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Beef Flavor Pairings

Quality beef makes a flavorful entrée and a very enjoyable meal. Simple seasonings and sauces will add to the overall flavor. More complex beverages are appropriate pairings, as well.

  • Common flavor pairings for meat include dried herbs such as rosemary, and aromatics including garlic and onions.
  • Sauces are commonly made from the drippings left in the pan that meat was seared or roasted in. Typical sauces include red wine, mustard, Bearnaise, etc. See Lesson 5 for more information.
  • Red wine is often paired with beef; steaks and roasts are best paired with full bodied wines such as merlot or cabernet sauvignon. Rib cuts, most stews and ground chuck patties (hamburgers) can be served with a lager or stout beer.