where do you guys buy your meats? legs of lamb, beef steak etc,’?

We have been going to Coles and Woolies and buying fillet steak not the cheap rump or stuff, and legs of lamb for $20 and getting them home cooking them (searing not stewing steaks) (cooking roasts at 180 for at least 2 hours) and they are tough like rubber. We had a bbq with family and spent considerable money for a pre chrissy get together.

Such a rip off and such bad quality. I know most of the stuff sold in supermarkets is mutton not actual lamb. I have heard about market farmers where you can order farm fresh produce online. Has anyone done this if so what are the good places/companies and how much does it cost? I am assuming its more.

Thanks merry Christmas everyone!
Wow one person actually gave me some half decent info. Nobody gave me a website except her and even if i wanted to buy from there I am not in that area. BTW First guy its not a forum for you to be telling me I overcook food. Its the butchers fault for selling shite food. At astronomical prices.

I buy the organic beef & lamb from Woolworth’s & sometimes I order free range lamb online from farmer dave http://www.farmerdavedirect.com/ His lamb is beautiful, I usually get a leg of lamb & butterfly it so it is flat, marinade it in olive oil, garlic, sea salt & rosemary overnight & cook it on a hot bbq.

I really recommend buying organic & free range meat, the taste & quality is far superior & if better for the environment & your body.

I would also suggest you slow cook your beef & lamb, I have never had a roast go rubbery. Seal them first in a hot pan & place in an oven at 250c then turn down to 150c after 20 minutes. for about a 3kg roast you would slow cook for 2.5-3 hours (I recommend using a meat thermometer to test when its cooked.

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Posted by mark - December 9, 2016 at 1:11 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , ,

Can’t think of any meals for the week?

Maybe a few of you have some suggestions because i always come home from the store with the same things. I’m not too picky, as long as the dish has a good amount of meat in it. And i don’t mind cooking meals that are worth the quality. Any suggestions?

Here are some things I have cooked in the last couple weeks
maybe it will give you an idea.

grilled pork chops, grilled zucchini with onions,
minute steaks, egg plant au gratin
baked orange roughy, fried potatoes, aspargus
homemade chicken pot pie
chinese cheeseburgers
smoked sausage
mexican layer dip (its a meal)

This is so good, I use broccoli instead of mixed vege.

CHICKEN POT PIE

1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust

Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.

Bake on a cookie sheet at 375 degrees for 45 minutes

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Posted by mark - December 8, 2016 at 11:48 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

Discover the Origin Recipe – Parma Ham wrapped pork fillet

For years we were looked down on by our European peers when it came to our interest in food – or lack of it. But that’s all changed and we are now a nation of foodies. The plethora of cookery books, acres of press coverage and TV programmes devoted to food and wine are all testament to this.

Sometimes, though, such a wide choice can be bewildering and this can result in consumers making disappointing and poor quality choices. This is when it can be helpful to have some guidance as to the source and quality of a product.

Discover the Origin has come to the rescue with four delicious recipes and wine matching ideas for you to bring the best of European cuisine in to your home. The five products used are guaranteed of their provenance and quality: the Protected Designation of Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese, AOC for Burgundy wines and DOC for Port and Douro Valley wines.

If you see these labels on any food or drinks, you can rest assured that you will be rewarded with excellent quality. The products are affordable luxuries which can be enjoyed in the confines of your own home, providing good, nutritious dishes, yet still seeming a little bit special.

Check out the ‘Discover the Origin’ vodcasts, presented by celebrity chefs who are supporting the campaign, to give you more inspiration in the kitchen.

For more information go to http://www.discovertheorigin.co.uk/

Duration : 0:4:51

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Posted by mark - December 7, 2016 at 11:35 am

Categories: Quality Pork   Tags: , , , ,

What is an excellent beef roast that is symmetrical for oven rotisserie comparable to prime rib for feast?

Want to use rotisserie but it only works with symmetrical cuts. This is for 14 people and has to be great quality (like standing rib roast) for Christmas dinner. Maybe this is misguided and rotisserie is not better than roasting. Any chefs or butchers have advice?

