Posts tagged "beef"

Meat Eating Quality: The Chef

Butcher Chapter from the QMS DVD Meat Quality, Science into Practice.

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Posted by admin - May 18, 2015 at 4:57 am

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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 admin - May 16, 2015 at 3:47 am

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is baron of beef the same as prime rib?


No. A baron of beef is the same thing as a steamship round. The "round’ is the hind leg of a beef carcass. The prime rib is found in the rib section.

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Posted by admin - May 12, 2015 at 2:38 am

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

Cuisinart Rotisserie 4 lb Ribeye Roast to Prime Rib

This time I use he Cuisinart Rotisserie to roast a 3.99 a pound 4 1/2 lb bone in ribeye roast. It turns the roast in to some tasty mouth watering prime rib. Just tie the roast, cook to 135 probing often not to over cook. After it hits 135 let it rest for 15 min and serve. For added flavor coat in olive oil and a nice beef rub for four our more hours prior to roasting.

Duration : 0:5:1

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Posted by admin - May 5, 2015 at 11:27 pm

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Blowtorch Prime Rib Roast – The Delicious Does Ad Hoc at Home

Blowtorch Prime Rib Roast Recipe from Ad Hoc at Home by Thomas Keller, reprinted here:

http://www.thedeliciouslife.com/blowtorch-prime-rib-roast-recipe-from-ad-hoc-at-home-by-thomas-keller/

Duration : 0:1:51

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Posted by admin - April 28, 2015 at 8:46 pm

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korean bbq restaurant in nyc that cooks black angus?

i am looking for a korean bbq restaurant that cooks not only just meat, but black angus meat.
i’ve found one in flushing, and i bet there are a few more, but flushing is too far from nj. so, what about in nyc?
to make myself a little less picky, could anyone recommend a restaurant (preferably 5-star) that is extra-clean and has good service along with HIGH QUALITY MEAT :)

Woo Chon on West 36th and Fifth
http://newyork.citysearch.com/profile/11313443
"Come to Woo Chon for quintessential Korean cuisine in a cozy, charming, ambient setting that conjures up images of Seoul. Always the best choice on the menu, our authentic Korean barbeque (galbi or bulgogi) is comprised of the very best black angus beef marinated with a savory mixture of sesame oil, soy sauce, black pepper, garlic, ginger, and wine, and grilled to perfection right on your table."

36 BBQ, 5 West 36th Street at Fifth Avenue
http://nymag.com/listings/restaurant/36-bbq/
"the main attraction is the barbecued black-Angus beef that you wrap in lettuce leaves slathered with sweet pepper paste."

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Posted by admin - April 11, 2015 at 1:32 pm

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How do I perfectly prepare a sirloin steak……?

I’d like one cooked medium-rare and one medium, and I’m looking for that restaurant-quality taste and texture.

I can cook it on either a George Foreman grill (which I don’t really like to use because I always manage to overcook meat on that thing), or either a cast-iron skillet or a regular non-stick pan. What should I use to season them, how high heat should I use, and how long should I cook them?

The reason you overcook with a George Foreman is that it presses the meat–somthing that restaurants do when they want to cook a steak past medium. Given the choices listed, I would use the cast iron (Outback uses a flat grill for all their steaks). At my restaurant, we only use kosher salt and fresh ground pepper for steaks. Heat the skillet over high heat with nothing in it until blazing hot. Put in the steak and cook for about 1 to 1 1/4 minutes per side (MR or Med) then remove to a warm plate and cover loosely with aluminum foil for at least five minutes–this "resting" step is critical! It makes the difference between a steak that is seared on the outside and rare in the middle and one that is perfectly cooked all the way through. TIP: cooking times may vary, depending on how hot your burner is, thickness of the pan & steak, etc. Use the "poke test" to determine doneness. While your left hand is completely relaxed, poke the ball of your left hand (near the base of your thumb) with your right index finger. How much it gives is approximately the amount that a rare cooked steak will give when you poke it. Now touch your left index finger to your left thumb and poke again in the same place. Now it will be slightly firmer–this is medium rare. Your middle finger touching your thumb will be medium, and so on down the line. Now you don’t have to know the time (other than approximately), you just need to know the firmness of the cooked steak! Enjoy!

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Posted by admin - April 2, 2015 at 10:34 am

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Best way to reheat Prime Rib?

I have wonderful prime rib leftover from Christmas that I currently have in the freezer along with about 1/4 cup of the au jus. The piece of beef is about 2 1/2 inches thick and includes both one end cut and then the rest up to the wonderfully rare center. What would be the best way to reheat this, yet retain it as rare as possible?

Heat the au jus then place the rib in the hot sauce for a short amount of time. It will warm it but not cook it more and will help keep it very moist. Thats how they do it in restaurants.

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Posted by admin - March 26, 2015 at 8:26 am

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Beef Bourguignonne Dinner Recipe

How to make Beef Bourguignonne. Beef Bourguignon. Beef Bourguignonne is the perfect dish for dinner.

Ingredients
1 lb of quality beef, cubed
salt and pepper, to taste
1/2 lb of pearl onions
2 medium carrots,sliced
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbsp of parsley
4 cloves garlic, minced
1 bay leaf
4-5 slices of bacon
3/4 cup of red wine
1 cup of beef broth
2 tbsp of tomato paste
1/4 cup of flour

12 oz of mushrooms, quartered

Instructions
1. Season the cubed beef with salt and pepper.
2. Add the seasoned beef to a medium glass bowl and combine with the pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine. Stir and cover. Let this marinate for at least an hour in the refrigerator.
3. In a skillet, cook 4-5 slices of bacon and then cut the bacon into pieces.
4. To a slow cooker, add the meat mixture, bacon pieces, red wine and beef broth.
5. Next add tomato paste.
6. Season with salt and pepper.
7. Stir everything together and then cover.
8. This stew can cook for between 4 and 8 hours depending on your schedule.
9. Towards the end of the cooking process, blend the flour with beef stock from the pot to make a sluree. Then add it to the stew

Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.

Duration : 0:2:6

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Posted by admin - March 24, 2015 at 7:47 am

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Frying a Prime Rib Steak

Frying of a Prime Rib Steak!!

— RECIPE —

1. Get 1.5 inch thick high quality Prime Ribs and here we did it with steaks without any fat.

2. Marinade 30 min before you fry them. Add following:
– fresh rosemary
– freshly grind black pepper
– some chilly powder
– olive oil
– few drops of soya sauce (not more, will burn and spoil the steak)
– lemon/lime juice or vinegar
– a little bit of hazel nut oil if you like

3. mix all these with the meat nicely and let the spices distribute.

4. get the pan ready. it has to be maximum possible hot.

5. fry the steaks for 1 min each side till 5-6 minutes.

REMEMBER: add the salt to taste while frying the steak to retain the juicy flavours. if given before the water and all nice flavours will go out…

Let the Steak rest for 2-3 minutes and serve with lemon juice, herb butter and fresh olives and get some nice and crunchy bread to go with it…

Enjoy!

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Duration : 0:5:39

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Posted by admin - March 23, 2015 at 7:33 am

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