Tips: Steaks (Beef)

Buying your Meat

Don’t skimp on buying a steak. You would spend $40 on a really good steak at a restaurant, consider spending nearly that much on a quality piece of meat with good marbling. See the chart below from Food Beast for price ranges of different cuts of meat.
Buy an aged steak. More developed flavor. Better yet, buy a nice cut and dry age it yourself. Put on a rack and salt both sides. Put in the refrigerator for 48 hours uncovered.
The ONLY time you should press down on your steak is when it is first put on the grill. Put the “serving side” onto the heat first, then press it down to get maximum contact. Don’t press down again after you flip it.
Consider buying and cooking one thick steak (2 inches is a nice thickness) to serve multiple people. The overall quality will be better.
Bone in cuts of meat will generally have a more complex flavor.

Prepping your Meat for Cooking

Searing your Meat:
- Get a good sear on your meat. Sear means flavor and appearance will be enhanced.
- Tie your meat up with a string around the perimeter to hold and shape your meat.
- Steaks must come up to room temperature before you start to cook it (30-60 minutes)
- Salt your meat liberally.
- Salt it the night before, and refrigerate it overnight
- Dry Age Your Meat: Place on a wire cooling rack in the refrigerator for 24-36 hours before cooking. This will allow the moisture to be removed from the surface of the meat. If you are marinating your meat, just be sure to press it VERY dry before searing.
- Before searing, add pepper
- Sear at medium-high (about 400º) for about two minutes per side on a cast iron skillet. Sear the presentation side first. Sear even the sides of a thick steak.

Cooking your Meat

GENERALLY SPEAKING thin cuts of meat will cook quickly over high heat, while thicker cuts will cook slowly over low or medium heat.
When grilling a steak, consider a 2-3 inch thick Rib-eye on the bone steak. This will feed 4-6 people. Take bone off before serving. Cut against the grain in thick slices – about 3/4 inch.
Cook all FOUR sides on the hot side of the grill, then move to the indirect side of the grill and cook until internal temperature is 125º
Start over high heat.
Try to get steak to medium rare throughout the entire steak. About 250º for six hours or until internal temp is about 120º
Rest for ten minutes before cutting
I consider two thermometers critical for any serious chef, even if they will remain an amateur chef for their entire life. I purchased both of mine at ThermoWorks.
- The first is an internal temperature Instant Read ThermaPen. It is about $80 but I have had mine for about ten years. It needs a new battery about every three years.
- This one is less expensive, but I find that I use it more than the internal probe. I usually use it for seeing if my skillet is up to heat, but it is also good to see if the blacktop will burn the paws of my dog. It’s also a lot of fun to play with at night. It is an Industrial Infrared Thermometer and is about $50.
- If you can only buy one, buy the Infrared Thermometer.
- If you ABSOLUTELY can’t afford to buy one, here is a way that you can test your meat reasonably well. Use the finger test. This wonderful photo is from WattaLyf.

This graphic is from Food Beast

Click for an enlargement.

Notes about cuts of meat

Boneless Rib Eye-more fat, more flavor
Ribeye – more marbling and more flavor
Filet Mignon – very tender, but not as much flavor
Porterhouse-filet
Del Moneo – no filet
Tenderloin-most tender
Sirloin-good for grill
London Broil-top round
Flank Steak-marinate 24 hrs & grill – Fairly lean and needs fat
Brisket-first cut-slow cooker
Brisket-second cut-fat-hamburger
Top Round-good for oven roast @ 350
Bottom Round-pot roast-slow cooker
Skirt steak – outside chest toward ground – thougher
Hanger steak – behind skirt steak – much more tender

Here is another good chart. Click to read the details.

Hawaiian Beef Ribs

Recipe Posted by RDJ – Recipe du Jour
Simply the BEST daily recipe E-zine on the Web! Delicious recipes delivered daily via email. Recipes, columns, and nostalgia. Send a blank email to rdj-subscribe@topica.com

6 to 8 beef back ribs (6 to 7 in. each, 3 1/4 to 4 lb. total), cut apart
1/2 cup prepared teriyaki sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon prepared hoisin or char sui sauce
1 tablespoon prepared barbecue sauce or catsup
1/4 cup canned crushed pineapple
3/4 teaspoon hot chili flakes

Rinse beef ribs and pat dry. In a 1-gallon heavy plastic food bag or a deep bowl, mix teriyaki sauce, rice wine, hoisin sauce, barbecue sauce, pineapple, and hot chili flakes. Add ribs; seal bag and turn to coat meat well, or turn ribs in bowl to coat and cover airtight. Chill at least 1 hour or up to 24 hours.

If using a charcoal grill, mound and ignite 70 charcoal briquets on the fire grate, with vents open. When coals are dotted with ash, in about 15 minutes, push equal portions to opposite sides of grate. Add 5 briquets to each mound of coals.

If using a gas grill, turn heat to high, cover, and heat for 10 minutes. Adjust gas burners for indirect heat (on each side of grill–none down center); keep heat on high.

Set barbecue grill in place. Lay meat on grill, not directly over heat (to avoid flare-ups). Cover barbecue; open vents for charcoal. Cook, basting ribs occasionally with marinade the first 20 minutes and turning as needed for even browning, until meat is rare (red in center of thickest part; cut to test), 20 to 25 minutes total, or medium (pink in center of thickest part; cut to test), 30 to 35 minutes total. If meat is not as brown as you like, move over direct heat and turn frequently.

Transfer ribs to a platter or plates. Makes 4 servings.

Nutritional Information
Amount per serving
Calories: 576
Calories from fat: 66%
Protein: 35g
Fat: 42g
Saturated fat: 17g
Carbohydrate: 11g
Fiber: 0.2g
Sodium: 1582mg
Cholesterol: 121mg
_______________________________________

Recipe du Jour is strictly an opt-in service. We do not sell, lease, loan, or give our subscribers‚ addresses to anyone for any reason. Our features are intended as entertainment only.

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Ribs: Smoked Ribs

How to Smoke Ribs; Perfect Pork Ribs

From TheSmokerKing.com
For a bunch of grilling recipes and tips, visit Aaron’s site.

You can’t beat a rack of perfectly smoked barbecue pork ribs. Whether you like them dry or wet, the trick is time and temperature. When you cook barbecue you cook to a temperature more and worry about less time. I cook ribs until the thickest part is 170-180 degrees F.

