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NPR story from this morning on the subject. Talks about meat in the beginning then gets very political. What I got from it was the Chinese upper class is willing to pay top dollar for American beef, like $40-50 a pound. So being able to strike a deal where you can sell American beef for less, potentially opening up a new class of people in china to be able to afford it would certainly be beneficial to the "Chinese eCommerce giant". If it is beneficial to American Beef i'm not sure depending on the deal, tariffs and other things that are over my head.
https://www.npr.org/sections/parallels/2017/11/08/562520694/shaky-u-s-china-trade-relationship-will-top-trumps-agenda-in-beijing
Reference material is always something good to look back on. Basic butcher steps are used throughout the field but then again many duty differ from shops. I've worked as a head butcher in 4 different shops and they all called different cuts different names. We are talking about lower end cuts of course. You'll develop your own style the more you break down animals, what order of things you like to do. Plus books are really cool for learning new and interesting cuts and roasts. Here are two books I lived by when I first started butchering and cutting. http://www.barnesandnoble.com/listing/2687214172167?cm_mmc=GooglePLA-_-Book-_-Q000000633-_-2687214172167&cm_mmca2=pla&r=1
Or
http://www.amazon.com/Complete-Butchering-Smoking-Curing-Sausage/dp/0760337829
https://www.amazon.com/Complete-Meat-Cookbook-Bruce-Aidells/dp/061813512X
The description is a little far-fetched (or at least inaccurate). Being that it's almost 20 years old, it doesn't go into organic and grass-fed much, if at all. So don't buy it for that.
EDIT: You can see the table of Contents at the Amazon link. That may be a little deceptive, too. It's probably 3/4's recipes and 1/4th advice/information. But the recipes are matched with the subject/cuts being discussed and give you a a good idea of how to cook (and how not to) most cuts. Wich is most of what you need to know. You don't have to follow recipes (I never do), but pay attention to the techniques rather than the ingredients in the recipes.
I'm not sure why you are being downvoted. The blood spotting is very apparent in the second picture. I've seen this plenty of times myself in custom butchered animals that were stressed right from the start. It always seemed that the eye was the first to get it, although I have seen it in the bottom and top.
One other thought as to the cause of it though, and I just happened to think about this, so of course, I am just guessing here, but it may be deep tissue bruising from the use of an electric cattle prod. That seems to be the go-to spot for farmers to prod the animal in. As you are looking at the cow, the eye sits right on the back of the leg. Where else would you prod if you wanted the animal to move forward?
I think I have this book. If it’s the same one, it’s an Indian cookbook from South Africa called Indian Delights. Amazon link below for reference.
Indian Delights https://www.amazon.com/dp/0620056886/ref=cm_sw_r_cp_api_glc_fabc_DLBaGb9QTY4NM
I’ve posted it a couple times on here, but check out his app . It has everything he’s done a video for. And recipes that are grill specific.
I have two thermometers of different brands like these: https://www.amazon.com/ThermoPro-TP03A-Digital-Instant-Thermometer/dp/B01IHHLB3W/
They both still work very well and I wouldn't pay more for one, if I had to pay more I'd get one that can be monitored remotely like this one: https://www.amazon.com/Thermometer-Bluetooth-Grilling-Carrying-Included/dp/B075L7V6NZ/ref=sr_1_6?keywords=meat+thermometer+android&qid=1551422020&s=gateway&sr=8-6
Well how much are you willing to spend?
You can easily drop several thousand on a good one.
And that is low end for them.
Non-mobile: http://www.amazon.com/dp/B0015ZQSOQ/ref=pd_aw_sbs_k_14?refRID=1VE9CYP7BV4SQX7HA4F0
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
There isn't much recipe really. I usually buy the Smithfield seasoned pork tenderloins, and then toss them in the sous vide in the original package. Some folks will complain about that, but I do them all the time without issue.
