Posts tagged "quality beef"

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

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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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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

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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

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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

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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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Are rib-eye steaks and prime rib the exact same beef, but simply cut, cooked, and served differently?

I wanted to make prime-rib at home for one or two people, but did not want to make a whole prime rib. It’s just too much food and I don’t want it to be leftover. Someone told me I could get a really big rib-eye steak and bake it at 400 for 20 minutes, then lower the heat to 200 until the meat was 120 F inside, and it would be pink and perfect just like a prime rib and that it was the same meat.

I have a hard time believing this but I don’t actually have any idea if it’s true or not.

Can anyone confirm or deny this for me?

thanks
Kevin
Wow. Talk about fast response. Yahoo won’t let me pick an answer yet, and I’ll probably have to flip a coin w/ all these good ones, but I’m looking forward to french dip sandwiches, prime rib at home w/ horseradish and au jus, and also, hitting it with some cold mesquite smoke (far end of the smoker – small fire) for a touch of outdoor flavor. This is going to be wonderful. I love prime rib but didn’t know it was feasible to make a small amount at home for a reasonable price.

Ribeye and Prime Rib are from the same cut of meat… if you are wanting to do a small prime rib (boneless) then just ask butcher at most grocery stores to cut you a 2-3 lb boneless Prime Rib. Most will do it no problem,and they will usually tie up the roast as to not get mis shaped. Ribeye, although from the same loin, is usually cut from the fat cap end, meaning it is more marbled than what you may fine in a prime rib. That or just do a whole prime rib, use the left overs, for beef stew, stroganoff, endless options there:) Good luck,

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Posted by mark - April 27, 2017 at 1:21 am

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How do I cook Cajun fajitas at home?

I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.

Fajita meat is not flour coated. It’s going in a flour tortilla already.

Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

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Posted by mark - April 14, 2017 at 10:51 am

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