Pork Ribs

Most of the ribs I smoke are dry, meaning no barbecue sauce is applied during the cooking process. I will usually have a sauce available for people who like barbecue sauce on their ribs, but I do not typically apply the sauce while I am cooking the ribs.

I do apply a mop when cooking the ribs to keep the ribs moist and add a little flavor. A great mop for ribs is to use 60% apple cider vinegar and 40% cooking oil. This type of mop can be applied with a small bottle sprayer found at your local grocery store.

To smoke a perfect rack of ribs, follow the simple process described below. You will have great results every time.

1. Choose a rack of ribs from your grocery store that is pink in color, and has not been frozen. I prefer St. Louis style ribs, which are pre-trimmed. Your local butcher may also be of assistance to you.

2. The night before you are going to smoke the ribs, remove the membrane off of the rack of ribs. The membrane is a thin, plastic like liner on the back side of the rack of ribs. If you leave the membrane on, the the ribs will not be as tender. To remove the membrane, use a sharp knife to separate the membrane from the ribs at the narrow end of the rack. When you have enough of the membrane separated, use your thumb and index finger to pull and separate the rest of the membrane from the ribs. I pull and cut with my knife at the same time to insure I remove all of the membrane. With a little practice, you will get the hang of it.

3. Apply a thin layer of mustard or olive oil to the ribs. This will help the rub stick to the ribs. I like to use mustard because it makes a great crust.

4. Apply a rub to the ribs. Rub recipes can be found on the left navigation menu.

5. Let the ribs sit in the refrigerator over night.

6. Remove the ribs from the refrigerator about 1 hour before you are going to smoke them. They will be closer to room temperature by cooking time.

7. Heat your smoker to 250 degrees F. I also use an oven thermometer, placed where the rack of ribs will lay, to insure that the temperature is 250 degrees at the cooking surface. Many thermometers built onto smokers will actually be hotter that the actual temperature at the level the ribs are smoking at.

I have found that 250 degrees F is the ideal temperature to smoke ribs at. I use a mixture of Kingsford charcoal and mesquite wood, but other types of wood may be used including hickory, apple, cherry, pecan, etc. It just depends on what flavor you are looking for. Using charcoal, and adding the wood will allow you to control how much smoke you are cooking with.

8. Smoke the ribs for about 5 hours, applying your mop about every 45 minutes. The thickest part of the rack of ribs should be about 170-180 degrees F if a constant temperature was maintained while smoking. During the last 30 minutes, I wrap the ribs in foil, apply my mop, and put them back on the smoker. This will make them very tender. Make sure your exhaust damper is wide open. You do not want to trap any of the smoke in the smoker. This can produce a very bitter taste.

And that is it. Enjoy your ribs.

If you have any questions, send an email to aaron@thesmokerking.com.

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Ribs: Short Ribs

Barbecue Short Ribs

3 to 4 pounds beef short ribs

Use BBQ sauce of your choice. (Not dry rub) add 1/2 C vinegar and 1/2 C sugar in a large saucepan and simmer until mixture thickens to a syrupy consistency, about 10 to 15 minutes. Add ribs, simmering for 20 minutes. Allow ribs to cool on a dish lined with aluminum foil. After 15 minutes, wrap ribs in foil and refrigerate overnight.
Simmer the remaining liquid in the saucepan, reducing until it becomes thick enough to coat the back of a spoon. Cool and refrigerate. Reserve this sauce to baste the ribs while grilling.
The following day, grill ribs 30 to 40 minutes turning once or twice, and basting every 10 to 15 minutes with the reserved sauce.

NOTE: Get your meat from a butcher, not the supermarket.

These are good for quesadillas too. Refrigerate finished ribs overnight, then remove fat. Chop the meat into pieces against the grain and sear in a pan. Top tortilla with meat and Queso Oaxaca. Serve with salsa and guacamole.

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Super Basic Short Ribs

Get beefy short ribs and cut them apart if not already.

Bring ribs up to room temperature then salt and pepper and sear in hot Dutch oven . Set aside to go into Dutch oven later.

Sear large pieces of carrots and onions or other vegetables in the pan drippings.
Sear only, do not over cook so that they fall apart
Mince carrot, onion, celery
Put in Dutch oven with remaining hot pan drippings
Use additional EVOO if necessary
Add rosemary, bay, sliced peppers, whole cloves, and garlic after the initial sauté
In three minutes, add 2 cups red wine and 2 cups beef stock
Put the pieces back in the pot with the liquid
Cover with aluminum foil
Bake at 325° for 2 1/2 – 3 hours .
Alternate: 300º for 4 hours

Put back in root vegetables for the last 10 minutes of cooking

Remove meat and vegetables and set aside for serving

After the remaining liquid cools, strain it and allow to cool further until the fat separates.
Use 2 tablespoons butter and 3 tablespoons flour to create a room
Then put 1 Cup strained drippings back into pan and cook at low simmer until it starts to thicken
Keep adding liquid a ladle at a time and continue to whisk

Served atop cook polenta
Garnish with root vegetables, chopped parsley, and maybe pomegranate, raspberries or blueberries

You can use leftover meat for hash or shredded sandwiches

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Ingredients:
¼ cu chili puree
¼ cu tomato juice
¼ cu orange juice
¼ cu brown sugar
1 tbl ground espresso
2 tbl oregano
1 tbl garlilc
1 tbl onion
1 tsp cinnamon
1 tsp cumin

Instructions:
Stir all over med heat. Simmer.
Special Steps:
Cook ribs in over w/sauce

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Stuffed Hamburger

Tired of the cheese sliding out of your hamburger? Here is a great recipe

INGREDIENTS

80/20 hamburger
Shredded cheese blend of 3-5 different cheeses
OPT: mushrooms – sauteed
OPT: onions – slivered and sauteed
OPT: bacon – fairly crispy

STEP BY STEP

Flatten your patties extra flat
Put cheese in the center – not too close to the edges
Top the cheese with another patty
Press the edges together.
Grill as you would any other burger.

Serve with sauteed mushrooms, bacon and/or caramelized onions

Meatballs – COLLECTION

For best taste, use 1/2 LB ground beef, 1/2 LB ground pork and 1/2 LB ground veal. All below recipe ingredients below are geared to 1-1/2 LB of meat unless otherwise specified.

Breadcrumbs help absorb extra moisture. Roll them in breadcrumbs just before baking for a nice crispy coating.

