Posts tagged "Prime Beef Cuts"

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

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Posted by mark - June 24, 2017 at 12:39 pm

Categories: Cooking Quality Meats   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.

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Posted by mark - June 19, 2017 at 5:53 pm

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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 - June 5, 2017 at 12:03 am

Categories: Prime Beef   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 - May 31, 2017 at 5:19 am

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

what beef roast is the most tender without paying for prime rib or fillet mignon?

i did a boneless rib roast and it came out tough..

Please see this article for the best ways to tenderize a tough roast. This is geared towards novice cooks and people who have to buy meat on a budget. Additionally, the quality of meat has gone down:

http://www.associatedcontent.com/article/2030720/how_to_rescue_a_tough_roast_beef.html?cat=22

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Posted by mark - May 27, 2017 at 1:04 pm

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Omaha Beef Prime Dancers

May 17th, 2008

Duration : 0:2:13

Read more…

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Posted by mark - May 22, 2017 at 4:53 pm

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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 18, 2017 at 1:47 pm

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

Great Prime rib in the bay area?

Have already tried House of prime rib and Broadway Prime.
Beef its whats for dinner!!!
Thanks for the advise.

Sundance Steak House in Palo Alto. It’s on El Camino, across the street from Stanford University.

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Posted by mark - May 14, 2017 at 9:12 am

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

Can’t think of any meals for the week?

Maybe a few of you have some suggestions because i always come home from the store with the same things. I’m not too picky, as long as the dish has a good amount of meat in it. And i don’t mind cooking meals that are worth the quality. Any suggestions?

Here are some things I have cooked in the last couple weeks
maybe it will give you an idea.

grilled pork chops, grilled zucchini with onions,
minute steaks, egg plant au gratin
baked orange roughy, fried potatoes, aspargus
homemade chicken pot pie
chinese cheeseburgers
smoked sausage
mexican layer dip (its a meal)

This is so good, I use broccoli instead of mixed vege.

CHICKEN POT PIE

1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust

Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.

Bake on a cookie sheet at 375 degrees for 45 minutes

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Posted by mark - May 7, 2017 at 12:50 pm

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Prepare A Prime Rib Roast

If you are looking for a meal that will impress but won’t cause you too much stress. This article talks about preparing a prime rib roast. There are some additional links at the end that will help.

How To Prepare A Prime Rib Roast

 

Prime Rib Roast, Holiday Meals

Three Tips For Cooking A Prime Rib Roast

 

I don’t know about you, but a good prime rib is hard to beat. You can eat a prime rib roast anytime of year, either as the main meat for the holidays or part of a weekly meal. Still for many people, cooking a prime rib roast can be a little intimidating, especially when you are cooking for others. Still we are offering you some simple tips to help make your prime rib meal less stressful.

 

A nice prime rib roast alone can make the meal. This means that you really don’t have to get too fancy with your sides. A green bean casserole, mashed or even scalloped potatoes, creamed spinach plus a bowl of buttered dinner rolls will do the trick. The prime rib will make some nice au jus which if you have some horseradish you will be set.

 

So here are out Top Three Tips For a Great Prime Rib Roast Meal

 

Tip #1 For Great Prime Rib Roast – Know Your Butcher

 

Look around your area and find a butcher who will work with you and help you out. A great butcher can make your life so much easier. Check with your butcher in advance and he will let you know when is the best day of the week to order or pick up your prime rib. You should plan on 1/2 to 3/4 pound per person. A bone in is going to offer the best flavor. In many cases, the butcher will offer to prep the prime rib roast for you. This means that your new butcher friend should trim your roast, leaving about one inch of fat and tie it for you.

 

Tip #2 For Great Prime Rib Roast – Give Your Prime Rib Roast A Rub

 

You can go with a simple salt and pepper rub or you can get a little fancier with some additional seasonings that will make the skin crispy and delicious. Adding the rub a least two hours in advance is sufficent but if you really want to get the flavor into the meat apply the rub the night before.

 

I would recommend rubbing the roast with a generous coating of olive oil all over the roast. Here are some different rub combinations:

 

  1. A classic salt and pepper rub will make a nicer crust if you use Kosher Salt instead of regular salt. All you need is a mixture of 1/4 cup of both black pepper and kosher salt.
  2. Mix black pepper, kosher salt and light brown sugar 2 tablespoons cup each along with 1 tablespoon of both dried oregano and either smoked or sweet paprika
  3. Take 2 large garlic cloves and mince them. Add 2 tablespoons Herbes De Provence along with 2 tablespoons of both black pepper and kosher salt.
  4. This mixture adds the taste of 2 lemons plus a tablespoon of dry mustard. Mix with 2 teaspoons of fresh thyme, if available, or 1 tablespoon of dried thyme along with the standard 2 tablespoons of black pepper and kosher salt.
  5. Our final mixture has 2 large minced cloves of garlic, 2 tablespoons of fresh rosemary and then, you guessed it, 2 tablespoons of black pepper and kosher salt.

 

I prefer to season in advance and put the seasoned prime rib roast in the refrigerator, uncovered, overnight. Before cooking, allow the prime rib roast to rise to room temperature.

 

Tip #3 For Great Prime Rib Roast – Serve No Prime Rib Roast Before It Reaches The Right Temperature

 

When you are cooking a prime rib roast a digital mean thermometer and preheating the oven are your best friends.

 

Preheat the over to 450F and maintain that temperature for 30 minutes before putting the roast in the oven.

 

Place the roast in a pan with the bone side down. You can use a high sided pan.

 

Cook the roast at 450F for 15 minutes then reduce the temperature to 325F. Cook until the digital meat thermometer reaches 110F. Allow 15 minutes per pound of cooking time. Once the roast reaches 110F, remove the roast and allow it to sit for 20 minutes. This should raise the internal temperature to 130F. Snip the tied bones and serve.

 

 

Legal

 

Prime Rib Dinner – Best Sides For A Prime Rib Roast

 

All Recipes – Beef Au Jus

 

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Posted by mark - April 29, 2017 at 3:55 pm

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

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