Noah's Ultimate Red Meat Thread

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Sporin said:
Noah,

I was telling my wife about this post and she was wondering what your job was, we assume you are a butcher of some sort but your "resume" would be nice. Just out of curiosity.
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He sells meat for a New Zealand meat company per older threads in chat.

He also is a master player of his own meat, but that is more bite size than meal size.

Noah, will you please post up your best directions for lamb some time soon? I heard it is the ultimate s***zitnit.

For me it is always Ribeye, sea salt, black peppercorn then topped with melted butter when served.
 
Noah said:
if i can get a Mod to change the Title on this one we will have one!!!!!:D
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NURMT

Since I named this thread I think it only fair that you send me some of your finest meat.

[ realization that above sentence gives certain people an ample supply of homo erotic material ]

:beer:
 
Ok...we were in Argentina a couple years ago (La Pampas region). And their beef was incredibly good; I liked it better than most beef stateside...and I was born and raised in Nebraska where great beef is down at the corner store! The fibers seemed more coarse than USA beef...and the flavor was "beefier" for lack of a better term. Not gamey at all...but just more robust beef flavor. I am pretty certain the USA keeps Argentine beef out of the USA for this reason.

Ever had Argentinian beef Noah?
 
And for spur of the moment thawing of steaks I use my heavy, thick aluminum camp griddle. Place the steaks, still cryo'd, flat side down on the smooth side of the aluminum griddle...the aluminum will suck the cold out of the meat. Typically faster than the cold running water approach...and no wasted water. Try it...it works!
 
NorCalDoug said:
try cold water next time Albert.

;p





fwiw, it works best if the water can be "in contact" with the meat - so tightly wrapped, shrink-wrapped, cryovac is the best situation. it you have air or some other sort of "insulation" between the water and the meat, it will take much longer to thaw.
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exactamudo #2

most FAS fish is "refreshed" like this

FAS = Frozen at Sea
 
Sporin said:
Noah,

I was telling my wife about this post and she was wondering what your job was, we assume you are a butcher of some sort but your "resume" would be nice. Just out of curiosity.
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i am not a butcher, but i stayed at a Holiday Inn Express last night.....:D





actually - my degree is Animal Science Embryology - i've broken down many many sides of beef while in college and have worked in the industry for the past 12 years. Right now i am the Director of Sales for a NZ/AUS importing company - we import lamb and beef.
........everyone is good at something, i guess i am good a peddling:D my meat....
 
Nutz said:
He sells meat for a New Zealand meat company per older threads in chat.

He also is a master player of his own meat, but that is more bite size than meal size.

Noah, will you please post up your best directions for lamb some time soon? I heard it is the ultimate s***zitnit.

For me it is always Ribeye, sea salt, black peppercorn then topped with melted butter when served.
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lol...you forgot Australia and beef.....:D


My lamb rack recipe is fairly simple.......

I like to cook it over coals or wood - so have those handy.

marinate the lamb racks in lemon juice and jack Daniels for no less than 4 hours take out and throw on the grill - fat side up and cover in Creole seasoning - make sure you cover the bones, fat and meat. Flip multiple times to ensure the fat keeps running through the meat - cook to med-rare. Make sure you eat the crispy stuff on the bones..mmmmmmmm
 
johnny4ever said:
NURMT

Since I named this thread I think it only fair that you send me some of your finest meat.

[ realization that above sentence gives certain people an ample supply of homo erotic material ]

:beer:
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you will have to wait until my wife is done with my fine meat..........:grinpimp:
 
spressomon said:
Ok...we were in Argentina a couple years ago (La Pampas region). And their beef was incredibly good; I liked it better than most beef stateside...and I was born and raised in Nebraska where great beef is down at the corner store! The fibers seemed more coarse than USA beef...and the flavor was "beefier" for lack of a better term. Not gamey at all...but just more robust beef flavor. I am pretty certain the USA keeps Argentine beef out of the USA for this reason.

Ever had Argentinian beef Noah?
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Argentina beef is good - 99.9% grass fed. The grass and minerals in the earth are what give it a great flavor.......and they age the fawk out of it as well.....


the US can get Argentine beef but it has to be boneless to import due to the hoof and mouth and BSE diseases found in that region....
 
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spressomon said:
And for spur of the moment thawing of steaks I use my heavy, thick aluminum camp griddle. Place the steaks, still cryo'd, flat side down on the smooth side of the aluminum griddle...the aluminum will suck the cold out of the meat. Typically faster than the cold running water approach...and no wasted water. Try it...it works!
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never tried it......but i will:beer:
 
<-------------- Circus Clown (that stayed in a Holiday Inn Express last night)

I guess for your sake I should say when you are preparing a frozen steak to cook, all you are trying to do is get the fluid that is in a solid state within the cells of the meat above the freezing temperature of water so that is turns to its liquid state.

Can you thaw a steak faster in hot water than cold? Absolutely. But then you have boiled steak and you would have to turn in your man card for ruining a steak. Keep the temperature within reason and it will thaw faster in RUNNING cool water than in warm water just sitting there.

'74 UA FJ said:
<----- Chemical Engineer.


Really? Does thaw mean to get the temperature above freezing?

Seriously, the last time I used hot water to thaw a steak, it took over 30 minutes. Maybe my freezer stays colder than most folks' :confused:
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Cuerno Largo said:
<-------------- Circus Clown (that stayed in a Holiday Inn Express last night)

I guess for your sake I should say when you are preparing a frozen steak to cook, all you are trying to do is get the fluid that is in a solid state within the cells of the meat above the freezing temperature of water so that is turns to its liquid state.

Can you thaw a steak faster in hot water than cold? Absolutely. But then you have boiled steak and you would have to turn in your man card for ruining a steak. Keep the temperature within reason and it will thaw faster in RUNNING cool water than in warm water just sitting there.
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No sweat dude. I have figured out where we differ.

You cannot buy steaks in cryovac packages from grocery stores around here. You get them sitting on the foam things with shrink wrap over them. There is a lot of air trapped near the steak, thus insulating it from the surrounding water. I'm not about to unwrap my steak and throw it straight in the sink, though. Tossing it in a freezer bag and trapping as little air as possible before tossing it in the sink will probably help.
 
'74 UA FJ said:
No sweat dude. I have figured out where we differ.

You cannot buy steaks in cryovac packages from grocery stores around here. You get them sitting on the foam things with shrink wrap over them. There is a lot of air trapped near the steak, thus insulating it from the surrounding water. I'm not about to unwrap my steak and throw it straight in the sink, though. Tossing it in a freezer bag and trapping as little air as possible before tossing it in the sink will probably help.
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that is what i would do.......you dont want water touching the meat..
 
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