Greetings Carnivores, Recently, there was a CBC Marketplace episode that dealt with shady practices at retail stores in the Bakery and Meat departments. If you saw the show you were probably aghast at the things […]
Tag: Beef
Carryover cooking
Greetings Carnivores, An old friend asked a good question the other day and it’s worthy of a few words of clarification. It went something like this: “What are your recommendations as to timing for various meats, […]
Grain … the big mystery solved (I hope)
Greetings Carnivores, Grain. What is it, what does it mean and, why is it important to always slice meat across, or perpendicular to it? Well, … I guess a good place to start today, would […]
The Mock Tender … MOCK being the operative word
Greetings Carnivores, I get asked questions all the time about certain cuts. Where do they come from? How do I cook this? Can I substitute something else for this cut or that cut? One particular […]
London calling … it’s Australia on the line.
Greetings Carnivores, Another friend of mine from the Land down unda, put another spin on the London Broil I wrote about … check his out here: http://yummylummy.com/2015/06/09/australian-london-broil/ Stay hungry 🙂
Black Angus Beef … what’s the big deal??
Greetings Carnivores, I love getting questions and suggestions for Blog topics related to meat and, todays’ comes from an old friend and past co-worker, John (who’s now living the life of a retired man … […]
London calling … what EXACTLY is a London Broil ??
Greetings Carnivores, London Broil. I get asked about it all the time. What is it? Where does it come from? How do you prepare it? What’s with the name? Well, the short answer is […]
NOW you’re in for a treat … the Beef Top Blade or Flat Iron Steak.
Greetings Carnivores, As promised last week, today I have another special selection for you … the much maligned and misunderstood, Top Blade Steak AKA the Flat Iron. This little gem, as the name implies, […]
A little love for the mighty Tri Tip AKA Beef Bottom Sirloin.
Greetings Carnivores, The inspiration for my post today is … dinner! Planning what to make that is, and tonight … Tri Tip on the BBQ. Oh man! Over the next two posts I want to […]
Wet heat? Dry heat? Beef Roasts and Steaks 101
Greetings Carnivores, It’s been a while for me and as such, Cyberspace has seen a significant void in the ‘ol Carnivore confidential blog but, I assure those of you whom have wondered … “Hey ??? […]
