Stock up on ribeyes now

[unclebilly]

So far, the problem is limited to dairy cattle.

[Pazuzu]

I'm pretty sure that all of you are over the age of 1 years old, which means that none of you should be drinking milk.

[Shaun @ Tru6]

Originally Posted by unclebilly

So far, the problem is limited to dairy cattle.

Which is why you want to stock up on beef now. it won't be long before it moves to beef cattle and then there's futures anyway

[Shaun @ Tru6]

Originally Posted by Pazuzu

I'm pretty sure that all of you are over the age of 1 years old, which means that none of you should be drinking milk.

I'm down to a gallon a week.

[berettafan]

I’ve got a really nice vac sealer but just cannot bring myself to freeze a good steak.

[wdfifteen]

Originally Posted by WPOZZZ

Raise chickens and you get free eggs. I can't find eggs at Sams or Costco these days.

Ha, ha! Yes, raise some chickens and learn all about “free eggs.”

[speeder]

Originally Posted by berettafan

I’ve got a really nice vac sealer but just cannot bring myself to freeze a good steak.

Yeah, I can't imagine how a steak that has been frozen for a couple of months tastes because I've never had one. Only fresh.

[cabmandone]

Originally Posted by wdfifteen

Ha, ha! Yes, raise some chickens and learn all about “free eggs.”

Yeah a friend of mine has several. Tells me all the time the eggs don't really cost less but are ultimately better because he knows where they came from.

Originally Posted by berettafan

I’ve got a really nice vac sealer but just cannot bring myself to freeze a good steak.

I don't worry about freezing as long as it doesn't get freezer burn. I thaw in the fridge then dry brine then use reverse sear while grilling to an internal temp. Always comes out tender and yummy.

[berettafan]

Do you feel like your cook process negates the negatives of freezing or would you do the same even if just grilling or pan cooking?

[cabmandone]

Originally Posted by berettafan

Do you feel like your cook process negates the negatives of freezing or would you do the same even if just grilling or pan cooking?

I'll say this, my steaks are much better and WAY more consistent since I started cooking them the way I described. I don't do steak in a skillet so I can't speak to that. I don't buy much beef but even the few times I've gone to the butcher to buy, I still use the same process. I might have to do a side by side taste test. I like the sounds of this experiment!

[TimT]

I like my steak like my wine...fresh!

You really need to try a good dry aged steak..

Dry aging loses moisture, and makes the beef flavor beefier

[berettafan]

Originally Posted by cabmandone

I'll say this, my steaks are much better and WAY more consistent since I started cooking them the way I described. I don't do steak in a skillet so I can't speak to that. I don't buy much beef but even the few times I've gone to the butcher to buy, I still use the same process. I might have to do a side by side taste test. I like the sounds of this experiment!

Tell us how it goes!

If you want to try pan cooking use a decent filet. Sear both sides and have the oven warmed to 400 if the steak is very thick. Then after pulling the steak from the pan be ready to rock with a pan sauce using 1-shallots 2- deglaze with your choice of full bodied red wine or cognac 3- add some beef stock 4- reduce then add a small amount of heavy cream 5- remove from heat add butter pat (gently swirl it in to melt it), salt and pepper and serve with the steak. I was using Hennessy for this before but my neighbor gave me a cabernet that turned out to be perfect and made the best pan sauce i've ever created.

Oh and just before eating sprinkle a tiny bit of flaky sea salt on the steak like this stuff (haven't tried the brand but the pic on the site gets the idea across) https://caymanseasalt.com/


edit- forgot to mention pour the drippings from the plate you set the steaks on (post cooking) back into the pan sauce before serving

[Shaun @ Tru6]

the day I take cooking advice from an irish guy... Seriously, Snake River Farms says wrap with plastic tightly several times, then foil, put in fridge for a day, put in freezer, take out of freezer and into fridge for a couple of days, will be as new. And of course dry age for at least a few days in the fridge if not longer. I've cut off a lot of aged meat to get a great steak.

When I need help boiling a potato...

[wdfifteen]

Originally Posted by cabmandone

Yeah a friend of mine has several. Tells me all the time the eggs don't really cost less but are ultimately better because he knows where they came from..

I figure the eggs that Vic and I actually use cost about $10 a dozen. We supply eggs to our children’s families and when we have a surplus we give them to our neighbors. The two of us eat about 6 eggs a week. The chickens lay what they lay, there is no dial on them where I can select my preferred level of production. We’ve had as many as 4 dozen sitting in the fridge waiting for distribution and maybe once a year we have to go out and buy eggs.

[wdfifteen]

Originally Posted by berettafan

Tell us how it goes!

If you want to try pan cooking use a decent filet. Sear both sides and have the oven warmed to 400 if the steak is very thick. Then after pulling the steak from the pan be ready to rock with a pan sauce using 1-shallots 2- deglaze with your choice of full bodied red wine or cognac 3- add some beef stock 4- reduce then add a small amount of heavy cream 5- remove from heat add butter pat (gently swirl it in to melt it), salt and pepper and serve with the steak. I was using Hennessy for this before but my neighbor gave me a cabernet that turned out to be perfect and made the best pan sauce i've ever created.

Oh and just before eating sprinkle a tiny bit of flaky sea salt on the steak like this stuff (haven't tried the brand but the pic on the site gets the idea across) https://caymanseasalt.com/

edit- forgot to mention pour the drippings from the plate you set the steaks on (post cooking) back into the pan sauce before serving

This is very similar to the way I pan-fry steak. I’m not so particular about the wine or the shallots (I’ll use onion) and sometimes I’ll throw some mushrooms in when I make the sauce. Big yes on the salt.

[cabmandone]

I just can't bring myself to throw a good ribeye on a skillet. It could be CRAZY cold outside and I'll still drag the Weber kettle out.

[Shaun @ Tru6]

Originally Posted by cabmandone

I just can't bring myself to throw a good ribeye on a skillet. It could be CRAZY cold outside and I'll still drag the Weber kettle out.

Tell me you've never made a bordelaise without telling me.

[70SATMan]

Can non-indigenous captive trophy swans catch bird flu? Asking for a friend.

We get our eggs locally at a free range farm. Benefits of a climate that doesn’t result in frozen chickens scrabbling about in the ice and snow. Plus the eggs are pretty similar in richness to the chickens we raised growing up. My in laws have raised chickens ever since they retired and we used to get a regular supply there but, they’re slowing down in their mid 80s.

[Shaun @ Tru6]

Originally Posted by speeder

Those steak photos look disgusting...could be on a vegan billboard.

Edited.

[MBAtarga]

^That steak looks disgusting.