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Mezcal Margarita

Maybe your tequila tastings have been a success and you want to expand your menu, or maybe you’re getting ready to celebrate Hispanic Heritage Month and are looking for recipes to use. Whatever the case may be, check out our mezcal margarita recipe below. Spicy Grapefruit Mezcal Margarita Recipe Yield: 2 servings Total Time: 5 minutes Ingredients 1 Tablespoon Tajin 4 ounces mezcal 1 grapefruit, juiced 1 teaspoon of honey 1 small jalapeno pepper, deseeded and thinly sliced into rounds 2 limes, juiced 1 lime, cut into quarters Ice cubes Dried fruit for garnish (optional) Edible flowers for garnish (optional) Directions Pour Tajin on small plate. Fill cocktail shaker with ice cubes. Pour mezcal into cocktail shaker, along with grapefruit juice, honey, 4-6 jalapeno slices, and lime juice. Replace lid of cocktail shaker and shake for 30 seconds. Grab two margarita glasses and line half the rim and side of each glass with lime juice from one lime quarter. Gently roll lime-juiced side of glass into Tajin. Add fresh ice cubes to each glass. Evenly pour mezcal margarita mixture into each glass. Optionally, garnish each glass with a few jalapeno slices, a lime quarter or dried fruit, and an edible flower. Mezcal FAQ Mezcal is finally growing in popularity in America. Here are a few frequently asked questions that we have answered for you: What Is the Difference Between Mezcal and Tequila? The difference between mezcal and tequila is that mezcal can be made with any type of agave, whereas tequila is only made from blue agave. Therefore, all tequilas are a type of mezcal, but not all mezcals are tequila. This is the same as bourbon being a type of whiskey, but not all whiskey is bourbon. Mezcal also has a smoky flavor whereas tequila is smoother thanks to its terroir. Is Mezcal Stronger Than Tequila? Yes, mezcal is stronger than tequila. Mezcal has an alcohol by volume (ABV) of 55%, while tequila is only at 40%. Can You Substitute Mezcal for Tequila in a Margarita? Yes, you can substitute mezcal for tequila (and vice versa) in margaritas or any cocktails. Just know that mezcal has a higher ABV and smokier flavor than tequila. Is Mezcal Tequila Good for Margaritas? Yes, mezcal is great for margaritas! Mezcal pairs especially well with jalapenos, hibiscus, tropical fruits like mangoes and pineapple, and citrus fruits like grapefruits, oranges, and limes. Whether it’s for a pairing with a tapas menu or for a summer cocktail menu, this mezcal margarita recipe is going to be a hit. Best of all, it’s easy to scale up to make a pitcher, or scale down to make a single glass!

Types of Shrimp

Shrimp is a common food in the United States, and is one of the best seafood options for patrons to enjoy. While the food may not seem versatile on the surface, there are many different types and sizes of shrimp, each with its own unique features and flavor profiles. Understanding each type of shrimp and how it’s used will allow you to get the most out of your seafood recipes. We’ve created a guide to cover some of the most common types and sizes of shrimp you’ll encounter, as well as how you can utilize each in your establishment. Shop All Shrimp Use the following links to learn about the different types of shrimp: 1. Tiny Shrimp 2. Extra Small Shrimp 3. Small Shrimp 4. Medium Shrimp 5. Large Shrimp 6. Extra Large Shrimp 7. Jumbo Shrimp 8. Extra Jumbo Shrimp 9. Colossal Shrimp 10. Super Colossal Shrimp 11. Extra Colossal Shrimp 12. Rock Shrimp 13. Tiger Shrimp 14. White Shrimp 15. Pink Shrimp 16. Royal Red Shrimp Shrimp Sizes In addition to the different types of shrimp, there are also many different sizes of shrimp to consider. Shrimp sizes are determined by how many shrimp are in a pound. These sizes can range from as much as over 70 shrimp per pound all the way down to less than 10 shrimp per pound. Below we’ve listed the most common shrimp sizes, detailing how many shrimp you can expect per pound for each size and how each size should be prepared. 1. Tiny Shrimp The mini-size of tiny shrimp makes them perfect for foods such as soups and gumbos. Tiny shrimp are also easy to grind, making them a good candidate for pastes and fillings. Due to their small size, this type is usually only sold peeled and deveined. As a result, prep time is greatly reduced. Tiny Shrimp Per Pound - Over 70 Tiny Shrimp Per 3 oz. Serving - Between 13 and 19 2. Extra Small Shrimp Extra small shrimp are larger than tiny shrimp, but they are still bite-sized. Just like with tiny shrimp, this size of shrimp is a fantastic way to add protein to dishes like salads and soups. Extra small shrimp is also great in seafood pasta, adding some extra flavor without dominating the overall taste. Extra Small Shrimp Per Pound - Between 71 and 90 Extra Small Shrimp Per 3 oz. Serving - Between 14 and 16 3. Small Shrimp Small shrimp are the perfect size for appetizers and a slew of great recipes, making them one of the most common sizes of shrimp. Like most of the smaller types of shrimp, small shrimp has a sweet, mild flavor. This type is most commonly used in dishes like shrimp scampi, shrimp tacos, and seafood