"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 08-12-2012, 10:45 PM   #61
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by Skittle68 View Post
Yummy! That veggie mix looks great!! Is that feta?
Thanks! It's goat cheese, though feta would've been just as good.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 08-12-2012, 10:55 PM   #62
Sous Chef
 
Skittle68's Avatar
 
Join Date: Jan 2011
Location: Duluth, MN
Posts: 985
Quote:
Originally Posted by Steve Kroll
Thanks! It's goat cheese, though feta would've been just as good.
Mmmmmmm I love goat cheese too. So good!
__________________

__________________
Skittle68 is offline   Reply With Quote
Old 08-12-2012, 11:03 PM   #63
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,878
Quote:
Originally Posted by Steve Kroll View Post
Why is it that people think that Omaha Steaks are any better grade than what you can get in your average supermarket. The company doesn't even make any claim that their meat is better grade, only that it's "gourmet quality." What the heck does that mean? That sounds pretty subjective, if you ask me.

What the company has actually done is marketed the phrase "grain fed beef" so that it sounds like something that's vastly superior to other products. Well, guess what? ALL of the beef your grocer sells is grain fed, unless specifically labeled otherwise. I just don't see the point of paying $20/lb for sirloin steak.

Me... I'll take grass fed beef any day of the week.
+1
You said it so much better than I would have Steve. After trying them twice, I've concluded Omaha Steaks have a fantastic marketing ploy, and nothing more.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-12-2012, 11:06 PM   #64
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
Quote:
Originally Posted by Steve Kroll View Post
I love the grass fed stuff. We buy 50 lbs of it twice a year and it's pretty much the only beef we eat, unless dining out somewhere. I find that GFB has a completely different flavor and texture. Part of that comes from the fact that the animals are much older when slaughtered compared to grain fed. The meat is leaner and stronger flavored. Because it's leaner, it can also be easier to overcook.

Now getting back to the original topic of portions, below is the portion size of steak I normally eat - in fact this was tonight's dinner. This is 4 ounces of grass-fed tenderloin. DW and I usually split an 8-ounce cut. The American Heart Association actually recommends a 2-3 ounce portion, so 4 ounces is pigging out a little. Yeah, I realize it probably looks like a mere nibble compared to the 72-ounce steak mentioned earlier in the thread, but I just cut it into a lot of very small pieces and savor each morsel.

That looks great, Steve! I too find GFB to have a better flavor. I used to buy my 1/2 steer from a friend who raised beef. She did feed grain, but only the last month before slaughter and this was in addition to being allowed to graze as much as they wished. I try to follow the "size of a deck of cards" rule re: meat. Your portion looks to be the perfect size, IMO.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-12-2012, 11:59 PM   #65
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,096
Oh my gravy. Ribeye, where have you been all my life? We got a whole boneless ribeye awhile ago, at DH's urging, and I slabbed it up, and froze. Took out a couple steaks, and fried them up in the CI skillet, as it was raining (!!!yay!) so couldn't grill. Probably one of the best steaks we have ever eaten. Simply s&p, butter and olive oil. Bit of wine and onion with pan juices. Who needs fillet mignon?

My rec is if you can find boneless whole ribeye on sale, it really is worthwhile to cut it up yourself.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-13-2012, 12:06 AM   #66
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,297
Oh, yeah! Ribeye is without a doubt my most favorite cuts of beef, and pretty much the only kind I buy for grillin'. Glad you discovered it dawgluver, and that you got some rain tonight as well!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 08-13-2012, 12:09 AM   #67
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,096
Thanks Cheryl!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
recipe, steak

This steak is too darned big!!! Rib eye is about my favorite beef cut (although I'm thrilled when I have enough guests to cook prime rib roast). I was in a supermarket today and saw some nice looking rib eye steaks (bone-in), but they were 1-1/2 pounds! (24 oz., 0.7 Kg) That's just too big!!! It's too much of a serving for one person, and when I'm entertaining guest(s) I like to serve everybody the same entree. Many of the most popular cuts can't be cut in half and yield identical servings. A nutritionist would probably tell you to eat no more than 6 oz. (maybe even 4 oz. but scoff, scoff...). "No bigger than the palm of your hand." Yeah, right, maybe if it's three inches thick. (The steak, not my palm!) :wink: Filet mignon is not my favorite cut because they're too lean, not enough marbling, but at least you can find them in the 6-8 oz. size. IMO that's a reasonable protein serving. When faced with these Frankensteaks I just have a problem leaving some on the plate. I'm on a seafood diet. When I see it I eat it. :wink: A good solution to this is to serve a reasonable size, maybe even a large reasonable size (12 oz.?) and when it's gone there isn't any more unless you want to drive back to the supermarket. (That's a good disincentive to over eat.) But steaks seldom come in this size. If anything I've seen a trend to larger and larger steaks.) One good strategy to serving healthful food is portion control. Part of the problem is that cows insist on growing to some similar size and when the butcher cuts them up the only control he has is how thick do you want it cut? And I'm sure that many will agree that we like our steaks thick, not big. I wish scientists could breed miniature cattle so that when you cut rib eye steaks you can cut them 2 inches thick and still have a reasonable serving size. Cattle ranchers would probably like bigger, cattle twice the size! I presume there's a per cow cost and per pound cost, and I presume the bigger the cow the cheaper it is for ranchers to produce. I bet they'd like a 20 ton cow 10 feet tall if somebody bred them! Well I just wanted to kick this around, to have fun with a topic. I don't see any solution except to cook Asian like I often do (or cook stews, meat only roasts like tri-tip where you can cut any serving size) where portion size and portion control is almost always assured when you're eating with chop sticks. But I like steaks too. I feel that too often the serving size is just out of control. I'm not going to buy a 1/2 inch thick rib eye. (I've seen them, "thin sliced.") I can't cook that and have any sear and rare to MR in the middle. Discuss. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:48 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.