Greeting Carnivores,
I often find it funny in a really tragic sort of way, that the very BEST steaks in the display case are the ones that frequently remain unsold. How can this be?
Simple … education. Hopefully, that’s where I can be of some service.
Many, MANY times I come across a particular primal Strip loin or Rib eye that is really exceptional. You can’t easily tell by looking at the outside but, once you start cutting and, it reveals a really WELL marbled texture with specks, flecks and ribbons of well dispersed fat throughout the lean flesh … well, I either set them aside for myself or, I tray them up for you. Here’s the problem: more often than you would think, folks leave the best ones behind because … ewwwww TOO MUCH FAT !!!.
I believe people just don’t know what to look for in a steak … the answer is staring them in the face … MARBLING!
So … what happens to all these fantastic, unsold steaks? Well … it’s wonderful, and sad all at once.
When meat remains unsold it is ground into hamburger. Why is it sad? Well … you the consumer just missed out on a beautiful steak because you didn’t know what to look for. And THAT’S sad.
So why is it wonderful? Well … I get to buy some REALLY exceptional Ground beef. 🙂
Back to the Beef … when I’m looking for a steak, I’m looking for one with good even marbling with streaks, flecks and ribbons of fat dispersed throughout the lean flesh. I lean toward something around 4-6 on the chart above. You NEED some fattiness to keep the meat tender while it’s cooking. Remember people FAT = FLAVOUR!!! Restaurant chefs will look for something in the 9-10 range … these steaks will be even MORE tender.
So, … everything in moderation folks … you can’t eat this stuff on a daily basis.
Well, I guess you COULD, as long as you have a portable defibrillator … just in case. It depends on how much you want to punish your arteries.
Oh, and … I believe I’ll have the Angioplasty for dessert please … 🙂
Ahhh, red meat … enuff to make a Carnivores heart go bumpity bump.
“Honey … guess what’s for dinner?”
Until next time Carnivores stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential
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