STEAK OFF! tell us your special recipe's

[Sourbastard]

Originally Posted by auslandau

Yes agree. A good piece doesnt even need to be chewed! A piece of rib eye...bone on or eye fillet has to be rare, the more cooked the tougher it can become.

Fresh meat isnt that good....meat does need to be hung and aged. This is where the 'marbling' and reddness comes from. Fresh meat, almost any cut will be near tastless and can be tough. If you have lived on a farm and seen hanging meat from the tree after a day or two.......many would be turned off!

Yep, I get my rump steaks(and a few people here will attest to the quality of Uncle Bastards MeatFests) fresh from the slaughterhouse, I then age them for a week or two(depending on the cut) in the fridge. Unless I want rib eye, then I go to a specialty butcher I know of.