Meatloaf Meatballs

INGREDIENTS

2 TBL Worcestershire sauce
2 TBL Dijon
one handful Chopped parsley
1 egg plus an extra yolk
Sautee onion, celery, thyme, garlic
Mix by hand and bake at 400 degrees

Cook russet potatoes
Mash russet potatoes
Add 1/2 and 1/2 or cream
Add fresh chives

Melt 1/2 stick butter add 4 TBL flour
Add stock and egg yolk for gravy

Meat balls over top of mashed potatoes, topped with gravy

Mexcian Meatballs

INGREDIENTS

1/2 pound ground beef
2 cloves garlic, minced
2 1/2 tablespoons dry bread crumbs
1 jalapeno pepper, seeds and ribs removed, chopped
1/2 teaspoon fresh-ground black pepper
1 egg, beaten to mix
1/4 teaspoon ground cumin
1 tablespoons chopped fresh oregano
1 teaspoons salt

In a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.

Meatloaf Meatballs Marinara

INGREDIENTS

Prepare Meatball Flavorings

In cast iron ceramic casserole Dutch oven
2 onions
2/3 C tomato paste
6 cloves minced garlic
1 TBL dried oregano
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin

Cook in skillet about 8 minutes

Remove half and set aside in lg mixing bowl

Maranara Sauce

Add to the casserole 1/2 C red wine
Bring up to simmer
56 oz crushed tomatoes
Pour into slow cooker

Meatloaf

INGREDIENTS

In mixing bowl, to tomato/onions add
1/2 C grated Parmesan cheese
2 eggs
1/4 lb sweet Italian sausage removed from casings
2 cloves minced garlic
3/4 tsp salt
1/2 C mozzarella cheese
Mix together
Add 1 lb 85% ground beef
Add 1/4 lb ground pork
3 TBL heavy cream
Work with your hands and combine
Divide into 16 meatballs

Precook Meatballs . She says microwave 4-7 minutes
Sear in skillet, then reduce heat, cover and cook 20 more minutes
Drain fat and nestle in sauce
Cook in crock pot on high for 4 hours

Serving
1/2 C more parm
2 TBL fresh basil chiffonade
Stir gently
Spoon over pasta
Top with grated parm

Norwegian Meatballs

INGREDIENTS

From NewScanCooks.com

Triple grind lean meat . 1 pound
1/4 cup bacon pieces . Cook to render, and use pieces and fat
1 teaspoon salt
One small over-boiled potato
. Cut potato into small pieces
. Use small sauce pan with minimal water
Add all of the above to meat and stir to combine. If necessary to create a moist mass use a bit of milk.

Add ground ginger, fresh ginger, nutmeg, salt, pepper, mace.

Dredge meatballs in a bit of AP flour and put into hot skillet.
Brown on both sides, but do not cook through
In a corner of your skillet melt butter and add your dredging flour. Cook until it is browned and thickened
And 2 cups stock and a splash of port wine
Let simmer 30 minutes

Serve with boiled peeled carrots and peeled white potatoes.
Put a bit of the sauce over the meatballs
Serve lingonberries on the side

Dinner Meatball

INGREDIENTS

1 /2 pound lean ground beef
Worchestershire
Panko bread crumbs
Parm cheese
Asiago cheese
Salt/pepper
10 min 350° for small meatballs
30 minutes at 300° for large meatballs

Serve with pasta or just sauce

Easy Meatballs

INGREDIENTS

1 cup beef
1 egg
1 cup bread crumbs
1 tbs garlic

Instructions
1. Mix ingredients
2. Form into balls
3. Cook in skillet until brown
4. Add to spaghetti or whatever
5. Salt and pepper to taste

Swedish Meatballs

I love Swedish meatballs, but meatballs can be a lot of work. Here’s how you make them easy.

INGREDIENTS

Start with good pork sausage, and squeeze it out of its casing. All the onion, garlic, and herbs you need are already in there. The only extra is a pinch of allspice. Then, just add some breadcrumbs and a splash of milk and roll the mixture into little balls. I brown them in a pan, steam them with some beef stock, and stir in a dash of sour cream. In less than fifteen minutes, you have cheated but delicious Swedish meatballs.

To round out the meal, I quickly boil up some new potatoes and smash them with the same milk and sour cream I have on hand for the meatballs. Done! The meatballs are soft and distinctly Scandinavian from the spice; the potatoes are hearty and tangy; and the gravy is like velvet.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family’s classic French recipes in a fresh, chic, modern way.
About This Recipe
Yield: 2 servings
Active time: 30 minutes
Total time: 30 minutes
This recipe appears in: Dinner for Two: IKEA-Inspired Swedish Meatballs and Smashed Potatoes
Rated:
Ingredients

1 pound baby new potatoes
Kosher salt and freshly ground black pepper
14 ounces of sweet pork sausage, removed from its casing
1/4 cup breadcrumbs (preferably fresh)
1/4 cup milk, plus 6 tablespoons
1/2 teaspoon ground nutmeg or allspice (or a combination of the two), divided
2 teaspoons olive oil
1 cup low sodium canned or homemade chicken broth
1/4 cup plus 2 tablespoons crème fraîche or sour cream
2 tablespoons chopped flat leaf parsley
Lingonberry jam (optional)

Procedures

1 Put the potatoes in a stockpot, and cover by an inch of water. Season with salt and boil until tender, about 10 minutes.

2 In a large bowl, gently mix together the sausage meat, breadcrumbs, 1/4 cup milk, 1/4 teaspoon of nutmeg or allspice, and 1/2 teaspoon pepper. Using wet hands or a scoop, divide mixture into 20 balls.

3 Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add meatballs and brown on all sides, about 5 minutes total. Add broth, cover the pot, and simmer until the meatballs are cooked through, about 10 minutes. Add the remaining nutmeg or allspice and 2 tablespoons crème fraîche or sour cream. Stir to combine and simmer until sauce thickens lightly. Season to taste with salt and pepper.

