Noah's Ultimate Red Meat Thread

[reffug]

Nope he refused. I was so pissed i threw it in the face of the butcher. I am sure if i went back in after cooling off I would have got a full refund. He was defensive and cocky from the start.

Well then from the sound of it you may have handled it for the best.

I might still go get my $$ back though, on principle.

Course when/if they realize that your probably never gonna do business there again no matter what it can become a slightly more difficult proposition.

 

[jjbodean1970]

You are such a lady.

I've been drinking, so I'll cut to the chase: is the Tide going to roll this year? You heard about Prothro, right? Sucks. That doctor is a total misfit. I would gladly sue his ass off. He totally fxxxed up that kid's life.

Poor Tyrone. I almost puked at the Iron Bowl last year when he "jogged" out onto the field.

the tide will continue their ride of mediocrity. saban will turn things around (thats all relative, i mean, we ARE talking about bammer football here), if he stays there more than three years, but thats a BIG if. watch the sec west continue to be dominated by lsu and auburn.

 

[Atticus]

the tide will continue their ride of mediocrity. saban will turn things around (thats all relative, i mean, we ARE talking about bammer football here), if he stays there more than three years, but thats a BIG if. watch the sec west continue to be dominated by lsu and auburn.

Whatever. LSU and Auburn are both flashes in the pan. Auburn hasn't won a national championship in over fifty years. LSU's coach is okay, at best. He is a nitwit.

I am unconcerned. The fact of the matter is that Alabama has weathered more adversity than every other SEC team combined, and has remained competitive that whole time.

Let's look at the scoreboard after the Alabama/LSU game. Then we'll see. I'm sure you'll have some excuse for your second-rate program.

I don't give a s*** personally about Saban. He is a good coach, though, and he will get the program where it needs to be, and I think these pot shots from the pissant wannabe programs are hilarious. They are evidence of your inferiority complexes.

Roll Tide.

 

[TX Cruiser]

I buy my beef from a friend who works at Winn meat in Dallas. It's good to have friends like Noah. Anyway, tonight was a ribeye 1 3/4 inch thick, room temp before seasoning with garlic salt and pepper, cooked rare to medium rare. Life is good.

 

[Liam]

i was just in my Stop and shop in Ridgefield, CT and they had a section that was all Certified Angus Beef - strips, ribeyes, filets, and stew....very surprising and very fair on price. One thing about a supermarket buying CAB is that they HAVE to age it at least 17-21 days.....


that being said, and i dont say this too often - I would buy a couple of steaks, in a pinch, from the Stop and shop in my town.......

 

[reffug]

pussy............

couple of 16oz filets. here.

filet's kicked ass............

light pepper/salt/spice dry rub after soaking in extra virgin

then thrown in the egg at 650 degree's for about 1 min per side.

rare and freakin perfect, sorry forgot to take pics.:whoops:

that sounds good too.......i just might eat some pussy too...

uhm so how did your dinner go?;p

 

[alvarorb]

Noah,

I got this on a Brazilian steak house in São Paulo:

They were all great, but my favorite cut at the restaurant was Picanha.
Just delicious.

Alvaro

 

[Liam]

f


uhm so how did your dinner go?;p

pink and salty....

 

['74 UA FJ]

Noah,

I got this on a Brazilian steak house in São Paulo:

They were all great, but my favorite cut at the restaurant was Picanha.
Just delicious.

Alvaro

You like eating the rumpsteak eh?

 

[Liam]

Noah,

I got this on a Brazilian steak house in São Paulo:

They were all great, but my favorite cut at the restaurant was Picanha.
Just delicious.

Alvaro

it was probably a fat-on Culotte - it comes off the cap of the top butt. it is the signature dish a most Brazilian restaurants.

 

[alvarorb]

it was probably a fat-on Culotte - it comes off the cap of the top butt. it is the signature dish a most Brazilian restaurants.

How do I ask my butcher to sell me some?

Alvaro

 

[Liam]

How do I ask my butcher to sell me some?

Alvaro

most butchers dont buy top butts with the cap on, but if you happen to find one that has them ask for either the cap off the top butt or a culotte...

a real butcher will know what you want..

 

[alvarorb]

Speaking of which, my local supermarket used to carry the bottom part of the skirt steak. I used to buy it all the time from them. My wife is Argentinean and they do a lot of skirt steak there.
One day I ask the butcher for the cut, and they don't carry it anymore... Now I have to drive to a Mexican supermarket to buy it. They know it as Arrachera.

Alvaro

 

[Liam]

Speaking of which, my local supermarket used to carry the bottom part of the skirt steak. I used to buy it all the time from them. My wife is Argentinean and they do a lot of skirt steak there.
One day I ask the butcher for the cut, and they don't carry it anymore... Now I have to drive to a Mexican supermarket to buy it. They know it as Arrachera.

Alvaro

yeah supermarkets rarely carry skirt steak, but most ethnic markets will have it.......good flavor...

 

[NorCalDoug]

so...now I know who's buying up the other half of the kosher cows...



WTF? they don't eat the front half in brazil?

 

[NorCalDoug]

Speaking of which, my local supermarket used to carry the bottom part of the skirt steak. I used to buy it all the time from them. My wife is Argentinean and they do a lot of skirt steak there.
One day I ask the butcher for the cut, and they don't carry it anymore... Now I have to drive to a Mexican supermarket to buy it. They know it as Arrachera.

Alvaro

yeah supermarkets rarely carry skirt steak, but most ethnic markets will have it.......good flavor...

I've found the same. Some specialty markets will carry them...
my local meat dealer has them from time to time.

Costco carrys skirt too...but I'm not sure which part of the skirt it is...and...it's marinaded...which could limit how you'd want to prepare it.

 

[Liam]

so...now I know who's buying up the other half of the kosher cows...



WTF? they don't eat the front half in brazil?

they get more money exporting the loins.....

 

[Liam]

I've found the same. Some specialty markets will carry them...
my local meat dealer has them from time to time.

Costco carrys skirt too...but I'm not sure which part of the skirt it is...and...it's marinaded...which could limit how you'd want to prepare it.

marinating skirt isnt too bad to do........although, depending on what they put in it could limit the user base.

 

[euclid]

Moved this from the PM box, see below.

So, aging happens after it's been butchered?

What's it called when the cow hangs for a couple of days? Does it hang in a cooler?

At what temp does dry aging happen?

awesome.

you can move it to the beef thread.....it is much different than dry aging...

He said the cow gets quartered, then hung for 3 days. Is that the same as dry aged, or does ageing happen after it's butchered?

Do you want me to move my questions to your beef thread, which I'm re-reading now.

Typically grass fed beef is not dryaged.....usually brings out a bad flavor. Although, it sounds like this guy does a good job managing his herd so it might taste a bit different...

Can you explain that? I don't get it.

Greg

no sense in dry aging grass fed beef....

although, this stuff could actually be pretty damn good..

I recently found a guy a couple of counties over that is growing all grass fed beef. 21 feed plots, never on the same plot for more than 3 days. Whole cow is quartered and dry aged before it gets butchered. Gonna try it. Also does lambs.

Greg

 

[Liam]

Moved this from the PM box, see below.

So, aging happens after it's been butchered?

What's it called when the cow hangs for a couple of days? Does it hang in a cooler?

At what temp does dry aging happen?

awesome.

when it is quarter it is hung for at least 2-3 days before cutting into subprimals. This is done b/c it drains the remaining blood out of the carcass. After it is cut up into subprimals it goes in to the aging process - Wet and dry aged...