Omelet > wrote in
news
> In article > ,
> Aussie > wrote:
>
>> Omelet > wrote in
>> newsmpomelet-ED6A62.14251412112010 @news.giganews.com:
>>
>>
>> > Those tools are awesome. And I just have one of the cheap ones:
>> >
>> > <http://www.amazon.com/s/?ie=UTF8
&keywords=jaccard+tenderizer&tag=goog
>> > hyd r-20&index=aps&hvadid=4577779165&ref=pd_sl_2ss0f3dt6 b_e>
>> >
>> > Or: <http://tinyurl.com/239jwjp>
>> >
>>
>>
>> *Or*, you could just use Kiwifruit, or Pawpaw (papya) sliced up and put
>> on the meat.
>
> It's not the same, and it's a helluva lot faster. :-)
>
> Plus I don't always desire the flavor of fruit on my beef!



You don't get the fruit flavour after you wash it off. All you get are the
enzymes breaking down the sinew.



--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

Omelet > wrote in
news
> In article >,
> atec77 > wrote:
>
>> On 13/11/2010 7:18 AM, Omelet wrote:
>> > In 4.55>,
>> > > wrote:
>> >
>> >> > wrote in
>> >> newsmpomelet-ED6A62.14251412112010 @news.giganews.com:
>> >>
>> >>
>> >>> Those tools are awesome. And I just have one of the cheap ones:
>> >>>
>> >>> <http://www.amazon.com/s/?ie=UTF8
&keywords=jaccard+tenderizer&tag=go
>> >>> oghyd r-20&index=aps&hvadid=4577779165&ref=pd_sl_2ss0f3dt6 b_e>
>> >>>
>> >>> Or:<http://tinyurl.com/239jwjp>
>> >>>
>> >>
>> >>
>> >> *Or*, you could just use Kiwifruit, or Pawpaw (papya) sliced up and
>> >> put on the meat.
>> >
>> > It's not the same, and it's a helluva lot faster. :-)
>> >
>> > Plus I don't always desire the flavor of fruit on my beef!
>>
>> 'Wash it off , now I am guessing you have never soaked meat in yoghurt
>> either
>> by the way out here it's flavour
>
> Now Yogurt I might try! I've tried the fruit and honestly did not care
> for the results.
>
> Not heard of soaking tough meat in Yogurt. How much and how long
> please?



Usually used for chicken, but I don't see why red meat can't be used.




--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

On Nov 12, 1:25*pm, Omelet > wrote:
> In article
> >,
>
> *Roy > wrote:
> > Far over-rated as far as I am concerned. My neighbor has about 200 of
> > the beasts...they are wild animals that can NEVER be domesticated. I
> > have tried many different cuts of bison but I prefer good quality beef
> > and like beef from the British breeds the best.
> > ==
>
> Buffalo's selling point is supposed to be a leaner, more "healthy" meat.
> Sometimes "healthy" means less flavor. While I really do know better
> than that old rant, in the case of Buffalo, that's been my (albeit
> limited) experience with it. I honestly don't find it to be that special
> for the price.
>
> A good quality Ostrich fillet however tastes like some of the most
> flavorful and texturally pleasing meat I've ever eaten! *They sell it
> fresh frozen at Central Market but it's quite pricey. <g>
>
> It actually comes close to beating a good Rib Eye and the irony there is
> that Ostrich is pretty much totally lean, while Rib Eye is anything but!
>
> I've always found it highly amusing when Rib Eye is on sale and I watch
> some people pick thru the bin to find the "leanest" one they can. I tend
> to do just the opposite. *If you want lean beef, don't even bother with
> Rib Eye! Go for a good Top Sirloin or Top Round. Sirloin is actually
> quite decent when it's been abused thoroughly by a Jaccard tenderizer.
> Those tools are awesome. And I just have one of the cheap ones:
>
> <http://www.amazon.com/s/?ie=UTF8&key...er&tag=googhyd
> r-20&index=aps&hvadid=4577779165&ref=pd_sl_2ss0f3dt6 b_e>
>
> Or: <http://tinyurl.com/239jwjp>
>
> I go for a good lean Round Roast when I want Tartar. *Can't stand raw
> beef fat and I find it interesting that an otherwise tough cut of lean
> beef is quite tender when served raw...
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Clothes make the man. Naked people have little or
> * * * no influence on society. -- Mark Twain