4 Drain the potatoes, and return back to their hot pot. Add 6 tablespoons milk and 1/4 cup of crème fraîche or sour cream, and season with salt and pepper. Add half the parsley, if using, and smash the potatoes. Plate the potatoes, and pour the meatballs and sauce over the top. Top with the remaining parsley. Serve with lingonberry jam

Pig Skin Meatballs

INGREDIENTS

2 lbs Slow cooked pork

Lager beer
Worchestershire sauce
Tamari soy
Apple cider
Cook gently 2.5 hours

Baked stuff potato
Dijon mustard
Sour cream
Sharp cheddar
Bacon bits
Chives

Bake 375° for 15 minutes

Chicken Meatball

INGREDIENTS
2 skinless chicken breasts, boned and defatted
1 TBLSP raisins
1 tsp minced fresh garlic
Pinch red chili flakes
1 tsp fennel seed
1/4 large carrot, sliced
2 TBLSP chopped fresh parsley
1 TBLSP chopped pine nuts
1/2 tsp salt
1 TBLSP olive oil
1 whole egg, beaten

Tex-Mex Meatballs in Red Chile Sauce

Family Potluck Meatballs

Shredded or chopped cooked chicken
Grated cheese
Egg
Panko crumbs
Onion
Peppers
Cilantro

Mix all together and form into small balls
Fry in small amount of oil
Serve with toothpicks

Bone-in Rib-eye Steak

A REVERSE SEAR can be used if your guests have different desires of cooking (eg) rare and well done.

INGREDIENTS

High quality 2-1/2 inch steaks with a good amount of marbling
Tie around perimeter with butcher twine
Dry with paper towels
Salt liberally
If time permits, see Steak: Tips about dry aging your steak overnight
Let come up to room temperature Place on rack until internal temp is 55-60°
. About an hour
Pat dry again
Rub with EVOO and other desired seasonings (see below)
Sear your meat well on all SIX sides – about 4 minutes per side @ 400º
Toss rosemary and thyme sprigs in melted butter and garlic
Place steak on top of spices
Bake in oven on a rack, at 250º for six hours or until internal temp is about 120º
With about an hour remaining, toss halved shallots in salt, balsamic vinegar and EVOO.
Place shallots flat size down in pan with the meat
Baste meat while you are in there
After one hour, remove from oven and set aside
Cover and rest 10 minutes to allow the juices to re-absorb
Cut into 1/2 inch strips against the grain
Top with coarse sea salt

Seasoning choices:

Salt, pepper, paprika, cumin
Salt, pepper, paprika, cumin, mustard powder
Salt, pepper, oregano, garlic powder, onion powder
Grandpa’s Thunder Powder
Grandpa’s Arghhh Powder
Tony Chachere’s Creole Seasoning

Robert’s Prime Rib

This is not a quick recipe, but it is a good one that is very easy. Short recipes for Horseradish Sauce and Au Jus are at the bottom of the page.

INGREDIENTS

* 1 large piece Bone in Prime Rib Roast – Large End (see list below)
3/4 C red wine
2 C beef stock
3 TBL butter
Lots of whole garlic cloves
Several sheets of cheesecloth
- DRY RUB
4 TBL (1/4 C) orange zest
3 TBL Grandpa's Thunder Powder or Arghhh Powder, brown sugar
2 TBL each Softened butter, salt, garlic powder, onion powder, granulated sugar
1 TBL each Cayenne powder, cumin, corriander, rosemary, parsley, sage, thyme

* See shopping notes at bottom of this page

STEP BY STEP

Buy Prime Rib – Approximately 1 1/2 pounds prime rib per person: 4 = 6 lbs :: 6 = 9 lbs :: 8 = 12 pounds :: etc
• Prime Rib is a.k.a. Rib Eye Roast or Rib Roast. Just behind the shoulders on the back –CLICK HERE for cuts of meat – or HERE.• If budget is of primary concern, feel free to use the Chuck Eye or Eye of the Round for this recipe.
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THREE DAYS BEFORE SERVING (APPROXIMATELY)
Rinse meat well, then wrap in cheesecloth and refrigerate for 24 hours
The next day, discard first cheesecloth and pat down with a towel, then replace cheesecloth and refrigerate another two days
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TWO DAYS BEFORE SERVING
The next day, discard cheesecloth
Cut ribs off, wrap and refrigerate – they will be used as the rack later
Cut off any massive sections of fat, but leave some for self-basting, and trim any parts of the meat that have discolored over time.
Prepare dry rub (see above)]
Wipe down lightly with oil or butter. Coat liberally with dry rub. (SEE ABOVE) Feel free to use other seasoning mixes.
Wrap in plastic and refrigerate for another 48 hours (total 5 days in the fridge)
READY TO COOK
When ready to cook, let meat rest on counter for up to an hour. Warm the meat a bit, or it will seize and you will loose juices.
PREHEAT oven to 500º
Sear all sides (except bone rack side) in an oiled hot cast iron skillet 3-5 minute per side
Tie meat back onto ribs – HINT: Butcher Knot or Surgeon’s Knot – These are helpful knots that will “hold itself” when you use it with meat. Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.
Put in baking pan (ribs down) with wine and beef stock
Insert temperature probe that can be monitored from outside of a closed oven
Bake at 500° for 6 minutes per pound – (eg) 5 pounds = 30 minutes, 7 pounds = 42 minutes, 8 lb = 48 minutes, etc

WARNING: I prepared this two years ago and it worked out perfectly. This time, I followed it exactly and my Prime Rib reached 221º by 10:15. That was over an hour before expected. Monitor at least every 20 minutes. Better lukewarm at serving time, than cooked well-done.

Prepare au jus vegetables and set aside
Turn oven to 250°. Bake for approximately 20 minutes per pound – (eg) 5 pounds = 100 minutes, 7 pounds = 140 minutes . When internal temp gets to 115 degrees, keep oven door closed and turn off heat
Let rest 30-60 minutes in a closed (heat off, but still hot) oven
Watch internal temperature.
120° equals rare;
125° equals medium rare;
130° equals medium;
135° equals medium well – approaching sacrilege;
140° DON’T DO IT… JUST DON’T DO IT.
Ideally, internal temp should reach 120 degrees, at which time you take it out of the oven and cover it with foil, and let it rest for 20-30 minutes on the stovetop.
While it cools, make your au-jus
Cut meat into 3/4 inch slices
Top with au-jus and serve with a TBL of horseradish on the side
Serve with Yorkshire Pudding or potatoes

HORSERADISH SAUCE
• 1 TBL each – Morehouse prep horseradish, dijon mustard, sour cream
• Add salt, chives, black pepper, lemon juice or zest to taste

