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Old 08-08-2006, 12:59 PM   #1
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Angus beef is superior

I've grilled too many steaks not to be totally convinced that angus beef is superior. At least here in Texas. I simply couldn't be more pleased with the last four rib-eyes I've grilled, unless they were free. Every bite is, wow! They have more flavor and are far more tender than anything else I've bought. They are higher priced, but I don't care. On sale in the Dallas area, they are $7 a pound. And if you're new to grillin' steaks, buy your steaks at least an inch thick. If you marinade, you needn't do so longer than one hour. Get your grill 425, or upwards and sear, covered, each side one minute, then continue cooking. Turn with tongs, don't pierce the steak. A medium rare steak, at one inch thick, should take about 7-8 minutes. I can cook a steak with a red center with no blood on the plate. And the real secret? Let the steaks rest for five minutes before serving. Salt 'n pepper 'n eat. It doesn't get better for me. Happy grillin'
Phil

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Old 08-08-2006, 01:52 PM   #2
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I dispute that! The BEST steaks are Aberdeen Angus (where do you think the Texan herds got their breeding bulls from?!!!) and are just wonderful meat! The cost of steaks in the UK would bring tears to your eyes - yours appear cheap by comparison!
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Old 08-08-2006, 02:09 PM   #3
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Herferd or Alberta Blue Blood are superiour products. the cattle you have in TX are great, but can vary in consistancy. Of course a ribyeye should always be wow, it is the best for the wow factor do to all the yummy fat and marbeling....man I want a steak now.
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Old 08-08-2006, 02:18 PM   #4
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A good steak can always be a big wow. Just don't mess up good beef with a marinade.
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Old 08-08-2006, 02:25 PM   #5
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Kobe beef anyone?
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Old 08-08-2006, 02:27 PM   #6
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Quote:
Originally Posted by GB
Kobe beef anyone?
Not necessarily better flavored however. What are your criteria?
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Old 08-08-2006, 02:29 PM   #7
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I was just asking Gretchen as I have not yet had the pleasure of tasting Kobe. I was just putting it out there to see what others though in comparison to the others already mentioned.
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Old 08-08-2006, 02:34 PM   #8
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The only times I've have had Kobe was when I was living in Holland and the price was AWESOME compared to the U.S.

the flavor wasn't all I was thinking it was cracked up to be. Don't get me wrong it was darn good, but I can't see paying the huige fees here for it. The texture was buttery soft though, but not too unlike the dry aged beef you can get at Peter Lugers. Kobe=$50 Hamburger...that is just rediculous. I think it is all the hype you hear then it can be an anticlimax when you actually get to try it, jmo.
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Old 08-08-2006, 03:17 PM   #9
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I like to buy steak from a farmer at the Greenmarket, Hawthorn Valley Farms, that raise everything (animal and vegetable) biodynamically. It's VERY expensive, ($17.95 per pound for Porterhouse) but I know they are grass fed, well treated, and DEEE Licious! Don't have them on a regular basis, either!
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Old 08-08-2006, 03:20 PM   #10
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As a chef, a griller and a former meat cutter I'll weigh in on this discussion.

The breed of animal is less important than other items. Diet and exercise are HUGE indicators of the muscle's flavor and texture. Want to experiment? Put a Holstein, Angus and, perhaps, a Charlais, in same the conditions and on the same feed. IF you can tell the difference, I'd be grately surprised.

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