==
I have yet to eat ostrich meat. I've seen it in the meat case but for
some reason haven't tried it. My neighbors raise emu's but haven't
asked them about its edibility.
==

Omelet > wrote in newsmpomelet-3C23C9.16145612112010
@news.giganews.com:

> In article > ,
> Aussie > wrote:
>
>> > Not heard of soaking tough meat in Yogurt. How much and how long
>> > please?
>>
>>
>>
>> Usually used for chicken, but I don't see why red meat can't be used.
>>
>>
>>
>>
>> --
>> Peter Lucas
>
> How much and how long please?


Use the same quantities as you would for Tandoori Chicken......

http://www.taste.com.au/recipes/1007/tandoori+chicken


or lamb..........

http://bbq.about.com/od/marinaderecipes/r/bl10728b.htm


beef.......

http://find.myrecipes.com/recipes/recipefinder.dyn?
action=displayRecipe&recipe_id=10000000682908


Sirloin steak.......

http://www.cooks.com/rec/view/0,1825...233205,00.html



--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

Omelet wrote on Fri, 12 Nov 2010 16:24:09 -0600:

> >> beef fat and I find it interesting that an otherwise tough
> >> cut of lean beef is quite tender when served raw...
> >>
>> ==
>> I have yet to eat ostrich meat. I've seen it in the meat case
>> but for some reason haven't tried it. My neighbors raise
>> emu's but haven't asked them about its edibility.

> Ostrich, to me, is a pleasant treat. :-)

> I've had plenty of emu due to the idiocy of the many emu
> co-ops not organizing properly.

> Several years ago, I put out an offer on an emu e-mail list
> that me (and my family) would come out and slaughter emu for
> them in exchange for half the meat.

> We ended up with more offers than we had time to honor...

> Emu is not bad but (at least in my opinion) Ostrich is better.

> Emu, especially when fed cheap cattle feed to keep the
> production cost down, tastes very similar to venison. It's
> not a bad meat in it's own right and makes incredibly edible
> jerky due to the very low fat.

> It also makes excellent sausage when mixed with pork. Treat
> it like Venison and you are good to go.

> But that's just my experience with a few hundred pounds of it.
> Your mileage may vary. <g>

> I still have one pet emu that I've had from an egg. I hatched
> her myself and she is a 100 lb. or so lap bird.

> She will never, ever end up in the freezer. :-) Her name is
> Pauli (named after the guy that gave me the eggs) and she is
> now 13 years old. Pics of her in the Picassa pets album.

I used to like ostrich (and emu!) and it fitted my low-fat
considerations but both have become impossible to find around DC. I
guess those public benefactors, Fresh Fields, did not sell enough.
No-one ever mistook Balduccis for a non-profit store and they don't sell
either meat now.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Omelet wrote on Fri, 12 Nov 2010 16:46:16 -0600:

>> I used to like ostrich (and emu!) and it fitted my low-fat
>> considerations but both have become impossible to find around
>> DC. I guess those public benefactors, Fresh Fields, did not
>> sell enough. No-one ever mistook Balduccis for a non-profit
>> store and they don't sell either meat now. --
>>
>> James Silverton
>> Potomac, Maryland
>>
>> Email, with obvious alterations: not.jim.silverton.at.verizon.not

> I'm surprised you cannot find Ostrich! It is a far older and
> established industry than emu. Ostrich feather use is
> centuries old and the hides are heavily used by the Cowboy
> boot and shoe industry.

