Posts tagged "Prime Cuts of Meat"

Best way to reheat Prime Rib?

I have wonderful prime rib leftover from Christmas that I currently have in the freezer along with about 1/4 cup of the au jus. The piece of beef is about 2 1/2 inches thick and includes both one end cut and then the rest up to the wonderfully rare center. What would be the best way to reheat this, yet retain it as rare as possible?

Heat the au jus then place the rib in the hot sauce for a short amount of time. It will warm it but not cook it more and will help keep it very moist. Thats how they do it in restaurants.

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Posted by mark - January 24, 2017 at 11:38 am

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

Do you think that a Kosher diet is better for you?

Isn’t kosher meat supposed to have no fillers?
And isn’t usually better quality, since its a higher pricing. ?
And pork and pig is usually bad for you, or at least the way we make it. Do you think keeping it out of your diet (kosher) is good for you too?

Scientific proof please? Like info about fats, fillers. Thanks

Kosher is preparation, other than no swine the food isn’t any better or worse.

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Posted by mark - January 12, 2017 at 4:16 am

Categories: Quality Pork   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 - January 7, 2017 at 12:59 am

Categories: Prime Beef   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 - January 1, 2017 at 11:24 pm

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

where do you guys buy your meats? legs of lamb, beef steak etc,’?

We have been going to Coles and Woolies and buying fillet steak not the cheap rump or stuff, and legs of lamb for $20 and getting them home cooking them (searing not stewing steaks) (cooking roasts at 180 for at least 2 hours) and they are tough like rubber. We had a bbq with family and spent considerable money for a pre chrissy get together.

Such a rip off and such bad quality. I know most of the stuff sold in supermarkets is mutton not actual lamb. I have heard about market farmers where you can order farm fresh produce online. Has anyone done this if so what are the good places/companies and how much does it cost? I am assuming its more.

Thanks merry Christmas everyone!
Wow one person actually gave me some half decent info. Nobody gave me a website except her and even if i wanted to buy from there I am not in that area. BTW First guy its not a forum for you to be telling me I overcook food. Its the butchers fault for selling shite food. At astronomical prices.

I buy the organic beef & lamb from Woolworth’s & sometimes I order free range lamb online from farmer dave http://www.farmerdavedirect.com/ His lamb is beautiful, I usually get a leg of lamb & butterfly it so it is flat, marinade it in olive oil, garlic, sea salt & rosemary overnight & cook it on a hot bbq.

I really recommend buying organic & free range meat, the taste & quality is far superior & if better for the environment & your body.

I would also suggest you slow cook your beef & lamb, I have never had a roast go rubbery. Seal them first in a hot pan & place in an oven at 250c then turn down to 150c after 20 minutes. for about a 3kg roast you would slow cook for 2.5-3 hours (I recommend using a meat thermometer to test when its cooked.

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Posted by mark - December 9, 2016 at 1:11 pm

Categories: Cooking Quality Meats   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 - December 8, 2016 at 11:48 am

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 - November 30, 2016 at 7:12 am

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

Omaha Beef Prime Dancers

May 17th, 2008

Duration : 0:2:13

Read more…

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Posted by mark - November 4, 2016 at 6:48 pm

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real meat versus canned food?

I have two 9-week-old kittens. They are currently on wet food about 5 times a day. They have dry food out all the time that they nibble on. Water is provided which they are drinking.

They are currently being weaned off Whiskas and Felix wet food (which they were fed in foster care) and onto a higher quality wet food. I am mixing some Pets at Home (UK) "Purely" food which seems better quality. It has 50% real chicken, sunflower oil, vitamin and mineral supplements and tapioca starch. That’s the list of ingredients. It seems better than other brands. There doesn’t seem to be any byproducts or ash or corn fillers.

The kittens don’t seem to enjoy this food that much (both higher and lower quality food), but they will pick at it. A couple of times I have given them some salmon steaks and frying steak (both cooked) which I’ve chopped up. They love this and lick the plate clean!

My question is, is it wrong/safe/unhealthy to feed them exclusively real meat (beef, pork, tuna etc) as opposed to high quality canned food? I know that canned food has all the vitamins and minerals, etc that a cat needs, but is real meat actually better for them since they are carnivores? I am a little worried about them having too much protein in their diet as I know this can cause kidney problems. Also, because they are so young, is real meat appropriate? I would not feed them processed meats (ham, deli meat etc). I know that canned food contains water, but they are drinking pretty well too.

I want to give my kittens a good start in life and feed them the best.
Thanks for the answers I’ve been getting. So, what about if I give them a combination of real and canned food, all mixed in together. The real meat might make the canned stuff taste better. But then again, they might just pick out the real stuff and leave the canned stuff!

A raw diet is the best thing you could possibly feed them. They are obligate carnivores and designed to digest high protein foods, so you needn’t worry about kidney problems. Meat contains water just like canned food does.

Making a nutritionally complete homemade diet isn’t easy. Research:
http://www.catinfo.org/makingcatfood.htm (MAKING CAT FOOD)
http://www.catnutrition.org/foodmaking.php (Foodmaking)
http://www.littlebigcat.com/index.php?action=library&act=show&item=014 (Easy Homemade Diets for Cats and Dogs)

Raw feeding is an excellent option but should also be thoroughly researched before being attempted. There’s a lot more to it than just feeding your cat raw meat. You need a careful balance of raw muscle meat, raw organ meat, and raw meaty bones. Research:
http://www.rawfedcats.org/ (Raw Fed Cats)
http://rawfed.com/myths/cats.html (Raw Fed: What About Cats?)
http://www.rawlearning.com/ (Jane Anderson’s Raw Learning Site)
http://www.rawmeatybones.com/ (Raw Meaty Bones)
http://rawfed.com/myths/preymodel.html (Raw Prey Model Diet Vs. BARF Diet)
http://community.livejournal.com/rawdogs/profile/ (Raw Dogs Livejournal Community [not just for dogs despite the name!], excellent raw feeding information on the profile page and overall helpful community for raw feeding questions.)
http://www.rawfed.com/myths/index.html (Myths About Raw Feeding)

Darksong~

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Posted by mark - October 17, 2016 at 6:39 am

Categories: Quality Pork   Tags: , , , , , , , ,

Freeze uncooked steak after having it in the refrigerator for 3 days?

I bought some steaks from Cosco the other day and put them in my refrigerator right when I got home. I now realize that I may not have time to cook them tonight or tomorrow night.

My question is, after 3 days of them being refrigerated, is it safe and will the meat still end up with good quality if I now put them in the freezer?

If your steaks are still wrapped up like when you got them they are fine. Keep them in their original packaging & rerape them again with freezer bags or ziplock bags. Beef has a longer life than other meats like chicken, pork & fish. Beef will become much more tender as it ages. Your nose will tell you if they are bad, not how it looks. The pailer the corlor the more tender it will be. I know this is not we are taught but the redder the meat the tougher it is. It has to be aged. Freeze them but when you thaw it use it right away…..

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Posted by mark - October 9, 2016 at 1:52 am

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