I have tried different meat places but it seems is not the quality of the meat but the way I cook it. On the label it says to bake it on a pan for whatever time and not to add water. Then I just spice it when I slice it, but it comes out dry and kind of hard. What am I doing wrong? thanks
For the best pot roast you ever tasted try the slow cooker (crock pot ) A 3lb. Chuck roast, sm red new potatoes, carrots,onion, parsley, 3 cups water, white or black pepper, 1 package dry onion soup mix.
brown roast on all sides in a hot skillet, than place it in your slow cooker on the bottom. Add water, soup mix, parsley, salt and pepper and stir. Than add potatoes, onions (quartered), carrots (1in. slices). Cover and cook on high for 3-3 1/2 hrs. until meat is fork tender. I add 1 cup white wine for additional flavor.
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:
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
Clarknor Productions presents…
Rise Of Prime Beef
With so little footage of their tasks, Prime Beef became an elusive team. From what was available, this film arose documenting the rise of Prime Beef…
Run time: 12.48
Certificate: 15 – Scenes may contain obscene language, violent behaviour and may not be suitable for younger audiences.
Part Two: http://www.youtube.com/watch?v=zdOkDfnZ6Ps
Duration : 0:6:30
Founded by Joshua and Jessica Applestone in June 2004, Fleisher’s, has become a Kingston and now with its newest addition, a Rhinebeck, NY destination. Known for its prime cuts of beef, pork, lamb and veal and its house-made nitrate-free bacon, heritage hams and homemade sausages, pastured eggs, artisanal cheese and local, organic produce-making it a one-stop shopping experience.
Duration : 0:6:29
This video tells us about Coorong Angus Beef, which is restaurant quality Angus Beef which is avaliable direct to all consumers through Feast! Fine Food stores.
The video also provides tips on cooking your steak to perfection on a barbecue. Additionally the video tells us why many of the lesser known cuts of beef (e.g Blade) can still provide a very tasty result.
The video also looks at ‘Marbling’ which occurs with Coorong Angus Beef. It explains what it is and how it intensifies the flabour of the beef.
Coorong Angus Beef as well as many other cuts of branded beef are avaliable at all Feast! Fine Foods stores. Check us out online at www.feastfinefoods.com.au
Duration : 0:3:1
Stephen Alexander shows you the whole process of Cumbraes Beef Dry-Aging.
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 : 0:6:28
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.
APUSH project to the tune of 30,000 pounds of Bananas by Harry Chapin
…well, at least we tried I guess
Duration : 0:2:42
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