He can’t sing but the Ricky rocks. Plus there’s a dancin cowboy. All in all a good nights entertainment. Thanks for the suit, Ed…
Duration : 0:4:12
Try calling local butchers to see if they have or can special order it for you…
Willow Glen Meats & Smokehouse
885 Delmas Avenue
San Jose, CA 95173
1690 S Bascom Ave
Campbell, CA 95008
Also, being in the Bay Area, contact Niman Ranch.
I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.
Fajita meat is not flour coated. It’s going in a flour tortilla already.
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
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
Irish Hereford Prime Beef AIBP Tully Bull Test center Eoin Ryan
Duration : 0:0:39
Beef plays a role of Samis while Milk is on a self conquest. Its not a bad skit but both tie together in the end. So if you didnt watch part 1 do it before watching part 2.
Duration : 0:4:21
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 provide the finest quality portion control beef, pork, veal and lamb products at competitive prices. Our quality starts with USDA Prime & Choice beef from grain fed Mid-Western native cattle. Our meats are properly aged and carefully cut to strict specification guidelines for quality and consistency. We’re experts in portion control 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.
Duration : 0:5:52
Categories: Prime Veal Tags: allen brothers, beef, buedel, chops, Dry Age, Fine, lamb, Meats, Natural, niman ranch, organic, packing, pork, portion control, provisions, steaks, stockyards, tallgrass, veal
Hello can anyone give me advice on cooking prime rib of beef? Also what would you make with it? I love to cook but, have Never attempted prime rib. So this is my first time. Thank you so much for your advice!
PRIME RIB OF BEEF
6-8 pounds boneless beef rib roast
1 tablespoon onion salt
1 tablespoon granulated garlic powder
1 tablespoon paprika
1/2 tablespoon freshly ground pepper, preferably white
1/2 tablespoon thyme
a few cloves of garlic peeled and sliced
Preheat oven to 500 degrees
Multiply the weight of the meat times 5. This will give you the amount of time to leave it in the oven at 500 degrees.
Example: 5 lbs. times 5 equals 25 minutes. Ovens may vary. 5 times the weight gives me medium to medium rare. For medium rare to rare I multiply the weight of the meat by 4.8.
Wash and dry the meat and rub olive oil on the meat. Put small slices into the meat and insert garlic slivers. Mix the spices together and rub them on the meat.
Stand the roast fat side up in a roasting pan. I also place a rimmed cookie sheet under the pan to stop some of the splatter. Put the roast into the well preheated oven and close the oven. BE EXACT ON YOUR TIME! DO NOT REOPEN THE OVEN DOOR!
My 5 lb. roast will stay at 500 degrees for 25 minutes. Your roast stays in for whatever the number of minutes you figured out.
When the timer goes off, shut the oven off and reset your timer for 2 hours BUT DO NOT OPEN THE OVEN DOOR UNTIL 2 HOURS ARE UP! Your roast will be ready to serve and perfect throughout.
baked taters and a salad!! YUM
Join Cumbraes Jerry Meneses as he gives you cooking instructions for Roast Beef Tenderloin.
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 : 0:4:10