chowder. Small Shrimp Per Pound - Between 51 and 60 Small Shrimp Per 3 oz. Serving - Between 12 and 14 4. Medium Shrimp While not as minuscule as small or tiny varieties, medium shrimp are still on the smaller side of sizes. Medium shrimp’s mild taste blends well with a variety of ingredients making it a versatile food that can be added to several different dishes. This size is perfect for creating dishes like shrimp fried rice, shrimp scampi, and shrimp creole. Medium Shrimp Per Pound - Between 38 and 50 Medium Shrimp Per 3 oz. Serving - Between 9 and 12 5. Large Shrimp Large shrimp pack a bit more flavor than smaller varieties and are big enough to sear and grill independently. Large shrimp is a good happy medium between the sweetness of smaller shrimp sizes and the strong flavors of larger shrimp varieties. This type of shrimp is often used as a protein option in salads and grain bowls and is a great inclusion when making spring rolls and stir-fries. Large Shrimp Per Pound - Between 31 and 40 Large Shrimp Per 3 oz. Serving - Between 8 and 10 Back to Top 6. Extra Large Shrimp Extra Large shrimp are an excellent size to serve on their own as an appetizer or a light entree. This type is fantastic for catered events and banquet halls, as you can pair them with your signature cocktail sauce and construct a delicious seafood platter. As an ingredient, extra large shrimp are great in recipes like seafood risotto and pasta. Extra Large Shrimp Per Pound - Between 26 and 30 Extra Large Shrimp Per 3 oz. Serving - Between 7 and 8 7. Jumbo Shrimp Jumbo shrimp are among the most common sizes of shrimp, being used in a variety of recipes and dishes. This size of shrimp has a sweet flavor paired with a strong crunchy texture, making them the perfect size for shrimp cocktails. Since jumbo shrimp are so common, you can serve them in several different ways. Some of the most common uses are appetizers like shrimp skewers or as a topping for dishes like seafood pizza. Jumbo Shrimp Per Pound - Between 21 and 25 Jumbo Shrimp Per 3 oz. Serving - Between 5 and 7 8. Extra Jumbo Shrimp Coming in slightly larger than jumbo shrimp, the extra jumbo variety is the perfect size for finger food appetizers such as the Spanish tapa gambas al ajillo. You’ll commonly find extra jumbo shrimp on various seafood platters, making them a strong choice for catered events. Some of the most common ways of preparing extra jumbo shrimp include appetizers like fried coconut shrimp and grilled shrimp skewers. Extra Jumbo Shrimp Per Pound - Between 16 and 20 Extra Jumbo Shrimp Per 3 oz. Serving - 4 or 5 9. Colossal Shrimp Colossal shrimp are known for their strong and succulent flavor. The flavor profile of colossal shrimp paired with their large size makes them one of the best sizes of shrimp to grill and sear. Colossal shrimp are large enough to be their own main course, so some common uses include stuffed shrimp and breaded shrimp. Colossal Shrimp Per Pound - Under 15 Colossal Shrimp Per 3 oz. Serving - 3 or 4 10. Super Colossal Shrimp Super colossal shrimp are among the biggest sizes of shrimp, being almost twice the size of jumbo shrimp. Due to their massive size, super colossal shrimp are typically only used in restaurants. This type of shrimp is popular for its strong flavor and crispiness, as it’s often compared to other seafood dishes like lobster. Super Colossal Shrimp Per Pound - Under 12 Super Colossal Shrimp Per 3 oz. Serving - 2 or 3 11. Extra Colossal Shrimp Extra colossal shrimp are the largest size of shrimp you can use, making them quite rare. Since smaller sizes like jumbo and colossal shrimp are large enough to stand as a main course, some feel that extra colossal shrimp can be too large. When prepared, this type of shrimp is usually grilled and stuffed with another form of seafood such as crab. Extra Colossal Shrimp Per Pound - Under 10 Extra Colossal Shrimp Per 3 oz. Serving - 2 or 3 Back to Top Shrimp Types While there are over 300 different edible species of shrimp in the world, you’ll only find a handful of different types being used in recipes. Still, these different types of shrimp can vary greatly, as some have mild flavors and delicate textures while others have bold and briny flavors. Not only do these types pair differently with other foods, but they are also cooked and prepared differently as well. We’ll cover some of the most important types of shrimp, allowing you to elevate your seafood dishes to the next level. Rock Shrimp Rock shrimp are named for their rock-hard shells, although they are typically deshelled before being sold. This type of shrimp tends to be smaller, usually only a few inches in length. Rock shrimp’s flavor profile is similar to that of lobster, and it is often used in seafood dishes as a less expensive alternative to lobster meat. For this reason, rock shrimp can be used in a slew of different recipes, but are most commonly fried for dishes such as tempura or popcorn shrimp. Tiger Shrimp When cooked, this type of shrimp has a striped pattern on its back, giving tiger shrimp its name. Tiger shrimp is one of the larger types of shrimp, providing a lot of meat for use. This type of shrimp has a mild taste, meaning