Grinding up a fillet into burger meat?
That burger couldn’t have been good. It would have been a hockey puck. You need fat for a burger grind
What's the best cut of Steak?
- Thread starter Antwon Mitchell
- Start date
That burger couldn’t have been good. It would have been a hockey puck. You need fat for a burger grind
Grinding up a fillet into burger meat?
That burger couldn’t have been good. It would have been a hockey puck. You need fat for a burger grind
I guess it wasn't actually a burger. It wasn't. Ground up; it was just on a bun.
FeloniousMonk
Dont mind me..Im a azzhole
If it aint ribeye, shoot yaself..
calixprynce
...
You missed the rest of my post.... skirt steak was good delicacies in the hood and trash to middle class white folks.. we could transform that bullshyt into something special... and hanger steak? Ok...I see how you didn’t comment on the grades of meat I mentioned... just say your pockets light for the real shyt.... y’all clowns funny..
fr skirt steak on two pieces of bread will always hit the spot
Wish I could change my vote though. Ribeye >
Ribeye cooked to just a touch under medium, still juicy, but cooked just enough so that the fat is able to render into it a little bit 
Copped a sous vide machine recently and I'm able to nail it exactly how I want to every time now
Copped a sous vide machine recently and I'm able to nail it exactly how I want to every time now
You sear it in the stove after or hit it with a torch?Ribeye cooked to just a touch under medium, still juicy, but cooked just enough so that the fat is able to render into it a little bit
Copped a sous vide machine recently and I'm able to nail it exactly how I want to every time now
Cast iron pan over the stove w/ avacado oil rub and a butter baste right at the end. Right after taking it out the sous vide, I dry it with a couple Viva Signature cloth towels and then put it in the fridge for 10-15 minutes to drop the outside temp a bit. The fridge also acts as a dehumidifier to further dry the outside in preparation of the sear.
You have any experience with torches? They always look cool in the youtube vids
No experience with a torch but the sous vide is something I’ve been interested in for a minute and people usually finish the steaks in a cast iron or torch.
I do my steaks now in a cast iron with avocado oil
If you've been eyeing a sous vide, I wouldn't hesitate on recommending to pick one up. It does great poached, and hard boiled eggs as well.
Just ordered a Sashi Saiko grade prime rib.
It's going to be a glorious weekend coming up....
Dat marbling
Dat marbling
60 Day Dry-Aged Sashi Finnish Ayrshire "Saiko"
Bespoke Edition 05.07 Super Rare Sashi "Saiko" 8 Bone Loin, aged for 60 Days After our fantastic piece back in April we have managed to secure another showstopping Saiko piece. Known as one of the rarest pieces of meat to come out of Finland, the "Saiko" Range from Sashi is the very best meat...
thomasjosephbutchery.co.uk
60 Day Dry-Aged Sashi Finnish Ayrshire "Saiko"
Bespoke Edition 05.07 Super Rare Sashi "Saiko" 8 Bone Loin, aged for 60 Days After our fantastic piece back in April we have managed to secure another showstopping Saiko piece. Known as one of the rarest pieces of meat to come out of Finland, the "Saiko" Range from Sashi is the very best meat...
Lovely. How are you going to be cooking it?