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 […]
Tag: Tenderloin
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 […]
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 ??? […]
Marketing … the art of being “Steered”
Greetings Carnivores, Do you know that big Swedish box store ?? The one adorned with a bright Blue and Yellow paint scheme to honour their national flag ?? You know the one … it starts […]
To Steak or not to Steak … that’s the question.
Greetings Carnivores, I’m often asked about Steak and how to treat a tough one. Truth is, there’s no easy answer because Steak is a ‘cut’ and ANYTHING can be a ‘Steak’. And any of them […]
Carnivore Confidential 