> The meat is almost a by-product. <g>

> Check on line if you can afford it?

I simply don't eat enough of the stuff to want to buy online and store
it. I guess, I will just have to hope that someone will sell it retail
again.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Omelet > wrote in newsmpomelet-B85FB3.16390712112010
@news.giganews.com:

> In article > ,
> Aussie > wrote:
>
>> > How much and how long please?
>>
>>
>> Use the same quantities as you would for Tandoori Chicken......
>>
>> http://www.taste.com.au/recipes/1007/tandoori+chicken
>>
>>
>> or lamb..........
>>
>> http://bbq.about.com/od/marinaderecipes/r/bl10728b.htm
>>
>>
>> beef.......
>>
>> http://find.myrecipes.com/recipes/recipefinder.dyn?
>> action=displayRecipe&recipe_id=10000000682908
>>
>>
>> Sirloin steak.......
>>
>> http://www.cooks.com/rec/view/0,1825...233205,00.html
>>

>
> Thanks for posting the specifics. :-)
> I appreciate it.



My pleasure ma'am :-)



--
Peter Lucas
Hobart
Tasmania


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

Roy wrote:
>
> Far over-rated as far as I am concerned. My neighbor has about 200 of
> the beasts...they are wild animals that can NEVER be domesticated. I
> have tried many different cuts of bison but I prefer good quality beef
> and like beef from the British breeds the best.

There was a Russian scientist who bred foxes for 20 generations as an
experiment. Each generation he would kill the meanest 75% of the foxes
and breed the mildest 25% of them. By the 20th generation they were
nearly as domesticated as dogs. That says any critter that can be bred
in captivity can be domesticated. It's just a matter of how ruthless
you are willing to cull your stock for domestication traits to the
exclusion of any other trait.

Bisons are bred for meat so behavior isn't at the top of the list of
selected traits. But nearly all bisons are in captivity. In a couple
of centuries they will be as domesticated as cattle. Then we can
domesticate musk oxen ...

On Nov 12, 3:25*pm, Omelet > wrote:
> In article
> >,
>
> *Roy > wrote:
> > Far over-rated as far as I am concerned. My neighbor has about 200 of
> > the beasts...they are wild animals that can NEVER be domesticated. I
> > have tried many different cuts of bison but I prefer good quality beef
> > and like beef from the British breeds the best.
> > ==
>
> Buffalo's selling point is supposed to be a leaner, more "healthy" meat.
> Sometimes "healthy" means less flavor. While I really do know better
> than that old rant, in the case of Buffalo, that's been my (albeit
> limited) experience with it. I honestly don't find it to be that special
> for the price.
>
> A good quality Ostrich fillet however tastes like some of the most
> flavorful and texturally pleasing meat I've ever eaten! *They sell it
> fresh frozen at Central Market but it's quite pricey. <g>
>
> It actually comes close to beating a good Rib Eye and the irony there is
> that Ostrich is pretty much totally lean, while Rib Eye is anything but!
>

Rib Eye is fairly lean. I think you're talking about boneless rib
steak which is not very lean. I've noticed that some stores in my
area are selling boneless rib steak as rib eye. It's not. The rib
eye is the small (relatively) muscle in the center of the rib steak.


> I've always found it highly amusing when Rib Eye is on sale and I watch
> some people pick thru the bin to find the "leanest" one they can. I tend
> to do just the opposite. *If you want lean beef, don't even bother with
> Rib Eye! Go for a good Top Sirloin or Top Round. Sirloin is actually
> quite decent when it's been abused thoroughly by a Jaccard tenderizer.
> Those tools are awesome. And I just have one of the cheap ones:
>
> <http://www.amazon.com/s/?ie=UTF8&key...er&tag=googhyd
> r-20&index=aps&hvadid=4577779165&ref=pd_sl_2ss0f3dt6 b_e>
>
> Or: <http://tinyurl.com/239jwjp>
>
> I go for a good lean Round Roast when I want Tartar. *Can't stand raw
> beef fat and I find it interesting that an otherwise tough cut of lean
> beef is quite tender when served raw...
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> Clothes make the man. Naked people have little or
> * * * no influence on society. -- Mark Twain

Oh, and even though it's not our cooking, we should probably mention
Ted's Montana Grill restaurants, which always offer bison, both ground
and in steaks.

