Posts tagged "beef"

Grinding 7lbs of chuck roast – 1 hp Cabelas Meat Grinder

Here’s my new Cabelas 1 HP meat grinder with 7lbs of cut up chuck roast in the feed tray. 1 minute 17 seconds later and it’s ground and ready for chili. Notice the motor never changes RPM. You cant tell there is meat running through it. This thing Rocks! If you want a top quality grinder then check out Cabelas, they’re made in Italy. All SS head, internals and reduction gears with a fan cooled motor. Great grinder!!!

Duration : 0:1:20

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Posted by admin - June 26, 2015 at 11:45 pm

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

Rib Eye Steak Recipe by the BBQ Pit Boys

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

Duration : 0:7:17

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Posted by admin - June 12, 2015 at 6:17 pm

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Are rib-eye steaks and prime rib the exact same beef, but simply cut, cooked, and served differently?

I wanted to make prime-rib at home for one or two people, but did not want to make a whole prime rib. It’s just too much food and I don’t want it to be leftover. Someone told me I could get a really big rib-eye steak and bake it at 400 for 20 minutes, then lower the heat to 200 until the meat was 120 F inside, and it would be pink and perfect just like a prime rib and that it was the same meat.

I have a hard time believing this but I don’t actually have any idea if it’s true or not.

Can anyone confirm or deny this for me?

thanks
Kevin
Wow. Talk about fast response. Yahoo won’t let me pick an answer yet, and I’ll probably have to flip a coin w/ all these good ones, but I’m looking forward to french dip sandwiches, prime rib at home w/ horseradish and au jus, and also, hitting it with some cold mesquite smoke (far end of the smoker – small fire) for a touch of outdoor flavor. This is going to be wonderful. I love prime rib but didn’t know it was feasible to make a small amount at home for a reasonable price.

Ribeye and Prime Rib are from the same cut of meat… if you are wanting to do a small prime rib (boneless) then just ask butcher at most grocery stores to cut you a 2-3 lb boneless Prime Rib. Most will do it no problem,and they will usually tie up the roast as to not get mis shaped. Ribeye, although from the same loin, is usually cut from the fat cap end, meaning it is more marbled than what you may fine in a prime rib. That or just do a whole prime rib, use the left overs, for beef stew, stroganoff, endless options there:) Good luck,

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Posted by admin - June 9, 2015 at 4:35 pm

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

Kitchen of Chaos 14: Prime Rib with herb crust and roasted garlic sauce

The reason God made cows: Prime Rib. This time we do a relatively simple herb rub and a roasted garlic sauce. Vegetarians avert your eyes!

Duration : 0:9:36

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Posted by admin - June 7, 2015 at 3:59 pm

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Baron of Beef compared to Prime Rib???

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.

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Posted by admin - June 5, 2015 at 3:16 pm

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South Korea says it may rework a US beef deal

Anna Chan:
South Korea’s prime minister says he’s left the door open to revising a U.S. beef import deal. Many believe that Seoul agreed to the pact to please Washington… despite safety concerns. We now go to
Seoul for more.

Next Thursday South Korea resumes quarantine inspections on all cuts of U.S. beef from animals of any age. No U.S. beef has been imported here since 2003 following an outbreak of mad cow disease.

South Korea’s government says they will be watching the imports carefully.

[Han Seung-soo, South Korean Prime Minister]:
“We will suspend the beef imports (from the U.S.) if our people’s health is in danger with an outbreak of mad cow disease in America.”

Last month South Korea agreed to open its market to American beef.

South Koreans have taken to the streets in protest. They’ve been listening to the quickly spreading rumors that products such as diapers and cosmetics may pose a risk for mad cow disease because beef products are used in their production.

The government says U.S. beef is safe. To help prove their claims they brought in scientists to knock down some of the claims.

South Korea used to be the third-largest import market for U.S. beef.

Duration : 0:1:23

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Posted by admin - May 29, 2015 at 11:19 am

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Cumbrae’s Great Alternative Grilling Steaks, Part 3

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:7:25

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Posted by admin - May 28, 2015 at 10:43 am

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which is a better cut of beef? prime a or prime aaa? thanks?


I don’t think they classify beef as a or aaa. I’ve seen it classified a through e which is based on maturity. I’ve given you a link below to beef quality classifications.

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Posted by admin - May 26, 2015 at 10:05 am

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Looking for how Ruth’s Chris cook their steaks, not recipe 4 garlic butter!?

Anyone knows how Ruth’s Chris cook their steaks? Besides the quality of meat & a really hot broiler/over, there must be a method & timing to get the same juicy melt-in-your-mouth perfection that comes on the plate.

Actually I think you have everything right there already.

They use a top quality beef that was raised just for them using their standards. They use a patented broiler that I hear gets up to 1600 or 1800 degrees that would not be doable at home, and they use garlic butt on them to season.

To get a great steak, you have to start out with a great piece of beef – that is half the battle.

I agree, they have one of the better slices of cow available.

edited to add: And I would guess that they dry age their beef. The best steaks are dry aged 6-8 weeks. But any dry ageing is generally better than wet aging using enzymes.

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Posted by admin - May 24, 2015 at 8:42 am

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Meat Eating Quality: The Chef

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

Duration : 0:4:5

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

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