• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Is the proper pronounce reek-ation of the root pronounced like.... Yuck' ah' ? ?....
move over Yuck'ah ! ?
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I buy prime all the time. I also age my steaks in the fridge. Just put them on a rack in the hydrator section of the fridge...crisper for some brands. Wrap them in cheese cloth for a few days to absorb excess moisture, unwrap and let age for a week or so. You get enough break down in the fibers to give you a great steak.
Here is a pretty decent method to age your steaks in a hurry. I have done it many times with good results. We have a Japanese specialty store not all that far from the house where I can buy the koji. It isn't expensive.
This Japanese fungus can dry-age a steak in 48 hours. Here's how. | Popular Science (popsci.com)
That might be worth a try to age your own steaks.
ALSO there are some "shady" cheap stores and restaurants that advertise prime or aged steaks that are not even close.
Same with seafood I've seen reports on tv where in NYC where they went to dozens of shady restaurants that advertised monk or snapper and it was really junk fish.
"Caveat emptor" buyer beware on buying anything that just sounds too good to be true.
That might be worth a try to age your own steaks.
ALSO there are some "shady" cheap stores and restaurants that advertise prime or aged steaks that are not even close.
Same with seafood I've seen reports on tv where in NYC where they went to dozens of shady restaurants that advertised monk or snapper and it was really junk fish.
"Caveat emptor" buyer beware on buying anything that just sounds too good to be true.
I've bought Prime burgers from Allen Brothers. You can taste the difference, but nothing extreme. I've never bought prime steaks. Settle for Choice. Some are good, some are tough.
"You planning on having a long relationship with that glass or are you going to drink it? Drink up, man. Maybe we can get another.” - Janis Joplin, 1970. -
Buying 'Yuck-aa' roots instead of potatoes? ARe you crazy. I'm half Irish.
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That might be worth a try to age your own steaks.
ALSO there are some "shady" cheap stores and restaurants that advertise prime or aged steaks that are not even close.
Same with seafood I've seen reports on tv where in NYC where they went to dozens of shady restaurants that advertised monk or snapper and it was really junk fish.
"Caveat emptor" buyer beware on buying anything that just sounds too good to be true.
I've bought Prime burgers from Allen Brothers. You can taste the difference, but nothing extreme. I've never bought prime steaks. Settle for Choice. Some are good, some are tough.
I've bought Prime burgers from Allen Brothers. You can taste the difference, but nothing extreme. I've never bought prime steaks. Settle for Choice. Some are good, some are tough.
I've read a lot of articles about beef besides my own opinions on the subject. First USDA PRIME Hamburgers ? I don't really know about that unless it's somebody's marketing ploy.
Read this and decide for yourself, it would be expensive ! NOTE: not one of my usual sites but makes sense. https://thegrocerystoreguy.com/is-prime-steak-worth-it
What percentage of steaks are Prime?
Approximately 2% of steaks will be USDA Prime. That’s due to the fact that only about five percent of all beef graded by the USDA qualifies for Prime distinction. Prime is often reserved for high-end restaurants and specialty grocers.
On the other hand, about 70% of all beef graded by the USDA gets the Choice distinction.
........and This explains why Prime is so hard to come by in grocery stores. It also explains why Prime is so much more expensive. Remember, you should look for the USDA shield with the Prime label. Be on the lookout for grocery stores that just have the word “prime” in their labeling of meat. Without that shield, it’s not really Prime grade.
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I buy prime all the time. I also age my steaks in the fridge. Just put them on a rack in the hydrator section of the fridge...crisper for some brands. Wrap them in cheese cloth for a few days to absorb excess moisture, unwrap and let age for a week or so. You get enough break down in the fibers to give you a great steak.
Here is a pretty decent method to age your steaks in a hurry. I have done it many times with good results. We have a Japanese specialty store not all that far from the house where I can buy the koji. It isn't expensive.
This Japanese fungus can dry-age a steak in 48 hours. Here's how. | Popular Science (popsci.com)
That might be worth a try to age your own steaks.
ALSO there are some "shady" cheap stores and restaurants that advertise prime or aged steaks that are not even close.
Same with seafood I've seen reports on tv where in NYC where they went to dozens of shady restaurants that advertised monk or snapper and it was really junk fish.
"Caveat emptor" buyer beware on buying anything that just sounds too good to be true.
That might be worth a try to age your own steaks.
ALSO there are some "shady" cheap stores and restaurants that advertise prime or aged steaks that are not even close.
Same with seafood I've seen reports on tv where in NYC where they went to dozens of shady restaurants that advertised monk or snapper and it was really junk fish.
"Caveat emptor" buyer beware on buying anything that just sounds too good to be true.
No doubt.
If I was buying a packaged, slab of rib meat to cut my own steaks, no, I probably couldn't tell if it is prime or not. On a cut steak at the meat counter I can.
As for seafood, that has been a problem for a long time, even at restaurants. I don't buy fish at a store to cook at home. There is a guy who has a trout farm and he sells every now and then at various markets around town in the summer...I will buy from him now and then. I buy and cook later that afternoon. I know what a trout looks like.
Plus, fish is like having company over. It's ok for a day or so, but after that it starts to stink.
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A follow-up on USDA vs Wagyu and for more see the link. https://thegrocerystoreguy.com/is-prime-steak-worth-it
USDA Prime vs Wagyu beef; which is better?
Wagyu cattle have Japanese bloodlines and are raised in the US and other countries. Wagyu is extremely marbled. Even more than USDA Prime. It is also about twice the price of USDA Prime.
