What did you eat today?
Quote: GWAEI mistyp.
So it was tbone for 5.49. Not sure if that is still a good price. You get screwed on the weight because of the big ass bone
Not as good as ribeye. That's the
tender middle part of a prime rib.
Best you can get outside of the
rib itself.
sandwiches.
Quote: beachbumbabsT-bone is filet mignon on one side, new York strip on the other. Very good quality meat both sides, though it depends some how much of the filet they leave you - that's the more expensive one. 5.49 is a good price anywhere.
I did not know that.
This weeks special is NY strip for 5.79
Quote: beachbumbabsT-bone is filet mignon on one side, new York strip on the other.
T-bone is a crap shoot, sometimes
you get a good one, sometimes
not. Never gotten a bad ribeye.
NY strip, never cared for it.
Tough, sometimes. It doesn't
have enough fat, which is
where all the flavor in a
ribeye is. All the flavor in any
meat comes from the fat. Even
in fish.
Quote: EvenBobT-bone is a crap shoot, sometimes
you get a good one, sometimes
not. Never gotten a bad ribeye.
NY strip, never cared for it.
Tough, sometimes. It doesn't
have enough fat, which is
where all the flavor in a
ribeye is. All the flavor in any
meat comes from the fat. Even
in fish.
I think the quality of the meat depends more on the rating. Prime being the best, Chioce, next, Select on the bottom end.
There is a little meat market next to a place I go a lot that always has Prime steaks of almost every cut. It is expensive but when I want a great cut of meat that is where I go. I have not had good luck getting quality beef at the supermarkets here.
http://villagemeatandwine.com/
Quote: DRichI think the quality of the meat depends more on the rating. Prime being the best, Chioce, next, Select on the bottom end.
There is a little meat market next to a place I go a lot that always has Prime steaks of almost every cut. It is expensive but when I want a great cut of meat that is where I go. I have not had good luck getting quality beef at the supermarkets here.
http://villagemeatandwine.com/
I do not know if this is still true, because I don't shop there. But Walmart became the sole customer of IBP (one of my dad's accounts, and the largest single beef supplier in the world at the time). Very high quality beef, corn-fed, beautiful marbling.
So it's possible you can still buy high-quality meat there relatively inexpensively, because it's not like Walmart is supplying less beef now than in the 1980s. At least they chose a quality supplier for it.
Quote: beachbumbabsI do not know if this is still true, because I don't shop there. But Walmart became the sole customer of IBP (one of my dad's accounts, and the largest single beef supplier in the world at the time). Very high quality beef, corn-fed, beautiful marbling.
So it's possible you can still buy high-quality meat there relatively inexpensively, because it's not like Walmart is supplying less beef now than in the 1980s. At least they chose a quality supplier for it.
My understanding is that the Walmart stores don't have butchers that you can talk to for getting the best cuts. I think the butchering is done at a distribution center so identifying the best cuts may be an issue. Do you know if they sell Prime beef at Walmart?
BTW, I spent 5.5 years in Iowa City so I am very familiar with IBP and Iowa beef.
Quote: DRichI think the quality of the meat depends more on the rating.
The fattier the meat, the more
flavorful. There was a burger
joint named Fat Burger that
had been a local institution
since the 30's. They got caught
up in the bad-fat craze in the
80's and went from 70-30
burger to 85-15. They almost
went out of business overnight.
Take the fat out of a burger
and there goes the flavor.
Quote: EvenBobThe fattier the meat, the more
flavorful. There was a burger
joint named Fat Burger that
had been a local institution
since the 30's. They got caught
up in the bad-fat craze in the
80's and went from 70-30
burger to 85-15. They almost
went out of business overnight.
Take the fat out of a burger
and there goes the flavor.
Fat makes the burger. But for a steak I prefer filet to ribeye. YMMV.
Quote: EvenBobThe fattier the meat, the more
flavorful. There was a burger
joint named Fat Burger that
had been a local institution
since the 30's. They got caught
up in the bad-fat craze in the
80's and went from 70-30
burger to 85-15. They almost
went out of business overnight.
