Prime Beef

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 - June 18, 2017 at 4:57 pm

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BISON BACON CHEESEBURGERS recipe by the BBQ Pit Boys

Many say Bison is better tastin’ than beef, and we agree. Full of that rich prime beef like flavor without all the steroids and antibiotics, these American Buffalo burgers are real popular around the Pit. And they’re really easy to grill on the barbecue, as shown by the BBQ Pit Boys. Bison provided by Blue Bison at http://www.CrownBlueBison.com Use the coupon code YOUTUBE to get 10% off your next purchase!

Duration : 0:12:26

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Posted by mark - June 13, 2017 at 10:32 pm

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Welcome Irish Hereford Prime.wmv

Irish Hereford Prime beef

Duration : 0:1:10

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Posted by mark - June 12, 2017 at 9:05 pm

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Betty’s Creamy Horseradish Sauce for Beef

In this video, Betty demonstrates how to make a luscious Horseradish Sauce. This is a great combination of mayonnaise, sour cream, lemon rind, and grated horseradish. This wonderful sauce is quite versatile, and you can use it in many ways!

Ingredients:

½ cup mayonnaise
½ cup sour cream
1 teaspoon grated lemon rind
1/8 to 1/4 cup grated horseradish (I used the jarred variety, and I only used 1/8 cup; it’s up to your taste. Don’t use the creamy style, because it is not strong enough.)

In a small bowl, combine ½ cup mayonnaise, ½ cup sour cream, 1 teaspoon grated lemon rind, and 1/8 to 1/4 cup grated horseradish. Stir until well combined. Pour into a small serving dish, and provide a serving spoon. I serve this with roast beef, prime rib, and steak. It is also a great spread for roast beef sandwiches, plus you can use it with anything that is enhanced by horseradish flavor. I will be uploading the beef that this sauce was made to accompany tomorrow! I hope you like it! –Betty 

Duration : 0:5:5

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Posted by mark - June 11, 2017 at 7:33 am

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prime diced beef? help please?

ok
i am making a pizza have dough made, i am just using what is in fridge. that is cheese, onion, tomatoes and thought i had sweetcorn and tined tomatoes but i dont. so will have to use keptup for sause argh, but have no time to go to shops and thats all there is. but here’s the question i want my prime diced beef to be soft and tender when eaten. so what way should i cook it before i put in oven. pizza should only take bout 15-20 mins in oven. frying it will that not leave it tought. how to cook it quickly before i put it in oven. thanks inadvance
it was in tray like that
i love bbq sauce but cant put on it as boyfriend has senitive stomach
thanks so far but any more hints please.

that’s a tough one because you want it to be tender so I would start off with a little oil in a skillet and fry it a little then turn it down to maybe Medium and put a top on it and let it simmer til tender make sure to keep checking it so it doesn’t burn or add a little water at a time season it well!

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Posted by mark - June 8, 2017 at 3:56 am

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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.

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Posted by mark - June 7, 2017 at 3:14 pm

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What Is The Best Way To Season A Prime Rib Of Beef?

If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.

 

Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus

 

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

Total Prep and Cook Time: 3 hours 10 minutes

What You’ll Need:

One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)

What To Do:

Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.

Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.

Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.

To Make Your “Au Jus” Sauce:

While rib is resting, pour off all but two Tbsp of the fat from pan and  then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.

Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.

Internal Temperature Guide:

These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.

Rare: remove @ 110 degrees F. (final temp about 120)

Medium-Rare: remove @ 120 degrees F. (final temp about 130)

Medium: remove @ 130 degrees F. (final temp about 140)

 

About.com-Classic Roast Prime Rib of Beef au Jus

 

 

 

FoodNetwork.com-Foolproof Standing Rib Roast

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by mark - June 5, 2017 at 12:03 am

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Where can I find a corned beef roast (not brisket)?

At the Memorial golf tournament in Dublin Ohio – at the VIP pavillion on Saturday they prepare roast corned beef which is similar to prime rib. I’d like to do one for Thanksgiving instead of turkey.

one of us is confused ,corned beef is a cured brisket.and I cant think of a way that you could cook it and make it come out like prime rib.
Ive been cooking both corned beef brisket and brisket for years ,so im pretty sure I know what I’m talking about.
depending on the store you buy your meat at.you will usually find the briskets and the corned beef together.
At my super market the have what is called a whole brisket.It is fat on one end and gets smaller at the other,the small flat end is what is popularly used to cure into corned beef,sometimes you can find the other end cured also.
anyway the large end is usually roasted as is or barbecued.
I roast a whole brisket at times with really good results,Its tender and juicy.
of course there is always the possibility that it is a specialty cut of meat that someone corned (cured) but it wouldn’t look anything like a prime rib, its flesh would be pink like ham.
So maybe you could call whoever did the dinner and ask.
wish I could be of more help.
peace ><>

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Posted by mark - May 31, 2017 at 5:19 am

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where can i find USDA certified prime beef?


Most USDA prime beef goes to restaurants. You could buy it from a restaurant or perhaps call a foodservice company but you might have to buy by the case.
A good specialty market or butcher should be able to special order from their supplier if the store doesn’t carry it. Call around and ask. It’s expensive but much better than USDA choice beef.

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Posted by mark - May 28, 2017 at 2:44 pm

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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

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Posted by mark - May 27, 2017 at 1:04 pm

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