Post by BBQ Butcher on Mar 30, 2008 7:45:00 GMT -5
"The local grocer has "Rib Steak, bone in" on sale. I love a good Rib Eye, but don't know how the Rib Steak compares in taste and texture. I assume it is basically a rib roast cut into steaks??
Would love your opinion / comments. Thanks, Jeff"
Jeff, that steak is the exact same thing as a Delmonico, Rib Eye, Boneless Rib Steak, etc, it just has the bone left in it. Yes, it is basically the roast cut into steaks. Just make sure the quality is USDA Choice or above (Prime).
My favorite cut of meat, bone in or boneless.
Bone In Rib Steak
Boneless Rib Eye
See the similarities? They are cut from the same muscle.
"Ask-A-Butcher, I need to cook "Baron of beef" for 100. Question, what cut is this, Sirloin or Round? I seem to get different answers, doesn't matter where I ask. I would assume that these two cuts would require different times and temperatures? Any help would be much appreciated. Thanks"
Greg, you get different answers because the "Baron of Beef" can be two different cuts of meat, depending on where you are at the time you ask. In England, and parts of Canada, it is two sirloins left together from each side of the cow. Here in the States, "Baron of Beef" refers to any large cut of meat that will be roasted on the grill, i.e. the whole Round (Steamship Round) or any parts from it, like the Top Round or Bottom Round. It may come boneless, or bone-in, depending on the packer. Some will still have the Rump attached and some won't, again, it depends on the packer. However, you can order from your supplier, Top Sirloin Butt, Boneless, IMPS/NAMP 184, and you will be close to the original Baron of Beef. The cost of the two different meats is considerable, so take that into consideration when planning. The Sirloin can be cooked quicker and served medium rare; I'm thinking almost "direct cooking" here, maybe 3-4 feet from the fire. The Round will require a longer cook, somewhat offset of the fire, to achieve a decent end result.
"Ask-A-Butcher, I am trying to identify a cut of meat it’s called a Denver Steak. I am sure of the name as I have a few in my freezer I get them when I'm in Michigan on vacation every year but really hard to find in the south. Can you assist? Thanks"
"Steve, did you ever get an answer about "Denver Steaks"? I called a butcher shop I used to go to when I lived it Detroit and got an answer, maybe? He said it was a thin steak cut from the Top Round. Does this make sense to you?"
The elusive "Denver Steak" is a Boneless Shoulder Steak cut from the Beef Chuck. Why is it called a Denver Steak in the Mid-West when folks in Denver have never heard of it? I have no clue! The North American Meat Processor's Association (NAMP) has been trying to get continuity in the naming of steaks/meat in different regions of the country for years. The effort is voluntary and until it is mandatory, the Delmonico Steak will be three different steaks in three different parts of the country. I've compiled a list over the years of the different steak names and I get asked on a frequent basis what a particular steak is. This list is not complete, but only pertaining to Grilling/bbq'ing type steaks.
Steak Names
"After I open a package of steak, the steaks that I don't cook eventually turn brown. Why? What makes the steak turn brown? Is it safe to eat? Thanks, Dee"
Dee, it has to do with oxygen and a scientific word called "myoglobin". When steaks are first cut they are a deep red or purple color, and after a few minutes of exposure to oxygen they turn a nice bright red. This is called "blooming". Over a period of a few days, the myoglobin protein loses its ability to hold the oxygen and the meat will turn brown. The same process will turn the inside of hamburger brown, also. On occasion, the myoglobin protein and exposure to the light will cause steaks to have a "bluish/green" tinge when held to the light at a certain angle. Yes, the steaks are fine to eat. Also, the steaks are NOT aging, but just getting old.
"I have a fresh Brisket Flat in the cryovac packaging. How long can I keep it refrigerated past the "Sell By" date before it goes bad? Thanks, Ed"
Ed, simple question but a tricky answer. Beef packers do NOT put a sell by date on their meat. That date must've been put there by the store, on the price label (?), and really means nothing. I'll get back to that in a second, further down.
