Grocery Chain beef.......
Field raised field fed cattle at a local butcher store......
Field raised field fed cattle at a local butcher store......
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Tonight I will oven-roast my 6 sirloin lamb steaks coated in olive oil sea salt, and ground black pepper uncovered in a Pyrex baking dish.
This will be my Catholic Holy Thursday dinner before evening Mass at the Parish church.
After 10 mins broiling them on either side I will then turn the heat down and roast them slow for another hour so they're tender and can be cut with a fork.
My cat does not know it yet but he will get the raw trimmings from the steaks.
Grocery Chain beef.......
Field raised field fed cattle at a local butcher store......
A butcher told me once that a Porterhouse is just a fuller cut T-Bone. There is more meat on the short side of the T, that is more tender than the long side. Most T-Bones around here atleast, have very little on the tender short side.
Not only does the cut of meat have to do with tenderness, but also the amount of marbling...bits of fat within the meat, not the fat around the outside. So if you find a good chuck steak, with enough marbling in it (not too much or your paying for fat, not meat), it too can be reasonably tender if grilled or broiled.
So does method of cooking. Top &/or bottom round steaks are usually best if cooked in liquid, low & slow, or a good marinade that includes some type of acid (lemon or lime juice, vinegar, wine, etc) and left for a day or two before cooking, but still low & slow.
Flank & brisket.....marinade. Flank if thin enough can be grilled or broiled, fast, then let rest 10-15 minutes before slicing against the grain. Brisket too, but being thicker, takes a bit more time. It's also good if smoked.
Don't salt meat until either the last minute or wait until served. Salt dries it out
True, but I've heard of people salting their steaks and letting them sit in the fridge. I would think that would be for a more tough cut of steak, like a flank steak or something. Salt can tenderize the meat, I believe.
Grocery Chain beef.......
Field raised field fed cattle at a local butcher store......
Grass fed, pasture raised beef is best, but also considerably more expensive. Not everyone can afford to pay for that luxury.
E-coli is a gut bacteria in animals, including humans. E-coli contamination of meat usually occurs at the point of processing and/or handling by humans with unwashed hands. Not sure how grains play a part in that contamination.
E.coli lives in the large intestine of all mammals.E-coli is a gut bacteria in animals, including humans. E-coli contamination of meat usually occurs at the point of processing and/or handling by humans with unwashed hands. Not sure how grains play a part in that contamination.
I just put a lot of sea salt and pepper onto my lamb just before broiling. That worked great.True, but I've heard of people salting their steaks and letting them sit in the fridge. I would think that would be for a more tough cut of steak, like a flank steak or something. Salt can tenderize the meat, I believe.
There is a salting method for any cut of steak that simulates dry aging. Crust the exterior of meat with salt, both sides. Let sit on a rack at room temp for 1 hour per inch of thickness. Then thoroughly rinse salt off under running water and pat dry...very dry. Prepare with your favorite method of cooking. Finish off with butter if desired. Absolutely delicious. Note: cooks quicker, watch your time.
That said, favorite cut and method - porterhouse on a grill.
Also, re grass fed beef in general: I don't get the hype. We raised our own beef for years - they were all 'grass-fed' up until the time we finished them off with a high quality, non medicated grain. Strictly grass-fed just doesn't compare, imho. Methinks the farmers are laughing all the way to the bank.
Holy Thursday always falls on a weekday, obviously.Tonight I will oven-roast my 6 sirloin lamb steaks coated in olive oil sea salt, and ground black pepper uncovered in a Pyrex baking dish.
This will be my Catholic Holy Thursday dinner before evening Mass at the Parish church.
After 10 mins broiling them on either side I will then turn the heat down and roast them slow for another hour so they're tender and can be cut with a fork.
My cat does not know it yet but he will get the raw trimmings from the steaks.
Damn!! I'm gonna make you my bitch if you cook like that on a weekday!!!!
Definitely sea salt and definitely ground black pepper -- yes.a good steak only needs salt and maybe pepper. But it DEFINATELY needs salt.Well first and foremost no matter how you cook it - everything begins with the quality of the meat.
If you are buying packages at a grocery chain...you might as well microwave it.
Go to a quality butcher, nothing offered at a grocery chain is going to get it.
And then get a porterhouse or T-bone.
Secondly, if your steak is of high quality you DO NOT need to marinate, in fact that only ruins it. If your steak is relatively tasteless, then it isn't the spices/marinate - it is the poor quality of the meat. If your steak is not fork-tear tender, then you are cooking it wrong or, more likely, it is again poor quality meat.
Good steaks don't need marinade or A1 sauce.
I just bought a T bone steak at the grocery store today. It was exactly $8.63 for 0.96 lb. I've bought them at the butcher shop and they are definitely better. Better looking, bigger, better tasting. However, they are a LOT more at the butcher shops around here. Probably because they can charge a lot because there are not a lot of specialty shops around here anymore and they have to charge a lot to be able to compete with the big supermarkets. I just cannot afford to buy my meat at the butcher shop. Also, there is the convenience factor.
They do have some good looking meats at the grocery store which are not prepackaged and they look fine too. However, having said all of that, the meat I get at the grocery store is certainly edible at least. Lol.
E.coli lives in the large intestine of all mammals.E-coli is a gut bacteria in animals, including humans. E-coli contamination of meat usually occurs at the point of processing and/or handling by humans with unwashed hands. Not sure how grains play a part in that contamination.
When you gut and slaughter a mammal you always need to be sure you don't cut into the guts because then the bacteria (a plural word) get out and onto the meat.
Being careful with your knife and using a hose with tap water to wash everything out in the carcass is the key to clean butchering.
In todays market 'grass-fed' vs grain-finished (I use 'finished' because the majority of all US beef cattle are raised on forage/grasses for the majority of their lives) is a personal choice. If it makes someone 'feel' better to eat strictly 'grass-fed' beef then that's fine...but to support that industry there is much exaggeration/misinformation going around. USDA inspectors work hard to make sure certain standards are maintained in feed lots and processing plants. Sick animals are not profitable...neither are sick customers. There is legitimate debate over the use of antibiotics - mostly concerning the use of those also used by humans. Even strictly forage/pasture/hay raised cattle may be introduced to antibiotics. The Feds addressed some of that with new regulations.
We've raised our own cattle, our own hogs - and I don't hesitate to purchase beef or pork from my local chain grocer.
Anyone truly concerned about inhumane treatment of cattle probably shouldn't eat beef. Anyone concerned about big processors might want to find out why so many small, individual processors have been regulated out of existence. Anyone truly concerned about the decline of the American farmer might want to examine their views regarding inheritance taxes too.