Bill Griffith

STEAKS, I have a question

I love Steaks, my favorite are Ribeyes (With or without bones)and Porterhouses. I tried most of the store bought brands, those being generic and angus certified, plus even dried some mail order steaks (Didn't like those to much)

I've heard the best steak beef to eat is Kyoto Beef. I would imagine this is something from Japanese raised Beef. Anyone have any input on the different types of beef, what to try and what not to try.

Carlo Medina

I tend to like the free-range, non-hormone beef that places like Whole Foods sell. Sure it's about a $1 or $2 a pound more than the discount ones at Ralphs or Luckys, but they just seem to be more tender and the cuts tend to be better. Don't know why. I usually order the top sirloin cut and porterhouse, as it gives a nice combination of quality and price (as opposed to Filet Mignon which I agree tastes better, but don't want to pay that much for beef on a regular basis!).

Bill Griffith

Thats why I like the porterhouse. You get a nice bit of Filet with it.

Ted Lee

i think you mean kobe beef.

supposedly the stuff is truly awesome, but it's like uber-expensive. i think it has something to do with the way the calf's are raised and fed.

supposedly it's only fed top grain food plus the calf movement is completely restricted. i thought i heard they actually suspend the animals so that no muscle tissue is generated.

anyway, i really want to try one someday.

i did a quick search on google and came up with this faq but i don't know about it's validity.

other than that, i love steak. i use a recipe that i found on alton brown's show "good eats" that is quick, simple, and quite tasty!

this is my dvd collection. there are many like it, but this is my own ...

Shane Bos

The BEST beef is free range bought straight from the farmer here in Alberta. The only problem is having a large enough freezer for a side of beef. There are a few good butcher shops in the small towns here that will sell it by hte cut rather than just by hte side.

andrew markworthy

It's years since I ate beef (I found that my favourite meat was also giving me migraines ). However, I do remember that there are several pointers to good beef. The breed of cattle is an important, but it is not a paramount consideration. It also depends how old the animal is, how it has been reared (organic is definitely to be preferred), and most importantly, how the beef has been prepared and hung. It is not automatically true that a large supermarket will be worse than a specialist butcher's shop. Simply, you've to shop around. Incidentally, whilst T-bones et al are nice, IMHO fillet has the best texture and is the most 'delicate' but arguably the rump has the best flavour.

MarkHastings

I just went to a restaurant that served Steak Coulette (SP?). They said it was a cut that was better than sirloin but not as good as filet. Anyone else heard of this?

Bill Griffith

No never heard of that type of steak.

I have a store that sells free range beef ribeyes and such so I'll have to try that.

Kobe Beef sounds more like it. Kyoto was the first thing that came to mind for some weird reason.:b

Basically all I'm doing now is looking at color and marbling, along with fat content along the edges and inside.

I generally like my steaks with good Horseradish. Not Horseradish sauce, just pure Horseradish. A nice Butter/garlic sauce is good as well.

I also heard somewhere that the rarer the steak the better it is for you. Anyone ever heard this one?

gregstaten

Kobe Beef is fantastic but also incredibly expensive. The beef is so tender you can cut it with a fork. Outside of really large cities with a large Japanese population I doubt you'll find it and you'll definitely pay.

The times I've had it have all been on business trips where someone else was buying (and offering). Absolutely spectacular but you pay an insane amount for a small amount of beef.

---

Regarding steaks, my two favorite cuts are a 2" filet mignon cooked black and blue and a true texas t-bone (which has a filet side as large as a porterhouse but also has the "tail" still on it). Heaven. Absolute heaven.

During the summer I usually cook filet mignons out every other weekend. Per person the meat costs about $8-10 and when you consider what it costs to go out (we skip a night out for a grill night) the cost of the filets aren't that bad - especially as we usually also have a nice wine.

-greg

My Home Theater

Nathan*W

Hmm, no fans of the strip here, which is my personal favorite. Just the right amount of marbling and no bone.

Bill, were your mail order steaks from www.omahasteaks.com ? They seem pretty expensive, but have good info on their site. This gives some examples of the various cuts.

My DVD Collection