Cut up a Strip Loin tonight

Cut up a NY Strip Loin tonight. One of ours. The loin was about 16 lbs. Got graded USDA "Choice" (I was hoping for "Prime", but even Choice is a high bar).

Having a couple strip steaks out of it tonight. We'll butcher the rest tomorrow into loin steaks. This steer turned out really good, and I'm thinking the ribs will be "Prime". Nice fat, good marble...it's all good. I think we got dogged on the strip, because we normally get a USDA "prime" rating, but oh well. Fat content was a little high.

Good eats in any case!! Makin' it up with some taters, green onions, cheese and S&P in tin foil.

YUMMMMM!!

a reply to: Flyingclaydisk

if you have not tried waygu beef i highly recommend it ,its expensive as all hell but was the best steak ive eaten in years

originally posted by: RalagaNarHallas
a reply to: Flyingclaydisk

if you have not tried waygu beef i highly recommend it ,its expensive as all hell but was the best steak ive eaten in years

Did you not read the OP? 🤣 The dude is eating his own cattle. Why would he go buy beef?

a reply to: Flyingclaydisk

Wow, you seem to have an ample supply of food.....

Yet I've never been invited once for dinner.

No No, I get it, loud and clear. I'll just heat up this can of spaghetti o's. I pulled it from the garden just this afternoon.

a reply to: Flyingclaydisk

This sound yummy, and I’m HUNGRY!

You’re usually pretty detailed, FCD. I’m surprised you just put ‘cheese’, and did not decipher which kind?

originally posted by: MisterSpock
a reply to: Flyingclaydisk

Wow, you seem to have an ample supply of food.....

Yet I've never been invited once for dinner.

No No, I get it, loud and clear. I'll just heat up this can of spaghetti o's. I pulled it from the garden just this afternoon.

I agree! This is BS! Feed us FCD!

a reply to: Flyingclaydisk

I'm having 2 minute noodles with some $3 bagged salad mixed in.

Good diggings!!

a reply to: Flyingclaydisk

Did a pork loin tonight.

Let it set out to get to room temp, seasoned with salt, pepper, garlic, cooked at 375F for @ 30 minutes per pound and pulled it out when internal temp was at 145F

Delicious!

Baby red potatoes for a side.

a reply to: Flyingclaydisk

Excellent.
In parallel, I recently grilled up
some 7X Wagyu strips.
A good friend sent a slab to us.
The marbling is like butter when
prepared with skill.

It did not have the good old
"Blue Stamp" of U.S.D.A. Prime
like the old days.
But I have not seen that stamp in years.

However, it was exactly that. Just like the
Western Slope Beeves that I was fortunate to
feast on back in the day. Even more so.

Link: 7xbeef.com...

Cheers to your feast you good old #kicker!
S&F

Pics or it never happened.

Jk but you should snap a pic or two with your phone to go with your cooking posts. We want to see the big slab of raw beef in all of its glory.

a reply to: DBCowboy

Did you ride the pig before you slaughtered it?
If so, I would recommend against it in the future.
Reason to be, the adrenaline results in tougher
protein fibers.

a reply to: Flyingclaydisk

I love quality New York strip steaks. Thick and narrow with lots of fat marbled. Choice is very good. Select sucks. I have at least a dozen Black Angus strips vac locked and in my chest freezer. I like to have it plain, dipped in clarified butter after squeezing fresh Meyer lemon wedges over it, or encrusted with freshly ground coarse black Tellicherry peppercorns. But my favorite way is to marinade it for 2-3 days in 1 part Orange juice concentrate, and 2 parts Soyvay teriyaki sauce . Try it some time. Its Heavenly!

a reply to: gallop

Don't feel bad.
I had a jelly donut for dinner
not long ago.

Just for the hell of it.

originally posted by: gallop
a reply to: Flyingclaydisk

I'm having 2 minute noodles with some $3 bagged salad mixed in.

Good diggings!!

Classic iceberg salad is like 98 cents at Wal-Mart. Although, I'd highly recommend the 36 cent Cup o' Noodles spicy beef with some $1.33 cent extra sharp cheddar cheese melted into it while it steeps in the near boiling water or the spicy chicken flavor with $1.38 real bacon pieces from the salad dressing aisle in it.

a reply to: MisterSpock

HooHaa!
Right.
The perspective of
"Look what I got"
really comes into play
when one brags about their
stash of choice cut sides of Steer.

BullsEye!

a reply to: RalagaNarHallas

Wagyu is so dangerously good.
You will wipe your ass with Kobe
forevermore.

originally posted by: Wildmanimal
a reply to: DBCowboy

Did you ride the pig before you slaughtered it?
If so, I would recommend against it in the future.
Reason to be, the adrenaline results in tougher
protein fibers.

We typically try to make pork less tough and more tender. Minus fat and salt or smoke/honey/brown sugar flavor for ham, a plain pork chop from the frying pan or the oven that's most importantly tender is expert level cooking. Pork chops are as lean as or leaner than chicken breast and take even less time to cook.

Meat can be tender from its fat content or its preparation, or both. But one does not simply make a tough cut of meat tender by throwing it in the oven. Barring marinating and brining, you're left with temperature, time, covered or uncovered, and frying pan, oven, or both. Grills don't count because they can make anything tender without much skill or forethought.

I cut up a whole flank steak tonight into thin strips, pounded them with a tenderizer and threw half in the frying pan with some mushrooms and onions with butter and tossed the rest in a bowl to fry for steak and eggs for brunch tomorrow morning.

It is nice having a freezer full of beef. For emergency prepping purposes of course. When you buy a half a cow, it is way cheaper when you go shopping at the store.

Hope you aren't going to eat the whole sixteen pounds tonight, if you do, make sure you got lots of TP

a reply to: FlyingSquirrel

I hear you and admire your culinary skills.
But I don't think you quite grasped my drift.
I am not impervious to that either.
C'est la Vie.

I had a flying squirrel living in the wall right
next to my bedroom nightlight table.
It would scuffle every night at 2 A.M. like
clockwork.
On the very rare occasion that I caught sight
of it in the field, it was a sight to behold.

originally posted by: Wildmanimal
a reply to: FlyingSquirrel

I hear you and admire your culinary skills.
But I don't think you quite grasped my drift.
I am not impervious to that either.
C'est la Vie.

I had a flying squirrel living in the wall right
next to my bedroom nightlight table.
I would scuffle every night at 2 A.M. like
clockwork.
On the very rare occasion that I caught sight
of it in the field, it was a sight to behold.

Sigh.. facepalm emoji. Where its at

🤦‍♂️ Man Facepalming Emoji

I thought I read you'd recommend doing it in the future. Cool story @ the flying squirrel, never seen one. Have the unfortunate situation of Rocky being my nickname and only nickname applicable to a shortened version of my name since I exited the birth canal and had to do this thing, so hard in the paint I went.

Other than Rock. Can you smell what the Rock is cooking? Um, no. Rock is a brute or a fighters name. I'm a food champion. The people's champion no less.