AU JUS

Strain drippings from roasting pan into measuring cup and allow to cool.
In hot skillet, add one onion chopped fine and three cloves of garlic till softened. Put onion into roasting pan. Deglaze skillet with 1/4 C red wine and pour into roasting pan
Skim fat from drippings and pour back into roasting pan.
Heat on medium heat over two burners to deglaze. If necessary, add 1/4 C red wine, but it should not be necessary.
Strain drippings/broth back into hot skillet – discard solids
Add 1 C beef broth mixed with 1 TBL corn starch
Add a sprig of thyme and bring to a boil and cook until it thickens (8-10 minutes)
Remove from heat and add 2 TBL butter. Stir until melted
Add salt and pepper to taste
Strain into serving cup – discard solids

SHOPPING TIPS

These are some great cuts of meat, but they can be expensive. Here are some options and the sale price that was available five days before Christmas:

$15 USDA Prime Beef Bone-in Ribeye Roast – Large End – Full Retail Price
$11 USDA Choice Beef Bone-in Ribeye Roast – Large End – Sale Price
$8 USDA Bone in Standing Rib Roast
$5 USDA Choice Beef Ribeye Roast
$5 * USDA Choice Beef Bone-in Ribeye Roast – Small End
$5 USDA Rump Roast
$4 USDA Choice Boneless Beef NY Roast
$3 USDA Choice Beef Boneless Eye of the Round
$3 USDA Choice Beef Boneless London Broil
$3 USDA Choice Beef Boneless Cross Rib (X)
$3 USDA Choice Beef Boneless Top Round
$3 USDA Choice Beef Boneless Bottom Round
$3 USDA Choice Beef Boneless Sirloin Tip (X)

(X) means it is only a marginal choice for this recipe. Better braised.

CLICK HERE TO EXAMINE DIFFERENT CUTS

Tips: Cow Parts – Dissection

CLICK HERE for cuts from other animals

Meat Grades
• Longue ?
• Sterling . Restaurant Quality . More expensive than Prime, but worth it.
• Prime . Omaha Steaks . Very expensive . Best for home chefs . Lots of marbling . About $3 more than choice
• Private – Might just be Fry’s Foods
• Choice . Most common . Fairly inexpensive, fairly tasty
• Select . Little marbling . Stay away except for stews, etc.

Fore Shoulder . Chuck
. Top blade roast . Above the shoulder blade
. . . A fair amount of fat, and a pretty good choice
. Chuck seven bone roast
. Chuck Eye roast . In the center of the ribs
. . . Lots of flavor, a little bit more fat . Best choice
. Chuck shoulder roast . Cut into ribs sometimes

Ribs . Just behind the chuck and in front of the loin

Back Side . The Round
. Top Round Roast
. Bottom Round Roast
. Bottom Round Rump Roast
. Eye Round Roast
inexpensive, but not a lot of fat and not a lot of flavor
these are fairly tough, and require a long cooking time and lots of spices

.
.

Loin . center back of cow
.

Brisket front breast of cow . above fore legs
.
.
.

Sirloin . Just behind loin, in front of round
. Rib Roast . 1st cut
. Rib Roast . 2nd cut
. Tri-Tip Roast
. Top Loin Roast
. Tenderloin
. Top Sirloin Roast . Lots of flavor . Cooks more quickly

Foil and Pressure Pot Roast

Commonalities

For both recipes, buy a high-quality four-pound piece of chuck eye roast.
Separate along the sinew (if necessary) and tie into a log-shaped bundle with butcher string
Use Grandpa’s Dry Rub or other and season liberally – pressing rub into the meat
In oven at 300° this roast will cook about six hours.
Pressure cooking will take a total of about 90 minutes.
Pressure cooker can reduce that time substantially
Another way to reduce cooking time is to split roast along the large center connective tissue
Remove hard fat. The softer fat will melt, the hard fat will not

Foil Pot Roast

Easy, but long cooking time. See below for Pressure Cooker Pot Roast

Buy, trim, tie and season pot roast
Create a foil bed in a turkey roasting pan.
Keep pieces on the side for putting over the top
To help flavor the jus, put a layer of vegetables below the meat
Two onions quartered, six small new potatoes, four carrots cut into big pieces, several bay leaves, 2 tablespoons soy sauce
Place meat on top of vegetables
Wrap with foil. No need to leave breathing hole
Put in oven at 300° for 5 1/2 hours
Carefully open foil and fold back. Let breathe 5 minutes.
Cover with foil. Set aside meat to rest for 20 minutes.
Remove vegetables to large serving dish
Reserve juice. Pour through strainer into fat separator
Simmer on medium heat for 30 minutes
Let cool 20 minutes – strain off grease, fat and oil.
Pour broth into gravy boat
Cut meat across grain and plate, pouring jus over meat
Option, use some of jus for gravy base

Pressure Cooker Pot Roast

Buy, trim, tie and season pot roast
Remove lid of pressure cooker and set aside
Heat 3 TBL butter in the bottom of pressure cooker
As soon as melted, add 1 sliced onion
When onion starts to brown, add 4 cloves of garlic
When fragrant add 2 chopped carrots, 2 stalks chopped celery and 1/4 tsp baking soda
Deglaze with 1 C beef broth and 1 C chicken stock
Add 2 Bay leaves and 2 TBL soy sauce or fish sauce
Place meat on top of veggies
Lock lid in place and put to high heat
As soon as pressure starts to register, reduce heat to medium high
At Level 1 (medium pressure) reduce heat to medium
At Level 2 (high pressure) reduce heat to medium low and start timing 60 minutes
Reduce or raise heat to keep pressure varying between medium to high pressure
Do not let it raise too high that you get an excess of steam coming from the pan
Do not let it reduce too low that it falls below Level 1 pressure
At the end of 60 minutes, remove it from the burner and set on a trivet
Let pressure reduce naturally until pressure drops below Level 1 or 10 minutes
whichever comes first
During this time, put foil on top of a cutting board. You will be wrapping the meat after it has been removed
Finish with a quick release and set the meat on the foil
Tent (or otherwise cover) the meat with foil for 20 minutes
While the meat rests, strain the juice from the pressure cooker – reserving the liquid
Put the veggies into your blender and return the juice to the pressure cooker and simmer on medium high heat for 15-20 minutes
Blend the cooled ingredients and press the pulp through a sieve or food mill into a container
Put the blended pulp into the pressure cooker with the reduced juices
Finish with 1 tsp of thyme, 1/4 C of red wine and 4 TBL cold butter
Continue to heat until the butter has melted, then whisk everything together and set aside
Untie, and cut or shred the meat and put onto a plate
Top with the juice