Japanese Wagyu is heavily regulated, and progeny testing is mandatory. This ensures people have only the highest quality meat.
Wagyu has a distinctive flavor and texture, but Japan stopped exporting Wagyu cattle in 1997.
Now, many American Wagyu is cross-bred with Angus to make them better adapted to the local climates and diseases. It also means that they are not as heavily regulated as Japanese Wagyu.
Even though American Wagyu does not have enforceable standards, the steaks are remarkable, with up to 30% fat. Wagyu fat melts at a lower temperature, resulting in a rich, buttery flavor. This makes it delicious and even better than Prime.
If you ever have the opportunity to eat Wagyu steak, you should absolutely do it.
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A follow-up on USDA vs Wagyu and for more see the link. https://thegrocerystoreguy.com/is-prime-steak-worth-it
USDA Prime vs Wagyu beef; which is better?
Wagyu cattle have Japanese bloodlines and are raised in the US and other countries. Wagyu is extremely marbled. Even more than USDA Prime. It is also about twice the price of USDA Prime.
Japanese Wagyu is heavily regulated, and progeny testing is mandatory. This ensures people have only the highest quality meat.
Wagyu has a distinctive flavor and texture, but Japan stopped exporting Wagyu cattle in 1997.
Now, many American Wagyu is cross-bred with Angus to make them better adapted to the local climates and diseases. It also means that they are not as heavily regulated as Japanese Wagyu.
Even though American Wagyu does not have enforceable standards, the steaks are remarkable, with up to 30% fat. Wagyu fat melts at a lower temperature, resulting in a rich, buttery flavor. This makes it delicious and even better than Prime.
If you ever have the opportunity to eat Wagyu steak, you should absolutely do it.
A follow-up on USDA vs Wagyu and for more see the link. https://thegrocerystoreguy.com/is-prime-steak-worth-it
USDA Prime vs Wagyu beef; which is better?
Wagyu cattle have Japanese bloodlines and are raised in the US and other countries. Wagyu is extremely marbled. Even more than USDA Prime. It is also about twice the price of USDA Prime.
Japanese Wagyu is heavily regulated, and progeny testing is mandatory. This ensures people have only the highest quality meat.
Wagyu has a distinctive flavor and texture, but Japan stopped exporting Wagyu cattle in 1997.
Now, many American Wagyu is cross-bred with Angus to make them better adapted to the local climates and diseases. It also means that they are not as heavily regulated as Japanese Wagyu.
Even though American Wagyu does not have enforceable standards, the steaks are remarkable, with up to 30% fat. Wagyu fat melts at a lower temperature, resulting in a rich, buttery flavor. This makes it delicious and even better than Prime.
If you ever have the opportunity to eat Wagyu steak, you should absolutely do it.
Oh BS! Just shoot one of these an' cure it on a rope like in the good ole days. ??
.
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A follow-up on USDA vs Wagyu and for more see the link. https://thegrocerystoreguy.com/is-prime-steak-worth-it
USDA Prime vs Wagyu beef; which is better?
Wagyu cattle have Japanese bloodlines and are raised in the US and other countries. Wagyu is extremely marbled. Even more than USDA Prime. It is also about twice the price of USDA Prime.
Japanese Wagyu is heavily regulated, and progeny testing is mandatory. This ensures people have only the highest quality meat.
Wagyu has a distinctive flavor and texture, but Japan stopped exporting Wagyu cattle in 1997.
Now, many American Wagyu is cross-bred with Angus to make them better adapted to the local climates and diseases. It also means that they are not as heavily regulated as Japanese Wagyu.
Even though American Wagyu does not have enforceable standards, the steaks are remarkable, with up to 30% fat. Wagyu fat melts at a lower temperature, resulting in a rich, buttery flavor. This makes it delicious and even better than Prime.
If you ever have the opportunity to eat Wagyu steak, you should absolutely do it.
Oh BS! Just shoot one of these an' cure it on a rope like in the good ole days. ??
.
Oh BS! Just shoot one of these an' cure it on a rope like in the good ole days. ??
.
Some good ol' Beef it's what's for Dinner......and get a big roaring campfire going. Cookie getting some vittles whipped up with the black coffee on the big oll' well worn grill.
Someone is playing the harmonica as the sun is just setting and Sam Elliott stops by for some good stories while Cookie throws some potatoes and some big thick t-bones and porterhouses on the now red hot grill over the glowing red hot embers. Just then TexAG and his buddies roll in. Tour fnally chuggs in in is his old 1969 VW van and we're all set.
We all gather around the well worn old table Sam gets out his trusty old 10" Bowie ? knife and passes it around to carve up the big sizzling steaks and we dig in.
Afterwards we kick back with some good whiskey and fine cigars. Sam gets out his nice old Colt Peacemaker .45 and we blast some cans off of the fence and more stories.
And nobody mentioned USDA or Wagyu marbeling. Oh yeah.......
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ordered this yesterday. they are closed on Sundays though
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I like a well marbled steak, but wagyu levels can start to taste greasy IMO.
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Sauce on top say Chicago deep dish to me
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Sauce on top say Chicago deep dish to me
Yes like the thick crust ? Chicago's Giordano's original pizza on Rush Street......my favorite way back when.
True old school Italian pizza is flater and with less toppings than "American style" pizza. Ummmm pizza a classic GAMEDAY or anyday meal.
A San Marzano's original pizza pictured below.
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SUPER BOWL 55 is just around the corner so it's time to start planning for the GAMEDAY appetizers and meals. Here's a real quick and easy one from CENTO fine foods to try in only 5 minutes. Check out the link for other recipe ideas.
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