Posts tagged "beef"

what beef roast is the most tender without paying for prime rib or fillet mignon?

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:

http://www.associatedcontent.com/article/2030720/how_to_rescue_a_tough_roast_beef.html?cat=22

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Posted by mark - May 27, 2017 at 1:04 pm

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

beef

beef fabrication 1

Duration : 4 min 31 sec

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Posted by mark - May 25, 2017 at 8:39 am

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Omaha Beef Prime Dancers

May 17th, 2008

Duration : 0:2:13

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Posted by mark - May 22, 2017 at 4:53 pm

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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 18, 2017 at 1:47 pm

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

Beef Tenderloin Recipes

Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.

Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.

What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.

The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive.

Beef Tenderloin with Marsala and Shallot Pan Jus

2 beef tenderloin steaks
Sea salt
Fresh cracked pepper

Sauce:
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

To finish:
1 small shallot, minced and set aside
1 tablespoon butter, set aside

Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.

Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.

Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.

Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.

Enjoy!

Duration : 0:3:17

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Posted by mark - May 17, 2017 at 12:56 pm

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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 - May 14, 2017 at 9:12 am

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Scavenger Hunt: Rise Of Prime Beef [Part Two]

Clarknor Productions presents…
Scavenger Hunt
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.

Duration : 0:6:19

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Posted by mark - May 12, 2017 at 7:32 pm

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Can’t think of any meals for the week?

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
chinese cheeseburgers
smoked sausage
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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Posted by mark - May 7, 2017 at 12:50 pm

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

Beef Hindquarter Sirloin Primal Removal and Preparation

c 2010 Quality Meat Scotland

Duration : 0:3:0

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Posted by mark - May 4, 2017 at 8:43 am

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Prepare A Prime Rib Roast

If you are looking for a meal that will impress but won’t cause you too much stress. This article talks about preparing a prime rib roast. There are some additional links at the end that will help.

How To Prepare A Prime Rib Roast

 

Prime Rib Roast, Holiday Meals

Three Tips For Cooking A Prime Rib Roast

 

I don’t know about you, but a good prime rib is hard to beat. You can eat a prime rib roast anytime of year, either as the main meat for the holidays or part of a weekly meal. Still for many people, cooking a prime rib roast can be a little intimidating, especially when you are cooking for others. Still we are offering you some simple tips to help make your prime rib meal less stressful.

 

A nice prime rib roast alone can make the meal. This means that you really don’t have to get too fancy with your sides. A green bean casserole, mashed or even scalloped potatoes, creamed spinach plus a bowl of buttered dinner rolls will do the trick. The prime rib will make some nice au jus which if you have some horseradish you will be set.

 

So here are out Top Three Tips For a Great Prime Rib Roast Meal

 

Tip #1 For Great Prime Rib Roast – Know Your Butcher

 

Look around your area and find a butcher who will work with you and help you out. A great butcher can make your life so much easier. Check with your butcher in advance and he will let you know when is the best day of the week to order or pick up your prime rib. You should plan on 1/2 to 3/4 pound per person. A bone in is going to offer the best flavor. In many cases, the butcher will offer to prep the prime rib roast for you. This means that your new butcher friend should trim your roast, leaving about one inch of fat and tie it for you.

 

Tip #2 For Great Prime Rib Roast – Give Your Prime Rib Roast A Rub

 

You can go with a simple salt and pepper rub or you can get a little fancier with some additional seasonings that will make the skin crispy and delicious. Adding the rub a least two hours in advance is sufficent but if you really want to get the flavor into the meat apply the rub the night before.

 

I would recommend rubbing the roast with a generous coating of olive oil all over the roast. Here are some different rub combinations:

 

  1. A classic salt and pepper rub will make a nicer crust if you use Kosher Salt instead of regular salt. All you need is a mixture of 1/4 cup of both black pepper and kosher salt.
  2. Mix black pepper, kosher salt and light brown sugar 2 tablespoons cup each along with 1 tablespoon of both dried oregano and either smoked or sweet paprika
  3. Take 2 large garlic cloves and mince them. Add 2 tablespoons Herbes De Provence along with 2 tablespoons of both black pepper and kosher salt.
  4. This mixture adds the taste of 2 lemons plus a tablespoon of dry mustard. Mix with 2 teaspoons of fresh thyme, if available, or 1 tablespoon of dried thyme along with the standard 2 tablespoons of black pepper and kosher salt.
  5. Our final mixture has 2 large minced cloves of garlic, 2 tablespoons of fresh rosemary and then, you guessed it, 2 tablespoons of black pepper and kosher salt.

 

I prefer to season in advance and put the seasoned prime rib roast in the refrigerator, uncovered, overnight. Before cooking, allow the prime rib roast to rise to room temperature.

 

Tip #3 For Great Prime Rib Roast – Serve No Prime Rib Roast Before It Reaches The Right Temperature

 

When you are cooking a prime rib roast a digital mean thermometer and preheating the oven are your best friends.

 

Preheat the over to 450F and maintain that temperature for 30 minutes before putting the roast in the oven.

 

Place the roast in a pan with the bone side down. You can use a high sided pan.

 

Cook the roast at 450F for 15 minutes then reduce the temperature to 325F. Cook until the digital meat thermometer reaches 110F. Allow 15 minutes per pound of cooking time. Once the roast reaches 110F, remove the roast and allow it to sit for 20 minutes. This should raise the internal temperature to 130F. Snip the tied bones and serve.

 

 

Legal

 

Prime Rib Dinner – Best Sides For A Prime Rib Roast

 

All Recipes – Beef Au Jus

 

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Posted by mark - April 29, 2017 at 3:55 pm

Categories: Cooking Quality Meats, Prime Beef   Tags: , , , , , ,

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