Posts tagged "beef"

demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

http://www.chefjasoncasey.com/

Duration : 0:6:37

Read more…

5 comments - What do you think?
Posted by mark - August 14, 2017 at 9:29 pm

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

Best way to do a steak on the BBQ?

I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare.
Yes I will put up the 10 points!
Thanks in advance!

Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins
( takes practice). Then let it sit for a min after cooking so ya don’t lose the juices… On ya MATE!!

20 comments - What do you think?
Posted by mark -  at 7:29 am

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

Rib Eye Steak Recipe by the BBQ Pit Boys

The BBQ Pit Boys show you the “tips and tricks” to help you easily serve up the “best steak anywhere”, the Rib Eye Steak. What makes the Rib Eye #1 for many? The Rib Eye steak, or ribeye, also known as the Delmonico or Scotch Fillet (Australia), is a beef steak from the small end of the rib roast. When the Rib Eye section of the beef is cut into steaks, it is one of the most popular, tender and juiciest steaks available. This is because the meat from the rib section is tender and fattier or “marbled” more than most other parts of the steer. This extra fat makes Rib Eye steaks and roasts especially tender and flavorful. The Rib Eye steak is usually served bone-in, particularly at high quality steakhouses -the extra moisture and fat alongside the bone enhances the flavor. So get yourself some 1 to 11/2 lb and 11/2″-2″ thick Rib Eye steaks –and then go “fire up” that BBQ grill of yours -it’s time for some real STEAK On The Barbecue.

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

Duration : 0:7:17

Read more…

25 comments - What do you think?
Posted by mark - August 13, 2017 at 6:13 pm

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

Roasted Prime Beef Tenderloin

PearlBellevuehttp://gdata.youtube.com/feeds/api/users/pearlbellevuePeoplemeat, potatoesRoasted Prime Beef Tenderloin

Duration : 0:0:33

Read more…

Be the first to comment - What do you think?
Posted by mark - August 12, 2017 at 2:59 am

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

Buedel Fine Meats and Provisions

Quality meat

Quality meat

Quality meat

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

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.

 

Quality meat

Duration : 0:5:52

Read more…

10 comments - What do you think?
Posted by mark - August 9, 2017 at 11:05 am

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

Cooking Braised Beef Short Ribs with Cumbraes Butcher Jerry Meneses

Join Cumbraes Jerry Meneses as he gives you cooking instructions for Braised Beef Short Ribs.

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 : 0:4:51

Read more…

1 comment - What do you think?
Posted by mark - August 7, 2017 at 7:28 am

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

How to cook great BBQ Meat with quality produce

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

Read more…

Be the first to comment - What do you think?
Posted by mark - June 28, 2017 at 5:43 am

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

Steak- What do you Recommend And Why?

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
3) Sirloin
4) T-bone
5) Strip Steak
6) Rib-eye

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

9 comments - What do you think?
Posted by mark - June 24, 2017 at 12:39 pm

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

Perfect Prime Rib of Beef – Prime Rib Method X

A secret method for perfect medium-rare prime rib of beef EVERY time.

Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

Duration : 0:3:37

Read more…

25 comments - What do you think?
Posted by mark - June 22, 2017 at 11:23 pm

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

Where can I find a prime rib restaurant in Manhattan, especially in mid – Manhattan area?

I am looking for a restaurant that does prime rib, ie one of the best cuts of beef slow cooked in prime rib style.

Thanks.

I love prime rib and make a point to eating at steak houses often.

In my opinion, the best prime rib in NYC can be found at Ben Benson. (It’s not just the steak that’s good there btw, everything is excellent). It’s located on 52nd st b/w 6th & 7th.

Smith & Wollensky on 49th & 3rd also serves up a wonderful prime rib.

4 comments - What do you think?
Posted by mark - June 19, 2017 at 5:53 pm

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

Next Page »