it's best paired with foods or toppings with strong flavors. As a result, you’ll find tiger shrimp used in recipes like shrimp cocktails, or in mixed seafood dishes like scampi or paellas. White Shrimp White shrimp are small warm-water shrimp native to the East Coast of the United States, turning from a translucent color to white when cooked. Warm-water varieties like white shrimp are known for their ability to absorb flavors from sauces and seasonings. As a result, this type of shrimp is great in tandem with barbeque and curry sauces. You’ll find white shrimp being used in dishes like gumbo and shrimp creole as well. Pink Shrimp Pink shrimp get their name from their pinkish color when raw. This type of shrimp is similar to white shrimp, and the two are sometimes used interchangeably. However, pink shrimp are often larger and sweeter than other warm-water shrimps. Due to their large size and sweet taste, pink shrimp is one of the best options to include in a seafood boil. Royal Red Shrimp Royal red shrimp are among the most sought-after type of shrimp, as they are known for their tenderness and delicious, salty flavor. These shrimp are extremely popular, often being compared to bay scallops in terms of taste. Royal red's strong and buttery flavor lends itself perfectly to a variety of recipes, but they can commonly be found in risotto and shrimp and grits. Alternatively, royal red shrimp can be served as its own main course with a side of melted butter, highlighting the food's delicious flavor and tender texture. Back to Top Different types and sizes of shrimp have different flavor profiles and uses, making it key for restaurant operators to understand the difference. Knowing the different types and sizes of shrimp makes it easier to include the food in recipes, greatly enhancing a dish. Failure to understand the different types of shrimp can lead to unbalanced portions and unpleasant flavor profiles. Any restaurant operator planning to use shrimp and other seafood in their menu should be well aware of the different types and sizes and how each should be used.

Beef Grades Explained

Why are some pieces of steak more expensive than others even though they are of the same cut? The answer will most likely come down to the quality grading it received from the United States Department of Agriculture (USDA). If you’re opening a butcher shop or operating a steakhouse, it’s important to understand beef grades and be able to communicate what they mean to your customers. We’ll explain the difference between the quality grades of beef so you get the most for your money the next time you see a USDA shield. Shop All Beef How Is Beef Graded? Beef quality grades are assigned based on the meat’s intramuscular fat marbling and the maturity of the cattle at the time of slaughter. These USDA meat grades help identify the juiciness and tenderness of the meat when cooked. Beef can also be assigned a yield grade by the USDA which refers to the amount of lean meat on a carcass. This number grade is used during the harvesting and distribution process to market cattle. What Are the Grades of Beef? The eight grades of beef are prime, choice, select, standard, commercial, utility, cutter, and canner. Although there are eight grades, only the first three are considered noteworthy. Although all meat must be inspected by the USDA for safety, not all are scored for their quality. Beef processors can request a grading to earn their product the recognizable symbol of quality assurance, setting their meat above the rest. An inspector will then judge the amount of fat distribution between the 12th and 13th rib. Once inspected, beef cuts are assigned a grade that can be used for pricing and marketing. 1. Prime Beef Prime beef is the highest grade a piece of beef can receive. If the USDA awards a prime quality grading, that means that the beef has abundant marbling, with 8-13% fat, and is from a young, well-fed cow. Only about 2-5% of beef sold in the foodservice industry receives this grading. Prime grade beef is usually used in fine dining settings like high-end restaurants, steakhouses, and hotels. Because of its marbling, prime beef is incredibly juicy, tender, and flavorful when prepared. Prime beef benefits from dry-heat cooking, like broiling, roasting, and grilling. It is also a great candidate for sous vide cooking, creating a melt-in-your-mouth experience. Prime Beef Marbling: Abundant, 8-13% Fat Prime Beef Source: Young, well-fed cattle (Between ages of 9-30 months) Prime Beef Characteristics: Extremely tender, juicy, and flavorful How to Cook Prime Beef: Grilled, broiled, roasted, sous vide Prime Beef Cuts: Prime rib, wagyu 2. Choice Beef Choice beef is one of the most common USDA beef grades in the foodservice industry, with approximately 50-55% of cattle receiving this rating. At the choice grading level, the meat features around 4-10% fat marbling, sourced from the loin or ribs of a young, well-fed cow. Angus beef is the most well-known example of choice grade quality meat. Because choice grade beef has a high-quality standard without bearing an exorbitant price tag, it is a popular option for restaurant menus and different types