Denuded … what the heck does THAT mean???

Greetings Carnivores,

Todays offering comes once again, from a question I get asked ALL the time.

I was over at my friends’ house for dinner a couple of weeks ago and my buddy asked, “Hey Dougie … can you write a post that explains what “denuded” means?

Well Steveo … here ya go buddy …

If you look up the actual definition of denuded, it doesn’t automatically refer to meat.

It will say something like “without natural or usual covering.” So, this could refer to anything from a bald head, to a spot on your lawn, devoid of grass.

In the case of meat however, … it’s pretty much the same thing.

If all the “natural” fat covering, Silver skin or veins have been removed, then this particular piece of meat is considered to be “denuded.”

Ok so, let’s recap:

Anything labeled as “denuded” when referring to meat in your Butcher’s counter, means that he has removed ALL the “natural” covering. being the fat, sinew, silver skin, veins … EVERYTHING.

Now here’s the part that will probably make you reconsider actually buying that piece of meat … it’s BRUTALLY expensive!

The butcher has taken a fair bit of time to completely “clean” this piece of meat for you AND … he has also incurred a loss in that, he hasn’t sold YOU all that “extra” weight.

So, … guess what? He makes up for his “loss” by charging a LOT more for the denuded piece.

The moral of the story folks is, … buy the whole primal, whether its a Tenderloin, Striploin, Ribeye, Outside round … whatever, and “clean” it yourselves.

The internet is an amazing resource for “how to” videos, and cutting your own meat at home is no exception.

Hopefully one of these days,…  this old, non-tech savvy, butcher will venture into to world of video to help you even further … an old guy can dream right??

To my brother from another mother, Steve … I hope this helped you and, if not … put the beer in the fridge, give me a call, and I’ll be right over to give you a personal lesson.

That’s it for today Carnivores

Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!!

Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible.

Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential
And, follow on Twitter @DougieDee

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Pork back ribs vs side ribs … the debate rages on.

Greetings Carnivores,

You know, … I’ve been thinking about this post for a very long time now because it’s one of the ALL TIME biggest questions I get asked. At the end of the day … this is just my opinion so, … here we go.

Which is better???

The Pork side rib??? The Pork back rib??? Aka: “Baby back ribs” … which, incidentally is BULLSHIT, because … they do NOT come from “baby” or “immature” animals.

Please excuse my language but, there … I said it !!!

I, personally have ALWAYS preferred the humble side rib because of its “bang for the buck” (how can you argue with the price difference between the two ???) AND, … I don’t care who in the “industry” may or may not take exception to my stance.

The industry WANTS you to believe these so called “baby backs” are a “premium” quality because of their “youthful description” but … it’s nothing more than a straight up, blatant, balls to the wall, CASH GRAB!! As far as I’m concerned, … the side rib is, and always has been, superior to the back and here’s why.

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“Baby” back ribs.

The back rib is cut from the loin section of the hog. Imagine the whole, bone-in loin. Once the bones are separated from the meat, this now becomes two separate cuts … the boneless loin, and the back rib. Although I love a good loin pork chop, let’s be honest … they can be dry. Well guess what??? This is the same lean meat on the back rib. Dry, dry, dry.

C.C Jan.10 2913 028

St. Louis cut Side rib (bottom) Breast/Sternum portion (top)

The side rib by comparison, is cut from the belly and because of this location on the carcass, much fattier.

EEEWWWWWW you say?? Nope … AWESOME, I say !!

It’s BECAUSE of all this fat that the low and slow cooking process renders them soooooooo DELICIOUS! Now, a LOT of retailers sell the side rib with the “breast/sternum” portion included in the package and, it’s THIS reason a lot of folks don’t like them.

I’ll admit, … there’s a greater proportion of bone and cartilage to meat but … if that’s a problem for you, simply buy the “St Louis” cut side ribs. They are sold without the “breast/sternum” included. They’re a little more money but, WELL worth it in my opinion.

Back to the so-called “Baby” back rib. This portion has been marketed in such a way that YOU, the consumers are lead to believe it’s BETTER and, … I’m here to tell you today … it … is … NOT!!

Let’s be truthful folks … these cuts (both back and side) are NOT tender cuts. They both need a LOT of TLC and to be rubbed, massaged, and cooked over low and slow heat for extended periods of time. The problem I have with Back ribs is their “location” on the carcass. As I said before, they come from the loin section and as such, the meat on them is SOOOOO MUCH LEANER.

“Awesome” you say … and, I say “Nay, Nay”

The MUCH leaner meat on the Back rib is SOOOOOOO MUCH DRIER!!

Ok, … I’m not sure if I have many believers here so … just do yourselves a favour … and do a side by side comparison of the two … be fair, spice them the same way, cook them the same way, and PLEASE, let me know in the comments section below.

Fair enough??

That’s it for today Carnivores 🙂 🙂

Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!!  🙂 🙂

Please, stay tuned and … please click “follow” on this page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible.  🙂

Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential

And, follow on Twitter @DougieDee

What exactly, IS Suet?

Greetings Carnivores,

I had an interesting situation come up the other day.

Actually, it really wasn’t THAT interesting but the woman in this scenario was quite impatient (bordering on being rude) to my young co-worker who, unfortunately didn’t know what she was being asked for. In this case she asked my co-worker for Suet and much to her chagrin, Hanna didn’t know what suet was.

My Grandmother used to always refer to beef fat as Suet. Bless her heart but, she was not entirely correct. Whenever the Sunday roast went into the oven, it always had an accompaniment of beef fat to add to the drippings for gravy.

The thing is … although the hard, white substance known as Suet IS fat, it ONLY comes from the area around the Heart and Kidneys in beef cattle and sheep, so … you see, NOT all fat is Suet.

Anyway, when I was called over to help out and … the woman asked me for Suet, I told her I didn’t have any but, I could get her some fat. Turns out she was a soap maker and was looking for as much as she could get her hands on.

Which brings me to the various uses for Beef Suet.

As well as soap, traditionally Suet was used in pre-Edison times for making tallow, a major ingredient in the production of candles. In cooking however, it’s widely used across the pond in Jolly old England but, not so much here in North America. It is used in cakes and pastries and also a major ingredient in the making of one of my favourites: Yorkshire pudding. *insert mouth watering here*

If you know a butcher still practicing the disappearing craft of processing the whole carcass, ask him (or her) for some hard, white Kidney Suet then, google recipes for using it.

That’s it for today folks, please stay tuned and, don’t forget to click “follow Blog via email” (CarnivoreConfidential). You’ll get an email notice every time I write something new … and, I PROMISE … you won’t get bombarded with spam. WordPress is very responsible. 🙂

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

Flecks, Specks, Streaks and Ribbons … the key to a well marbled steak

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!

Beef marbling chart

Beef Marbling chart

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 … 🙂

Marbling 003

Flecks, specks, streaks and ribbons … a WELL marbled steak!

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