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Old 07-13-2012, 12:30 PM   #31
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I've found that to be a problem since I rarely cook for more than two, and hardly ever cook for more than four. It's a challenge to do a Wellington on a small piece of meat.

I've succeeded at prime rib for two, although everybody has to be satisfied with end pieces.
Sometimes I cook more than we need so I will make plans for the leftovers. Nothing like cold steak on a salad. mmmm
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Old 07-13-2012, 12:33 PM   #32
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Sometimes I cook more than we need so I will make plans for the leftovers. Nothing like cold steak on a salad. mmmm
+1 or toss it in a stir-fry, or beef-oyster lettuce wraps, or an aspic, or pasta salad...
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Old 07-13-2012, 12:46 PM   #33
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Cooking meat/poultry/fish bone-in always tastes better than fillets. They say the meat is sweetest near the bone. If you take away the bone it won't be the sweetest anymore.

Best way to not get yer cows mad is to not grind up other mad cows and put it in the feed.
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We had a mad cow scare over here in Canada a few years ago. But all was called off when it was discovered that they were just really peeved off.
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Old 07-13-2012, 12:57 PM   #34
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I guess I'm in the minority--I love filet mignon. A 22-oz steak is more than FIVE recommended portions. Talk about super-sizing...
Well.. you have company then.

I usually go for around 8-9oz on the filet and bounced across the grill.

I find it has a sweetness to it no other rare steak achieves.
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Old 07-13-2012, 01:03 PM   #35
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Well.. you have company then.

I usually for for around 8-9oz on the filet and bounced across the grill.

I find it has a sweetness to it no other rare steak achieves.
+1 I like mine that way as well--almost still walking when it hits the plate--friends tease me that a good vet could resuscitate mine! I have noticed that the filet mignon that I got the last time I got a side of beef wasn't quite as sweet as it used to be when the meat could age 21 days instead of 14 (Ontario law--changed aging time from 21 to 14 days).
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Old 07-13-2012, 01:04 PM   #36
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i know what you mean, frank. it's not just about the tenderness, but also a distinctive taste.

i like a good fil mig (in waitress talk) once in a while, but i guess i'm a pig since i like to buy the whole loin, peel, trim and cut into roughly 12 ounce portions. you don't get too many of those out of a trimmed tenderloin, though.

my family abhors fat, so when we get steak in a restaurant they often order the fil mig, while i suck away on the juicy chunks of fat in a prime rib.
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Old 07-13-2012, 01:12 PM   #37
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(Ontario law--changed aging time from 21 to 14 days).
Would it help any to age it another 7 days in your refrigerator, or does it have to age as a whole hung side of beef or something?

One of my friends advocates refrigerator aging, and the few times I've tried it I think he might have something there. In any case I always look at the 50% off steaks being sold on their last use-by date. They've tasted good and the price is great.
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Old 07-13-2012, 03:30 PM   #38
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If you buy a whole tenderloin in a cryovac package from the store, it has a long shelf life so you can age it in the fridge for a week or two. Once opened, refrigerator aging is more subject to problems.
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Old 07-13-2012, 03:43 PM   #39
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That would mean I would have to plan my menu 7 days in advance!
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Old 07-13-2012, 03:53 PM   #40
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i know what you mean, frank. it's not just about the tenderness, but also a distinctive taste.

i like a good fil mig (in waitress talk) once in a while, but i guess i'm a pig since i like to buy the whole loin, peel, trim and cut into roughly 12 ounce portions. you don't get too many of those out of a trimmed tenderloin, though.

my family abhors fat, so when we get steak in a restaurant they often order the fil mig, while i suck away on the juicy chunks of fat in a prime rib.
Son #1 and myself will stab you with our fork if you try to touch our fat. Don't even think about it. The best part of a roasted fresh pork shoulder is the thick layer of fat around the outside. Crispy, juicy, so full of flavor. When I make a rib roast. I always ask my butcher for a strip of beef suet to wrap around the roast. He gives it to me for free. The drippings make the best Yorkshire Pudding.
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