callmeslick wrote:
I know. Wullie is in E. Texas, if I recall correctly.
I live West of Dallas, that does not qualify as East Texas. I suppose you say I live on the Eastern side of West Texas.
my error. Sorry about that.
Been my experience that you folks back East have NO idea how to cook steaks. I've been all over this country and the best steaks are in the Southwest.
mine have been consumed by friends from Ft Worth and El Paso, but then again, those boys will eat damn near anything. Frankly, steak is easy to cook and have come out well. Sure, you can feck with different seasonings, but really, all you're doing is broiling a fat-infused hunk of meat. Ya don't exactly need Julia Child or a copy of the River Road cookbook to get it right.
Pudfark wrote: Mon May 29, 2017 11:15 am
I live in Texas....you live in America.
callmeslick wrote:Sure, you can feck with different seasonings, but really, all you're doing is broiling a fat-infused hunk of meat. Ya don't exactly need Julia Child or a copy of the River Road cookbook to get it right.
You're right, cooking it is a slam dunk.
But it's what you do with that fat-infused hunk of meat BEFORE you cook it that counts.
Reservoir_Dog wrote:You're right, cooking it is a slam dunk.
But it's what you do with that fat-infused hunk of meat BEFORE you cook it that counts.
true, to some extent. Actually, I feel the most important step is where you're getting your fat-infused hunk of meat from. Some beef tastes vastly superior. Our southwestern compadres probably have a leg up on that one, in that good beef seems to be easier to come by. Still, if your work at finding it, quality steaks can be gotten anywhere. Your neck of the woods has a fine supply, by the way, Res, in my limited experience.
Pudfark wrote: Mon May 29, 2017 11:15 am
I live in Texas....you live in America.
Wullie wrote:All my in-laws from MO heard about my steaks. When we went up there last summer, one of them had a steer butchered and they called me and asked me how I wanted the steaks cut. I told 'em. THey had 'em cut per my specs and I cooked steaks for 17 people. They've ordered another cookout for next summer.
envy from slick duly noted. Those were probably going to be fine steaks no matter how you chose to season them.
I'll buy a sirloin every now and then and cook them in a skillet or dry fry 'em. That is put a light coat of flour and a bit of salt and pepper on 'em and fry 'em in a skillet with just enough grease in it to keep 'em from sticking.
I've been eating more sirloins the last few years, as my Doctor keeps babbling this shit about consuming less fat in my diet(I mean, how much fat is there, really, in Crab Imperial or Fried Chicken...pfft!). Thanks for the option presented above!
Pudfark wrote: Mon May 29, 2017 11:15 am
I live in Texas....you live in America.
callmeslick wrote:Your neck of the woods has a fine supply, by the way, Res, in my limited experience.
Got a butcher here in town that I refer to as The God of T-Bones. The man should be canonized for his abilities!
Last time I was in getting a few marrow bones for my dog he hinted that he may retire.
callmeslick wrote:Your neck of the woods has a fine supply, by the way, Res, in my limited experience.
Got a butcher here in town that I refer to as The God of T-Bones. The man should be canonized for his abilities!
Last time I was in getting a few marrow bones for my dog he hinted that he may retire.
I almost wept.
I feel the same way about my Mennonite butcher, with locally grown Angus beef. Luckily, he's too young to be retiring on me anytime soon. When down in VA, I seldom get or cook beef. But, then again, barring some sort of allergy to fish or shellfish, who would?
Pudfark wrote: Mon May 29, 2017 11:15 am
I live in Texas....you live in America.
Angus? The biggest farce perpetrated on the beef consuming public this century!
According to the ANGUS GROWERS AND BREEDERS Association, in order to make ANGUS beef available for all, the creature is required to have a a minimum of 51% black hair.
According to the U.S. Department of Agriculture (USDA) Agricultural Marketing Service, Angus beef must meet the following requirements:
2.1 Genotype. Cattle eligible for Angus influence beef programs based on genotype must have positive identification (ear tags, tattoos, brands, etc.) and be traceable back to provable (e.g.; registration papers) Angus parentage. Qualifying cattle must be traceable to one registered parent or two registered grandparents. Programs which claim a specified percentage of Angus heritage must use this method.
2.2 Phenotype. Cattle eligible for certification in Angus influence beef programs based on phenotype (appearance) must be predominately (51 percent) solid black. Blue roan, gray, etc., are not considered to be black or a percentage of black. Such variations can qualify only when it occupies 49 percent, or less, of the body area with the remaining 51 percent, or greater, being solid black. (1) Angus influence cattle may be either horned or polled. Carcasses of certified live animals which display certain non-Angus characteristics (e.g.; dairy conformation, Brahman humps) shall be excluded as specified in the carcass specifications for approved programs.
(1) At times, a black hair coat can become sun bleached and appear to be a shade of brown, particularly on the back. If the base of the hair close to the skin is black then that entire brown tipped area should be considered solid black. However, if the hair color is brown to the roots, it should be considered as brown in color and the area will not contribute to the 51 percent black requirement.
Wullie, I was, for the first two years of college an Animal Science major, and have work experience both with large-animal vets and judging cattle in shows. I think I know Angus cattle when I see them, and in terms of conformation, one would have little chance mistaking them for Holsteins(a dairy breed with massively different conformation on both the hind end and across the chest, as well as subtle difference in head shape). As I know the farms from which the butcher gets his meat, I think I'm ok on this one. On the other hand, a spray painted Hereford from a few hundred yards away, meh......
Pudfark wrote: Mon May 29, 2017 11:15 am
I live in Texas....you live in America.
callmeslick wrote:Wullie, I was, for the first two years of college an Animal Science major, and have work experience both with large-animal vets and judging cattle in shows. I think I know Angus cattle when I see them, and in terms of conformation, one would have little chance mistaking them for Holsteins(a dairy breed with massively different conformation on both the hind end and across the chest, as well as subtle difference in head shape). As I know the farms from which the butcher gets his meat, I think I'm ok on this one. On the other hand, a spray painted Hereford from a few hundred yards away, meh......
Do you follow that "fatted calf" from the kill floor to your local butcher?
I'll bet the local butcher buys the bulk of his beef from the wholesalers like all the rest of 'em do. He's in it to make money.
Hard to tell what kind of dress they wore when their hangin on the hook.