Osso Bucco

This is a large veal shank for which the original recipe was designed.
You can scale back a little bit if you wish. The below photos were for smaller veal shanks.INGREDIENTS

2 sprigs rosemary
2 bay leaves
2 whole cloves
1 sprig thyme
TIE ABOVE INTO BOUQUET GARNI USING CHEESECLOTH
3-4 Whole Veal Shanks
1 TBL Grandpa's Thunder Powder or Arghhh Powder
1/4 C AP flour
DREDGE DRIED VEAL SHANKS THROUGH FLOUR
1/2 C Vegetable oil
1 carrot (diced large)
1 celery (diced large)
1 onion (diced large)
5 cloves garlic (whole)
1 C dry white wine
2-3 C chicken stock
1 lime or lemon

CLICK ANY PHOTO BELOW FOR AN ENLARGEMENT

Mir Poix Veggies should be near the same size

When all is done, nestle veal shanks in the broth

STEP BY STEP

Tie up veal shanks with butcher’s twine
Dredge in 1/2 C seasoned flour seasoned with 1 TBL Grandpa’s Thunder Powder
Heat up butter and oil in enamel cast iron pot at high heat
Brown veal shanks on all sides
Set aside when browned/blackened
Put in another TBL olive oil into pan
1 cup each onion, celery, carrots – Chopped
Add 1 TBL tomato paste
Garlic . Sliced thin
1 can crushed tomatoes
1 C white wine
2 C chicken stock
Do not completely cover meat
Add onion, carrots, fennel, bay leaf, basil, crushed red pepper, orange zest
Cover and bake at 325º for 2-2.5 hours or simmer in Dutch Oven for 1.5-2 hours.
Move while shank is still tied. Remove string AFTER it has been put onto the plate cause this will fall apart easily.

Since the meat has to rest a bit before being served, strain the solids from the pot and discard.
Return 1 C of the liquid to the pot and reduce (if necessary) on high.
Cook until thickend. Should be about like gravy.

Holiday Beef Tenderloin

The tenderloin is from the back of the cow, just in front of the butt and behind the ribs. There is not much movement there, so there is not a lot of muscle, so you end up with a very tender cut of meat.

Ingredients

3-4 pound center cut Beef Tenderloin

Step by Step

Put into mixing bowl :: 1 TBL each Grandpa's Thunder Powder or Arghhh Powder, brown sugar
Mix with 1 tsp salt, pepper and corn starch, baking soda
Keep any ground remnants for use the following day
Tie your tenderloin with butchers twine every inch to help with even cooking and help with equal separation
Pat roast dry and cover very well with your ground ingredients
Let rest 1 hour at room temperature or uncovered in the fridge overnight.
Bring up to room temperature the next day – on the counter for about 1 hour
Chop one entire head of garlic, two carrots, two stalks celery and one large onion and saute in a pan.
Toss in 1 TBL paprika and whatever remnants of your rub you might still have
Add 1/2 C water to the bottom of the pan
Dump the pan into the bottom of baking pan
Fill the bed the rest of the way with baby potatoes.
Bake at 425º for about 15 minutes
Remove the baking dish, and put tenderloin on top of the chopped vegetables
Brush lightly with EVOO
Reduce heat to 300º and cook 50-60 minutes
At 25 minutes rotate your pan in the oven – front to back
It is better to cook to an internal temperature of 120 – 125º (for medium rare) rather than just watching the clock
Remove from oven and tent with foil and let rest 15 minutes
Cut medallions and plate before clipping off the string.
Clip off strings and serve with veggies.

Persillade Sauce

3/4 C chopped parsley
2 minced scallions
8 cornichons or gerkin pickles
1 tsp apple cider vinegar
2 TBL capers – chopped
5 cloves minced garlic
1 tsp sugar
1/4 salt and pepper
1/2 C EVOO

Serve with potatoes

Basic Carnitas

Use for Tacos and Burritos

This is really easy, but it does take some planning to allow for slow cooking times.

INGREDIENTS

4 pounds Pork shoulder or butt . Big chunks (2-3 inches)
1 TBL vegetable shortening in very hot pan
Brown all sides VERY well in VERY hot cast iron skillet

BRAISING LIQUID

1 White onion
6 garlic cloves
1 bottle Dark beer (Modelo)
1/2 cup lime juice
3 (5-inch) fresh marjoram sprigs
1 tablespoon coriander seeds
1 tsp each thyme, ground black pepper
1/2 tsp each ground chive and cumin
pinch of clove or 6 whole intact cloves
1 TBL salt
1/4 C sugar
1 orange . Zest and juice
1 bay leaves

STEP BY STEP

FIRST: Brown your meat
- Sear in a very hot skillet until meat starts to blacken and the edges crisp up
- Remove meat and set aside
Then combine braising liquid into the skillet
Add braising liquid to hot skillet that meat was browned in
Bring to a high simmer and cook about 15 minutes
Remove things like bay leaf, marjoram sprigs, etc
Put into blender – and pulse ( VENTED ) then pour back into the skillet
Add the meat back into the skillet
The meat should be just barely covered. If it is not, add some chicken stock or water.
Bring back to a light boil, then reduce heat, COVER and simmer in barely boiling liquid, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 3 hours. (You may need to adjust the heat to medium low to keep it at a simmer.) Alternately, use a slow cooker for 4 hours.
Remove the meat ans set aside
STRAIN the remaining liquid and discard the solids, returning the liquid to the pot
Increase the heat to medium high and cook until much of the remaining water evaporates and the liquid concentrates, and then add 1/2 stick of butter and 1 TBL flour
Stir until it thickens for gravy/juice for serving with your carnitas
Remove and let cool a bit, then shred
Serve the carnitas in tacos, burritos, or tostadas with your desired toppings.
You can also just serve the meat with potatoes using the gravy created in step 13
Corn tortillas . Warmed in hot skillet
Topped with sautéed onions, peppers, nopales
Also onion, tomato, cilantro, avocado, chives
For sliders put shredded pork in a skillet on high to sear again, and put on slider buns with desired toppings

Tomatillo Salsa

1 lb tomatillos . Husked, washed, raw
1/4 white onion
2 jalapeños
Lots of Cilantro
1 tsp salt
1 avocado
2 limes . Zest and juice
Blend

Chipotle Sauce

Tomatillos – peeled and seared whole
Garlic – peeled and seared whole
1/2 can chipotles
1 tsp salt
water just to allow blending

Tortilla

4 C Flour
Merest sprinkle of baking powder
2 tsp Salt
1 C Water
1/2 C Crisco Vegetable shortening
Mix . Ball . Set aside 5 minutes
Flatten on floured surface

Heat on dry cast iron skillet
Top w queso Oaxaca cheese and shredded meat
Fold over and brown on both sides
Serve with lettuce, pico de gallo, sour cream, cilantro, queso fresco, jalapeños,

CONDIMENTS
For serving (optional):

Corn or flour tortillas
Guacamole
Salsa
Chopped fresh cilantro leaves
Lime wedges

Tossed Eggplant

Prepare this recipe as a side to chicken, pork or beef. Eggplant is a very versatile vegetable.

