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Old 02-17-2019, 06:05 AM
  #41  
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I was told years ago by a butcher that those prepackaged "fillets" wrapped in bacon are cow tongue, that's why they are so cheap.
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Old 02-17-2019, 07:09 AM
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Barrel cut ribeye.
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Old 02-17-2019, 07:32 AM
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Originally Posted by autobaun70 View Post
Give me a strip or ribeye. Minimum of 1” thick, preferably 1 1/2. 250 degree oven/grill until it hits 118. Rest 10-12 min, then sear the living hell out of it in cast iron.
I do mine at 200 deg prior to sear good stuff.
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Old 02-17-2019, 07:35 AM
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Originally Posted by ChrisW21 View Post
I think I learned something recently and would like to clarify with all of you.

Is it true that good steaks only come from males (steer)?

Why?
Watch the documentary on Netflix called Steak it will teach you everything you need to know.
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Old 02-17-2019, 07:38 AM
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Originally Posted by bms1939 View Post
Who told you that an Angus beef means nothing? Angus beef is known for its finely marbled meat, which means that the fat is dispersed evenly against the actual cut of meat. This marbling trait of Angus cattle typically creates a more tender, juicy and flavorful meat than other breeds
Now that's funny!
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Old 02-17-2019, 07:50 AM
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Originally Posted by Boogan1 View Post
Get a Costco membership and buy Prime grade meat all day long at select prices. I only cook Costco briskets, prime grade, $3.29/lb
Yup, not a strip guy myself unless prime. I also think filet is the least flavored steak. Give me ribeye, flank, skirt, any day. Just remember it is all in the preparation if you have a quality piece of meat. Reverse searing is the preferred method by far to provide the most moisture and flavor along with consistantly temperatures thoudgout the meat. If the cut is thin you would have to use the Suvee method ( temp controlled hot water bath) prior to searing.
One of the benefits of suvee is you can add a nice pat of butter and some quality herbs. PS I just had some wagu beef for the 1st time last night it was skirt in a red wine reduction and it was brilliant!
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Old 02-17-2019, 08:31 AM
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Originally Posted by jgatorman View Post
I do mine at 200 deg prior to sear good stuff.
Dont forget Sous Vide. To me dry brining for 24 hours uncovered on a rack is key for getting good texture from a Sous Vide steak. Reverse sear is still my go to, but Sous Vide is super convenient when cooking for a big crowd.
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Old 02-17-2019, 03:13 PM
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Originally Posted by mikeloew View Post
LOL for you sick %^^*.
Wife likes filets. So our local butcher shop (if there really is such a thing anymore) carries bacon wrapped filets, they are really cow fillets. Many times they have a funny taste, almost like a liver taste. I have tried all the local different places and still find the same results. Now I know enough to pat the blood off way before, but we still get this 75% of the time.

The bacon wrapped cow filets are $ 8.99 each. The Grand Steer fillets are $28 buck a pound and are never bloody. So for $28 bucks you get two nice sized fillets, night and day difference. We have been doing the steer fillets in a cast iron pan on the grill or stove top with garlic herb butter and finishing in the oven at 415 degrees, and they are to die for.
Now I know this is THT and most will say DUH we only eat steer, the truth is for the few extra buck it is a no-brainer. What are your opinions?
TO answer your question I guess.... the “perfect lil round Filets” are what use to be referred to as a Jewish tenderloin...... it’s the medallion off the chuck roast by the blade.
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Old 02-17-2019, 03:55 PM
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Originally Posted by Pure Luck View Post
I was told years ago by a butcher that those prepackaged "fillets" wrapped in bacon are cow tongue, that's why they are so cheap.

I'm glad that you were smart enough to not believe that.....
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Old 02-17-2019, 04:16 PM
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Originally Posted by FishLife View Post
I'm glad that you were smart enough to not believe that.....
correct, there are many “filets” in a cow tho. A tongue ain’t one!
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Old 02-17-2019, 05:56 PM
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Originally Posted by autobaun70 View Post


USDA doesn’t certify breed.

