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Old 02-08-2011, 10:40 AM   #21
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Originally Posted by taxlady

Ooh, sounds wonderful. Too bad my DH doesn't much like steak and wants it well done. I've told him that's why he doesn't much care for it. But he has tried some of mine and doesn't like it.
I try to tell my mom the same thing- she doesn't care much for steak but it grosses her out if it's not well done. But if it's well done it's RUINED!
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Old 02-08-2011, 03:20 PM   #22
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Originally Posted by Caslon View Post
I'm saying a lot of roasts I buy now are butchered rather badly. I mean, the cuts I have to choose from now, when you go to slice them for a dinner, the slices are too long and narrow.

I realize some cuts are just that way, but they're getting butchered lower and lower profile now. Not exactly great looking on the plate.

Some roast cuts that used to higher in profile (before cooking) now look almost flank steak in profile. Squashed down looking.

I wouldn't be surprised if it's due to the economy or it being that's the way it's gonna be. I now find I have to be lucky to get a decently shaped roast.

Others may not notice this trend now, but I certainly do.
I think this has to do with the size and breed of the cattle. I've heard that they let them get bigger/older before they butcher them. This will result in larger muscles that will require thinner slices. Other wise you will get a huge portion because the roasta are so broad.
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Old 02-09-2011, 06:07 AM   #23
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Wow, that's beyond delicious looking! I'm drooling all over the monitor!
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Old 02-09-2011, 12:45 PM   #24
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Originally Posted by Rob Babcock View Post
Wow, that's beyond delicious looking! I'm drooling all over the monitor!
Awww, thank you Rob!!
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Old 02-10-2011, 02:24 AM   #25
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Kayelle your pics are food porno, I am on a diet
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Old 02-10-2011, 02:46 AM   #26
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The classic beef roast over here is the boned rolled sirloin, the bones are roasted for gravy, I then brown a good sized piece in a pan and chuck it in the oven till it smells and feel rare to medium, I then cover with foil and rest for 45 mins. In that time I roast my tats, make my yorkies and gravy, oh dam I forgot the greens.
The trad breed here in Wales is the Welsh Black, its a small beast and it needs 30+ months from birth to death to mature hence it is not used by big commercial farmers, I buy it after 30+ days of dry ageing, the flavor and texture from roasting or grilling is wonderfull.
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meat, recipe

Meat dilemma..what to do, what to do? I need some opinions here, my friends. I found this fantastic buy (check out the price) yesterday. Is this a one rib Standing Rib Roast or a very thick Rib Eye Steak? I'd really like to roast it with the "No Peeky" method.....14 min. @ 500 degrees, turn the oven off and let it set for 90 minutes with the oven door [B]closed [/B]for that amount of time. The calculations are correct for the weight of the roast, however I wonder just how brown the outside of the meat would be with only 14 minutes time to brown at 500 degrees. I wonder if I could sear it in a CI skillet first, and what kind of adjustment should be made to the above recipe? I want it rare. Or.......would you just fire up the barbecue and treat it like a humongous Rib Eye Steak? I was really tickled with this "Super Bowl" price from yesterday. I bought two more for the freezer. [IMG]http://img.photobucket.com/albums/v236/Kayelle/Food/P2060172.jpg[/IMG] 3 stars 1 reviews
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