Re: OK, but what did the beef eat?


"Alan S" <loralgtweightandcarbs@xxxxxxxxx> wrote in message
news:1srnv4df7j05cms070tsv25bndvf77r1dm@xxxxxxxxxx
On Fri, 1 May 2009 15:56:32 -0700, "Anon"
<anonnospam@xxxxxxxxx> wrote:


Clearly you didn't know how to cook it. You need to cook it differently
from grain fed, since it tends over all to be leaner.

PP

How?? I like my steaks on the BBQ grill, well browned on the outside and
red on the inside.

To cook the perfect grass-fed steak.

I learned this from the only appearance on TV ever by Vlado,
top chef at Vlado's, a Melbourne steak house in the 80s. I
was surprised to find it still exists, but I doubt that he
is still the chef.
http://www.vlados.com.au/
And looking at the pictures, I suspect that some of his
steak is now grain-fed. Hopefully I'm wrong.

Set the BBQ/Grill or stove-top hot-plate to a moderate heat.
Experience will get the heat setting right after the first
couple of trials. Too high leads to charcoal, too low leads
to shoe leather.

Lightly oil the steak. That's right, the steak. I use spray
canola for the BBQ. If you try to spray oil on the slotted
section of my BBQ while it's hot you will become known as
the person who used to have eyebrows.

Place the steak, sliced across the grain to be 1.5-3cm
(1/2"- 1") thick depending on the cut of beef, on the
slotted grill. Lift once, to un-stick, and replace.

For rare, do not move it, prod it or touch it again until
you see traces of blood appear on the top surface. Turn the
steak and again wait to see that blood appear before
serving.

For medium or over-done, wait a little longer after the
appearance of the blood before turning and again before
serving. Only experience will teach you how long to wait.

The timing usually works out to about 60% for the first side
and 40% for the second.

Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Stuffed Mushrooms)
http://loraltravel.blogspot.com (Jordan, City and Country)

I've never done it that way, it sounds like it would be overcooked for me. I
like it so the middle is only slightly above room temperature. I get the
heat real high, burn the first for about 1-1.5 minutes, then 1 minute on the
second side. When done properly, a good veterinarian could get it back on
its feet in a few minutes.

The place where I get my steaks only sells aged choice and prime steaks.
They do have some ground beef made from the trimmings, it is superb but must
be used quickly because it don't keep very well. After reading the article
on aging beef, I now realize that aging not only tenderizes the meat but
develops the flavor. I always wondered why super-market beef didn't have
much flavor, now I realize it is not aged.


.

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