Noah's Ultimate Red Meat Thread

[Liam]

Is it possible to visually or otherwise tell if a piece of beef will be tender or not, other than asking the questions you already mentioned.

What i am asking is are there certain things to look or feel for?

Obviously diffrent cuts of meat will be different.

cuts are the biggest factor, but poke it and if it bounces back you know it is going to be tough - if it feels soft and keeps the dimple then you would think it would be more tender.....

When i say "bounce back" i dont mean like a trampoline

 

[lc69hunter]

A number of years ago the butcher shop fell through on supplying us a pig for our pig roast, so we went out into the Kofa Mountains and poached a wild burro. We threw him on the spit all day, and it tasted quite a bit like goat, and not horse.

 

[Liam]

18 hours chilled or room temp?

chilled.....

 

[splitshot]

Damn, I can tell what Noah is going to be doing for the rest of the day...

And, what I'm having for dinner...

 

[Jman]

Also, what does it mean when you cut, say, a london broil in half and the outside edges are red but the inside edges are more purplish? Does that mean the store uses CO to keep the meat red looking, or do they wash it in something, or what?

 

[Liam]

Or cook your hamburgers well.

i dont eat ground beef unless i ground it myself and when i do i ground strip or tender tips and tails.......then cook it med-rare

if you buy meat that is already ground be sure and cook the s*** out of it..

 

[JJS]

I asked the "butcher" at Publix if they could get some Kobe beef.. he got pissed and said the meat they sell is better than Kobe. Why would that make him mad?

He hates yuppies like yourself who keep asking for Kobe beef to be served with cous cous.

 

['74 UA FJ]

So how long can you keep a steak in your fridge before it goes bad?

 

[stinkyfj60]

... or do they was it in something, or what?

...

 

[Liam]

What goes into hot dogs? Is it really just beef anus?

yes - lips and assholes go into hotdogs....plus uterus, tongue, and anything else you can think of.

If you dont want all that s*** in your hotdog then buy a Kosher Hotdog - you dont get any lips, assholes or anything bad in them....

 

[Liam]

Also, what does it mean when you cut, say, a london broil in half and the outside edges are red but the inside edges are more purplish? Does that mean the store uses CO to keep the meat red looking, or do they wash it in something, or what?

It is lack of O2 - let it sit for 5-10 minutes and it will "bloom" back to a nice red color

 

[Jman]

yes - lips and assholes go into hotdogs....plus uterus, tongue, and anything else you can think of.

If you dont want all that s*** in your hotdog then buy a Kosher Hotdog - you dont get any lips, assholes or anything bad in them....

So, you're a fan of kosher weiners?

 

[Jman]

It is lack of O2 - let it sit for 5-10 minutes and it will "bloom" back to a nice red color

Ahhhhh, interesting. Thanks.

 

[JJS]

Is it the lips or assholes that are the key to that rich hotdog flavor?


Are the hotdogs that you pay $8 for at Fenway Park packed with extra lips and assholes?

 

[Liam]

So how long can you keep a steak in your fridge before it goes bad?

depends on how it is packed. If it is in a sealed cryovac then it will last 14+ days. If it is in a tray with an overwrap you will get maybe 5.......

if it is ground meat cook it within 1 day

 

[mminter1973]

So, you're a fan of kosher weiners?

Or maybe he's Not

 

[Liam]

A number of years ago the butcher shop fell through on supplying us a pig for our pig roast, so we went out into the Kofa Mountains and poached a wild burro. We threw him on the spit all day, and it tasted quite a bit like goat, and not horse.

it tasted like goat b/c of what it was eating............basically anything

Domesticated pig are fed a regimented diet

 

[DSRTRDR]

Yea, where's the PRIME??

ditto where-o-where

 

[splitshot]

Is Fenway Park packed with extra lips and assholes?

Fixed it for ya.

 

[mot]

I asked the "butcher" at Publix if they could get some Kobe beef.. he got pissed and said the meat they sell is better than Kobe. Why would that make him mad?

This might come as a surprise to most of you, but the most famous/sought-after beef in Japan is not Kobe, but Matsuzaka or Hida beef.

To have them in Sukiyaki is just heavenly!

Question for Noah, when I tried to have people in the meat department at grocery stores cut the meat REALLY thin for "yakiniku" (Korean BBQ) they just could not slice them thin enough.

Is there anything I can tell them as to how they should slice them; freezing or prepping before slicing, etc... or just try to do it at home?