Cube steaks

[crappyice]

Well if someone ever offers you some spam you should try a slice ,cooked of course.

But White Castle is gross?!?


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[crappyice]

So as someone who has taken classes on food science. Freezing is good for red meat. It helps break down the cell structure and actually tenderizes the meat


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And is it true that most supermarket meat has already been frozen?


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[Kmartinson]

Just now, crappyice said:

But White Castle is gross?!?


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I just filet it off before I cook it. No white or silver

[crappyice]

So as someone who has taken classes on food science. Freezing is good for red meat. It helps break down the cell structure and actually tenderizes the meat


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And is it true that most supermarket meat has already been frozen?


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[Jeremy K]

1 minute ago, crappyice said:

But White Castle is gross?!?


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I liked white castle, I didn't over do it like some others members did.

[Chef]

And is it true that most supermarket meat has already been frozen?


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No, most supermarket meat is what is called green beef. Completely un aged. That’s why it stays so red in the case. Stays red but Eats like shit


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[Chef]

And is it true that most supermarket meat has already been frozen?


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No, most supermarket meat is what is called green beef. Completely un aged. That’s why it stays so red in the case. Stays red but Eats like shit


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[The_Real_TCIII]

However the tendons, sinew and other gross bits found within certain cuts (not in backstrap hence any cut for the hind quarter being as good is a silly comment ) are inedible even after running through a pre-chewing machine.


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All from the hindquarter, trimmed out beautifully. TAKE A LAP!


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[The_Real_TCIII]

However the tendons, sinew and other gross bits found within certain cuts (not in backstrap hence any cut for the hind quarter being as good is a silly comment ) are inedible even after running through a pre-chewing machine.


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All from the hindquarter, trimmed out beautifully. TAKE A LAP!


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[The_Real_TCIII]

Cubes steaks would probably work for chicken fried steak that’s about it


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Nope


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[crappyice]

All from the hindquarter, trimmed out beautifully. TAKE A LAP!


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I know! That's my cheesesteak meat...but we all see the top left corner of that pic. That should never be cubed and compared to backstrap!


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[BizCT]

So as someone who has taken classes on food science. Freezing is good for red meat. It helps break down the cell structure and actually tenderizes the meat


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I never buy the dry age ones at WF. Just regular and eat that day or next.


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[The_Real_TCIII]

I liked white castle, I didn't over do it like some others members did.

Not this kid from New Jersey, I knew better!


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[BizCT]

No, most supermarket meat is what is called green beef. Completely un aged. That’s why it stays so red in the case. Stays red but Eats like shit


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Whenever I buy steak from WF or Stew’s. It’s The non-dry aged ones and still taste great on the grille with salt & pepper. Sometimes very close to nyc restaurant quality.


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[Chef]

Nope


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Those pieces look like they came off the top round… no need to cube


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[Chef]

I never buy the dry age ones at WF. Just regular and eat that day or next.


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Yea that’s green beef… nasty


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[BizCT]

Yea that’s green beef… nasty


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Cut it out. Taste just as good as the frozen ones your coworker gave me. I buy bone in rib-eye or porterhouse or t bone. They are fantastic on the grille. Maybe it helps i grille a steak once a week for the last 20 years. I don’t even use butter and it’s right up there with the best steakhouses in America


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[Chef]

Cut it out. Taste just as good as the frozen ones your coworker gave me. I buy bone in rib-eye or porterhouse or t bone. They are fantastic on the grille. Maybe it helps i grille a steak once a week for the last 20 years. I don’t even use butter and it’s right up there with the best steakhouses in America


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Bullshit, that meat he gave you wasn’t frozen just kept in a cooler of ice. That meat was wet aged 21 days and came from 1 of 3 farms jn Greeley Colorado. Whole Foods green beef can’t compare


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[BizCT]

Bullshit, that meat he gave you wasn’t frozen just kept in a cooler of ice. That meat was wet aged 21 days and came from 1 of 3 farms jn Greeley Colorado. Whole Foods green beef can’t compare


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One of them didn’t have a bone in, maybe that’s why? It was great but not different than what I normally get.


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[wolc123]

34 minutes ago, Chef said:

So as someone who has taken classes on food science. Freezing is good for red meat. It helps break down the cell structure and actually tenderizes the meat


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Did they teach you that venison was red meat in any of those classes ?  Did they teach that red meats are subject to rigor mortis ?  
 

I am just wondering why, with such an “education”, that you don’t age your venison.

Did you listen to the “Meateater” podcast where Rinella interviewed the meat expert, who explained the benefits of aging venison ?

How do you think that your credentials on this subject compare to that guy’s ?

[crappyice]

Did they teach you that venison was red meat in any of those classes ?  Did they teach that red meats are subject to rigor mortis ?  
 
I am just wondering why, with such an “education”, that you don’t age your venison.
Did you listen to the “Meateater” podcast where Rinella interviewed the meat expert, who explained the benefits of aging venison ?
How do you think that your credentials on this subject compare to that guy’s ?

I know how they compare to Biz's!!!
That was a pretty fascinating podcast


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[wolc123]

4 minutes ago, crappyice said:

I know how they compare to Biz's!!!
That was a pretty fascinating podcast


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Yes, I thought it was very good.  It was especially interesting, that the podcast meat expert said that the worst thing you could do, was to cook up the meat before rigor mortis set in. 

I think Chef is now pretty close to admitting that he made a mistake on voting for Biden, so maybe he’s ready to try aging a deer carcass this year. 

Edited October 12, 2022 by wolc123

[Chef]

Did they teach you that venison was red meat in any of those classes ?  Did they teach that red meats are subject to rigor mortis ?  
 
I am just wondering why, with such an “education”, that you don’t age your venison.
Did you listen to the “Meateater” podcast where Rinella interviewed the meat expert, who explained the benefits of aging venison ?
How do you think that your credentials on this subject compare to that guy’s ?

So freezing and thawing does the same thing to the meat… it has to do with cell structure


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[The_Real_TCIII]

Canned meat? Yikes. Venison is the only meat I’m forced to freeze. Defrosting is gross enough, I can’t imagine opening a can of meat/spam/chicken. Sorry nomad!

I ate a lot of canned veggies as a kid. Unless I lose my job, I’m never going back to that life. I think pumpkin purée is the only canned thing I’ve bought in the last 15 years


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I love canned wax and green beans


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[BizCT]

I know how they compare to Biz's!!!
That was a pretty fascinating podcast


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When will you eat steak like a man? You and @Marion gotta be the only 2 forum members who don’t eat steak (the greatest meal ever!)


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