Packers will put a 'packed' date on the box that is shipped to the store. For "BEEF" only, as long as it has been kept cold, 32-38°, and not jostled around and the cry-o-vac is STILL intact (tight) and in good shape, you can keep beef around for up to six (6) weeks from the 'pack date'. Sometimes longer, depending on conditions. Dr.Bbq (Ray Lampe) ages his briskets six weeks, by the way. We are talking 'wet aging' here, not dry aging.
Here is where it gets tricky. The store gets them in and puts them out on display for retail sale. The date on the price labeling machine is 'usually' set for a few days (3-4) and sometimes up to a week. If the department manager knows what he's doing (some don't, sorry!), he/she will put a date on the package of 30 days from the packing date, just to be on the safe side. But, like I said, not all stores follow this policy.
You really, really need to know the "pack date" in order to make an intelligent decision on aging and use of expiration dates. As long as the one you have is still in good shape (kept cold, juices are not cloudy, the cry-o-vac is not puffy or broken) then you might be safe to go a week past the date, just to be on the safe side. Sorry I couldn't be more specific.
While on the subject, the 'expiration' dates put on lunch meat, hot dogs, sausages, bacon, etc, BY the manufacturer, MUST, by law, be still edible for up to seven days past the expiration date.
******************************************************************
I don't know about you, but I'm in the mood for a good grilled Burger
Blue Cheese/Onion Burger
Ground Chuck patty's, about 1" thick
Vidalia Onion slices, at least ¼" thick
Crumbled Blue Cheese, or chunky Blue Cheese dressing
American, Swiss or Provolone cheese (or your favorite)
Take a slice of the onion and press it down into the hamburger patty, remove the onion. Season the burger and the onion slice, if desired.
Put the onion slice on the grill along with the patty, indented side DOWN.
After the flip, place the onion into the indent on the burger.
Let cook for a couple of minutes and then add your Blue Cheese.
Once the Blue Cheese has melted, add your other cheese of choice. Once it's melted, serve on a bun with your condiments of choice.
Would love your opinion / comments. Thanks, Jeff"
Jeff, that steak is the exact same thing as a Delmonico, Rib Eye, Boneless Rib Steak, etc, it just has the bone left in it. Yes, it is basically the roast cut into steaks. Just make sure the quality is USDA Choice or above (Prime).
My favorite cut of meat, bone in or boneless.
Bone In Rib Steak
Boneless Rib Eye
See the similarities? They are cut from the same muscle.
"Ask-A-Butcher, I need to cook "Baron of beef" for 100. Question, what cut is this, Sirloin or Round? I seem to get different answers, doesn't matter where I ask. I would assume that these two cuts would require different times and temperatures? Any help would be much appreciated. Thanks"
Greg, you get different answers because the "Baron of Beef" can be two different cuts of meat, depending on where you are at the time you ask. In England, and parts of Canada, it is two sirloins left together from each side of the cow. Here in the States, "Baron of Beef" refers to any large cut of meat that will be roasted on the grill, i.e. the whole Round (Steamship Round) or any parts from it, like the Top Round or Bottom Round. It may come boneless, or bone-in, depending on the packer. Some will still have the Rump attached and some won't, again, it depends on the packer. However, you can order from your supplier, Top Sirloin Butt, Boneless, IMPS/NAMP 184, and you will be close to the original Baron of Beef. The cost of the two different meats is considerable, so take that into consideration when planning. The Sirloin can be cooked quicker and served medium rare; I'm thinking almost "direct cooking" here, maybe 3-4 feet from the fire. The Round will require a longer cook, somewhat offset of the fire, to achieve a decent end result.