For convenience I use one of [these]https://www.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC/) in 12qt or 22qt depending what I'm cooking with one of these and my Anova. I will do up to say 8qt mark with water, put in the frozen tenderloin, and then fill it all the way up with ice. It will stay in this ice bath right at 32°F the whole day while I'm at work, and about three hours before I leave I will go in the app and start it cooking at 140°F. By the time I get home it's cooked and ready to get drying to sear and get my sides going.
Finish temp is around 145°F after searing, and is amazing. For pork loins or other cuts other than the prepackaged ones it's the same thing but I'll season with salt, pepper, and garlic before vacuum sealing it.
I use 1.25lbs pound of ginger for every 2 gallons. It's very strong. I pulverize it in the food processor into .5cm chunks and bring it to a boil in 2 liters of water and then shut it off and let sit for 20 minutes while mashing it with a slotted spoon a couple times.
Strain through two sieves, Then pouring 5 more liters of water through the mashed ginger and sieves. Add 3 cups cane sugar for soda - 4 cups if making beer. When temp reaches 90-98F or so, Add 1/2 tsp/gallon Lavlin EC-1118. Or 1.5 tsp/gallon if making alcoholic ginger beer.
Stir, Set for 10 minutes, Stir again.
For soda, funnel into clean plastic soda bottles, Add 6 drops of vanilla using plastic pipettes per 500ml bottles (or 10 drops for liter bottles - my preferrred) and cap for 18 hours or until neck of bottle becomes pretty hard (from CO2 pressure). Then refrigerate in coldest spot of fridge for 10 hours and open SLOWLY.
For beer, add 10 drops vanilla per liter of yeasted liquid and vent with a bubble airlock. You can do this in one or two containers. I use plastic gallon jogs that held apple juice [which you can also ferment right from the grocery store - pour out 2 cups and add a cup of sugar - drill hole for grommet and let go 5-7 days]. Cap with solid lid the last 18 hours to carbonate and then put into fridge for 12 hours for CO2 to dissolve. I do not use lemon juice but I also make carbonated lemonade the same way.
Happy Fermenting! <hic> :-)
Hunter/ Chef here. make charcuterie. Make Ground but cut in japanese wagyu fat. do not use commodity shit pork fat or crappy beef suet. kind of defeats the purpose of hunting wild game when you use commoditized Cut some steaks.
Make some jerky and sausage.
I'm biased but the recipes in the Bestia Cookbook are much better than other charcuterie books available domestically (those usually have too much salt and pink salt)
per kilogram of meat
use 2.5-3 grams of pink salt instacure #2 (do not oversalt)
12.5 g of sugar
30 grams kosher salt
16 grams garlic
2 grams red pepper flakes
3 sprigs thyme
1 small sprig rosemary
40 grams dry red wine
​
salt it for 5-7 days. then you can stuff it in a beef bung or you can just rub it with melted and room temperature fat.
cure it for a month-3 months.
I make mine soup base/broth with this Soup Base. Just add it to water, bring it to a boil, and you're good to go. Pho noodles, lime wedge, thai basil, bean sprouts, hoisen sauce, garlic chili paste if you like spice. That's it. Super easy to make.
It would still make excellent chopped meat, or stew meat, or thin slice and do the mongolian BBQ thing [I have a steampotthat has a little grill on the top to do mongolian grilled thin sliced meat]
As long as you cana come up with something to use it for, it isn't a total waste. If nothing else, roast it after cutting it into chunks, add some roasted bones and amke beef stock out of it.
Im thinking of upgrading to a commercial version for $450 but I havent had issues with the cheap one so ive held off. It only does up to 12" wide bags
Heres the bags I buy to cut to size. Just double seal 1 end, fill it and then I double seal the other.
I was eating it for a few years but the last batch I got was extremely muddy tasting. It used it in some ciopinno as a last-minute addition and it ruined the whole stew. So I've vowed 'never again'.
I heard a lot of other people complain of the same thing, but I just blew it off, But not anymore. EEEeek!
