Posts tagged "meat"

How to Make Homemade Baby Food

TheUniversityofMainehttp://gdata.youtube.com/feeds/api/users/theuniversityofmaineEducationhealth, nutrition, children, fruits, vegetables, meat, safety, storage, infant, baby, food, eating, eat, kids, homemade, handmade, diy, do, it, yourself, money, save, income, making, make, extension, cooperative, educational, education, instructional, UMaine, Orono, MaineHow to Make Homemade Baby Food

Duration : 0:4:3

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Posted by mark - February 24, 2017 at 2:53 am

Categories: Grade A Poultry   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Nolan Ryan’s Texas Ranch – America’s Heartland

Nolan Ryan is a baseball legend with a record-breaking career that placed him in the Hall of Fame. Today, he’s the president of the Texas Rangers ball club, but not many people know that he is also a very successful Texas cattle rancher. Ryans ranch raises prime beef cattle…some of which is sold at the Ranger’s home games.

Visit http://tinyurl.com/ykyx4uk to see the rest of America’s Heartland: Episode 511. The Monsanto Company – http://www.monsanto.com and the American Farm Bureau Federation – http://www.fb.org make presentation of America’s Heartland possible.

Duration : 0:6:7

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Posted by mark - February 18, 2017 at 12:22 am

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

Cooking Classic Roast Chicken with Cumbraes Butcher Jerry Meneses

Join Cumbraes Jerry Meneses as he gives you cooking instructions for Classic Roast Chicken.

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 : 0:3:58

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Posted by mark - February 10, 2017 at 8:07 pm

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

Cumbrae’s Great Alternative Grilling Steaks, Part 2

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 : 0:8:15

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Posted by mark - January 31, 2017 at 2:37 pm

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

Beef Bourguignonne Dinner Recipe

How to make Beef Bourguignonne. Beef Bourguignon. Beef Bourguignonne is the perfect dish for dinner.

Ingredients
1 lb of quality beef, cubed
salt and pepper, to taste
1/2 lb of pearl onions
2 medium carrots,sliced
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbsp of parsley
4 cloves garlic, minced
1 bay leaf
4-5 slices of bacon
3/4 cup of red wine
1 cup of beef broth
2 tbsp of tomato paste
1/4 cup of flour

12 oz of mushrooms, quartered

Instructions
1. Season the cubed beef with salt and pepper.
2. Add the seasoned beef to a medium glass bowl and combine with the pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine. Stir and cover. Let this marinate for at least an hour in the refrigerator.
3. In a skillet, cook 4-5 slices of bacon and then cut the bacon into pieces.
4. To a slow cooker, add the meat mixture, bacon pieces, red wine and beef broth.
5. Next add tomato paste.
6. Season with salt and pepper.
7. Stir everything together and then cover.
8. This stew can cook for between 4 and 8 hours depending on your schedule.
9. Towards the end of the cooking process, blend the flour with beef stock from the pot to make a sluree. Then add it to the stew

Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.

Duration : 0:2:6

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Posted by mark - January 26, 2017 at 12:27 pm

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

Cumbrae’s Great Alternative Grilling Steaks, Part 3

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 : 0:7:25

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Posted by mark - January 22, 2017 at 10:30 am

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

Cumbrae’s Great Alternative Grilling Steaks, Part 1

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

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1 comment - What do you think?
Posted by mark - January 18, 2017 at 8:04 am

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

What Is The Best Way To Season A Prime Rib Of Beef?

If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.

 

Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus

 

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

Total Prep and Cook Time: 3 hours 10 minutes

What You’ll Need:

One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)

What To Do:

Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.

Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.

Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.

To Make Your “Au Jus” Sauce:

While rib is resting, pour off all but two Tbsp of the fat from pan and  then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.

Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.

Internal Temperature Guide:

These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.

Rare: remove @ 110 degrees F. (final temp about 120)

Medium-Rare: remove @ 120 degrees F. (final temp about 130)

Medium: remove @ 130 degrees F. (final temp about 140)

 

About.com-Classic Roast Prime Rib of Beef au Jus

 

 

 

FoodNetwork.com-Foolproof Standing Rib Roast

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by mark - January 17, 2017 at 7:29 am

Categories: Prime Beef   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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1 comment - What do you think?
Posted by mark - January 9, 2017 at 2:10 am

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

Meat Loaf – Modern Girl – Live 1985

Not sure if this is already up, but it’s a very high quality live recorded performance of the underrated classic “Modern Girl” sung by Meat Loaf.

Duration : 0:5:19

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Posted by mark - January 2, 2017 at 11:31 pm

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

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