"Ask-A-Butcher, I am trying to identify a cut of meat it’s called a Denver Steak. I am sure of the name as I have a few in my freezer I get them when I'm in Michigan on vacation every year but really hard to find in the south. Can you assist? Thanks"
"Steve, did you ever get an answer about "Denver Steaks"? I called a butcher shop I used to go to when I lived it Detroit and got an answer, maybe? He said it was a thin steak cut from the Top Round. Does this make sense to you?"
The elusive "Denver Steak" is a Boneless Shoulder Steak cut from the Beef Chuck. Why is it called a Denver Steak in the Mid-West when folks in Denver have never heard of it? I have no clue! The North American Meat Processor's Association (NAMP) has been trying to get continuity in the naming of steaks/meat in different regions of the country for years. The effort is voluntary and until it is mandatory, the Delmonico Steak will be three different steaks in three different parts of the country. I've compiled a list over the years of the different steak names and I get asked on a frequent basis what a particular steak is. This list is not complete, but only pertaining to Grilling/bbq'ing type steaks.
Steak Names
"After I open a package of steak, the steaks that I don't cook eventually turn brown. Why? What makes the steak turn brown? Is it safe to eat? Thanks, Dee"
Dee, it has to do with oxygen and a scientific word called "myoglobin". When steaks are first cut they are a deep red or purple color, and after a few minutes of exposure to oxygen they turn a nice bright red. This is called "blooming". Over a period of a few days, the myoglobin protein loses its ability to hold the oxygen and the meat will turn brown. The same process will turn the inside of hamburger brown, also. On occasion, the myoglobin protein and exposure to the light will cause steaks to have a "bluish/green" tinge when held to the light at a certain angle. Yes, the steaks are fine to eat. Also, the steaks are NOT aging, but just getting old.
"I have a fresh Brisket Flat in the cryovac packaging. How long can I keep it refrigerated past the "Sell By" date before it goes bad? Thanks, Ed"
Ed, simple question but a tricky answer. Beef packers do NOT put a sell by date on their meat. That date must've been put there by the store, on the price label (?), and really means nothing. I'll get back to that in a second, further down.
Packers will put a 'packed' date on the box that is shipped to the store. For "BEEF" only, as long as it has been kept cold, 32-38°, and not jostled around and the cry-o-vac is STILL intact (tight) and in good shape, you can keep beef around for up to six (6) weeks from the 'pack date'. Sometimes longer, depending on conditions. Dr.Bbq (Ray Lampe) ages his briskets six weeks, by the way. We are talking 'wet aging' here, not dry aging.
Here is where it gets tricky. The store gets them in and puts them out on display for retail sale. The date on the price labeling machine is 'usually' set for a few days (3-4) and sometimes up to a week. If the department manager knows what he's doing (some don't, sorry!), he/she will put a date on the package of 30 days from the packing date, just to be on the safe side. But, like I said, not all stores follow this policy.
You really, really need to know the "pack date" in order to make an intelligent decision on aging and use of expiration dates. As long as the one you have is still in good shape (kept cold, juices are not cloudy, the cry-o-vac is not puffy or broken) then you might be safe to go a week past the date, just to be on the safe side. Sorry I couldn't be more specific.
While on the subject, the 'expiration' dates put on lunch meat, hot dogs, sausages, bacon, etc, BY the manufacturer, MUST, by law, be still edible for up to seven days past the expiration date.
******************************************************************
I don't know about you, but I'm in the mood for a good grilled Burger
Blue Cheese/Onion Burger
Ground Chuck patty's, about 1" thick
Vidalia Onion slices, at least ¼" thick
Crumbled Blue Cheese, or chunky Blue Cheese dressing
American, Swiss or Provolone cheese (or your favorite)
Take a slice of the onion and press it down into the hamburger patty, remove the onion. Season the burger and the onion slice, if desired.
Put the onion slice on the grill along with the patty, indented side DOWN.
After the flip, place the onion into the indent on the burger.
Let cook for a couple of minutes and then add your Blue Cheese.
Once the Blue Cheese has melted, add your other cheese of choice. Once it's melted, serve on a bun with your condiments of choice.