Posts tagged "Prime Cuts of Meat"

Best way to do a steak on the BBQ?

I am a ummmmmmmmmm bad cook (to put it mildly! LOL). Just bought a BBQ and going to get a good steak tonight. Cant do a quality cut (working class so no prime rib lol) So any suggestions regarding cut of steak,cooking times,spicing, and maybe a lite marinade (Dont like a strong on as it takes away the flavour of the meat so teriaki is out). Like my steak medium rare.
Yes I will put up the 10 points!
Thanks in advance!

Ok KING of the Barbies Here From Australia. Put the spices/ even little garlic crushed / maybe a little soy sause as it helps with the browning.and leave the steak at room temp for at least 30 to 40 mins ( hope it a little warm there) Then get ya Barbie up hot just before it starts to smoke.. Wack some olive oil on the steak and get that mother on the barbie. and only turn it three time. It medium only after a 4 to 5 mins
( takes practice). Then let it sit for a min after cooking so ya don’t lose the juices… On ya MATE!!

20 comments - What do you think?
Posted by mark - March 20, 2017 at 5:45 pm

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

Best meat protein scale?

Are some animal protein (flesh) better than others?
I was discussing with an Egyptian collegue has insisted that theres an animal protien ranking, with fish, chicken, beef towards the top and pork at the bottom.

Besides the obvious religious prohibitions, is there good evidence that pork is considered a poor quality protein
[*fat notwithstanding-lean pork; lean beef; lean chicken etc….]

ive never heard of lean pork. but yes lean meats usually are the best. (pork and beef don’t regularly exist as lean untill after processing – i think)
Lean meat is just the muscle. turkey chicken and fish are the top choices.

3 comments - What do you think?
Posted by mark - March 18, 2017 at 3:25 pm

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

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.

6 comments - What do you think?
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.

9 comments - What do you think?
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.

4 comments - What do you think?
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!

10 comments - What do you think?
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.

4 comments - What do you think?
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

4 comments - What do you think?
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.

26 comments - What do you think?
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…

Be the first to comment - What do you think?
Posted by mark - November 4, 2016 at 6:48 pm

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

Next Page »