-- Larry

wrote:
> Oh, and even though it's not our cooking, we should probably mention
> Ted's Montana Grill restaurants, which always offer bison, both ground
> and in steaks.
>
> -- Larry



OK, but the last time I was there the waitress recommended her
favorite--bison/buffalo meatloaf. It was pretty awful, dry and
not very well flavored. I strongly prefer roasted buffalo/bison.
Steak is too easy to dry out.

gloria p

On 2010-11-12, Gorio > wrote:

> Very hard to confine buffalo, even to big spaces.

From "here" to Colo Sprgs, we pass through the real South Park, a
large 10-15 mile-across near deserted basin of high dry desert that
seemingly supports zip. It's mostly for cattle raising, COs largest
industry, but I typically see a lot of prong-horn antelope. OTOH,
some one has a few bison on their land. Even more surprising, I swear
we sometimes see a lone yak or musk ox. Not sure which, but it's
definitely not a bison. I'll stop and take a pic, next time.


nb

On Sat, 13 Nov 2010 03:15:07 GMT, notbob > wrote:

>On 2010-11-12, Gorio > wrote:
>
>> Very hard to confine buffalo, even to big spaces.
>
>From "here" to Colo Sprgs, we pass through the real South Park, a
>large 10-15 mile-across near deserted basin of high dry desert that
>seemingly supports zip. It's mostly for cattle raising, COs largest
>industry, but I typically see a lot of prong-horn antelope. OTOH,
>some one has a few bison on their land. Even more surprising, I swear
>we sometimes see a lone yak or musk ox. Not sure which, but it's
>definitely not a bison. I'll stop and take a pic, next time.

Bison are raised in many areas of the US, plenty are raised near where
I live in NY.

http://www.redorbit.com/news/science...ner_sweete r/

This is like 40 minutes from my front door:
http://www.gemfarmsbuffalo.com/

On Nov 13, 12:59*pm, Omelet > wrote:
> In article >,
>
>
>
>
>
>
>
>
>
> *Omelet > wrote:
> > In article
> > >,
> > *A Moose In Love > wrote:
>
> > > > It actually comes close to beating a good Rib Eye and the irony there is
> > > > that Ostrich is pretty much totally lean, while Rib Eye is anything but!
>
> > > Rib Eye is fairly lean. *I think you're talking about boneless rib
> > > steak which is not very lean. *I've noticed that some stores in my
> > > area are selling boneless rib steak as rib eye. *It's not. *The rib
> > > eye is the small (relatively) muscle in the center of the rib steak.
>
> > We are likely not talking about the same cut of meat.
> > Rib Eye around here often has excellent marbling and the best one has a
> > small triangle of fat next to the round eye muscle part of it if you
> > know what I mean.
>
> > I'll have to google in the morning. Don't have time right now.
>
> Okay, here we go with another beef cut argument. <g>:
>
> <http://en.wikipedia.org/wiki/Rib_eye_steak>
>
> I prefer them bone in:
>
> <http://tinyurl.com/23y6lcw>

I haven't seen one bone in in years. Same with sirloins.
>
> I'd hardly call either one of those lean. :-)

