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

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Posted by mark - June 27, 2016 at 6:50 pm

Categories: Cooking Quality Meats   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

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Posted by mark - June 26, 2016 at 6:19 pm

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

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Posted by mark - June 23, 2016 at 3:43 pm

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

The New York Butcher Shoppe

The New York Butcher Shoppe
http://www.talkingphonebook.com/listing/146439/103798/The+New+York+Butcher+Shoppe/7063642333/447+Highland+Av/Augusta/ZZ/30909

Duration : 0:0:43

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Posted by mark - June 17, 2016 at 12:36 pm

Categories: Prime Veal   Tags: , , , , , , , , , , , , , , , ,

How do I perfectly prepare a sirloin steak……?

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!

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Posted by mark - June 9, 2016 at 8:19 am

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

Where can I find a corned beef roast (not brisket)?

At the Memorial golf tournament in Dublin Ohio – at the VIP pavillion on Saturday they prepare roast corned beef which is similar to prime rib. I’d like to do one for Thanksgiving instead of turkey.

one of us is confused ,corned beef is a cured brisket.and I cant think of a way that you could cook it and make it come out like prime rib.
Ive been cooking both corned beef brisket and brisket for years ,so im pretty sure I know what I’m talking about.
depending on the store you buy your meat at.you will usually find the briskets and the corned beef together.
At my super market the have what is called a whole brisket.It is fat on one end and gets smaller at the other,the small flat end is what is popularly used to cure into corned beef,sometimes you can find the other end cured also.
anyway the large end is usually roasted as is or barbecued.
I roast a whole brisket at times with really good results,Its tender and juicy.
of course there is always the possibility that it is a specialty cut of meat that someone corned (cured) but it wouldn’t look anything like a prime rib, its flesh would be pink like ham.
So maybe you could call whoever did the dinner and ask.
wish I could be of more help.
peace ><>

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Posted by mark - June 6, 2016 at 5:07 am

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

Grinding 7lbs of chuck roast – 1 hp Cabelas Meat Grinder

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!!!

Duration : 0:1:20

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Posted by mark - May 18, 2016 at 5:39 pm

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

Anyone here make purchases from M&M Meat Shops?

Just wondering what you think of the quality of the foods offered from M&M Meat Shops. Do you think that the precooked, reheat from frozen products are generally healthy carried by this particular company? I buy and eats lots from there because it’s less hassle to cook from scratch all the time, what do you think?

I love the ribs that I buy from there.

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Posted by mark - May 17, 2016 at 4:01 pm

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

Beside Prime Rib what is the 2nd best beef roast to cook?


Beef Tenderloin is better than prime rib. If you know what your doing it is absolutely not even a contest. I don’t mean to seem snotty but I would not use tender for a roast only because it is much better served as filet mignon approx 6-8 ounces each mmmmm. Since a Prime rib has the bone in and a rib-eye roast doesn’t, those would be my #1 and #2

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Posted by mark - May 16, 2016 at 3:54 pm

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

Why did my chicken come out rubbery?

My first time making baked chicken…. I seasoned it, put 4 legs in a Pyrex pan thing and cooked them for 1 hour at 390 degrees…. 30 mins on each side… they are tough and rubbery….. not easily falling off the bone like normal… what did i do wrong? Could it be the meat quality?

slow and low is the key. Season them, put them on a baking sheet, or a pyrex pan, whichever, but add a little water in the bottom. this will keep them moist while cooking. Bake them at 350 degrees for about 20 minutes, and check them. If you have a probe thermometer, check the temperature, it should be at 160 degrees when you take them out. There is no need to turn them, they will cook evenly enough. Once you take them out, let them sit a minute or two, then serve! They should turn out alot better. Don’t ever cook chicken at 390, that is way too high and it cooks the chicken too fast, drying the meat out. And keeping it in for an hour definitely took all the moisture out, no wonder it turned out rubbery! I hope this helps, and I hope your chicken turns out delicious!

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Posted by mark - May 14, 2016 at 2:00 pm

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

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