Recently, people have been raising questions about the livestock industry. As livestock producers, its important to know that we pay close attention community concerns when we improve our farms. For more than 100 years, farms like ours have been providing you with high quality pork. And farmers like us follow strict, state regulations. But to be successful, we have to grow just like any other business, because we want to provide you with the best product, at the best price, for generations to come.
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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.
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!!!
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Can I stuff my bird tonight? Will it effect the cooking time or quality of the meat or stuffing?
Please, no lectures about the dangers of stuffing a turkey. I’ve heard it all, have always stuffed my turkey and it hasn’t killed me yet.
If it makes a difference to the answer, it’s about 17 lbs and I’m planning to stick it in the oven around 11:00 tomorrow morning.
Thanks for your answers!
no, go for it, we’ve done this for years, be sure to refrigerate it right away till your ready to cook it.use a cooking thermometer in the breast area to be sure its done cooking
c 2010 Quality Meat Scotland
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Buedel Fine Meats and Provisions was established in 1907 at the heart of Chicago’s Union Stockyards. We specialize in USDA Prime and Choice steaks and chops from the finest native Midwest grain fed cattle. We are a meat packing company that operates with the highest standards of product consistency, reliable service, creativity, and diligent food safety.We offer Quality meat at a reasonable price.
We provide the finest quality portion control beef, pork, veal and lamb products at competitive prices. Our Quality meat starts with USDA Prime & Choice beef from grain fed Mid-Western native cattle. Our Quality meat is properly aged and carefully cut to strict specification guidelines for quality and consistency. We’re experts in portion control our Quality meat cutting for the foodservice industry serving hundreds of customers across the country.
Our state of the art USDA inspected processing facility features cutting-edge information technology systems for precision job costing, inventory control, and cold-chain management. With our highly efficient operation we’re able to minimize costs through the production process and pass these savings directly to our customers.
We also offer a diverse line of Quality meat and specialty foods that compliment our fine meats. We’ve been serving Chicago’s dining establishments since 1907. We provide premium products with an extraordinary amount of customer service and personal attention to our customers. We strive to exactly meet your needs and help you create an outstanding dining experience for your customers. We care about your business, because if you are successful, we are successful.
How is Quality Meat Defined?
Quality Meat Grades
A Quality Meat grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). The Quality Meat factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass Quality Meat grading is based on (1) degree of marbling and (2) degree of maturity.
Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade.
Quality meat at a reasonable price.
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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 : 0:4:48
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
Can anyone explain to me the quality, taste, cost etc. of different types of steak? I don’t really know anything about meat quality, but I want to get the highest quality steak (for a reasonable price) for my dad’s birthday. I’m looking at Omaha Steaks and I just realized I have no idea what to look for! What would you recommend and why? Also, what would be the most impressive?
My dad loves to cook and barbecue, but he’s cheap so I’m ordering him expensive marinated meat– so no restaurant recommendations please!
I want to know about:
1) Filet Mignon
2) Prime Rib
5) Strip Steak
If he likes his steaks well-done, you may want to stick with the Rib-eye; it has a higher fat content therefore will retain more moisture and flavor. If he is eating his steak at a medium or more rare doneness then I would recommend the Filet Mignon or Porterhouse (most expensive, readily available cuts). I personally think Porterhouse has more flavor and a good combination of meat with the bone-in and you get a piece of Filet Mignon on one side of the bone and a Strip Steak on the other side of the bone ( I save the super tender Filet side to eat last). So obviously, a more economical but still yummy steak is a Strip Steak. Rib-eye, T-bone and Sirloin are OK and just a note on Prime Rib; cooking time would be a good bit longer (larger cut of meat) and is generally served with a very pink center (rare to med rare) if that is a concern for his meat-eating preferences
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.
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