We have been going to Coles and Woolies and buying fillet steak not the cheap rump or stuff, and legs of lamb for $20 and getting them home cooking them (searing not stewing steaks) (cooking roasts at 180 for at least 2 hours) and they are tough like rubber. We had a bbq with family and spent considerable money for a pre chrissy get together.
Such a rip off and such bad quality. I know most of the stuff sold in supermarkets is mutton not actual lamb. I have heard about market farmers where you can order farm fresh produce online. Has anyone done this if so what are the good places/companies and how much does it cost? I am assuming its more.
Thanks merry Christmas everyone!
Wow one person actually gave me some half decent info. Nobody gave me a website except her and even if i wanted to buy from there I am not in that area. BTW First guy its not a forum for you to be telling me I overcook food. Its the butchers fault for selling shite food. At astronomical prices.
I buy the organic beef & lamb from Woolworth’s & sometimes I order free range lamb online from farmer dave http://www.farmerdavedirect.com/ His lamb is beautiful, I usually get a leg of lamb & butterfly it so it is flat, marinade it in olive oil, garlic, sea salt & rosemary overnight & cook it on a hot bbq.
I really recommend buying organic & free range meat, the taste & quality is far superior & if better for the environment & your body.
I would also suggest you slow cook your beef & lamb, I have never had a roast go rubbery. Seal them first in a hot pan & place in an oven at 250c then turn down to 150c after 20 minutes. for about a 3kg roast you would slow cook for 2.5-3 hours (I recommend using a meat thermometer to test when its cooked.
Categories: Cooking Quality Meats Tags: beef, Cooking Quality Meats, cooking roast beef, Crawford Farm Meat, Prime Beef, Prime Beef Cuts, Prime Cuts, Prime Cuts of Meat, Prime Meat, quality beef, quality meat
Maybe a few of you have some suggestions because i always come home from the store with the same things. I’m not too picky, as long as the dish has a good amount of meat in it. And i don’t mind cooking meals that are worth the quality. Any suggestions?
Here are some things I have cooked in the last couple weeks
maybe it will give you an idea.
grilled pork chops, grilled zucchini with onions,
minute steaks, egg plant au gratin
baked orange roughy, fried potatoes, aspargus
homemade chicken pot pie
mexican layer dip (its a meal)
This is so good, I use broccoli instead of mixed vege.
CHICKEN POT PIE
1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust
Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.
Bake on a cookie sheet at 375 degrees for 45 minutes
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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 : 0:2:39
Have already tried House of prime rib and Broadway Prime.
Beef its whats for dinner!!!
Thanks for the advise.
Sundance Steak House in Palo Alto. It’s on El Camino, across the street from Stanford University.
We are planning an awards banquet and went out for price quotes for the catering. One client proposed serving Baron of Beef instead of Prime Rib to save money. I’m not sure that I have ever had this cut, but they told us it compares to Prime Rib. Does anyone have any experience with this cut versus Prime Rib? Would it be a mistake to "downgrade" to baron of beef to save money?
BARON OF BEEF: A descriptive name of bone-in beef round items from IMPS/NAMP 160 to 166B that are generally of large size and used for roasting. Also referred to as Steamship Round.
“PRIME” RIB: Generic description that refers to a bone-in or boneless beef rib roast. As a generic description, it does not refer to the quality grade of the roast.
Categories: Prime Beef Tags: beef, Cooking Quality Meats, cooking roast beef, Crawford Farm Meat, Dancers, prime, Prime Beef, Prime Beef Cuts, Prime Cuts, Prime Cuts of Meat, Prime Meat, quality beef, quality meat
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…
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Duration : 0:5:39
Butcher Chapter from the QMS DVD Meat Quality, Science into Practice.
Duration : 0:4:5
I bought some steaks from Cosco the other day and put them in my refrigerator right when I got home. I now realize that I may not have time to cook them tonight or tomorrow night.
My question is, after 3 days of them being refrigerated, is it safe and will the meat still end up with good quality if I now put them in the freezer?
If your steaks are still wrapped up like when you got them they are fine. Keep them in their original packaging & rerape them again with freezer bags or ziplock bags. Beef has a longer life than other meats like chicken, pork & fish. Beef will become much more tender as it ages. Your nose will tell you if they are bad, not how it looks. The pailer the corlor the more tender it will be. I know this is not we are taught but the redder the meat the tougher it is. It has to be aged. Freeze them but when you thaw it use it right away…..
Here are a group of recipes anyone is sure to love. 5 different takes on the classic pot roast that you can fit to your schedule!
5 Easy Crock Pot Roast Recipes
Many years ago it was custom for the women to stay at the house all day and keep up the home, while the husband worked. However, it today’s society, while some women do stay home the majority are now off in the workforce as well to help bring more money for the family. Today I’m giving you not just one but 5 Easy Crock Pot Roast Recipes! Each recipe uses their own ingredients with different prep and cook times to fit just about everyone’s busy schedule.
#1 Easy Crock Pot Roast Recipe
Pros: With a Prep-Time of ONLY 5MINS and a Cook-Time of 9hrs, this recipe works perfectly for working moms and stay at home moms alike! Just prep in the morning and let it slow cook the day away while you’re at work or getting things around the house done.
Cons: Side vegetables aren’t included in the prep-time and recipe, so if you want some you’ll have to allot more time to chop them.
#2 Easy Crock Pot Roast Recipe
Pros: This recipe has very few ingredients that include most staples people keep in their kitchen. With vegetables included in the cooking process more flavor is added to your roast.
Cons: This specific recipe calls for you ti THINLY slice the carrots and potatoes and let them soak in water for 15mins. this DOES up the prep-time to around 20mins and not everyone has the extra time in the a.m.
#3 Easy Crock Pot Roast Recipe
Pros: This recipe has you adding new flavors and spices so you’re not stuck with the same ol’ pot roast. Also while it seems a few more steps are added to this dish, the prep time is still pretty short at only 15mins.
Cons:You may or may not have all the ingredients called for in this recipe, so a check of supplies and quick run to the store may be needed.
#4 Easy Crock Pot Roast Recipe
Pros: You’ve never tasted such flavor in your pot roast as this! It even calls for Chardonnay, so whatever you don’t use for the roast you can always drink! Also there is a short video of Paula Dean cooking this to use as a guide.
Cons: There is a definite trip to the grocery store in your future if you choose this recipe, that claims a prep-time of 10mins, but that may be stretching it for those new to the kitchen.
#5 Easy Crock Pot Roast Recipes
Perfect Pot Roast~ThePioneerWoman.com
Pros: If you are looking for an in depth yet easy recipe this one is for you. While there are more steps and will take more time, she offers step-by-step instructions (including pictures!) to help you through EVERYTHING!
Cons: Another trip to the store is in order, and for those who are a little less kitchen savvy, this may scare you, but don’t let it!
All of these recipes offer easy step-by-step instructions and with different prep and cook times you can choose the one that works best for you and your schedule while still getting a flavor spiked meal! Who doesn’t want that?! Thanks for looking and make sure to check back for more easy recipe posts!
Categories: Prime Beef Tags: 5 east crock pot roast recipes, 5 easy pot roast recipes, beef, best pot roast recipes, cooking, Crawford Farm Meat, easy roast recipes, food, hot to make pot roast, how, meat, pot roast recipes, recipes