[Anaxilus]

Has anyone had Tarantula?

 

[Brooko]

Quote:

The meat that's at the grocery store is flavorless and sometimes rotten tasting.
 
My uncle gives me fresh beef from the cows he raises. He pretty much treats him like his son, THEY ARE HUGE!!!
 
His beef is several times better then the stuff you can buy. From cows that are naturally grass fed, spoiled rotten and then sent out to me an hour after he "dispatches" the victim.
 
If you would try natural farm raised beef, rather then the herds of cattle that have been artificially "grown" both drugs and food. You wouldn't understand why it tastes so good.
 
Let me explain:
 
Have you ever had bone marrow? Not many people have. But it's like butter with the greatest, most rich beef flavor you can find. But then you try the meat of that cow and it's bland.
 
My uncle's beef has that rich "beefy" flavor, the bone marrow is also much better.
 

And, I get to carve it myself. Which the butchers at the superstores usually don't, or are horrible at it. Time and patience is needed to carve the best cuts of beef.

 
Agree with you on the grass fed vs grain fed.  Definitely different flavour - with Lamb.  I actually prefer the US corn fed beef for flavour though - and that's despite knowing how many antibiotics, hormones and additives they've pumped into it.
 
Not sure about some of the post though - you just 'might' have some of it wrong .......
 

• Typically - even with farm killed beef, they'll hang it for a number of hours - because it has to bleed out and then set.  otherwise it's terrible to bone - very sloppy.  If you're boning it within an hour of kill it's still going to be hot (body temp).  I know this not only from my time in the industry (25 years this December), but also because I was raised on a farm - helped Dad with home kill many times.  For the average person to even attempt to try boning a quarter, you'd need it hung and refrigerated.
   
• Also - if it was killed (farm), then boned while still hot - or sent to you without a reasonable time for hanging, it's going to be generally as tough as old boots.  Farm killed means no AC&A procedure (electrical stimulation and regimented ageing post mortem).  Needed to bring the onset of rigor on more quickly, and avoid the muscles tightening and becoming tough.  If you don't hang it and allow rigor to take place you're going to get tough meat - no question .....
   
• Funny comment on the carving.  Most US superstores now actually buy either precut and prepackaged, or if they have their own butchery, they'll do it in store.  Either way, the guys doing it are experts - it's all done with yield very important.  I'd find it really hard to believe that any "lay person" - unless having extensive butchery experience, could actually bone out a quarter of beef.  I've boned a few - had about 5 years in an actual butchery, and got out the back every chance I could get so I could learn the trade.  It's also a great way to learn the cuts.  Even after all that time though, I was never proficient - better with Lamb than Beef.
   
• Which quarters did your uncle send you (fore or hind), and how did you done them - rail or table?  Which do you prefer (fore or hind)?  What method, and what equipment?  I'm just curious - mainly because its a trade I know well.

 

[nikp]

Quote:

Has anyone had Tarantula?

why would you want one?
 

 

[Anaxilus]

Quote:

why would you want one?

The meat looks like Crab which makes sense.  Really curious.  

 

[khaos974]

 
Agree with you on the grass fed vs grain fed.  Definitely different flavour - with Lamb.  I actually prefer the US corn fed beef for flavour though - and that's despite knowing how many antibiotics, hormones and additives they've pumped into it.
 
Not sure about some of the post though - you just 'might' have some of it wrong .......
 

• Typically - even with farm killed beef, they'll hang it for a number of hours - because it has to bleed out and then set.  otherwise it's terrible to bone - very sloppy.  If you're boning it within an hour of kill it's still going to be hot (body temp).  I know this not only from my time in the industry (25 years this December), but also because I was raised on a farm - helped Dad with home kill many times.  For the average person to even attempt to try boning a quarter, you'd need it hung and refrigerated.
   
• Also - if it was killed (farm), then boned while still hot - or sent to you without a reasonable time for hanging, it's going to be generally as tough as old boots.  Farm killed means no AC&A procedure (electrical stimulation and regimented ageing post mortem).  Needed to bring the onset of rigor on more quickly, and avoid the muscles tightening and becoming tough.  If you don't hang it and allow rigor to take place you're going to get tough meat - no question .....
   
• Funny comment on the carving.  Most US superstores now actually buy either precut and prepackaged, or if they have their own butchery, they'll do it in store.  Either way, the guys doing it are experts - it's all done with yield very important.  I'd find it really hard to believe that any "lay person" - unless having extensive butchery experience, could actually bone out a quarter of beef.  I've boned a few - had about 5 years in an actual butchery, and got out the back every chance I could get so I could learn the trade.  It's also a great way to learn the cuts.  Even after all that time though, I was never proficient - better with Lamb than Beef.
   
• Which quarters did your uncle send you (fore or hind), and how did you done them - rail or table?  Which do you prefer (fore or hind)?  What method, and what equipment?  I'm just curious - mainly because its a trade I know well.

Hmmm, I just want a 3-4 week old sirloin steak, extra rare
Or even better, a hanger steak, though I don't know if that cut can be aged well.

 

[Anaxilus]

Quote:

Hmmm, I just want a 3-4 week old sirloin steak, extra rare
Or even better, a hanger steak, though I don't know if that cut can be aged well.

 
Hmmm....I think you and I can break bread together.  

  Make mine a Porterhouse though.  If you like Sirloin I suggest the Picanha at a nice Brazilian Churrascaria. 
 
 

 

[khaos974]

 
Hmmm....I think you and I can break bread together.  

  Make mine a Porterhouse though.  If you like Sirloin I suggest the Picanha at a nice Brazilian Churrascaria. 
 