Here is one using eye round of beef.

http://bbq.about.com/od/beefrecipes/r/bl50704a.htm

And I’m sure you can find a lot more here.

http://www.google.com/search?sourceid=navclient&aq=t&ie=UTF-8&rls=GGLD,GGLD:2004-03,GGLD:en&q=rotisserie+beef

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Posted by mark - December 6, 2016 at 11:14 am

Categories: Prime Beef   Tags:

Baby Back Ribs Barbecue Recipe by the BBQ Pit Boys

Hungry for some Ribs? Then Barbecue competition style loin back Pork Ribs “low and slow” on a simple backyard smoker. It’s real easy to do as shown by the BBQ Pit Boys.

Add your favorite dry rub and barbecue sauce and you’ll be contending for the “Best Ribs” trophy at your next BBQ!

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

Duration : 0:6:46

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Posted by mark - December 5, 2016 at 10:59 am

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Kansas City Steak (6) 10-oz USDA Prime Rib-Eye Steaks

Shop QVC now: http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.m101981.cm_scid.PROM

Discover taste and quality beyond compare in every bite of these juicy USDA prime rib-eye steaks from the Kansas City Steak Company. Marbled for unmatched tenderness and flavor.

Duration : 0:2:39

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Posted by mark - December 4, 2016 at 10:41 am

Categories: Prime Beef   Tags: , , , , , , , ,

Cooking a Beef and Acorn Squash Tagine : Preparing Beef for a Tagine

Preparing the Beef for a Tagine is easy with these tips, get expert advice on cooking recipes and Moroccan dishes in this free video.

Expert: Sheena McLeod
Contact: www.kitchenconnaisseur.com
Bio: Sheena McLeod, a dietitian and graduate of the University of Western Ontario, has an extensive background in menu planning, recipe development and quality standards.
Filmmaker: Melissa Schenk

Duration : 0:1:17

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Posted by mark - December 3, 2016 at 9:54 am

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Match Vegan Pork – Cooking Pork Tenderloin

Matchâ„¢ premium meat alternative looks like meat. It tastes like meat. It prepares like meat. Because it is meat from a healthier source. Match is a gourmet-quality vegan match for animal meat. So it provides the taste, texture and nutrition meat lovers want, without the saturated fats, cholesterol, hormones or antibiotics of animal meat.

Theyre the perfectly healthy, perfectly easy premium meat ingredients for your favorite recipes.

www.matchmeats.com

Duration : 0:1:19

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Posted by mark - December 2, 2016 at 8:30 am

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ive bought some really good quality duck breasts and need some new suggestions?

normally i pan fry and then oven them with sea salt and pepper and have it with chinese pancakes and plum sauce but im looking for a better recipe idea – id prefer not to add any other meat to the dish and like them to be cooked whole as i love them like a pink colour in the middle but im all out of ideas any suggestions and recipes would be great thx

this is how i do them sometimes so you shall require 1 tot of casis 2 ounces of fresh blackcurrants a quarter of a pint of stock 1 Glass of good dry white wine put the blackcurrants in to a skillet and heat the pan up ad the cassis flambe it and when the flames die down add the stock and wine season to taste and simmer until it has reduced by half now if you have a griddle all the better heat it up until it smokes then place the duck breasts skin side down and cook for 3 minuets and turn them over and cook for 2 minuets remove from the griddle and rest for five minuets now strain the sauce correct the seasoning and pour some on to the plates slice the duck breasts and place on to the sauce with whatever you prefer potato veg or salad whatever it is that you like best this is simply a superb way of serving duck breasts and unlike some i did read that it was a recipe for the breast not a whole duck and as i am a chef i can tell you that yes i have cooked this dish professionally many times and all ways get compliments for it

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Posted by mark - December 1, 2016 at 7:59 am

Categories: Cooking Quality Meats   Tags:

Great Prime rib in the bay area?

Have already tried House of prime rib and Broadway Prime.
Beef its whats for dinner!!!
Thanks for the advise.

Sundance Steak House in Palo Alto. It’s on El Camino, across the street from Stanford University.

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Posted by mark - November 30, 2016 at 7:12 am

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