Noah's Ultimate Red Meat Thread

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If you're going to have an Ultimate Beef thread, perhaps you can give us newbs the basics, like what the grades are, aging, cuts, wet/dry, etc. Might save a few questions and searches- maybe toss this info into the first post as well.

-Spike
 
I thought your specialty was tube steak?
 
Noah said:
I put olive oil, course sea salt, and cracked pepper on my steaks - that is it...
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Could you expand on this..... Maybe a step by step instruction?
 
'74 UA FJ said:
What are the pros and cons of wet and dry aging. Wet means water? Explain por favor.
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Both you start off with subprimals

Wet Aging - you let the enzymes break down the subprimal while still in the cryovac - 99% of all meat is wet aged

Dry Aging - you take the subprimal out of the cryo and put it on a rack in a temp, light, and humidity controlled room. As it is aged it produces a "bark" on the outside - you cut off the bark....

Dry aging produces a nutty flavor that most people dont like, but i like to compare it to a good wine that needs time to open up.
 
Trevor said:
Almost every time I go to Mexico, I eat "Aracherra" (spelling?) It's thin. What am I eating? Kinda looks like a thin flank steak.
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i have no idea what that is.....prolly a cheap meat from the top butt. Flank can be spotted pretty easy because of the "leafy" texture
 
the price of beef (at least out here in Cali) seems to have gone down recently.

can I count on prices remaining steady?
 
reffug said:
I gots a question for ya brotha. Just cause I want to compare notes.

This is a serious question I'm not trying to be a pain.

If you where gonna send in instructions for a half of beef for your own consumption how would you break it down? i.e. cuts, thickness, weight, etc for a family of 4 such as you have and I do as well?
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a whole side - only my personal opinion.. for a family of 4
Ribeye - bone it out and cut 10oz and 14oz Delmonicos - pack the ribs you took off whole
Striploin - cut 12-14oz out of the no vein side and cut 8oz out of the vein end
Trim all the flanks (in and out), flaps and pack whole
Ribs - well keep them as ribs
shanks cut into ossobucco
top butt - take coullotte off and bias cut it and then take the denunded top butt and do a 1/3 2/3 split so the seam comes out. cut into 8oz portions
flatIron - trim out and cut into best fit steaks -6-8-10oz
Hanging tender - cut into kabob
pretty much the rest of the carcass cut into kabobs, strips, and then grind


If it just were me and my wife, i would cut it much differently... ...

I am sure i am missing something
beefchartwithamountofcuts.webp
 
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DuManchu said:
What do you know about Flatiron Steak (aka Top Blade Steak)?

I have been purchasing those and have found them to be surprisingly tender and flavorful. Our local Dillons has them relatively cheap.
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Flat iron come right off the back of the blade bone (shoulder bone) - you basically filet it like a fish and remove the thick silver in the middle. It is a nice piece of meat - tender and good flavor. I am not a huge fan b/c you cant get height out of it and on your plate it looks mechanically produced - looks like a square
 
90 Weight said:
Noah, what is the quality level of Hebrew national hotdogs? overall compared to the other options....and vs say the CAB dogs you have been referenncing. In the commertials they say the only use that one part of muscle....is it the good part? etc. thanks
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Hebrew National is a good frank - when i say "frank" i am not talking about Anne Frank...

Good quality and they dont use meat that is close or around assholes, feet, or have veins or arteries going through the meat.....HN is just as good as CAB
 
Polak said:
Could you expand on this..... Maybe a step by step instruction?
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apeterson said:
X2 for me also!!
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Lets just say i am about to cook a porterhouse

I take it out of the refrigerator about 3 hours before i cook it and leave it on the counter - you want your meat at room temp before you throw it on the grill - leave it in the cryovac.

once you are ready to cook it take it out of the cryo and rub virgin olive oil on both sides, then take sea salt and sprinkle all over it - make sure you coat it will b/c most of it will burn off on the grill. Put cracked pepper on it as well, but dont cover it.

Make sure the grill is as hot as you can get it and then throw the steak on and cook to desired temp.......BUT, if you cook it over Med-Rare you are puss and just ruined your steak....:D
 
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