 

Actually, in order of preference, the hanger steak , the skirt steak, the rib-eye and the porterhouse, I just said sirloin since it's one of the cuts you are likely to find in most restaurant and not just steakhouses.

Did I mention I like the hanger steak?

 

[deniall83]

Quote:

Your a Baker?
can't think why else your going for good gluten bonds?
and what's wrong with gluten exactly?
 
 

http://robbwolf.com/2011/08/30/the-paleo-solution-episode-95/
 


Quote:

Mmm. The best.
 
I strive to make the best gluten bonds I can everyday. I must be your worse enemy then

Couldn't care less. It's your decision what you put into your body.
 

 

[Brooko]

@khaos974 / @Anaxilus
 
I'm with you guys.  The dry aged US Beef (tenderness and taste) is best I've had.  Even better than Kobe IMO.  Funny reading your different terms as well - I actually had to look "hanger steak" up 

 
The butchery terms between our two countries are very different - at least my knowledge of them is.
 
Hanger Steak - Skirt Steak or Thick Skirt
Porterhouse for us is a BL Shortloin (or your NY Steak / Sirloin)
Your Porterhouse =  our T-Bone
Rib-Eye (Cube-Roll) is same for both - but our Rib-Eye usually served off the bone, while yours is often on.
 
Anyway - my pref : Rib-Eye, Sirloin, T-Bone, Skirt

 

[Uncle Erik]

Brooko, that's one of the more interesting posts I've read here.

Have to agree about the US steak - I've had wonderful cuts at good steakhouses.

What's your opinion on the ranches that raise a particular animal for you, then butcher and process it? My chef cousin has done this with a few animals - a lamb, then a hog, and now a cow. They're all free-range and treated humanely. Can't recall the operation, but I've eaten the lamb and pork, which were wonderful.

 

[khaos974]

@khaos974 / @Anaxilus
 
I'm with you guys.  The dry aged US Beef (tenderness and taste) is best I've had.  Even better than Kobe IMO.  Funny reading your different terms as well - I actually had to look "hanger steak" up 

 
The butchery terms between our two countries are very different - at least my knowledge of them is.
 
Hanger Steak - Skirt Steak or Thick Skirt
Porterhouse for us is a BL Shortloin (or your NY Steak / Sirloin)
Your Porterhouse =  our T-Bone
Rib-Eye (Cube-Roll) is same for both - but our Rib-Eye usually served off the bone, while yours is often on.
 
Anyway - my pref : Rib-Eye, Sirloin, T-Bone, Skirt

Actually many counties do dry age beef (including France for example), and hanger steak is not the same as skirt steak, the former is known as 'onglet' and the latter as 'hampe' in France, both are the tastiest parts the animal. Flak steak is also quite tasty and not a very expensive cut.

For non beef lovers (since I think Brooko already knows this), all those cuts can be cooked to a maximum of medium-rare (rare is preferred), otherwise they quickly lose their tenderness.

 

[Brooko]

Quote:

Brooko, that's one of the more interesting posts I've read here.

Have to agree about the US steak - I've had wonderful cuts at good steakhouses.

What's your opinion on the ranches that raise a particular animal for you, then butcher and process it? My chef cousin has done this with a few animals - a lamb, then a hog, and now a cow. They're all free-range and treated humanely. Can't recall the operation, but I've eaten the lamb and pork, which were wonderful.

Interesting - had not seen that before, but would imagine it is a concept that would definitely catch on - especially in North America.
 
I haven't seen it in NZ because all of our Lamb and Beef is farm raised and grass fed - except for a single feedlot in Canterbury where they raise grainfed Beef specially for the Japanese market.  The nice thing about NZ Lamb is that it's illegal to use HGP (hormone growth promotants), and antibiotics are strictly controlled and use has to be documented (and can only be used on sick animals).  If you do use any treatments, they cannot go to be processed unless they have had a with-holding period - whereby we can guarantee that residual traces of any antibiotics or treatments are no longer in the animal.  It's all governed by NZ law.  There's also a strict code of animal welfare and ethics that all farmers here have to meet, or exceed.
 
So - raised solely on grass, no added hormones or antibiotics - 100% free range Lamb.  it's why it has the best reputation in the world 

.  Problem is that we export most of it - and it has become extremely expensive back home now.
 
I did see Jamie Oliver starting to only use meat from a certain farm in his cooking shows - so it is catching on around the world.
 
@khaos974 - thanks for that.  I'll ask our Beef Dept tomorrow about the hanger steak.  I thought it was the hanging skirt on the inside of the diaphragm.  When I was quartering beef (my job when I was at University - and eventually led me to Marketing in the NZ Meat industry), we'd often take the skirt home.  It was beautiful meat.  I specialise in our Lamb and Venison sales - so I'll need to re-educate myself.

 

[gavinfabl]

You only live once.

So I will only eat real food, unhealthy food and not interested in health products.

So it was eggs, bacon and hash browns for breakfast, with white toast. And a coke.

 

[GN3RAL KARL]

Quote:

You only live once.

So I will only eat real food, unhealthy food and not interested in health products.

So it was eggs, bacon and hash browns for breakfast, with white toast. And a coke.

No doubt to that.  I hate butterscotch pudding.  Think vomit coated with sugar.  Put that down, and it will be just a little sour going right back up.
 

 

[pigmode]

Quote:

You only live once.

So I will only eat real food, unhealthy food and not interested in health products.

So it was eggs, bacon and hash browns for breakfast, with white toast. And a coke.

 
 
 
How many strips? Secret trick: A wok can be used stove top, to cook a whole pack of bacon all at once to perfect crispness. yum