Take the fat out of a burger
and there goes the flavor.
Exactly, the higher the fat content the higher the grade. A Prime steak has abundant fat according to this site: https://meat.tamu.edu/beefgrading/
Quote: GWAEDo you guys eat the fat or do you cut it off?
I cut off most of the outside but the grading refers to the marbling in the meat and most of that will cook out into the meat.
Eat it. It is what you are paying for,Quote: GWAEDo you guys eat the fat or do you cut it off?
Quote: DRichExactly, the higher the fat content the higher the grade. A Prime steak has abundant fat
This is the best American steak
you can buy. Look at the fat
content. This 2 pound wagyu
steak is $80..
Quote: EvenBobThis is the best American steak
you can buy. Look at the fat
content. This 2 pound wagyu
steak is $80..
That looks fantastic. Sadly, I am terrible at cooking a steak so I can only get a good one by going out and spending a lot of money.
Quote: DRichQuote: EvenBobThis is the best American steak
you can buy. Look at the fat
content. This 2 pound wagyu
steak is $80..
That looks fantastic. Sadly, I am terrible at cooking a steak so I can only get a good one by going out and spending a lot of money.
If you want a no-way-to-mess-up way to cook a steak, get a Sous Vide machine. Set it to 125 degrees and forget it. At the end give it a quick sear on a smoking hot grill or pan and enjoy.
Quote: GWAEBeen doing intermittent fasting and the mornings haven't phased me at all surprisingly. It is noon and just made lunch.
Been doing that for 20 years and
didn't even know it was a thing.
I eat at 1pm and 6;30 and fast
for the next 18 hours.
sprouts, Daikon.
roasted veggies.
Quote: jjjooogggthat looks rare.
Cooked to 125 degrees. Beef is
full of flavor when it's rare. Some
top level restaurants will refuse
to cook beef well done even if
a customer orders it. Steak
tartare is a raw beef dish. It's
wonderful.
Quote: GWAEWife made keto big mac salad. It was lettuce, cheese, ground meet and then a sauce that resembled bic mac sauce made from homemade mayo.
I'm making something similar tomorrow.
fried breaded ham, eggs.
Quote: EvenBobChaffle french toast, turnip hashbrowns,
fried breaded ham, eggs.
What did you bread the ham with?
Have a work meeting tonight and will have 2 michelob ultra. I think they are like 2 carbs or something. Last time i did keto 2 beers would have me drunk.
Just Googled chaffle. We are going to make that tomorrow. Eggs, mozzarella cheese, pinch of almond flour, pinch of vanilla. Sounds good to me, maybe some sausage too.
Quote: unJonQuote: EvenBobChaffle french toast, turnip hashbrowns,
fried breaded ham, eggs.
What did you bread the ham with?
I always use pork rinds and parmesan cheese.
Wrap meat and veggies in foil
with herbs and seal tightly
and bake for an hour.
the sloppy joes..
I wanted some peanut butter toast for breakfast but we were out of bread so I had the usual, nothing.
Quote: FleaStiffgarlic bread is usually cheap bread soaked in chemicals. Try a real bread with real garlic and with real butter.
I will try it. when will you be making it and bringing it to my house? On the odd occasion that there is cooked food in my house I will eat it as long as it isn't vegetables.
Healthy and spectacular
Ain't nobody who ever wants to eat something I've cooked.Quote: DRichI will try it. when will you be making it and bringing it to my house? On the odd occasion that there is cooked food in my house I will eat it as long as it isn't vegetables.
I had Sloppy Joes today courtesy of MoW. five asparagras stalks from Peru (boiled), coffee, six small pieces of Shoe Leather sold as London Broil, two small avacadoes from Mexico.
Quote: ThatDonGuyI was going to reheat some leftover pizza in my oven - until the oven caught on fire during the preheating.
I hate when that happens. that is the reason I bought a double oven this time, now I always have a backup. Of course I believe in a lot of redundancy so I have a Toaster Oven also.