In May, I ordered 12lbs of flounder from Amazon, frozen, IQF shrink-wrapped fillets, 6 per pound, for $4/lb including dry ice + cooler shipping ($49.24 total). But it's been OOS since just after I ordered. But highly recommended as a much better tasting (and cleaner?) replacement for tilapia if it ever comes back into stock.
https://www.amazon.com/Wireless-Thermometer-Grilling-Bluetooth-Barbecue/dp/B07MVVK5JK/
Looks like there's a killer sale on it right now as well.
We bought a Korean hot pot that we need to do an inaugural run on - thinking of cranking it up for the 4th of July =) It has a grill arrangement on the edge so we can simmer and grill =)
You signed up for an affiliate program on Amazon and your links include a referrer tag for which you collect kickbacks. Which in reddit's eyes (and mine), makes you a spammer or otherwise ingenuine,
I personally agreed with your recommendation. But when you post Amazon links, you need to delete everything in the text of the link after ./dp/B000638D32/.... (for example). The link will still work as intended.
"No referrer links" are one of the rules here in this subreddit and reddit's in general.
For multipurpose kitchen workhorse a good chef knife is a must to have on hand. The Forschner Victorinox 8" is a great choice.
Meat Tenderizer with 48 Stainless Steel Ultra Sharp Needle Blades, Kitchen Cooking Tool Best for Tenderizing, BBQ, Marinade by JY COOKMENT https://www.amazon.com/dp/B07GF4YH4C/ref=cm_sw_r_cp_api_i_664A5W9FS7WDSP6PSRKZ
If you decide to get a themometer like everyone is telling you. I got this one after looking for the best budget instant read. Use it almost every day.
We throw the dry aged pieces away. Next time get bone in ribeye so u don't lose so much meat. Also UMAi Dry Breathable Membrane Bags for Dry Aging Steak | Ribeye Striploin Sized | Dry Age Bags for Meat | Easy At Home Dry Aging in Your Refrigerator | Includes 3 Bags https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_apan_glt_i_QRHHNF9B8G4FA32FCB9H
This allows you to do it yourself
You can definitely cook on your engine, I did it many times. Check the manifold destiny cookbook for recipes and inspiration. . Good cooking!
https://www.masterclass.com/articles/how-to-smoke-brisket-with-barbeque-pitmaster-aaron-franklin
> Beef is technically considered well done by the time it hits 165°F, but if you attempted to eat the brisket at this stage, the meat would be incredibly tough
I'm not doubting you enjoyed eating it and don't bother with people shitting on you, but you might want to take on some of the feedback you're getting if you want to make it even better next time
Thanks for that info. I'll look further into that.
I already use a product like this for steaks: https://www.amazon.com/Tenderizer-Stainless-Cooking-machine-Tenderizing/dp/B08NJYZ8DT/ref=sr\_1\_8?crid=3VTGXF076AA7A&keywords=meat+tenderizer&qid=1643939698&sprefix=meat+%2Caps%2C198&sr=8-8
It's like a commercial-sized version of the home jaccard.
https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6
It cuts through tough fibers that otherwise wouldn't have time to break down and be tender for quick cooking/grilling beef. It's only works on moderately tender/tough beef cuts. On tougher meats like dairy cow ribeye or flank, it requires more blade cuts and produces something tasting like ground beef, but retining its lok and shape.
Used in moderation it can be a OK thing, but on tough cuts it's not any benefit and usually a detriment. Just braise those normally.
I have never really measured the temperature for the cranberries but cook them on low in a saucepan until they break down and add sugar and orange juice until i get the consistency/flavour i want.
This is interesting, I was just looking for a recipe to pass on to you and it seems that there's some disagreement over the milk method, at least when it comes to venison. (I'll still swear by it when it comes to fish, though. Especially freshwater fish.)
Anyway, here's a method for using milk or buttermilk, and here's another using brine and vinegar.
Bon appetit!
OP, as you know by now, some great comments and thoughts here.
I have been able to fairly consistently buy Select steaks for under $7/lb. Select is the bottom of the retail heap. (Prime, Choice, Select.)