Ribeyes are never lean.
> --
> Peace! Om

--Bryan

"Omelet" > wrote in message
news
> In article
> >,
> Bryan > wrote:
>
>> > > We are likely not talking about the same cut of meat.
>> > > Rib Eye around here often has excellent marbling and the best one has
>> > > a
>> > > small triangle of fat next to the round eye muscle part of it if you
>> > > know what I mean.
>> >
>> > > I'll have to google in the morning. Don't have time right now.
>> >
>> > Okay, here we go with another beef cut argument. <g>:
>> >
>> > <http://en.wikipedia.org/wiki/Rib eye steak>
>> >
>> > I prefer them bone in:
>> >
>> > <http://tinyurl.com/23y6lcw>
>>
>> I haven't seen one bone in in years. Same with sirloins.
>
> Your loss... The bone in ones cook up better imho. But that's just me!
> Boneless Sirloin otoh seems to be mostly the rule. Bone in Rib Eyes are
> the gods and they are usually less expensive than the boneless:
>
> <http://i56.tinypic.com/307x9fl.jpg>
>
> With grilled mushrooms. <g>
>
>> >
>> > I'd hardly call either one of those lean. :-)
>>
>> Ribeyes are never lean.
>>
>> --Bryan
>
> Thank you! Hence my amusement at store customers digging thru the bin
> looking for the leanest ones. <g> It's funny as hell.
>
> The leaner cuts of beef tend to be the less expensive ones, even when
> Rib Eye is on sale! I have to ask myself why they are bothering.
> --
> Peace! Om

I have bought rib eyes on sale, four to six at a time. It was a coin toss
whether or not they would be tender or chainsaw tough. Completely red meat
tends to be tougher, IMHO. Now I look for lots of white. And I like bone
ins, too, as they are cheaper, and you have a bone to gnaw on for a while,
and it seems to soak up the flavor.

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com

Steve B wrote:
> I have bought rib eyes on sale, four to six at a time. It was a coin toss
> whether or not they would be tender or chainsaw tough. Completely red meat
> tends to be tougher, IMHO. Now I look for lots of white. And I like bone
> ins, too, as they are cheaper, and you have a bone to gnaw on for a while,
> and it seems to soak up the flavor.
>
> Steve

I don't consume much steak now, but when I do, it is almost always
a ribeye steak. I have never had a tough one....
--
Jean B.

Sycophant wrote:

> Bone in Rib Eyes are the gods and they are usually less expensive than the
> boneless

But your BFF, clueless AOL newbie Sheldon "Pussy" Katz, says, "ribeye steak
is the least flavorful cut on a cow, it's the tofu of beef"[1], and that the
bone contributes no flavor in bone-in steaks[2].

Are you saying that Pussy is WRONG? And an IGNORANT ****HEAD?

Bob
[1] Message-ID:
[2] Message-ID:

On 11/14/2010 10:32 AM, Cheryl wrote:
> On Sun 14 Nov 2010 05:08:53a, Omelet wrote in rec.food.cooking
> <news >
>>> This is close to the ones I've bought lately and frozen vacu
>>> sealed individually. Difference is that while they're bone-in,
>>> they have the protruding rib bone cut off. Very marbled,
>>> definitely not lean. Tasty though.
>>>
>>
>> They are commonly sold around here in regular packaging. Vac
>> packed would be nice for the same price!
>
> I didn't word that clearly. I bought the big family packs on sale in
> regular packaging, and vacu sealed them myself individually to
> freeze.

Rib eye, without the bone, is the only steak we eat. We buy it at Sam's
Club because they have Choice meats there and the supermarkets have
Select. I vacuum freeze them individually and one of those steaks is
perfect for two of us. We grill them on the gas grill. Yum!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Nov 14, 11:27*am, Janet Wilder > wrote:
> On 11/14/2010 10:32 AM, Cheryl wrote:
>
> > On Sun 14 Nov 2010 05:08:53a, Omelet wrote in rec.food.cooking
> > <news
>
> >>> This is close to the ones I've bought lately and frozen vacu
> >>> sealed individually. *Difference is that while they're bone-in,
> >>> they have the protruding rib bone cut off. Very marbled,
> >>> definitely not lean. Tasty though.
>
> >> They are commonly sold around here in regular packaging. *Vac
> >> packed would be nice for the same price!
>
> > I didn't word that clearly. I bought the big family packs on sale in
> > regular packaging, and vacu sealed them myself individually to
> > freeze.
>
> Rib eye, without the bone, is the only steak we eat. We buy it at Sam's
> Club because they have Choice meats there and the supermarkets have
> Select. I vacuum freeze them individually and one of those steaks is
> perfect for two of us. We grill them on the gas grill. *Yum!

