MEAT MEAT and more MEAT! (Page 4)

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2007-11-16 2:21 PM
in reply to: #1053245

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Elite
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Subject: RE: MEAT MEAT and more MEAT!
Wow, I never thought we'd have this much discussion over Ty's meat. Can we change the subject?


2007-11-16 2:21 PM
in reply to: #1057271

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Champion
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Subject: RE: MEAT MEAT and more MEAT!
ride_like_u_stole_it - 2007-11-16 1:33 PM

kimj81 - 2007-11-16 12:55 PM And if it's tougher than grainfed beef, it's over cooked. It has much less marbled fat, so doesn't stand up to overcooking at all. It also helps to let the meat rest after cooking for a few minutes.

No, we have never overcooked a piece of beef (sacrelige)......and I know about resting, since I was a wee lad.... 

From a traditional cattleman's perspective, marbling is what the customer pays$$$ for.

 



Amen! Then I pay extra to get a filet. Go figure.
2007-11-16 2:22 PM
in reply to: #1053245

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Cycling Guru
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Subject: RE: MEAT MEAT and more MEAT!

Any meat, not just beef ......... cook red meat to about 135 or so, pull it out and let it sit for about 5 - 10 minutes to let the juices settle, and also lets the temp. come up just a bit as it continues to cook ...... yummy!!!

And thanks for the more succinct reply K, more eloquent than I could have said it.

2007-11-16 2:33 PM
in reply to: #1057352

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Champion
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Subject: RE: MEAT MEAT and more MEAT!
kimj81 - 2007-11-16 2:18 PM
ride_like_u_stole_it - 2007-11-16 11:33 AM

kimj81 - 2007-11-16 12:55 PM And if it's tougher than grainfed beef, it's over cooked. It has much less marbled fat, so doesn't stand up to overcooking at all. It also helps to let the meat rest after cooking for a few minutes.

No, we have never overcooked a piece of beef (sacrelige)......and I know about resting, since I was a wee lad....

From a traditional cattleman's perspective, marbling is what the customer pays$$$ for.

I figured you knew, since you're quite the cook. But you never know... You must have just had a bad cut or something. The beef from my rancher is very tender!!! What cut was it, out of curiousity (if you remember)?

It was pretty much the whole cow (we bought a quarter from my wife's grandfather). Of course it's quite possible that the problem was just the cow itself (angus x semmental), some are tougher than others no matter what you do.

It's been a while since we bought in bulk.

2007-11-17 2:38 AM
in reply to: #1053245

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Expert
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Subject: RE: MEAT MEAT and more MEAT!
Shoot! I thought this was the male version of the Festivus thread!  Or "What the girls want for Christmas!" All I got was a picture of a bunch of dead cow!
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