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.
Atlanta BBQ and Gourmet Caterer / Grocery store, Douglasville Retail Meat and Smokehouse offers a wide variety of ribs for barbeque grilling. Owner David Widaski, a butcher for over 30 years and originally from Texas, shares the various cuts of ribs that you can purchase at the store or prepare at home and goes over the typical KC barbecue style of sauce application to get a nice thick crust.
The Smokehouse also offers a variety of spice rubs for the home chef to get restaurant quality at home. For more information, stop by the shop, visit www.MyGourmetSteaks.com or call 770-577-2374.
Ask about our deer processing and holiday meats, including both fried and smoked hams and organic turkeys. Call for your free holiday planner.
Duration : 0:6:53
Duration : 0:1:11
How to make Beef Bourguignonne. Beef Bourguignon. Beef Bourguignonne is the perfect dish for dinner.
1 lb of quality beef, cubed
salt and pepper, to taste
1/2 lb of pearl onions
2 medium carrots,sliced
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbsp of parsley
4 cloves garlic, minced
1 bay leaf
4-5 slices of bacon
3/4 cup of red wine
1 cup of beef broth
2 tbsp of tomato paste
1/4 cup of flour
12 oz of mushrooms, quartered
1. Season the cubed beef with salt and pepper.
2. Add the seasoned beef to a medium glass bowl and combine with the pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine. Stir and cover. Let this marinate for at least an hour in the refrigerator.
3. In a skillet, cook 4-5 slices of bacon and then cut the bacon into pieces.
4. To a slow cooker, add the meat mixture, bacon pieces, red wine and beef broth.
5. Next add tomato paste.
6. Season with salt and pepper.
7. Stir everything together and then cover.
8. This stew can cook for between 4 and 8 hours depending on your schedule.
9. Towards the end of the cooking process, blend the flour with beef stock from the pot to make a sluree. Then add it to the stew
Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.
Duration : 0:2:6
Categories: Cooking Quality Meats Tags: beef, Beef Bourguignonne Dinner Recipe, Bourguignonn, Christmas, Crawford Farm Meat, dinner, Holidays, meat, Prime Beef, recipe, recipes, Simmer, Slow, stew, Stock, vegetables
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
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
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
I’d like one cooked medium-rare and one medium, and I’m looking for that restaurant-quality taste and texture.
I can cook it on either a George Foreman grill (which I don’t really like to use because I always manage to overcook meat on that thing), or either a cast-iron skillet or a regular non-stick pan. What should I use to season them, how high heat should I use, and how long should I cook them?
The reason you overcook with a George Foreman is that it presses the meat–somthing that restaurants do when they want to cook a steak past medium. Given the choices listed, I would use the cast iron (Outback uses a flat grill for all their steaks). At my restaurant, we only use kosher salt and fresh ground pepper for steaks. Heat the skillet over high heat with nothing in it until blazing hot. Put in the steak and cook for about 1 to 1 1/4 minutes per side (MR or Med) then remove to a warm plate and cover loosely with aluminum foil for at least five minutes–this "resting" step is critical! It makes the difference between a steak that is seared on the outside and rare in the middle and one that is perfectly cooked all the way through. TIP: cooking times may vary, depending on how hot your burner is, thickness of the pan & steak, etc. Use the "poke test" to determine doneness. While your left hand is completely relaxed, poke the ball of your left hand (near the base of your thumb) with your right index finger. How much it gives is approximately the amount that a rare cooked steak will give when you poke it. Now touch your left index finger to your left thumb and poke again in the same place. Now it will be slightly firmer–this is medium rare. Your middle finger touching your thumb will be medium, and so on down the line. Now you don’t have to know the time (other than approximately), you just need to know the firmness of the cooked steak! Enjoy!
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
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 : 0:8:15
Categories: Cooking Quality Meats Tags: Aging, Alexander, alternative, Anatomy, barbeque, Bavette, bbq, beef, burger, butcher, Canada, Cap, cooking, Cumbrae, Cumbraes, delicious, dry, Dry-Aging, Farm, flank, grill, grilling, Ground, Hamburger, Hangar, Hanger, Hanging, Instructions, meat, Meats, Naturally, Nose, Nose-to-tail, Onglet, Raised, recipe, Sirloin, Skirt, steak, steaks, Stephen, tail, Tender, To, Toronto
i am looking for a korean bbq restaurant that cooks not only just meat, but black angus meat.
i’ve found one in flushing, and i bet there are a few more, but flushing is too far from nj. so, what about in nyc?
to make myself a little less picky, could anyone recommend a restaurant (preferably 5-star) that is extra-clean and has good service along with HIGH QUALITY MEAT
Woo Chon on West 36th and Fifth
"Come to Woo Chon for quintessential Korean cuisine in a cozy, charming, ambient setting that conjures up images of Seoul. Always the best choice on the menu, our authentic Korean barbeque (galbi or bulgogi) is comprised of the very best black angus beef marinated with a savory mixture of sesame oil, soy sauce, black pepper, garlic, ginger, and wine, and grilled to perfection right on your table."
36 BBQ, 5 West 36th Street at Fifth Avenue
"the main attraction is the barbecued black-Angus beef that you wrap in lettuce leaves slathered with sweet pepper paste."