Most bestest sirloin I ever ate. Even my (french) wife said it was good eatin, an that don't happen every day. Thanks for the advice.
Noah's Ultimate Red Meat Thread
- Thread starter Liam
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Most bestest sirloin I ever ate. Even my (french) wife said it was good eatin, an that don't happen every day. Thanks for the advice.
So, I'm planning on eating your meet this weekend. The inch-think Kobe steaks.
I don't have a cast-iron pan that will fit in my grill, so my options for the quick sear are...
1. Cast-iron pan on the stove
2. On the grill over a bitch-ass hot fire
Recommendation?
Either way, the plan is about 90 seconds on each side, rest, then lower temp/oven for a little bit.
I don't have a cast-iron pan that will fit in my grill, so my options for the quick sear are...
1. Cast-iron pan on the stove
2. On the grill over a bitch-ass hot fire
Recommendation?
Either way, the plan is about 90 seconds on each side, rest, then lower temp/oven for a little bit.
- Thread starter
- #443
To answer your question BTW...
The ones that look like a filet are out of the topbutts, they have the most flavor and will be nice and tender. The others are out of the shoulder and will be just a bit tougher, but still be wicked good. It's Kobe, how can you go wrong.
cook on the grill b/c if you cook in a skillet it will fry in its own fat......
I wish Noah was still around so he could tell me if this was a decent place to buy stakes and if the sampler pack is a good idea:
The Oliver Ranch Company - Have an Artisan Steak Tasting
The Oliver Ranch Company - Have an Artisan Steak Tasting
- Thread starter
- #445
from the description of the meat it seems to be decent. A couple things that jump out at me though.
1. their range of oz is 2oz's. That is a lot when you buy steaks. At the very most it should be .5 oz +/-. It almost sound as if they are off cuts. It also doesn't say specifically what kind of cuts they are. I.e. - if the strip is cut from the vein end, or the filet is a double muscle, if the ribeye is cut from the shoulder end. All things that would lessen the value of each particular cut.
which brings me to my second point.
2. the prices are cheap, wicked cheap...
I got a sampler box of filets for Xmas and they look good, but I have no idea whatsoever about online steaks.
Would actual pictures of the frozen steaks tell you anything? I may want to order more if they are good....
Would actual pictures of the frozen steaks tell you anything? I may want to order more if they are good....
- Thread starter
- #447
yep, pics would help a lot. I can tell where on the tender it was cut from. My guess if it is a single muscle filet it is a tapered steak. Meaning it is cut from the back part of the tender.
Dry-Aged Charolais-Cross
Wet-Aged Holstein-Friesian
Wet-Aged Wagyu-Angus Cross
Dry-Aged 100% Black Angus (so I front-focused.... so what
)
- Thread starter
- #449
Dry-Aged Charolais-Cross
Wet-Aged Holstein-Friesian
Wet-Aged Wagyu-Angus Cross
Dry-Aged 100% Black Angus (so I front-focused.... so what
first off, NO ONE dry ages a tender...NO ONE. The only tender i have ever hear of being dry aged was for George Bush and we had to hand pick each tender b/c it had to be over 11 lbs each. After the dry aging we only got 1 to 2 steaks out of it. The cost/lb would be into the $75/lb price range.....at least.
The marbling doesnt look too bad, which is a good sign, but they are different cut specs. One is a conso filet, meaning the side muscle was left on. They do that to drive the cost down, it is also another indicator it is not dry aged, b/c no one would ever leave that on. the others look to be cut from the head of tender, which is not a bad thing, they just might a seam or an odd shape. One looks to be a center cut, maybe.
Quite honestly, i think they go by meat houses, like Buckhead beef, and buy off their push list and rebox....
I could be wrong, but i dont think so....it's the cryo vac that gives it away...
This is where they claim everything comes from:
Now, I suspect that doesn't preclude them from sourcing the meat from another vendor which ultimately does procure the cuts from said ranches.
I'm gonna grill one up tonight and see if I like. They claim in the information they send w/ the steaks that the dry aged steaks were dry aged for a minimum of 14 days
Now, I suspect that doesn't preclude them from sourcing the meat from another vendor which ultimately does procure the cuts from said ranches.
I'm gonna grill one up tonight and see if I like. They claim in the information they send w/ the steaks that the dry aged steaks were dry aged for a minimum of 14 days - Thread starter
- #451
14 days is not dry aging. Dry age is a minimum of 21 days. there is some hokey s*** going on...This is where they claim everything comes from:
Now, I suspect that doesn't preclude them from sourcing the meat from another vendor which ultimately does procure the cuts from said ranches.
- Thread starter
- #453
knowing is half the battle...
- Thread starter
- #455
what did you order? what cut and where from?
I think it was sirloin. But I don't recall the details and I can't bring up the restaurant's website to see if it's listed on the menu.
It was good.
Noah,
Do you do poultry?
I'm planning to barbeque some halved chickens for a July 4th shindig. I'll be using this recipe, and would like to procure some quality broilers. Is there any particular type of chicken I should look for?
Do you do poultry?
I'm planning to barbeque some halved chickens for a July 4th shindig. I'll be using this recipe, and would like to procure some quality broilers. Is there any particular type of chicken I should look for?
Last edited:
Matador98
SILVER Star
This is true, but I like it, he actually has really good info.
What exactly is Dry aging? Wet Aging?
- Thread starter
- #459
Dry aging is taking the meat out of the cryovac and putting it on shelves in a controlled environment...temp, light, and moisture. You basically are letting it rot but controlling it. It comes out after 28+ days with a dark crust on it that you shave off...you loose about 25-30% of the weight of the meat due to taking the moisture out and cutting the bark off. Dry aged meat will have a distinct nutty flavor to it and the fat will move throughout the meat without heat. This is important to know when cooking it.
Wet aged is not taken out of the cryovac but left in so that the enzymes further break down the meat. 99% of all meat aged is wet aged.