“Certified Angus Beef” is a marketing brand. Check out their site. Logo reads “Certified Angus Beef Brand.”

thats is not to say its bad meat. But it’s not a specific thing, and follows the same grading process that other meat does.
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This is what I buy, if you guys can let me know a better steak I can buy locally I’d appreciate it. I’ve ate plenty of $100 steaks that do not compare to CAB Prime.
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Old 02-17-2019, 07:19 PM
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Originally Posted by bms1939 View Post
Attachment 1095882

This is what I buy, if you guys can let me know a better steak I can buy locally I’d appreciate it. I’ve ate plenty of $100 steaks that do not compare to CAB Prime.
That's just fine. Graded USDA prime!

The problem was that you claimed Angus made it best, which isn't necessarily true.
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Old 02-17-2019, 07:55 PM
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Originally Posted by ChrisW21 View Post
That's just fine. Graded USDA prime!

The problem was that you claimed Angus made it best, which isn't necessarily true.
correct. 2 simultaneous things on that label. “Certified Angus Beed” is the brand. No differnt than Perdue or Tyson chicken, or Smithfield pork.

USDA Prime is a recognized standard, which applies to beef of all breed origin. The majority of the market either way is angus or angus cross breeds. Even “Certified Angus Beef” brand states that they look at traits such as hair color, but not at breeding lineage.

Thats not to say its not good, and may very well be the best thing available where you are. But I wouldn’t necessarily skip other good options if you come across a good butcher shop.

2 years ago locally we were in the same position. We have had 2 good shops open since that time. Best part is my favorite out of the two has great budget friendly general meat, along side the really good stuff. I stop every Monday and grab meat for the week. If planning steak I like to get them at least a day ahead of time to be able to give them 24 - 48 hours in the fridge to dry brine.
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Old 02-17-2019, 08:13 PM
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“Prime” beef from Costco is flavorless crap.

The only way to get good beef is to buy it locally from a farmer that grazes their cows and have it butchered at a place that properly dry ages it.
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Old 02-18-2019, 02:29 AM
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The “grass fed beef” is more BS by company’s.
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Old 02-18-2019, 04:40 AM
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Originally Posted by bms1939 View Post

This is what I buy, if you guys can let me know a better steak I can buy locally I’d appreciate it. I’ve ate plenty of $100 steaks that do not compare to CAB Prime.
Originally Posted by ChrisW21 View Post
That's just fine. Graded USDA prime!

The problem was that you claimed Angus made it best, which isn't necessarily true.
Originally Posted by autobaun70 View Post


correct. 2 simultaneous things on that label. “Certified Angus Beed” is the brand. No different than Perdue or Tyson chicken, or Smithfield pork.

USDA Prime is a recognized standard, which applies to beef of all breed origin. The majority of the market either way is angus or angus cross breeds. Even “Certified Angus Beef” brand states that they look at traits such as hair color, but not at breeding lineage.




bsm1939, you are/were confusing two or three different things: brand, breed, and grade. That label you posted shows it perfectly. All 3 are on there and aren't necessarily equal to each other.

Google is your friend......
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Old 02-18-2019, 05:02 AM
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Originally Posted by Boogan1 View Post
Get a Costco membership and buy Prime grade meat all day long at select prices. I only cook Costco briskets, prime grade, $3.29/lb
Can anyone confirm this price at the Costco in Wilmington, NC? That sounds hard to believe when Food Lion has choice for $4.99/lb.
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Old 02-18-2019, 05:25 AM
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I like the meat at Costco too. Prime sirloin "filets" ($8-9/lb), flap steak ($5.99). For a splurge, I get the prime grade ribeye cap ( i don't know what they cost, but whatever it's worth it). I don't care for the pork at Costco, but the beef is worth the membership. Plus, where else can you get a prime packer brisket at <$4 lb?
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Old 02-18-2019, 05:59 AM
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Originally Posted by Pure Luck View Post
I was told years ago by a butcher that those prepackaged "fillets" wrapped in bacon are cow tongue, that's why they are so cheap.
You can pick out beef tongue meat easily.
Although I'd actually take a beef tongue sandwich from Katz's deli over a boring filet mignon cut any day of the week! Beef tongue is REALLY good..for true meat lovers.
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Old 02-18-2019, 08:02 AM
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Originally Posted by YeOldeStonecat View Post
Beef tongue is REALLY good..for true meat lovers.
Especially off the taco truck. Just make sure its a fat mexican lady serving it up.
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