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 mark - May 18, 2016 at 5:39 pm

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

Anyone here make purchases from M&M Meat Shops?

Just wondering what you think of the quality of the foods offered from M&M Meat Shops. Do you think that the precooked, reheat from frozen products are generally healthy carried by this particular company? I buy and eats lots from there because it’s less hassle to cook from scratch all the time, what do you think?

I love the ribs that I buy from there.

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Posted by mark - May 17, 2016 at 4:01 pm

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

Beside Prime Rib what is the 2nd best beef roast to cook?


Beef Tenderloin is better than prime rib. If you know what your doing it is absolutely not even a contest. I don’t mean to seem snotty but I would not use tender for a roast only because it is much better served as filet mignon approx 6-8 ounces each mmmmm. Since a Prime rib has the bone in and a rib-eye roast doesn’t, those would be my #1 and #2

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Posted by mark - May 16, 2016 at 3:54 pm

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

Why did my chicken come out rubbery?

My first time making baked chicken…. I seasoned it, put 4 legs in a Pyrex pan thing and cooked them for 1 hour at 390 degrees…. 30 mins on each side… they are tough and rubbery….. not easily falling off the bone like normal… what did i do wrong? Could it be the meat quality?

slow and low is the key. Season them, put them on a baking sheet, or a pyrex pan, whichever, but add a little water in the bottom. this will keep them moist while cooking. Bake them at 350 degrees for about 20 minutes, and check them. If you have a probe thermometer, check the temperature, it should be at 160 degrees when you take them out. There is no need to turn them, they will cook evenly enough. Once you take them out, let them sit a minute or two, then serve! They should turn out alot better. Don’t ever cook chicken at 390, that is way too high and it cooks the chicken too fast, drying the meat out. And keeping it in for an hour definitely took all the moisture out, no wonder it turned out rubbery! I hope this helps, and I hope your chicken turns out delicious!

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Posted by mark - May 14, 2016 at 2:00 pm

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

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 mark - May 12, 2016 at 12:40 pm

Categories: Cooking Quality Meats   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 mark - May 6, 2016 at 9:14 am

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

Prime Rib Recipe on the grill

Dr. BBQ shows you how to grill a juicy and tender prime rib roast in your backyard! Fire up the grill with FireCooker.com!

Duration : 0:4:27

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Posted by mark - May 1, 2016 at 5:11 am

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

Great Prime rib in the bay area?

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.

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Posted by mark - April 18, 2016 at 9:10 pm

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

Prime Beef yt.wmv

As more US forces surge into Afghanistan, existing bases have to increase in size to accommodate the new people. Airman Josh Mullenary takes us to Camp Marmal, Afghanistan and explains how civil engineers are making more room for service members.

Duration : 0:1:17

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Posted by mark - April 17, 2016 at 8:46 pm

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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 mark - April 15, 2016 at 8:01 pm

Categories: Prime Beef   Tags: , , , ,

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