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1 – Nothing will happen till this coming week.
Take a break. Enjoy the weekend. Things are being done that are at a classified level. Our blessing will happen. Keep the faith and never, ever give up!
2 – Washington D.C~ Primarily Black supporters marching and chanting “We want Trump
3 – US PREPARING FOR WAR WITH CHINA AS 2 US NAVY FAST ATTACK SUBS GET SPECIAL CARGO
4 – Dangerous Legislation PDF Dangerous legislation A4-PRINT-COLOUR
5 – There are ‘few people in Labor able to speak up’ against Daniel Andrews
6 – Heated debate in Victoria parliament as Premier Dan Andrews is labelled ‘dictator’
7 – No one knows the day nor the hour –
Maybe you’re making a mistake when you cook it.
I work as a butcher for Whole Foods and I’ll tell you, MOST people don’t know how to cook a steak.
You need to season it based upon the thickness of the cut. Most of our cuts are at least an inch thick so you need a good amount of seasoning because that seasoning is only going to be on a VERY small portion of each bite. So, you need a LOT of it to actually season the ENTIRE bite.
I like to ‘reverse sear’ my steaks. That means I put them in the oven, bring them up to temperature and THEN I throw them on the grill to sear the outside. That usually gets them up to about 150 degrees or so total. Then I let them rest for about 10 minutes, during that time they continue to cook and the temperature continues to rise. The juices also soak back into the meat making it nice and juicy.
We also REGULARLY sell quite a few variations.
‘Choice’ steaks – these are grass fed until the last 90 days of the animal’s life, at which point the animal is fed grain. They are labelled as ‘Choice or higher’ because the inspectors are looking at the outside of the primal. The meat might be ‘Prime’ but they can’t see the inside so often it’s ‘Prime’ meat.
Dry Aged Steaks – less water and a more concentrated flavour.
Prime steaks – more internal marbling, very nice but not as nice as Dry Aged.
Grass Fed – a phenomenon, as these steaks actually lack EVERYTHING that makes a steak good. It’s very lean, tends to be small and a very ‘gamey’ flavour.
Cook it right and it will taste as good as a restaurant steak. But cooking a steak right is an art form.
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