Noah's Ultimate Red Meat Thread

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Liam said:
buffalo is not too bad. It is a bit tougher than you would expect, so i would age it about 7 days longer. Sometimes the fat can have a 'tangy' taste. Ground buffalo is ground buffalo...

overall it is not bad
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I just put my order in for 10lbs of ground, 1 ribeye and 1 porterhouse. If it is decent, then I may order more. I am curious to see how the meat looks in those cuts. Any tips on cooking either one, or is it similar to beef?
 
ravewoofer said:
I had some type of Ostrich cut recently and damn if that bird didn't taste like about the best piece of steak I've ever eaten! I'd give up cow for ostrich any day! I had Guineafowl, too, and boy that was sooooo much tastier than chicken.

I'll have to check out the Africa Meat selection at my local grocer!
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you're eating some s***ty steak if you think ostrich is good. Try not buying your meat at wal-mart.
 
calphi27 said:
I just put my order in for 10lbs of ground, 1 ribeye and 1 porterhouse. If it is decent, then I may order more. I am curious to see how the meat looks in those cuts. Any tips on cooking either one, or is it similar to beef?
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cook like beef, but do not go lower than Med-Rare. It will be too tough.
 
Rix86 said:
Where can I get good cuts of kangaroo in washington?
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there is no such thing as "good cuts" of Kangaroo.....

however, you can call AM Briggs out of DC and ask them where you can find some. They will be your best bet getting pointed in the right direction..

Edit: i just noticed you are in Washington the state. Try Fulton Meat company out of Portland, OR, they are a sister company to AM Briggs and Buckhead Beef

L
 
raydouble said:
[FONT=geneva,arial,helvetica][SIZE=-1] Stewart's Meat Market [/SIZE][/FONT]
[SIZE=-1][FONT=geneva,arial,helvetica]17821 State Highay 507, Mckenna, WA 98558 [/FONT][/SIZE]

[SIZE=-1][FONT=geneva,arial,helvetica](360) 458-2091[/FONT][/SIZE]

[SIZE=-1][FONT=geneva,arial,helvetica]Call them up Rick, they have all sorts of exotic meat, something different every time you go in. [/FONT][/SIZE]
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I've tried them several times and never gotten anything but undefinable answers :confused:
I'm try the other place mentioned above, though.
I'll try stewarts again, though.
 
jts560 said:
How can you tell if a cut of beef came from dairy cattle? Without eating it.
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what cut??

typically a dairy cow will have very narrow loins, so if you are buying a strip then it will be skinny. They will also have a wet look that is definitely different from a beef animal. Dairy animals marble quite well and unless you really know what you are looking at you will find it hard to tell if you are buying dairy. You can ask to see a box and it will show where it came from. It it says Jersey or Wisconsin you can bet it is dairy..
 
Liam said:
what cut??

typically a dairy cow will have very narrow loins, so if you are buying a strip then it will be skinny. They will also have a wet look that is definitely different from a beef animal. Dairy animals marble quite well and unless you really know what you are looking at you will find it hard to tell if you are buying dairy. You can ask to see a box and it will show where it came from. It it says Jersey or Wisconsin you can bet it is dairy..
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Mostly steaks such as porterhouse, strip, ribeye.
 
Liam said:
Noah had a name change.....:D:D:D
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Whaddya mean, "Which meat thread?"

I wanna know what's the difference between tasty aged meat, beef in particular, and old meat that tastes funny, and how you get the former instead of the latter.

Gracias.
 
Fast Eddy said:
Whaddya mean, "Which meat thread?"

I wanna know what's the difference between tasty aged meat, beef in particular, and old meat that tastes funny, and how you get the former instead of the latter.

Gracias.
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i really have no idea what you just said....
 
Liam said:
buffalo is not too bad. It is a bit tougher than you would expect, so i would age it about 7 days longer. Sometimes the fat can have a 'tangy' taste. Ground buffalo is ground buffalo...
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Liam said:
i really have no idea what you just said....
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Do you have any idea what you said in the above-quoted post in regards to "age it about 7 days longer"?
 
What about the sausages?
 
euclid said:
Any suggestions on cooking a sirloin? It's cut about 1" thick. Grass fed. Salt, pepper and heat? Internal temp recomendation?
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I do what Beef boy said once, Sea Salt only, BBQ to high heat at first, sear both sides then cook low heat till desired temp, I have been running 130-150 internal temp and been happy.
 
euclid said:
Any suggestions on cooking a sirloin? It's cut about 1" thick. Grass fed. Salt, pepper and heat? Internal temp recomendation?
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Sirloins are typically tough, but you will still cook it like you would a Strip or Ribeye. You can also roast a sirloin if you wanted and it wont fall apart. The top butt, which is where the sirloin comes from, has very good flavor. 125-130 in the center - cook on high heat
 
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