of barbeque. Even though it features less marbling than prime grade meat, choice beef’s moderate fat percentage makes it still juicy and flavorful. It is slightly less tender than prime cuts, which means choice quality beef benefits from being tenderized before being braised, roasted, or simmered. You can still cook choice beef with dry heat but it will be more susceptible to overcooking than prime beef. Choice Beef Marbling: Moderate, 4-10% Fat Choice Beef Source: Young, well-fed cattle (Between ages of 9-30 months) Choice Beef Characteristics: Tender, slightly juicy, quality at lower price point How to Cook Choice Beef: Braised, roasted, simmered Choice Beef Cuts: Ribeye, sirloin Prime vs Choice Beef The difference between prime and choice beef is that prime grade beef features an abundant fat marbling at 8-13% fat while choice beef has only 4-10% fat. This makes prime grade beef more tender, flavorful, and juicer than choice grade beef when cooked. Prime beef is usually reserved for fine dining settings while choice grade beef is typically found in casual dining restaurants. 3. Select Beef Select beef is a popular option in retail markets for its uniformity and lower price tag. This leaner grading only has approximately 2-4% fat marbling, meaning that it will lack natural juiciness and tenderness. Despite the lower fat ratio, select meat is still sourced from a well-fed, young cow and is considered high-quality beef. Select grade beef is often one of the top options in local grocery stores, favored for its affordability while still bearing the USDA badge of quality. Its lack of marbling means the meat would need tenderizing and the help of marinades to keep it from getting tough in the cooking process. This also means that select grade beef is lean in comparison to higher grades, making it a great choice for healthier menus. Select beef can be smoked, braised, or stewed to reintroduce moisture into the meat. Select Beef Marbling: Modest to small, 2-4% Fat Select Beef Source: Young, well-fed cattle (Between ages of 9-30 months) Select Beef Characteristics: Lean, affordable but meets quality standards of USDA How to Cook Select Beef: Smoked, braised, stewed Select Beef Cuts: Brisket, chuck, shank Choice vs Select Beef The difference between choice and select beef is that choice grade beef has 4-10% fat while select has 2-4% fat, making choice grade beef more tender and juicier than select. Choice beef will often be used in chain restaurants while select beef is sold for retail and residential use. Prime vs Choice vs Select When comparing the three top grades of beef, you’ll find that prime beef has abundant marbling and comes with the highest price tag, often being the prized purchase at a steakhouse. Choice beef has moderate marbling, making it a more attainable but still high-quality option for restaurant goers. Select beef has very little marbling, making it the leanest of the top three grades. It is more affordable but may require special care during the preparation process to ensure that the final result is tender and not dried out. 4. Standard Beef Any piece of beef sold below select grade gets very little attention in the foodservice industry. Standard grade beef is often sourced from a more mature cow (age between 30-42 months) and will only have slight traces of marbling. It is often ungraded or listed as store-brand meat and is usually the most affordable option sold in a grocery store. Standard grade beef should be tenderized and marinated to add moisture and flavor to the meat. 5. Commercial Beef Commercial grade beef is typically reserved for high-quality and lean ground beef blends. Because they lack marbling and are from older cattle, they are added with other beef cuts to create ground beef suitable for hamburgers and meatballs at an economic price point. 6. Utility, Cutter, and Canner Beef The last three beef grades are often bundled together as they are typically not sold raw for foodservice. Utility beef is predominantly reserved for processed meat products, like frozen meals and canned stews. Cutter and canner grade beef is often used to make pet food. Beef Yield Grades Beef can receive a yield grading by the USDA during the harvesting process to indicate how much meat was collected from an individual carcass. This is graded on a 1 through 5 score based on red meat compared to fat trimmings from an animal, and it is intended for cattle marketing purposes. The higher the score, the more fat trimmings in the four primal cuts (chuck, rib, round, and loin), with 1 meaning mostly red meat and 5 meaning very fatty. The USDA inspector checks the 12th rib cross-section, where the ribeye cut is taken from, for firmness, fat distribution, texture, and cartilage. Cattle producers can then use this score to determine how many boneless, trimmed beef cuts they’ll be able to get from a single carcass to put into wholesale. Avoid grilling mistakes by choosing the best quality beef for your customers. The USDA beef grades are there to help you identify the marbling in a piece of meat and find the right fit for your recipes. Advertise your steak’s grade on your menu to have your guests coming back for more.