Posts tagged "quality beef"

demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

http://www.chefjasoncasey.com/

Duration : 0:6:37

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Posted by mark - August 14, 2017 at 9:29 pm

Categories: Cooking Quality Meats   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 -  at 7:29 am

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

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

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

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

Omaha Beef Prime Dancers

May 17th, 2008

Duration : 0:2:13

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

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

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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