Best steak to eat while listening to your rig?

Elizabeth

I agree with your statements and would add:

Prime cuts were more readily available in supermarkets then.

Today, while still available in regular groceries, the cost of feed, transport etc. take prime out of reach for many consumers. Because of the higher cost of the prime cuts they are almost exclusively offered in finer restaurants, few remaining butcher shops and boutique/upscale grocers.

Feed has changed over the years, which will effect the flavor of the beef. We've all heard the corn vs. grain fed beef debate.

Much cattle doesn't get the exercise it used to. Exercise increases blood flow in the muscle. The more work a muscle gets the more flavorful it becomes. In addition the greater amount of exercise increases the amount of fat in the lean, and as we all know the flavor is in the fat.

Many consumers are concerned with their intake of fat nowadays opting for leaner cuts of beef. These leaner cuts, by virtue of the grading system, are of a lesser quality costing less too. Responding to the demands of the market grocers are carrying leaner cuts. Prime being the best (most marbling), followed by choice, good and standard.

Sorry to ramble, just thought I'd share.

Best,

Dave

P.S. My favorite is a N.Y. strip medium rare :o)!

Micheal,

One of my favorite food related movie lines is from the Marlborough Man.
Woody Harrelsons character when asked by the waiter how he'd like his steak done replied " Knock the horns off it, wipe it's ass and put it on a plate!"

Best,

Dave

Rdavwhitaker

Sounds like a great meal!

Thedautch

What you say is true by virtue of the location of the cuts of beef in the animal.

The NY while more flavorful is a bit tougher. It gets more work. So the Ribeye while more tender is a little less flavorful, getting less work.

Best,

Dave

Loomisjohnson

I find Costco has excellent meat at excellent prices. I buy all my meat there.

Trelja

Proper salting is key. I find that rubbing with fresh ground black pepper 10-15 minutes before grilling then after placing on the grill sprinkle liberally with Kosher salt works well for me. Pay particular attention to the fatty parts, the eye in a ribeye and outer layer in all others.

I would advise caution salting too soon, no more than 5 minutes, as it will draw out moisture.

Dan-ed

Awesome!

Prpixel

Used to like it "black and blue" too. But like Kbarkamian my taste has changed and now like it medium rare.

Funny, but all this talk of steak, which we like and why, and its' preparation seems eerily similar to audio!

To each his/her own and that's OK!!

Best,

Dave

08-25-11: Trelja

My statement was not to imply you were incorrect. Just stating what works for me. I meant no disrespect.

The techinques you cite definitely are classic. Having cured my share of tenderloins and salmon and so forth I understand. One of the actions in the process is the salt draws moisture out of the product, combines with it and any aromatics and seasonings, then is re-absorbed. Thus the flavors are infused yielding a flavorful, tender product with an excellent texture. Allowed to cure long enough and it is edible being chemically cooked while appearing almost raw. It is a wonderful end result.

So I understand what you do and with how you describe your process seems you reach the time when the moisture is re-absorbed?

In fact it has been awhile since I've done some curing and as a result of your post will give your recipe a try. Thats the beauty of these forums.

08-26-11: Prpixel

Your story of your hunt reminded me of my almost first hunt. After getting my license and practising with a shotgun; in upstate NY at the time you were allowed to hunt with slugs, no rifles. Don't know if that still stands. Anyway after getting ready I thought "I'm going to be up before dawn, trudge who knows how far out into the freezing woods, sit there unmoving and silent for who knows how long and if I get lucky and bag something I'll have to string it up, clean it then drag it back to camp! This is fun?" I changed my mind right there.

I, too, have worked professionally in many different kitchens. Still am in the hospitality business in a different capacity. Don't have your experience butchering in a shop and commercial packing, but have done my fair share of busting down quarters of many a bovine, ovine, deer, pig and fowl.

Done sausage and forcemeats as well but mainly curing, smoking and drying.

08-26-11: Abucktwoeighty

Love the analogy!

Best,

Dave