How to present meat

  • Let the meat rest beforeserving.
  • Use warm plates.
  • Compose a beautiful, appetizing plate.
  • Cut tough meat across the fibers.
  • Sharp knives enhance the culinary experience.

The way to achieve a meat dish of high quality is a process that starts days ahead (see Preparation) and ends with all the components brought together on a plate. The last step of the procedure, how the food is presented and served, sets the tone for the entire food experience.

Resting delivers a better result

Let the meat rest before serving. Meat that has been exposed to high temperatures – by frying or grilling, for example – must be given the time to rest so that juices and temperatures have time to distribute evenly. In other words, you can fry well in advance – don’t start when the guests are already sitting down.

The temperature of the meat

To serve the meat slightly warm still delivers a nice taste sensation. Far better to focus on serving really hot side dishes.

Keep it warm

Cold porcelain channels the heat off the food – heat the plates! A large restaurant plate easily weighs half a kilo, a large piece of meat about 200 grams. In other words, a warm piece of meat does not stand a chance against a cold, heat conductive plate.

Have a visual idea

  It's nice to combine different cuts, for example of lamb, on one and the same plate.

– Anna Lindblad, Bistro Nouveau

The right knives

Lay the table with proper steak knives and the meat will be experienced as more tender and delicious. It also makes it easier to cut without the juices being pressed out of the meat.

Serving and chewiness

In the USA and other countries with a wide knowledge about meat, guests expect a fine cut of, hang-tenderized meat to put up a little resistance when chewed. In countries with a well-developed meat culture people appreciate the taste of meat and its juiciness perhaps more than just how tender it is. When you serve such meat – for example, flank or picanha/sirloin cap – it is vital it is served correctly. Use a sharp meat knife to cut thin slices against the direction of the fibers. The effect is a greater taste experience – with just the right degree of mastication, not too tender and not to chewy.

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