INGREDIENTS

2 medium eggplants
1 large onion
1 large tomato
EVOO
Oregano

STEP BY STEP

Cut 2 (washed) eggplants into approx 1″ cubes including the skin
Put in large bowl and toss with 1TBL salt
Dump into colander and let drain into sink for 15 minutes
Repeat Steps 2 (yes, with more salt) and 3 about four times total.
After drained, rinse the bowl and fill with tap water
Dump eggplant into the bowl with water and then back into the colander to drain
Repeat Steps 5 and 6 also a total of four times
Note: Steps 2 through 7 will drain much of the moisture from the eggplant
Let eggplant remain in the colander to finish draining
Heat 1 TBL Olive Oil in as large a fry pan as you have
Saute 1 sliced onion (till starts to brown) in the pan
Add eggplant to the pan and continue to saute until eggplant starts to brown
Add some oregano
As eggplant is cooking, dice 1 large tomato
Add tomato into pan near the end of the cooking process

NOTES

The salt will draw the moisture from the eggplant creating meatier eggplant
pieces.
Do not add salt to your pan. There is enough residual salt from Step 2.
Serve as a side to chicken

Veal Parmigiano

INGREDIENTS

Veal steaks
1 egg
1/4 C flour
1/4 C dry bread crumbs
1/2 C EVOO
grated cheese
tomato sauce
onion salt
garlic salt
salt & pepper
Marinara sauce

STEP BY STEP

Pound veal to an even thickness. The thickness does not matter, as long as it is even. 1/4 inch to 1/2 inch is good.
Dip veal in egg, then flour, then egg, then crumb mixture.
Sauté in hot EVOO about 5 minutes each side until golden brown, then place in bake pan.
Heat oven to 350°.
Mix tomato sauce, onion powder, garlic powder, salt & pepper,
Pour marinara over meat, add more cheese to top and bake uncovered 15 min

Veal Breast Lasagna

INGREDIENTS

1/2 – 3/4 LB Veal Breast
1/2 C Madera wine
1 C veal or beef stock
3 Shallots
4-6Mushrooms
1/2 Onion
1/4 C Heavy cream
1/2 C Parmesan cheese
Pasta sheets or lasagna noodles as needed
1/2 C Panko Breadcrumbs
2 Chives

STEP BY STEP

Marinate breast in red wine overnight
Put veal and wine into a sauce pan
Add shallots and 1 C veal stock
Simmer for two hours
Remove veal to cool, then cut into 1/4 inch pieces
Discard all but about 2 TBL of your stock
In the remaining stock, saute mushrooms and onion
In 5-8 minutes, combine with veal breast
Add heavy cream and half your Parmesan cheese and mix, then set aside
Lay down a layer of the cream mixture in the bottom of the pan
Add a layer of pasta, and then half the veal mixture
Lay down another layer of pasta, and then the rest of the veal mixture
Scrape any remaining sauce over top of the veal mixture
Top with a your Panko bread crumbs
Sprinkle w/ the remaining Parmesan
Bake at 350º for 20-30 minutes
Top with chopped chives

Welsh Rarebit Pub-Style Burgers

INGREDIENTS

1 ½ LB ground beef (Ground it yourself from Beef Chuck – or ask the butcher to course-grind it)
1 can Campbell’s Cheddar Cheese Soup
¼ CU water
2 tsp Worcestershire sauce
2 tsp prepared mustard (I like Chinese mustard)
6 English muffins – split and toasted

STEP BY STEP

Shape beef into patties
Cook patties in skillet until browned
Remove patties and set aside
Pour off fat
Add soup, water, Worcestershire and mustard
Mix well and bring up to a boil
Return hamburgers into the hot liquid and simmer for five minutes
Serve on muffins with sauce

OTHER ADDITIONAL INGREDIENTS

Sauted onions
Mushrooms
Garlic
Slivered onions
Tomatoes

Green Chile Pork

INGREDIENTS

1 LB pork (or beef)
2 TBL Oil or Lard
4 Green Chiles – toasted & peeled
Guajillo chilies or arbol chilies
2 garlic cloves
1 med onion, chopped
1 med tomato, chopped
1 CU boiling water
1 bay leaf
1/2 TBL ground cumin
1/2 TBL oregano
16 oz chicken broth
salt and pepper to taste

STEP BY STEP

Cut meat into one inch cubes
Saute in oil until well browned
Drain off all but 1 TBS fat
Remove meat and set aside
Add garlic, onion and any dried chilies – Cook three minutes
Add meat back in
Add tomato, chopped chiles and broth just to cover – use water if necessary
Top with Guajillo chilies, arbol chilies, bay leaves, cumin and oregano
Simmer 2 hours
Set meat aside to cool . Reserve liquid
Serve with hot flour tortillas or use to make tamales

USING YOUR GREEN CHILE PORK FOR TAMALES

In empty preheated pot add 1 TBL vegetable oil
Add 1 chopped onion to soften
5 cloves minced garlic
1 jalapeño without veins or seeds
Shred meat – about 1 – 2 cups
Add to veggie pot with 1/4 C reserved liquid
Simmer until reduced – just a few minutes
Set aside to cool
Mix in 1 C Oaxaca, Monterey Jack, Mozzarella or Cotijo cheese
Use this as your filling FOR MAKING TAMALES

Osso Bucco

INGREDIENTS

2 Veal Shanks (8-10 oz, bone about size of Susan B dollar)
Mirpois (2 CU onion, 1 CU celery, 1 CU carrot – all diced)
3/4 CU white wine to deglaze
1/2 CU white wine for broth
6 cloves of garlic
2 CU chicken stock
16 OZ diced tomatoes
2 bay leaves
2 TBL gremoulade as a garnish

