Archive for February, 2016

BBQ Lamb Fritata for brunch on Jimbo Jitsu’s Farm House Show

Take a bone in leg of lamb, smoke on the BBQ for 6 hours and you have a prime rib style of meat that makes many tasty dishes! Here we are cooking it up Italian style and baking some Lamb Fritata (or how ever youtube spells it) with bacon, egg, and hash browns obrien! A mini skillet and loaf all at once!

Duration : 0:3:41

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Posted by mark - February 28, 2016 at 8:26 pm

Categories: Prime Mutton   Tags: , , , , , , , , , , , , , , , , , , , , , , , ,

Hatfield Quality Meats – Share the Goodness Pork Tenderloin Commercial

Hatfield Quality Meats Share the Goodness Pork Tenderloin Commercial

Duration : 0:0:32

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Posted by mark - February 27, 2016 at 8:03 pm

Categories: Quality Pork   Tags: , , , , , , , , , ,

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

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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 : 0:1:46

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Posted by mark - February 24, 2016 at 6:12 pm

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

Odessa Roughnecks @ Omaha Beef prime dancers routine 2009

This was their halftime routine during the game against the Odessa Roughnecks sorry for the shaking but the guys I was recording behind wouldn’t stop moving

http://www.beeffootball.com/gameday/pdancers/

Duration : 0:1:42

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Posted by mark - February 21, 2016 at 4:47 pm

Categories: Prime Beef   Tags: , , , ,

What’s the difference between Prime Rib Roast and Beef Loin New York Roast?

Every year for Christmas dinner I rotisserie a prime rib roast but I see an ad in my local paper for beef loin New York roast. Will this be just as good, only leaner?

It is like the difference between a New York Strip Steak and a Rib Steak. Rib steak is more tender but has more fat.

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Posted by mark - February 15, 2016 at 1:18 pm

Categories: Prime Beef   Tags:

2 girls ROCKIN OUT! watch in high quality

WATCH IN HIGH QUALITY
Featuring::
girls just wanna have fun: cindy lauper
pork and beans: weezer
distrubia: rihanna
best friend: toybox
pull shapes: the pipettes
aint no stressin: step up 2 soundtrack
control: metrostation
livandlex:)

WATCH AND ENJOY

Duration : 0:4:30

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Posted by mark - February 7, 2016 at 7:35 am

Categories: Quality Pork   Tags: , , , , , , , , , , , , , , , ,

Grade and Specification of Menage Beef

Chef Flynn is in his kitchen cooking Menage beef and educating us about USDA grade and specifications. You may not know that there is more to quality meats than USDA grade. Chef Flynn is cluinary trained at Wales and Johnson. He is an Executive Research Chef.

Duration : 0:5:27

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Posted by mark - February 5, 2016 at 6:37 am

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

Assuming that you eat beef…?

… Prime cuts of beef ( like ribsteak, sirloin, t-bone etc) "once a month or more", and that you eat VEAL a few times a year (approx. 2-4 times a year)…

Why dont you consume VEAL more often?

I like veal but I prefer the heavier flavor of beef. With beef it will stand alone but with veal you need a breading or a sauce to complete the taste. It is also not easy to find good veal in a grocery store, most of the truly good veal goes to restaurants.

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Posted by mark - February 1, 2016 at 4:29 am

Categories: Prime Veal   Tags: