Noah's Ultimate Red Meat Thread

[jts560]

they might let you buy some steaks, but you would have to buy by the case - 10lbs. Ask them if they will do a counter sale for you and that you'll come pick it up.

I'll check it out, thanks. Another question, is it worth the extra dough for the Prime over the CAB?

 

[InsanityIsBorn]

FOr making a really good Pittsburg style steak!

If you like it black and blue - aka Pittsburgh, then you need to go with a dry aged steak that is well marbled. Again, a strip is the best for this b/c it doesnt have any connective fat like a ribeye does. You can also go for a porterhouse/t-bone as well - has the filet and strip

Well I got my Black and blue tonight, had it cooked by teh chef at my restautant, he had chunks of marbling fat to cook it up with just waiting for me!!!! It was AMAZING!!! He used a 12oz filet mignon, and it was the best steak I had had in awhile!! SOO VERY !!!!

 

[roscoFJ73]

bottomline is, good steaks are not cheap. What you can do is find alternative cuts like a flat iron or a terres major - both of which are nice and tender and have good flavor..

If you got a nice carcass ,all the cuts can be tender and juicy. I ate about 2lb of the best Oyster Blade Ive ever had last week,even the gristle was tender
I dont know what you call the Oyster blade ,but its the flat bit you rip off the blade bone.(maybe its the terres major)

Otherwise I always go for the Striploin or the Tbone because of the strip and fillet combo.

I like veal but its damn near impossible to find lately because of the drought and the fact restaurants will pay more than the supermarket butchers.

 

[roscoFJ73]

Do you grind your own hamburger meat? If so, what cuts would you use to make it da bomb?

Anything thats lean and fresh. If its too lean ,it can be dry and tasteless.

 

[Liam]

Do you grind your own hamburger meat? If so, what cuts would you use to make it da bomb?

i dont eat ground meat......

but if i were to grind it i would use whole muscle.....eye of round or similar. I have heard of taking tender tips and tails and grinding it as well.....should turn out nice

 

[Liam]

I'll check it out, thanks. Another question, is it worth the extra dough for the Prime over the CAB?

Depends

USDA Prime can also come from dairy cattle......i would rather eat USDA Select than USDA Prime from a dairy breed....

You can also get CAB Prime and it is well worth the cashola..

Prime is awesome if it comes from a meat breed - i would say it is worth a few extra bones more than regular CAB...

 

[JJS]

Don't you need to mix in fat with ground beef to add consistency?

 

[Liam]

Don't you need to mix in fat with ground beef to add consistency?

you could.....i would mix rendered duck fat.....

you want about a 80/20 lean

 

[JJS]

The way I should have worded that was "when you grind up the beef, don't you need to add some fat?"

 

[Liam]

If you got a nice carcass ,all the cuts can be tender and juicy. I ate about 2lb of the best Oyster Blade Ive ever had last week,even the gristle was tender
I dont know what you call the Oyster blade ,but its the flat bit you rip off the blade bone.(maybe its the terres major)

Otherwise I always go for the Striploin or the Tbone because of the strip and fillet combo.

I like veal but its damn near impossible to find lately because of the drought and the fact restaurants will pay more than the supermarket butchers.

The terres major is the shoulder filet. Oyster blade is called a flat iron. Flat irons need to have the thick connective gristle removed...

 

[Liam]

The way I should have worded that was "when you grind up the beef, don't you need to add some fat?"

not always...depends on what you are grinding.

 

[MR.SIGINT]

if you dont mind spending the cash then the best cut would be a Filet. If cash is a factor then go with a sirloin (top butt).

Also, if you buy cheaper meat - USDA Select or lower - then you will not have near as much marbling....

less marbling = leaner meat..

= meat tastes like shiz. I'm not skimpin on meat any longer.

 

[beaufort-fj60]

how many different kinds of bologna are there?

 

[Liam]

how many different kinds of bologna are there?

3..

 

[monniepoo]

I'm craving a roast so, I'm off to the meat market

 

[roscoFJ73]

how many different kinds of bologna are there?

WTF is bologna?? Is it like/type of salami. Italians are the 2nd biggest non english speaking peoples in my area but we have no BOLOGNA.

 

[beaufort-fj60]

WTF is bologna?? Is it like/type of salami. Italians are the 2nd biggest non english speaking peoples in my area but we have no BOLOGNA.

one of my favorites..

http://www.seltzerslebanonbologna.com/products.html

 

[roscoFJ73]

one of my favorites..

http://www.seltzerslebanonbologna.com/products.html

Its kind of hard to taste links on the net,but Im getting hungry

 

[beaufort-fj60]

Its kind of hard to taste links on the net,but Im getting hungry

yeah.. it's a smoky loose/limp hard salami... best way I could describe that..

 

[roscoFJ73]

yeah.. it's a smoky loose/limp hard salami... best way I could describe that..

Sounds a bit like Boerwurst or some of the German style sausage(names escape me) but they are stiff and hard