Thursday, February 21, 2008
It's all about the season...
So lately I haven't been eating much beef and I think my excuse behind this is that it is winter/ early spring. One thing that I really cannot do is eat beef that is not cooked right. Steak in the oven is really bad. Steak is supposed to be cooked on the grill, in the summer. I love steak that is cooked to perfection and even restaurants cannot put the best steak on the table. The love and time and care that is put into the steak that is cooked on the grill by your hands is unforgetable. So until the summer, I guess I have to settle with steak in the restaurants.
Saturday, February 16, 2008
Cuts of beef
So while I was looking at wikipedia for prime rib, there was a pitcure of a cow and the different kind of cuts of beef. There are 11 different cuts of the cow, which is a whole cow.
The first is the Chuck which is primarily used for hamburgers.
The second is ribs which is where prime rib and ribs come from.
The third is the short loin which is for the porterhouse steak.
The fourth fifth and sixth are the sirloins where the most tender cuts come from.
The seventh is the round, which is a lean tough cut of the cow.
The eighth is brisket which is used for its name.
The nineth is the shank which is the toughest of cuts so it is primarily used for soups.
The tenth is the plate which is a cheap steak used for things like a skirt steak.
The elventh is the plank which is used for the london broil.
Thats all for now... have a great weekend!
The first is the Chuck which is primarily used for hamburgers.
The second is ribs which is where prime rib and ribs come from.
The third is the short loin which is for the porterhouse steak.
The fourth fifth and sixth are the sirloins where the most tender cuts come from.
The seventh is the round, which is a lean tough cut of the cow.
The eighth is brisket which is used for its name.
The nineth is the shank which is the toughest of cuts so it is primarily used for soups.
The tenth is the plate which is a cheap steak used for things like a skirt steak.
The elventh is the plank which is used for the london broil.
Thats all for now... have a great weekend!
Wednesday, February 13, 2008
Prime Rib
Hello all,
My favorite kind of beef is definitely prime rib. Prime rib is a cut of beef from the rib section of a steer. Researching prime rib on wikipedia, I found out that it is also called a rib eye steak. It is usually cooked standing which means that the rib is cook vertically. There are many ways to cook prime rib. I have tried two. I have grilled prime rib and I have slow roasted prime rib. If you go to a restaurant, most prime ribs are slow roasted. Grilling is ok but it is not the traditional way to cook it. There are also many marinades that go with prime rib. My favorite and the most commonly know if au jus sauce. Au jus sauce is tasty gravy that goes on the steak. It usually is made with garlic, onion, and some form sauce which includes soy sauce or Worcestershire sauce.
In restaurants, prime rib is often not offered every night. I have also found that there are not many places that cook a prime rib well. Most places that have and excellent prime rib are steak houses where the signature meal is some sort of beef. Chain restaurants usually have decent prime rib but only on the first few nights it is offered. The restaurant just keeps slow roasting the steak until it is sold, so it could be cooking for days. Out in Auburn, Massachusetts there is this place called Chuck’s Steakhouse, which I believe has got to be the best prime rib in Massachusetts. It know for any of there steak entrees and it is all excellent. If there would be any place I could recommend for a good steak dinner, it would be Chuck’s.
Until next time,
Melissa
My favorite kind of beef is definitely prime rib. Prime rib is a cut of beef from the rib section of a steer. Researching prime rib on wikipedia, I found out that it is also called a rib eye steak. It is usually cooked standing which means that the rib is cook vertically. There are many ways to cook prime rib. I have tried two. I have grilled prime rib and I have slow roasted prime rib. If you go to a restaurant, most prime ribs are slow roasted. Grilling is ok but it is not the traditional way to cook it. There are also many marinades that go with prime rib. My favorite and the most commonly know if au jus sauce. Au jus sauce is tasty gravy that goes on the steak. It usually is made with garlic, onion, and some form sauce which includes soy sauce or Worcestershire sauce.
In restaurants, prime rib is often not offered every night. I have also found that there are not many places that cook a prime rib well. Most places that have and excellent prime rib are steak houses where the signature meal is some sort of beef. Chain restaurants usually have decent prime rib but only on the first few nights it is offered. The restaurant just keeps slow roasting the steak until it is sold, so it could be cooking for days. Out in Auburn, Massachusetts there is this place called Chuck’s Steakhouse, which I believe has got to be the best prime rib in Massachusetts. It know for any of there steak entrees and it is all excellent. If there would be any place I could recommend for a good steak dinner, it would be Chuck’s.
Until next time,
Melissa
Friday, February 1, 2008
Mmmmm..... Beef
I started this blog for my food journal for a class. I chose steak for my food (after alcohol was not allowed) because I LOVE STEAK!!! If I was told that I was only allowed to red meat for the rest of my life, I would not even hesitate. The clogged arteries would be well worth it. Most people from New England love seafood but not me. I was born to live in the Midwest. So my plan for this blog is to discuss different types of steak and how and when it is eaten. I also plan to discuss typical foods that go with steak. So until I delve into this further, have a good weekend.
Melissa
Melissa
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