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Having a Cow About Steak Quality
WSJ ^ | 08 May 2010 | MARK SCHATZKER

Posted on 05/10/2010 4:32:30 AM PDT by Palter

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To: Palter

The prototypical “man food” wussified and metrosexualized into another foodie obsession.


41 posted on 05/10/2010 10:27:19 AM PDT by 9YearLurker (mC)
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To: JustaDumbBlonde

We cook it many ways, I especially like it smoked with either apple or cherry wood, or marinated then grilled. Only have stew during the colder winter months.

I don’t believe my wife braises it first for her stew, and the flavor is not lost. The meat and the broth that comes from the stew are full of flavor, perhaps because it’s covered the whole time it is cooking.

I know what you are saying though, many people have the same comment, and think we are nuts for treating such a fine piece of meat this way.


42 posted on 05/10/2010 10:37:29 AM PDT by Frenchtown Dan
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To: Frenchtown Dan
"Braising" is a cooking term quite frequently misinterpreted. Braising is a method of cooking food, most commonly meat, low and slow in liquid of some sort. Braising meat is most often reserved for long-muscled, lesser cuts of meat where the fiber of the meat is tenderized by the lengthy slow cooking. Most anything prepared in a crock pot (now commonly referred to as a slow cooker) has been braised.

All of that aside, I do understand what you're saying ... which is that your wife's stew is a savory, full-flavored meal to behold ... and I don't doubt that a bit. I also fully understand having so much meat in the freezer that, near the beginning of another hunting season, you are looking for anything and everything to do with the meat you currently have.

43 posted on 05/10/2010 11:49:42 AM PDT by JustaDumbBlonde (Don't wish doom on your enemies. Plan it.)
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To: Frenchtown Dan

And all this time I thought braising was quickly searing over high heat for just a moment or two.

Anyway, it’s been nice conversing with another omnivore, and enjoy your meat that isn’t regulated by our gov’t.


44 posted on 05/10/2010 1:07:23 PM PDT by Frenchtown Dan
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To: Deepest South
Old style aging of beef might cause modern beef eaters to think the meat was a bit spoiled.

Those parts that are too "ripe" can be cut off - also buy steak at COSTCO - they have the best at the best price...

45 posted on 05/10/2010 1:15:29 PM PDT by GOPJ ("Draw Mohammad Day" - - May 20, 2010 - Draw for freedom - draw for your children's freedom.)
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To: Frenchtown Dan
"Anyway, it’s been nice conversing with another omnivore, and enjoy your meat that isn’t regulated by our gov’t."

Agreed on both points. ;)

46 posted on 05/10/2010 1:52:36 PM PDT by JustaDumbBlonde (Don't wish doom on your enemies. Plan it.)
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