Archive for January, 2014

what beef roast is the most tender without paying for prime rib or fillet mignon?

i did a boneless rib roast and it came out tough..

Please see this article for the best ways to tenderize a tough roast. This is geared towards novice cooks and people who have to buy meat on a budget. Additionally, the quality of meat has gone down:

http://www.associatedcontent.com/article/2030720/how_to_rescue_a_tough_roast_beef.html?cat=22

4 comments - What do you think?
Posted by mark - January 30, 2014 at 4:00 pm

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

How does Baron of Beef compare to Prime Rib?

Our wedding reception caterers are serving Baron of Beef… Is it even good? I didn’t realize this until I got the menu, because they told me they were serving something like Prime Rib…

Baron of Beef is usually a top sirloin or similar cut of beef that has been roasted whole then sliced thin…..basic roast beef.
Prime Rib is a whole ribeye roast that is cooked whole and sliced in one inch thick slices.

Baron of beef is made from a less expensive cut of meat and will therefore feed a crowd more economically.

11 comments - What do you think?
Posted by mark - January 19, 2014 at 11:42 am

Categories: Prime Beef   Tags: