Ernie Jones shows how to carve a rib of beef
Duration : 0:2:46
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.
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
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.
Duration : 0:5:52
Looking for a real good eating Beef Steak for your next BBQ? Then, check out the infamous Porterhouse Steak. It’s actually two steaks in one -a New York Strip and a Tenderloin, also known as a Fillet Mignon. Similar to the T-Bone Steak but with a difference, as explained by the BBQ Pit Boys.
One of the BBQ Pit Boys demonstrates what to look for when purchasing a quality Porterhouse steak, what makes a Porterhouse different from a T-Bone, how to properly sear it, and then barbecue it over an open flame on the grill!
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
Duration : 0:5:26
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
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
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…
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Duration : 0:5:39
c 2010 Quality Meat Scotland
Duration : 0:3:0
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