About Chef Glen L. Davis II Expertise I can answer almost any question that revolves around food. This includes product selection, preparation, cooking, technique, "finishing", plating, and some wine/beer pairing. I have been trained and I am familiar with foods from most of the countries or regions in the culinary world. I am also an avid hunter, fisherman and trained Butcher so I am intimately familiar with processing game and domesticated animals. I can recommend processing products and techniques, cooking methods for different cuts of almost any meat, and proper seasoning for game and domestic meats. If I don't know an answer I can find out! Ask any questions I love a challenge!
Experience Like I said I am an avid hunter and fisherman, I am familiar with every part of processing meat from actually killing the animal to butchering and cooking.
Education/Credentials I am a classically trained chef, and I have attended culinary school. I have trained with some of the best chefs I have ever had the honor of meeting, I don't mean "T.V. chefs". I have managed several restaurants, and worked as a professional butcher.
Cooking Meat - Part of sirloin tip roast has strong flavor
Expert: Chef Glen L. Davis II - 6/1/2009
Question Hi there Chef Glen!
I am hoping you can help me out because i am stumped! I cook a roast pork or beef every sunday and it has, for the most part, always turned out well. Tonight, I cooked a large sirloin tip roast and part of it was gross! I cooked it at 300 degrees F until medium. Half of the roast was delish and the other half had a really strong gamey taste. do you have any idea why??
Thanks!
Answer This could be because of the diet (grass fed beef tastes stronger than corn or grain fed). It could also have to do with how the meat was processed, while uncommon, it is possible for the blood to "pool" in the side of the meat that gravity will pull it down to. While most processors use a "hanging" method, there are some that use the "block" method. This is where they simply lay the side of beef on a table and begin to break it down. If you got this meat from your local grocery store I would talk to the manager and inquire about the beef they sell. If they cannot or will not answer your question, its time to find a new market. By the way I understand how frustrating this can be, I live in a rural area and refuse to buy meat from the local market (I won't name it here) and have to drive 35 min. to purchase meat, or simply eat the venison I harvest in the fall and winter.
Let me know if there are any other questions you might have.
