Скачать или смотреть Steak restaurants defy vegan trend

(26 Nov 2019) LEAD IN:
Beef is back, despite the growing allure of environmentally friendly vegan foods according to California's Beef Council which says meat is a big draw at high end restaurants.
Hollywood restaurateurs say the power lunch is popular again with diners filling steakhouses in search of glamorous dining experiences and fine food.

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Gwen Butcher Shop & Restaurant located in the heart of Hollywood on famed Sunset Boulevard claims to offer some of the highest quality and ethically raised beef on the West Coast.  
Half the premises is fine dining restaurant and the other half is a European style butcher shop.
Consumer demand for beef at retail is up 15 percent in past 7 years according to the California Beef Council which claims the upward trend is expected to continue into 2020.
The council which represents over 12 thousand beef producers in California alone claims beef prices remained strong in 2019 and consumers regularly continue to buy beef at the butcher and grocery store.
Gwen's is a place for cultured tastes who want the high quality beef but also want the enjoyment of eating to be part of the experience.
Fire-based cooking is at the centre of the concept.
Months are spent by Gwen staff tasting every product to ensure the best items from California to Wagyu beef shipped in from Australia.
All meat is hormone-free, sustainable and ethically raised, bought from farmers who choose to use non intensive agricultural practices, according to managers.
Top charcuterie meats are made on premises by chef-minded butchers with old-world methods and cooked by world-class chefs.
The Beef Council says the demand is being driven by the top end of the industry.
Michelin-starred award-winning chef Curtis Stone and owner of Gwen Butcher Shop & Restaurant says consumers are interested in food production.
"Now more than ever, people are interested in where their food comes from. When it comes to meat, there's been lots of talk about how meat is produced, animal husbandry, how it tastes good, should it be grain fed, should it be grass fed, should it be dry aged, wet aged, we as a butcher shop first and foremost and also of course as a restaurant we take that very seriously. We source our meat from beautiful little farmers. We buy whole animals so we know exactly where every single thing we get comes from. We have a dry-age room. We also have make all of our charcuterie in house so we take that procurement of the product very seriously and we cook it over fires, you know, which is quite a primitive way of cooking when you think about it but it invokes a little smokiness. I think it's the nicest way to cook a big chunk of meat is over a fire," says Stone.
Stone says today's diner definitely wants the best,  but here in Hollywood, they crave atmosphere, aesthetic, impeccable service, a sense of 'theatre' and the best cooking practices.
Gwen's kitchen includes a new way of cooking its fish, chicken and vegetables.
A thermal immersion circulator (often known by the French term sous vide) is used to cook foods evenly.
It's an electrical device that circulates and heats with warm water allowing vacuum packed food to cook throughout.
Stone says there's no secret about what make's the best steak.
"The perfect steak; you have to think about what the animal was fed, how it was bred, at what age it was when it was processed, how long it was dry aged for and how it was cooked so if you're cooking, resting over fire you get that little smokiness and that very even temperature" says Stone.
Mastro's sources its 28-day aged USDA Prime beef from Packerland farms of Wisconsin.

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