Here is how I make them as tender as Prime, although not as juicy, of course.
Get a spike type meat tenderizer tool, like this: https://www.amazon.com/Vovoly-Tenderizer-Easier-Use-Tenderizing-Flattener/dp/B08YXHZZDG/ref=sr_1_16?crid=2QOIABF5LZU5V&keywords=meat+tenderizer+tool&qid=1641156149&sprefix=meat+tenderizer%2Caps%2C163&sr=8-16
Sprinkle your steak heavily with Adolf's Meat Tenderizer. It's a natural enzyme. Available in every grocery store in the USA.
Sprinkle salt across the steak.
Pulverize the be-jesus out of it. Flip, repeat. Let sit for 1-2 hours. Not only no need to refrigerate, but the processes will work better at room temperature.
You just saved yourself about $13/lb!
I thought it was ridiculous too until I bought The Food Lab . Reading Kenji’s experiments on when to salt and reverse searing gave me the idea - but making his air fryer wings once and I knew he was onto something.
It’s important to note here that seasoning burns quickly in the air fryer. I have found best results using only salt and pepper (sometimes I use lawrys garlic pepper) in the air fryer and then adding other seasonings as you flip the steak and drop it in the searing pan.
Have you ever considered using a cast iron on a propane burner? I had the same experience until I switched to using this burner with a lodge cast iron. Now I have a thick crust every single time. I just need to ensure I do the ice bath before because the burner is so powerful I don't want to over cook.
You don't want to skimp on the slicer. Like $300-500
Don't buy a slicer with a serrated blade. They dull and cannot be sharpened.
The cheap ones use crappy morots and cheap steel.
The good ones use badass motors and are made of stainless steel. (the husk alone is worth about $60 in scrap).
If yourre looking to save cash and don't intend on doing jerky constantly then buy a manual slicer: https://www.amazon.com/dp/B07BPVKK5H/ref=cm_sw_r_apan_glt_fabc_MWZH99K23C627CHHWCRQ?_encoding=UTF8&psc=1
You should always cut against the grain. And if you use a slicer you want the meat to be semi frozen. The slight stiffness helps.
As for the drying. You can just use a coat hanger and a stand and a fan. Or get a decent dryer. Here's the one I own. It rocks: NESCO FD-1018A Gardenmaster Pro Food Dehydrator for Great Jerky and Snacks, 8 Trays https://www.amazon.com/dp/B00GN7O1PO/ref=cm_sw_r_apan_glt_fabc_BCP90DT4KBMC69XB0CTB
Experiment with flavors. And have fun. Remember that chicken and pork need special care. And that fat is bad. Fat goes rancid fast.
It sucks, but yeah. You have to babysit it. Once you are happy with the bark you can stop adding chips but you will probably be near the end of the cook anyway. Electric/Propane just don't have the high smoke flavor.
Next time try a smoke tube they last longer and give off more smoke.
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Keeping with the Japanese theme...I have been to Japan many times and one of the most amazing flavor combinations I did not expect was how well steak pairs with wasabi. Real wasabi not fake dyed horseradish powder.
For this preparation I take a 1.5 inch thick 28 day dry aged prime ribeye and trim some thick white fat off the side. Heat a cast iron skillet and use the trimmed chunk of beef fat to season and grease the pan. Cut straight across the steak, 1/3 inch thick slices of the ribeye. Sear the slices on each side for 45 seconds. Remove from heat and season with fresh cracked pepper. Put a pea sized dab of wasabi on each slice. Serve with hon tsuyu in a small soy sauce dish and dab the steak in the sauce. Not too much or it will be too salty, just a little.