STEP BY STEP

Tie butcher string around shank to hold it intact as it becomes tender
Season (rub) with salt/pepper mixture
Sear shanks in 2 TBL HOT oil in Dutch Oven – 5 minutes per side without moving while it sears
Set meat aside in glass mixing bowl
Deglaze pan with 3/4 CU white wine – then dump wine into the glass mixing bowl
Put 2 TBL oil into Dutch Oven and wait while it gets hot
Add Mirpois veggies and cook for 9 minutes
Add 6 cloves of garlic and cook 1 more minute
Add 1/2 CU white wine and chicken stock and turn heat to high
At near boil, add diced tomatoes and bay leaves and return to simmer
Place shanks flat in the liquid. Hold any juices that might remain in glass bowl
Cover and place centered in oven for 2 hours @ 350 degrees. Halfway through cooking time, pour liquid (Step 11) over top basting the meat.
At end of cooking time, add gremoulade into liquid, and let meat rest 5 minutes
Remove string and serve atop polenta (see recipe)
Top with remaining gremoulade

Tips: Buying Good Meat

Buying Good Meat – About Butcher Shops – Cuts of Meat

Cuts of Meat

Here is a chart of where cuts of meat are from. Click on the cow to get an enlargement of the graphic. Click again to browse up close and personal. Thanks to www.BusinessInsider.com for providing this chart.

Buying Ground Meats

You can usually ask your butcher to grind your meat for you. That way, you know you are getting 100% meat without fillers. The exception to this could be chicken. Because of the potential for contamination, small butcher shops may grind chicken only one or two days per week. Larger shops will have a dedicated grinder. Call before you go.
Ground beef is NOT hamburger. Beef fat may be added to hamburger, but cannot be added to ground beef. Ground beef is usually made from the less tender cuts of meat, but the marbling and grade is the same as the higher grade steaks.
Chuck steak s a good choice for grinding. A good hamburger is made using 80/20 ground beef that has been ground on a fairly coarse plate. It is usually about 78-84% lean.
Round steak is OK, and is about 85-89% lean.
Sirloin steak is about 90-95% lean and would be better as a steak. It would not produce a very juicy hamburger.

Buying Quality Meats

I think it is safe to say that you have all had a $4 steak from the grocery store, and wondered why it doesn’t taste as great as those that you pay $15 for in a restaurant.
The reason is not only atmosphere, it’s quality of product. Here in Arizona, you can go to The Meat Shop to preorder restaurant-quality cuts of meat. Another good source is Hobe Meats at 16th Street and Bethany Home Road.
A much more convenient option is to buy from Omaha Steaks. You will pay a bit more than a quality local grocery store, but your meat will arrive at your front door step the day after you order it.
YES, they cost you more than what you would pay at the grocery store, but you are worth it. The old adage You get what you pay for really comes true in this scenario.
Sterling Beef is one of the top quality meats available to consumers. One of the chief factors is the inter-muscular marbling. Good quality meats will be under 2 years of age.
Grading of meat is very important based on how you will be cooking the meat.
Steer are young male cows that usually never see three years old. Older cows and steers are kept for milking or breeding.
The grades for steer meat are:
- Utility Grade – Steers that are about 3 years old. This is good for raw dishes such as carpacio or steak tar tar, because eating raw fat is not something we do often in America. Usually entirely grass fed.
- Select – This is good meat, but it is fairly lean, so will not be as fall-apart tender as meat with marbling. 30 months old or less. (about $5/lb) Sear and keep center about medium. Cut against grain for something like fajitas.
- Choice – Bit more marbling. A very good choice for home grilling. (about $8/lb) A top quality home steak. Fed its final days on ground corn, so it can be easily digested. This is the best cut for home-cooking.
- Prime – Lots of marbling, lots of fat. Represents only about 3% of the meat available for purchase. (about $12/lb) Seared over very high heat, leaving the center rare to medium rare. Must be young (between 18 and 24 months) Many restaurants get this grade.
- Wagyu or Kobe Beef – Even more marbling… almost too much for some people. (can be as high as $25/lb or more) Usually slice VERY thin and then seared briefly, not cooked as a steak. Usually about 30 months of age. Matsusaka is another high quality beef.
- There are visual differences: Check them out BY CLICKING HERE

CLICK ANY OF THE IMAGES BELOW

HERE IS A GOOD GRAPHIC. While there is not much detail here, it does give a good representation of how the marbleing affects the grade of the meat.

Buying Fish

CLICK HERE FOR TIPS ON BUYING FRESH FISH

Meat Jokes

What do you call a cow on a hill? Answer: lean beef
What do you call a cow lying down? Answer: ground beef
What do you call a cow with with twitch? Answer: beef jerky
Why can’t a bankrupt rancher complain? Answer: he has no beef
What is a cow’s favorite musical note? Answer: beef flat
Why don’t cows have any money? Answer: the farmer has milked them dry,
and they are udderly broke.
What happened to the lost beef shipment? Answer: nobody’s heard
Why did the boy give the cow a pogo stick? Answer: he wanted a milk shake
Where do cows go for lunch? Answer: the calf a teria
Why did the boy buy a brown cow? Answer: he wanted chocolate milk
Why do milking stools only have three legs? Answer: the cow has the udder
Where do steers take their cows on dates? Answer: the moo-vies
Why do cows wear bells? Answer: because their horns don’t work
What does the invisible man drink? Answer: evaporated milk
And then there was the lady riding the train through Vermont when she noticed some cows.
“What a cute bunch of cows!” she remarked.
“Not a bunch, herd”, her friend replied.
“Heard of what?”
“Herd of cows.”
“Of course I’ve heard of cows.”
“No, a cow herd.”
“What do I care what a cow heard. I have no secrets to keep from a cow!”

Cooking Meat – Tips and Tricks

During pan roasting process, baste with marinate
Rest on a rack for about 10 minutes after cooking to avoid loss of juice
Cut against grain – ALWAYS
Porterhouse is the tenderloin on one side, and a sirloin on the other side

Nieman Ranch Meats

Neiman Ranch has a reputation for quality meats. They are based out of Colorado.
Within Phoenix, the Corporate offices are at Sterling Food Service at 920 Grand Avenue, Phoenix, AZ, 85007 – Ph: (602) 252-7345
To find a store near you, USE THE STORE LOCATOR
- Near Grandpa’s Place, you can go to Sprouts Farmers Market at 8375 W Thunderbird Rd or 5130 W Peoria Ave.