None of the supermarkets here have Select. There's one small store
that does sell ungraded cryovaced beef. I'll be putting that into the
new sous vide rig.
>
> --
> Janet Wilder

--Bryan

On Nov 14, 12:11*pm, Bryan > wrote:
> On Nov 14, 11:27*am, Janet Wilder > wrote:
>
>
>
> > On 11/14/2010 10:32 AM, Cheryl wrote:
>
> > > On Sun 14 Nov 2010 05:08:53a, Omelet wrote in rec.food.cooking
> > > <news
>
> > >>> This is close to the ones I've bought lately and frozen vacu
> > >>> sealed individually. *Difference is that while they're bone-in,
> > >>> they have the protruding rib bone cut off. Very marbled,
> > >>> definitely not lean. Tasty though.
>
> > >> They are commonly sold around here in regular packaging. *Vac
> > >> packed would be nice for the same price!
>
> > > I didn't word that clearly. I bought the big family packs on sale in
> > > regular packaging, and vacu sealed them myself individually to
> > > freeze.
>
> > Rib eye, without the bone, is the only steak we eat. We buy it at Sam's
> > Club because they have Choice meats there and the supermarkets have
> > Select. I vacuum freeze them individually and one of those steaks is
> > perfect for two of us. We grill them on the gas grill. *Yum!
>
> None of the supermarkets here have Select. *There's one small store
> that does sell ungraded cryovaced beef. *I'll be putting that into the
> new sous vide rig.
>
>
>
> > --
> > Janet Wilder
>
> --Bryan

I believe Straub's does, although I always thought the top grade of
beef was "prime".

Straub's may even have Kobe beef cryovaced, dunno, Check with a
Straub's butcher.

John Kuthe...

On Nov 14, 12:36*pm, John Kuthe > wrote:
> On Nov 14, 12:11*pm, Bryan > wrote:
>
>
>
> > On Nov 14, 11:27*am, Janet Wilder > wrote:
>
> > > On 11/14/2010 10:32 AM, Cheryl wrote:
>
> > > > On Sun 14 Nov 2010 05:08:53a, Omelet wrote in rec.food.cooking
> > > > <news
>
> > > >>> This is close to the ones I've bought lately and frozen vacu
> > > >>> sealed individually. *Difference is that while they're bone-in,
> > > >>> they have the protruding rib bone cut off. Very marbled,
> > > >>> definitely not lean. Tasty though.
>
> > > >> They are commonly sold around here in regular packaging. *Vac
> > > >> packed would be nice for the same price!
>
> > > > I didn't word that clearly. I bought the big family packs on sale in
> > > > regular packaging, and vacu sealed them myself individually to
> > > > freeze.
>
> > > Rib eye, without the bone, is the only steak we eat. We buy it at Sam's
> > > Club because they have Choice meats there and the supermarkets have
> > > Select. I vacuum freeze them individually and one of those steaks is
> > > perfect for two of us. We grill them on the gas grill. *Yum!
>
> > None of the supermarkets here have Select. *There's one small store
> > that does sell ungraded cryovaced beef. *I'll be putting that into the
> > new sous vide rig.
>
> > > --
> > > Janet Wilder
>
> > --Bryan
>
> I believe Straub's does, although I always thought the top grade of
> beef was "prime".
>
> Straub's may even have Kobe beef cryovaced, dunno, Check with a
> Straub's butcher.
>
> John Kuthe...

AHA! The rules of beef grading:

http://meat.tamu.edu/beefgrading.html

Prime, Choice, Select, Standard with +, 0, and - subcategories!

John Kuthe...