I've not had oxtail, only have used it to impart beefiness on stock once ... tasty?
food Sous Vide and Fiery Foods
- Thread starter TRPV1
- Start date
I'm back from a small organic farm where I buying a lot of premium meat. They breeding his animals at old school to a selected customers... No pics to place because all was under water. I was lucky I could get there.
They just was disarm 1/2 res of cow to my order. I called day ago to order pieces I would want.
I was allowed to enter to see. This place it was cold -3ºc, was inside the cold meats storage on one side.
Here the whole steak cut. Are 8.5kg weight
They just was disarm 1/2 res of cow to my order. I called day ago to order pieces I would want.
I was allowed to enter to see. This place it was cold -3ºc, was inside the cold meats storage on one side.
Here the whole steak cut. Are 8.5kg weight
I love your meat porn, it's the only meat porn better than Booma's ...
CHEERS!
CHEERS!
Thanks GM! I love to eat meat...
Fantastic meat! I love places that let you select animals and break it down to requested cuts.
JayT said:
freezer > bge.
I have a vertical freezer only to store meats. Supermarket meats is medium quality. I purchase premium meats but is from away here, i living in a small city, then i buy whole pieces once month and break to keep frozen. On the freezer ever I have variety of meats to cook when I want.
This time I buy a whole steaks cut. I divide in 5 packs, 1 pack is a once family meal.
Also I purchase a entire ribs y was break in 5 strips.
After I half cutting, keep 10 half stripes
This is a good meat, see internal fat on marbled and fibers unstuck
This meats is hereford... also i like Angus
This time I buy a whole steaks cut. I divide in 5 packs, 1 pack is a once family meal.
Also I purchase a entire ribs y was break in 5 strips.
After I half cutting, keep 10 half stripes
This is a good meat, see internal fat on marbled and fibers unstuck
This meats is hereford... also i like Angus
You really do have the best meat porn.
I dunno. I have a hard time with this one. While I believe CH has the most rustic carnivorous big meat photos I have probably ever seen, Booma, and JHP both put it down with style and regularity. Maybe even in a bit more refined way. Picking one would be like picking the most beautiful woman. They are all so beautiful, yet so different.
JHP's venison counts for you ... so I can see why.
And we mostly agree, because when I mentioned it the other day the first time, I related CH's to Booma's ... but I'm down w/ those sub-primal cuts!
Butchering's hard work, and takes forever unless you are experienced ...
CH's meat makes me want to cook over a campfire ...
And we mostly agree, because when I mentioned it the other day the first time, I related CH's to Booma's ... but I'm down w/ those sub-primal cuts!
Butchering's hard work, and takes forever unless you are experienced ...
CH's meat makes me want to cook over a campfire ...
grantmichaels said:
It's the better way to cook good meats to me, only add salt or brine, cook slow and enjoy.
I tryin' many methods, I assure you the maximum flavor is achieved so, without marinades or seasonings.
Well, here we going to cook on sous vide. 
But will be tomorrow. Today lunch will be asado (beef ribs)
Just now I sealing some steaks on the grill at direct fire, a few minutes per side.
After cooking sous vide, I do will torch warm the surface of meat, if is necessary
It's very funy to cook this way
But will be tomorrow. Today lunch will be asado (beef ribs)
Just now I sealing some steaks on the grill at direct fire, a few minutes per side.
After cooking sous vide, I do will torch warm the surface of meat, if is necessary
It's very funy to cook this way
Awesome!
I'm anxious to try this steak
Time/Temp?
I think 4 hours at 65º, maybe 68º.
Do you think?
Do you think?