Archive for March, 2017

Where can I buy USDA prime beef? (Safeway? Wholefoods?, Specialty market?)?

I live in San Francisco

Depending on where you live some upscale grocery stores carry it at their meat counter. In Minneapolis, for example, the Byerlys and Lunds chain has it. You might also look for a meat market that only sells meats – they often will carry Prime beef.

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Posted by mark - March 25, 2017 at 9:51 am

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Beside Prime Rib what is the 2nd best beef roast to cook?

Beef Tenderloin is better than prime rib. If you know what your doing it is absolutely not even a contest. I don’t mean to seem snotty but I would not use tender for a roast only because it is much better served as filet mignon approx 6-8 ounces each mmmmm. Since a Prime rib has the bone in and a rib-eye roast doesn’t, those would be my #1 and #2

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Posted by mark - March 24, 2017 at 9:42 pm

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I bought a pre-marinated vacuum sealed package of pork?

It was store brand, and it was one of three varieties, pork, chicken, or beef, all labelled suitable for fajitas and stir fry. It was a value pack of 4.45 lbs and cost me $8.81 for the pork. When I opened it it was in much bigger pieces than that, pretty and brownish pink, and very lean meat. No bones. I was able to prepare some and freeze two more meal sized portions of it. The tacos I made with the first round of the meat were very tasty, kind of like a spicy pork chop.

Anyway, I through the package away, and don’t want to dig it back out, so does anyone venture to guess what cut of meat I was dealing with here? I know it isn’t the oddest of the odds and ends, such as pre-hotdog stage, it was better quality than that. And I wonder if it is a particularly good bargain at $1.98 a pound for whatever this was?

Not much to go on to be sure, I appreciate all reasonable guesses.

Also if anyone has any recipe ideas for these meats?

The meat your are asking about is pork tenderloin and that’s about the average price. It is the same cut of meat you get your pork chops from.

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Posted by mark -  at 9:16 am

Categories: Quality Pork   Tags:

EDWARDS MEATS in Wheatridge, Colorado

Edwards Meats Wheatridge, Colorado a Full Service Family run Meat Market with personalized service. For over 45 years and three generations Edwards meats has been a staple for the community. U.S.D.A. prime and choice aged beef, pork, poultry, fresh seafood, buffalo, elk, venison and a large variety of sausages are just a few of the selections available besides fresh produce and a lunch deli made to your liking. It’s worth the trip, check them out at:
12280 West 44th Ave. Wheatridge, CO 80033
(303) 422-4397

Music: guitartest1 by Rico

Duration : 0:1:2

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Posted by mark - March 23, 2017 at 9:01 pm

Categories: Prime Veal   Tags: , , , , , , , , , , , , , , , , , , , ,

Sausage-Wrapped Pork Tenderloin with Chef Albert Di Meglio at Olana Restaurant The world’s greatest pork recipe is under wraps. Literally! Let Chef Albert Di Meglio teach you his tricks to the tastiest tenderloin you’ll ever try, using the finest, freshest pork from D’Artagnan.

“Tip: Use high-quality, all natural and organic meats such as D’Artagnan.
Trick: Lightly season your meats to bring out natural flavors and don’t forget the power of simple salt and pepper.
Technique: Cut pork tenderloin into 4 oz. pieces per person, be sure to save the ends for future use/flavoring.
Trick: Prepare pork tenderloin at room temperature so meat is pliable.
Tip: Fat is good. A 30% pork fat to lean mean ratio will keep your meat moist and juicy.
Trick: If available, experiment with extras like caul fat (which will help hold your homemade sausage together). When rolling the sausage, wrap like a Christmas present: neat and tidy.
Trick: If you don’t have time to make the sausage, you can use pre-made sausage (just take it out of the casing)
Tip: “”You don’t have cook pork until it’s dead.”” Medium/medium-rare is perfectly safe and works beautifully.
Trick: Grape seed oil has a higher smoking point and is flavorless, so it won’t obstruct the natural pork and bacon flavors in the dish.
Trick: Raisins will help balance out any bitterness in brussels sprouts.
Technique: Hold the herbs until last, otherwise they will change flavor and color too much.
Tip: If you’re vegetarian, roasted brussels sprouts make a great side dish. Simply skip the bacon, and finish with tofu instead. ”

As the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies and wild mushrooms in the US, D’Artagnan currently provides more than 400 products to the world’s top chefs, as well as directly to consumers’ tables. Members can enjoy a 10% discount at

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Posted by mark -  at 8:41 am

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

what makes USDA prime cuts of beef so "prime"?

The Trump steaks extole quasi-mythical virtues to the steaks they sell, before flogging them off at quasi-galactic prices.
Can anyone tell me why? Is the beef organic and free from hormones? Do the cows get massages and drink beer, like the ones Kobe beef comes from?

Prime beef is thoroughly and evenly marbled with fat in it which makes it more tender and juicy than select.

Above Prime would be Prime Certified Angus Beef and WAY above that would be the Kobe beef, which typically retails for $100/pound or more and is often eaten raw.

This is what the different grades look like:

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Posted by mark - March 22, 2017 at 8:01 pm

Categories: Prime Beef   Tags:

Prime Rib Recipe : What is Prime Rib?

Learn what Prime Rib is with expert tips for cooking beef in this free online video recipe clip.

Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon

Duration : 0:1:4

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Posted by mark -  at 7:16 am

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FOOD NEWS: Michael Pollan: In Defense Of Food

For more Stories, Food News, and Cooking Fresh videos, visit:
Michael Pollan’s new book, In Defense of Food, provides the backdrop for his talk at the Bagdad Theater in Portland, Oregon, and this prior interview with Deborah Kane of the environmental nonprofit organization, Ecotrust. Remarkably, Mr. Pollan is talking about a defense of food in a literal sense: it’s increasingly difficult to escape from eating foods that are food-like substances (processed foods), but are not whole (real) foods. We have come to look upon “nutritionism” as a valid means of determining (healthy) value in our diet; food has been reduced to its composition of good and bad nutrients, but are we really eating healthier? In part one, we see how simple changes in food labeling requirements can influence consumer behavior, and how food manufacturer’s apply overwhelming pressure to effect laws that ultimately protect their own interests.

To see more stories, get recipes, and links to additional resources, go to:

Duration : 0:9:56

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Posted by mark - March 21, 2017 at 6:56 pm

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

is there a substitute cut of beef for prime rib?

I’d like to do a standing rib roast but, not real keen on spending so much money. The last one i did was about $40. I have an excellent recipe that I use. I know it won’t be the same but, anything tasty that you’ve tried?
i shopped at Publix on the monday after easter and they had just gone off sale but, the associate in the meat dept (who is also my next-door neighbor) suggested Winn Dixie and alas, crisis averted. Got a 3-rib roast for a mere $25.

Always wait until the standing rib roast or prime rib goes on sale to buy. That’s the best way to afford it. Nothing compares to a good Prime Rib roast. It’s the best. They’re costly, but if you keep your eyes on the weekly grocery sales, you can find them on sale mostly during holidays.

The only cut I can think of that is like that is the rib eye steak, and that, indeed, is a steak.
Good luck.

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Posted by mark -  at 5:55 am

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Best way to do a steak on the BBQ?

I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare.
Yes I will put up the 10 points!
Thanks in advance!

Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins
( takes practice). Then let it sit for a min after cooking so ya don’t lose the juices… On ya MATE!!

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Posted by mark - March 20, 2017 at 5:45 pm

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

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