Info for this weekend's Grill fun: A Guide to Steak Cuts

The Daily Meal ^ | Jun 28, 2013

[ConservativeMan55]

bttt

[pops88]

My husband bought me a chef’s torch for Christmas to brown by tri-tip roasts.

[matginzac]

Meh, it’s cheaper than tenderloin but most beef is more expensive.
I like it ‘cause it’s chunky, lean and easy to cook...

[Daffynition]

Yesterday, I noticed in my grocery store the new *country of origin* on the chopped beef. On the label it had: *ORIGIN OF MEAT; CANADA, MEXICO, USA*.

Anyone else experience this? There was no one in the butcher dept, so, back in the same store today, the manager was out and about. I mentioned to him that I noticed the label, and wanted to know if, there was a possibility that for all these years, I could have been buying meat from Mexico? He said yes, this has always been the case, since the store opened. He said that 95% of the beef sold there was from the USA. I told him in no uncertain terms, that I would not be buying any more meat from the store, b/c of the possibility of the *Mexico* origin....and to pass this on to the store owner.

New Meat Country Of Origin Labeling Rules Go Into Effect

[Daffynition]

Marinate them 15-20 mins [in whatever marinade that is your personal preference]; sear on grill...4 mins each side...turn only once. We like them pink on the inside.

Blue and yellowfin season is coming up soon. Yummmmmmmmmmmmmm!

[Safetgiver]

Iv’e knocked off four yellow fins so far this year (tonight’s feast, all the neighbors are lined up. Those without wine or beer for ME go to the back of the line.) I hope to go for albacore in August and stock the freezer up. My housekeeper doesn’t like fish, so the neighbors and I go crazy.

[Daffynition]

Excellent! Blue/yellow fishing is just heating up this way. The Gulf Stream is finally producing.