Noah's Ultimate Red Meat Thread

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So should it scare me that the boxes of meat sitting outside taco bell said "Grade D but edible".... :eek:
 
So should it scare me that the boxes of meat sitting outside taco bell said "Grade D but edible".... :eek:

you actually saw that..

I remember my freshman year at college.. I ate at McDonalds for two weeks straight. The beginning of the third week... it was reported on the news that rats were living in the buns they had stored in the back..:barf: I'd take grade D over rat nest buns any day
 
So should it scare me that the boxes of meat sitting outside taco bell said "Grade D but edible".... :eek:

Its what the laws define as meat that worries me sometimes. When they broadened the definition in oz a few years back I stopped eating a few things;)
 
Ok Noah or anyone elso who has a good recipe,
So I got my self a USDA choice Angus Tenderloin it's about 2ft long and I want to serve it up for Christmas.
Give me your best recipe or cooking suggestions.
Thanks in advance.
 
Ok Noah or anyone elso who has a good recipe,
So I got my self a USDA choice Angus Tenderloin it's about 2ft long and I want to serve it up for Christmas.
Give me your best recipe or cooking suggestions.
Thanks in advance.

is it clean or do you have to clean it?
 
Its clean.

so it is a Chateau Brion...

keep it simple. olive oil, kosher salt, cracked pepper. If you have an injector i would inject small cloves of garlic every 2 to 3 inches.

you can also sear it in olive oil, salt then pat it dry and wrap it in puffed pastry. That would be killer.
Still inject cloves of garlic. and glaze the puffed pastry with butter and very course salt.
 
so it is a Chateau Brion...

keep it simple. olive oil, kosher salt, cracked pepper. If you have an injector i would inject small cloves of garlic every 2 to 3 inches.

you can also sear it in olive oil, salt then pat it dry and wrap it in puffed pastry. That would be killer.
Still inject cloves of garlic. and glaze the puffed pastry with butter and very course salt.

I thought that chateaubriand was only if it were cut into steaks.
 
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