Posts tagged "Prime Cuts of Meat"

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 - March 26, 2017 at 10:28 am

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

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!!

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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.

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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.

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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: , , , , , , , , , ,

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

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

What temperature should I cook my beef at????

Hello,

I’ve just bought a 1.5kg prime rib of beef on the bone which I want to cook very slowly to keep it tender. If anyone has seen the programme with Heston Blumenthal, I’ll be using a blowtorch to brown the outside like he did, but haven’t got 24 hours spare to cook it at 50 degrees!!

I’d prefer it to be medium to medium well, and I want to cook it for 7 hours. Any ideas on what temperature I should cook it at in a fan assisted oven??

Any ideas would be gratefully recieved!

Thanks.

Your roast isnt all that big, so to cook it for 7 hours like you want to, you can probably go with about 200F or 90C. Pull it out when it gets to 60C and let it rest for about 20 minutes before carving. I dont know if it will take 7 hours, but it will take some time at that temperature.

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Posted by mark - July 1, 2016 at 8:57 pm

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

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