I make a home made soy reduction with shiitake mushrooms, kombu, sugar, mirin, and sake. Reduces for 24 hours. It is a lot more involved and the ingredients are a little expensive to buy if you don't make Japanese food at home often. This kikkoman product has a ton of umami and is a good substitute and tastes amazing with steak imo. It is good for your ramen night too so I figured I would give you a recipe that you can also use it for.
https://www.amazon.com/Kikkoman-Japanese-Noodle-Soup-Tsuyu/dp/B002Z3F0IW
Put a bit of wasabi in a dish and let it sit for 5-10 mins before eating it on your steak. My favorite drink pairing is with cold beer or if you don't drink, blueberry juice with a crushed mint leaf is a great substitute and mimics red wine.
I'm a meat cutter and this is the brand we use at work. I bought this one for home use, can't go wrong with victorinox
https://www.amazon.com/dp/B000VYP0V4/ref=cm_sw_r_cp_apa_fabc_12341V86CEPA3S5YNZFH
Essentially it’s a stainless steel volcano that directs heat from charcoal through the opening at very high temperatures
Hi dear friend, Because of the Amazon Black Friday and Cyber Monday, the code is over. If you still interested in the product, please check it on Amazon --Up to 35% OFF. (We provide the 50% off discount for the waterproof instant read, deal price is $13.90.Let me know if interested.)
The IBT-4XS does not support downloading charts.
If you need this function, I recommend the wifi model IBBQ-4T,You can save and download the temperature graph of this oven thermometer through the APP, no worry about lose the data any more.
Cyber Monday Sale: IBBQ-4T WIFI grill bbq thermometer with 4 colorful probes----$70.00 with 30% OFF! https://www.amazon.com/dp/B07XNTJKY4
Not OP, but from the picture it looks like this one: Victorinox Fibrox. They're not high-end, but are good, cheap knives, with a rubberized grip that makes them not slippery.
There are some thermoworks alternatives on Amazon that have great reviews. Like this one...
Plus, if it breaks after a year, it's cheap enough to buy another one.
I've never used that particular cleaver, but I used dexter-russell and victorinox knives for two decades, and they never failed me. The cleaver in the link seems like a bit heavy duty for only chicken. I think this one should work just as well and save a few bucks: https://www.amazon.com/Victorinox-Cleaver/dp/B00BF6QD1S
Okay ordered both of these blades.
https://www.amazon.com/gp/product/B002L9DJJC/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B0777KV24L/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Not sure if their the same exact one nor if they will work with the weston 32. Besides it being able to fit, what are other signs it would work?
I personally like a meat pounder for flank, and a cube tenderizer for skirt. Instead of buying a cube tenderizer, most meat cutters and butchers should have one and be willing to tenderize free of charge.
By all means, do. If you're that type of person, get your hands on a copy of The Intelligent Investor by Benjamin Graham.
Just checked your comment history. Lots of /r/microgrowery, and you've officially piqued my interest in /r/savagegarden. We need to talk about meat, weed and carnivorous plants.
I have this book and there are 4 different brat recipes in it:
Looks like it's on kindle as well.
Good on ya. Not sure this needs a posh garnish, but carry on nonetheless.
Once you start making sausages every month, an LEM 5# stuffer is a good investment, along with a decent electric grinder.
I've been cooking meat my whole life, and I found lots of new stuff here http://www.amazon.com/Cooks-Illustrated-Meat-Book-Game-Changing/dp/1936493861/ref=sr_1_1?ie=UTF8&qid=1439081252&sr=8-1&keywords=cooks+illustrated+meat
Can't blame that one on auto correct can I....
40 % charcoal, 40% propane, 20 % smoker?
I highly recommend that grill...
It`s actually called a (s)cimitar. I have a 10' scimitar from Messermeister that has better feel in hand for me due to the slightly exaggerated finger guard. If you are thinking of a breaking blade, you probably would think more about a butcher knife.
Is it Gut It. Cut It. Cook It: The Deer Hunter's Guide to Processing & Preparing Venison by Eric Fromm and Al Cambronne?
Or maybe Kill It & Grill It: A Guide To Preparing And Cooking Wild Game And Fish by Ted & Shemane Nugent?
With ground beef, I just use a cheap press like this, and that makes them stay together. It could also be that your beef mix is too lean. The fat tends to help it hold together a bit more.