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Best tasting beef
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<blockquote data-quote="Warren Allison" data-source="post: 1751020" data-attributes="member: 40587"><p>Breed has absolutely nothing to do with the taste of a steak. Aging, marinading, seasoning and how it is cooked is what makes a good steak. I will not use a gas grill, and pellet grills are used by dudes who drink White Claw. I always use mesquite for beef and chicken, hickory for pork. Our local Kroger has a "manager's section" in the meat department, where they have marked down items that are close to going out of date. if a steak starts turning the least brown, they put it in there and buy it. I will cook it in the next few days, and marinate it at room temperature for a few hours before I grill it. That being said, the best tasting, tenderest steak I ever had was in 1980, cooked on an open fire by a safari cook, cut from an old Cape buffalo bull I shot the day before. Leaving camp way before sun-up, and stalking maybe 10-12 hours a day, some days nearly 20 miles, in 100 degree heat for 10 days, may have had a lot do with the way that 2 lb steak tasted, though. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Warren Allison, post: 1751020, member: 40587"] Breed has absolutely nothing to do with the taste of a steak. Aging, marinading, seasoning and how it is cooked is what makes a good steak. I will not use a gas grill, and pellet grills are used by dudes who drink White Claw. I always use mesquite for beef and chicken, hickory for pork. Our local Kroger has a "manager's section" in the meat department, where they have marked down items that are close to going out of date. if a steak starts turning the least brown, they put it in there and buy it. I will cook it in the next few days, and marinate it at room temperature for a few hours before I grill it. That being said, the best tasting, tenderest steak I ever had was in 1980, cooked on an open fire by a safari cook, cut from an old Cape buffalo bull I shot the day before. Leaving camp way before sun-up, and stalking maybe 10-12 hours a day, some days nearly 20 miles, in 100 degree heat for 10 days, may have had a lot do with the way that 2 lb steak tasted, though. :) [/QUOTE]
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