Blog Archives
Preparing The Stews And Making Corned Beef
Cuts Suitable for Stewing and Corning.--Because of the large variety of cuts obtained from a beef, numerous ways of cooking this meat have been devised. The tender cuts are, of course, the most desirable and the most expensive and they do not require the same preparation as the cheaper cuts. However, the poorer cuts, while not suitable for some purposes, make very good stews and corned beef. The cuts that are most satisfactory for stewing and corning are the upper chuck, the shoulder, and the ...Read the rest of this entry »
Beef Recall: Fear when you hear these words? Food safety for the 'Average Joe', Article Three.
You get home from an exhausting day at work, feed the family, then settle down for a little bit of relaxation time. You open the newspaper, click on the television, or fire up the computer. What are the first words you see? Beef recall. Your first thoughts are "I hope I haven't just fed that tainted meat to my children" as you scan the news for details of the company in question and the locations where the beef was distributed. The relief you feel when you find that the recall took place in ...Read the rest of this entry »
Dry Aged Beef A Delicious Obsession
Whether you are eating a sirloin steak, a sirloin tip roast or some other cut of beef, the fans of dry aged beef will travel far and wide to get the taste that they love. Usually dry aged beef that is aged over two weeks can create much higher prices for the consumer. But if you love the taste, texture and tenderness of this process, whether with sirloin steaks or a sirloin tip roast, you will pay the difference. Today, because of meat companies that sell on the internet, it is simple to ...Read the rest of this entry »
Making Braised Beef, Pot Roast Beef, Or Beef Loaf
BRAIZED BEEF.--An excellent way in which to cook a piece of beef that is cut from the rump or lower round is to braize it. This method consists in placing the meat on a rack over a small quantity of water in a closed pan and then baking it in the oven for about 4 hours. Vegetables cut into small pieces are placed in the water and they cook while the meat is baking. As meat prepared in this way really cooks in the flavored steam that rises from the vegetables, it becomes very tender and has a ...Read the rest of this entry »
Mom’s rules on how to cook corned beef
The standard you'll hear in my mother's kitchen on how to cook corned beef is the slower, the better. This cut of meat comes from the brisket, right above the shank portion of the front leg of a cow. It is not particularly tender and cooking it quickly will result in shoe leather not fit for eating. Always cooked in water, many do it atop the range and some in a pressure cooker. This author recommends using your slow cooker or crock pot. When utilizing this method, you can prepare the entire ...Read the rest of this entry »
Learn How to Cook the Beef Specialty Dish London Broil
Preparation of Ingredients for the London Broil
For people who want to cook a special beef dish, they can always try the easy-to-cook recipe called London Broil. Perfect for various occasions, this enticing treat is guaranteed to satisfy all the hungry stomachs out there, especially with its tender meat and delectable flavor. Some of the key ingredients used in cooking this special recipe include two pounds of fresh meat, which can be cut in several ways including as flank steak, top round ...Read the rest of this entry »
What Is The Difference Between Beef and Venison?
When you think about red meat, what do you think about? Chances are pretty good that you're going to think about beef. The reason for this is probably because beef is all that you have ever been exposed to. Millions of households consume beef on a day to day basis because that is the type of meat that is mass marketed and is more commonly known than other types. But there are types of meats that are less know that are actually better for you than beef. The meat that I am referring to ...Read the rest of this entry »
Yes, It IS a Big Giant Hat. The History of Arby's Roast Beef Restaurants
Yes, It really IS a Big Giant Hat. We'll get to that in a moment. But first...The History of Arby'sIn 1949 a young fellow in Youngstown, Ohio named Forrest Raffel teamed up with his even younger brother named Leroy to buy out their uncle's restaurant equipment business.While working on designing and building other restaurants the brothers saw a need in the market for anupscale, non-hamburger fast food chain. They figured also that roasted beef sandwiches would a good thing to sell in their ...Read the rest of this entry »
Why Prime Rib Steak is the King of Beef Cuts
Prime rib steak is a popular beef-cut that is carved from the well loved prime rib roast. It is interesting to note that prime in this context has nothing to do with the USDA grading system but simply refers to the traditional, old fashioned name of the cut. In fact, it is just a matter of tradition.Lets start at square one. Beef carcasses are sectioned into eight large pieces known as primal cuts. Moving from front to back along the upper half of the steer, there are five key ...Read the rest of this entry »
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