The new york strip steak is cut from the short loin nearest the sirloin of the cow. It has a moderate amount of bone but can also be purchased with the bone removed. It is a very tender and succulent cut of beef. A one inch cut weighs about one to two pounds. The shell steak, new york strip steak, key strip, Kansas City steak, and hotel steak are substantially the same: porterhouse steaks with tenderloin and tail removed. Regardless of what you name it new york strip steak is a very tasty cut of beef.
Q. What is kobe steak like?
September 24, 2009 By Leave a Comment
Kobe Beef is one of top grades of beef in Japan. Japanese kobe steak is well marbled and very tender. Japanese Kobe Beef is raised in Hyogo prefecture, Japan. There are mainly four breeds in wa-gyu (wa means Japanese and gyu means cattle): Japanese Black, Japanese Blown, Japanese Polled, and Japanese Shorthorn. Beef for kobe steak is from Tajima-ushi, which is one of the Japanese Black breed of cattle. Tajima-ushi are fed on natural feed such as barley, wheat bran, and grass, and good water in the Tajima region. Among Tajima-ushi, beef which meet special criteria can become kobe steak. The beef must be ranked in Grade A or B by The Japanese Association of Meat Ranking. It’s said that only 3000-4000 Kobe Beef are available per year in Japan. Kobe Beef costs over $100 per pound in Japan. Kobe Beef is crossbred in the USA.
What are USDA prime beef steaks?
April 24, 2009 By Leave a Comment
The top quality beef steaks are graded USDA Prime. (The USDA stands for United States Department of Agriculture). Look for the grade stamp which runs the length of the carcass repeating over and over the quality of the meat. Much of the meat sold in this country is government graded in this way. The remainder is graded by the packers or retailers and marked with their own grade or brand names which usually parallel the government names. Beef steaks marked USDA prime means that the steer has been bred from the best stock, has been more carefully grazed, better fed. Very limited in supply (less than 4% of all beef graded is prime) and commanding top prices, these beef steaks are bought up as fast as they are produced by the top restaurants, hotels, and specialty markets. They are not usually available in quantity to the consumer in uncooked form.
A cube steak recipe and side dish ideas?
April 19, 2009 By Leave a Comment
Here is a cube steak recipe I think you will enjoy.
Cube Steaks Coventry Style
- 8 cube steaks, 1/4 lb each
- 6 tbsps oil
- flour
- salt
- freshly ground pepper
- 1 cup chopped onion
- 2 tbsps vinegar
- 1 tbsp brown sugar
- 1 cup catsup
- 4 tbsps Worcestershire sauce
- 1 cup cream
Heat oil in a heavy skillet. Dip steaks in flour, season with salt and pepper, put into skillet, and brown on both sides. Add onion. Add vinegar, brown sugar, catsup, Worcestershire sauce and cream. Cook slowly for 15 minutes and serve.
A nice side dish to go with this cube steak recipe:
Hashed Brown Potatoes
- 4 large potatoes
- 2 tbsps butter
- 3 tbsps vegetable oil
- salt and pepper to taste
Put potatoes in their skins into a saucepan, cover with cold water, and bring to a boil. Then simmer for about 30 minutes or until just done. Remove from water, cool in refrigerator, then remove skins. Chop into cubes. Fry in skillet in butter and oil over high heat, turning frequently so that all sides become uniformly browned. Sprinkle with salt and pepper. Serve with this cube steak recipe for a nice meal.
Recipes using black angus steaks
April 11, 2009 By Leave a Comment
Q. Do you know any recipes using black angus steaks?
Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.
4 lbs porterhouse black angus steaks
salt
1/2 cup olive oil
2 tbsps butter
1 clove garlic, crushed
juice of 1/2 lemon
1/2 cup tomato paste
1/2 cup Worcestershire sauce
freshly ground pepper
Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke.Serves six.
