contents were properly waterproofed.
With all the chilled items being vacuum-sealed and accompanied by ice gel packs to maintain freshness, what we unveiled was mind-blowingly impressive: 2x Porterhouse Steaks (¾ inch thick), 2x T-Bone Steaks (¾ inch thick), 2x Ribeye Steaks (1 inch thick), ½ kg Minute Steak, ½ kg Sausage, 2x 6oz Burger Patties. Commence grilling!
Halal Editions deliver outstanding HMC-approved BBQ beef
Of course, ordering from expert butchers not only means you’re in very capable hands, but with Halal Editions’ experienced team assisting with advice and suggestions, we couldn’t be in better hands in preparing for the big day.
We kicked off proceedings with Black Angus merguez sausages, burgers, and beef bacon; all of which screamed of freshness and quality.
With the North African merguez sausages delivering on the spicy-cum-earthy flavours, these were enjoyed for what they were with nothing more required in our hot dogs than a squirt of ketchup.
As for the burgers, then these were exquisitely prepared, with the patties handpressed in such a way as to maintain that perfect texture.
Pairing these with slices of some outstanding beef bacon – crisped to smoky finish on the BBQ – and some simple condiments culminated in burgers driven by the umami taste of the beef.
Halal Editions’ steaks separate the men from the boys
As an appetiser of sorts, we opted next to prime our steak taste buds with the minute steak: thin slithers of beef which barely need much grilling at all before enjoying these morsels immediately off the grill, or with a light dip or sauce (in our case chimichurri).
It was then on to the main course with the Tbone steak kicking off proceedings in the most spectacular way. After devouring all that textured beef, the best part of the steak was the bits left on the bone itself, which we fought over.
The porterhouse steak, of course, is the big brother of the T-bone, with the filet being thicker in diameter, which, translated, means more marbled beef to enjoy.
On to the thicker cuts of ribeye, which we decided on slow grilling in order to really draw out those succulent juices. Delightful cuts of beef these and ideal for those with plenty of leisurely time.