Jeff T wrote:So far I have had 2 bad expierences with grass fed beef. Both ribeys, one grilled at home, one at a restaurant last night in St Louis. Tough as shoeleather both cooked med rare. Any one else think this PC version of beef is just wrong or are there other factors i.e how the animal is raised, preparation methods??
Stephen D wrote:What he said.
Then, you could have possibly had 2 inferior cuts.
The trick is to think about the size of the eye vs. the exterior meat. You know, there's always that line of fat on a ribeye that separates the eye from the exterior meat? Consider the whole to be a prime rib roast- as you get to the ends, the eye gets smaller and the exterior meat gets larger. Now cut this into steaks. The ends make for junky steaks- the exterior meat gets tough, while the interior remains decent- it will even cup upwards on you.
The ideal is to get a center-cut, with minimal exterior meat- especially for Med Rare presentations.
John Hagan
Foodie
1416
Wed Aug 29, 2007 6:38 pm
SPENCER CO. Lake Wazzapamani
Jeff T wrote:? Seems to me its just another bogus "green" idea that doesn't live up the hype.
Jeff T wrote:Stephen
Is that your recommendation for all beef or just grass fed? If just for grass fed thats kinda what Im driving at, that is, seems to be an inferior offerring at elevated prices. Is it really worth the fuss. Trim this, only cook this way and the like all for what? Seems to me its just another bogus "green" idea that doesn't live up the hype.
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