quote:

ORIGINAL: hizgeorgiapeach

Personally Level, I considered that pic to be downright Sadistic of you to post! 
 
Then I remembered that I've got steaks in the freezer - so now all I have to do is make up my mind.... 1" thick porterhouse or roasted leg of goat tomorrow....
 
Lamb, Goat, Beef, Buffalo, Pork, Quail, Pheasant, Chicken, and Goose are all in the freezer waiting to be sacrificed on the alter of my appetite.

quote:

ORIGINAL: thornhappy

quote:

ORIGINAL: Vendaval

I prefer lean cuts of beef, charred on the outside and pink on the inside.  Our local famed cut of beef is Tri-Tip

Mmmmmm.  Tri-tip!  With fresh salsa!  I do miss it.

quote:

ORIGINAL: Lucylastic
Im a daft english tart DomKen, does that count?
Lucy

quote:

ORIGINAL: tychtyp  I'm a simple person.

quote:

ORIGINAL: slaveboyforyou

I love beef.  What I don't understand is this trend about advertising Black Angus beef.  I don't know where this idea came from that cheaper grades of beef from a certain breed of cow were better.  It's the marbling and the cut of a steak that makes it good or not.  The breed of the cow matters very little. 

This came from the breeders themselves finding a great marketing ploy to entice consumers.

I love steak tartare, but it's rare (no pun intended) to find a restaurant that will serve it. 

quote:

Please don't tell your local neighborhood meat cutter, or service counter employee that is what you intend to do with your meat.  It makes some of us cringe, especially, when we know there really aren't great testing techniques to make sure you are getting a product free of bacteria & other unhealthy micro-organisms, that can only be killed when the meat reaches a certain temperature.  Once you grind that great cut of meat for Steak Tartar, if there was any bacteria anywhere that meat touches, it gets mixed in there.  Unless, you are working in your kitchen to prepare this, no matter how careful & clean a meat department is, you cannot be sure of the conditions your meat will be handled in.  You can't see bacteria. 

Also, keep in mind that the special piece of meat you pick out to have ground special, will get lost in most commercial grinders.  The heads hold up to 2lbs of meat.  What that means is that you will lose that much meat inside the grinder.  One trick meat personnel use is to take another piece of meat to push it through.  The only problem is that some of that other piece of meat will get mixed in with the piece you picked out. 

Most meat cutters won't even bother to tell you this stuff.  People just don't believe them when they try to be honest.  After awhile, they give up trying to tell people things & just do as they are asked.   

quote:

ORIGINAL: slaveboyforyou

quote:

Please don't tell your local neighborhood meat cutter, or service counter employee that is what you intend to do with your meat.  It makes some of us cringe, especially, when we know there really aren't great testing techniques to make sure you are getting a product free of bacteria & other unhealthy micro-organisms, that can only be killed when the meat reaches a certain temperature. 

Life has it's risks, and I do tell the butcher what I'm doing if I make steak tartare.  I don't eat it that often, it's a rare pleasure.  I also enjoy raw oysters on occassion, which have their own risks. 

Please try not to tell us.  You just make us feel guilty about selling you our meat.  We are already very careful to comply with health standards.  The fact that you are going to eat raw meat, isn't going to change that, or improve them more than we already are.  Some of us feel we have no choice, but to warn people about the dangers of eating raw meat.  That way, if anything happens to that person, we can say we did what was reasonable to disclose the risks.  This protects our jobs. 

I was a lot less careful about what I ate & cooking temps too, until someone close to our family almost died from eating ecoli tainted meat that wasn't cooked to a high enough temp to kill the ecoli at a fast food restaurant.  She spent months in the hospital & is at risk for all sorts of health issues now. 

As a side note, the person at the counter is rarely the trained butcher or meat cutter.   Their knowledge is minimal at times.

(in reply to slaveboyforyou)

quote:

ORIGINAL: Vendaval

Temp hi-jack,
 
Scooter, that new photo of you is great.  Hope you are having a good time rocking out with your friends.

quote:

ORIGINAL: ScooterTrash


One thing I forgot to mention about the Steaks.....NO STEAK SAUCE allowed at my house. Someone even mentions something about putting a bunch of coverup on a steak I grilled and they will instantly see how fast I can become sadistic. (I have actually threatened dismemberment...lol)

quote:

ORIGINAL: ScooterTrash

 Someone even mentions something about putting a bunch of coverup on a steak