SirLoin":10ax4kq2 said:I like the one on the top right the best. It looks it might go choice. It looks very nice for grass raised beef. It's nowhere near fatty enough for my tatste though. Fat=Flavor :mrgreen:
TexasBred":230madwv said:SirLoin":230madwv said:I like the one on the top right the best. It looks it might go choice. It looks very nice for grass raised beef. It's nowhere near fatty enough for my tatste though. Fat=Flavor :mrgreen:
too much = no flavor.
TexasBred":6r6dsm3y said:Well lets see. I guess this batch has been in the freezer about a month...not very old at all.. Limmi steaks and extremely lean but the most awesome flavor you can imagine. For me there is such a thing as too much fat... but then I don't have all those Korean recipes to use to mask the taste either. :lol:
That's ok Jeanne. Some folks do like a lot of fat in their meat and I used to think it was important as well. But I would encourage you to get you a very nice Limmi ribeye, grill it medium rare to medium with just a touch of salt and pepper and slice you a nice bite. Savor the flavor. It's awesome and very juicy. You may end up running from those "Angus Beef" signs. Someone posted on here a year or so ago that all marbling does is cover up the mistakes made by the cook. :lol2:Jeanne - Simme Valley":1yembsz7 said:I have to disagree with TexasBred. IMO, more fat = more flavor. I think that's a pretty well accepted fact, but more fat does not = more tender.
TexasBred":1149dgtp said:Sir loin I found several "recipes" for Korean Ribs...all using the typical oriental sauces etc. Research it. You may be missing out.
haase":2twq39g1 said:I never like alot of fat either and dont think alot of it adds flavor, Have to agree with TB and RBB.
Must be a delaware thing....sort of like Joe Biden. :lol2: :lol2: Most folks enjoy a little salt, pepper and the taste of the meat. Not the sauces it's swimming in. But to each his own. Enjoy your sauce. :tiphat:SirLoin":27uaeb5s said:TexasBred":27uaeb5s said:Sir loin I found several "recipes" for Korean Ribs...all using the typical oriental sauces etc. Research it. You may be missing out.
Korean Style or Asian style ribs refers to the cutting technique. The thread that I mentioned these in was about ways to CUT your meat. I have tried the asian cut ribs many ways. Plain, terriaki, BBQ etc. I still can't believe someone is giving me grief over putting spices and or sauces on different cuts of beef.
I mean who here puts absolutely nothing on their beef? :roll: I know some third graders who like plain hamburgers and such :lol2:
If salt consitutes nothing I'm one. That's all I put on beef, I happen to like the flavorSirLoin":2hjsxaue said:I mean who here puts absolutely nothing on their beef? :roll: I know some third graders who like plain hamburgers and such :lol2:
TexasBred":36f7koc1 said:Must be a delaware thing....sort of like Joe Biden. :lol2: :lol2: Most folks enjoy a little salt, pepper and the taste of the meat. Not the sauces it's swimming in. But to each his own. Enjoy your sauce. :tiphat:SirLoin":36f7koc1 said:TexasBred":36f7koc1 said:Sir loin I found several "recipes" for Korean Ribs...all using the typical oriental sauces etc. Research it. You may be missing out.
Korean Style or Asian style ribs refers to the cutting technique. The thread that I mentioned these in was about ways to CUT your meat. I have tried the asian cut ribs many ways. Plain, terriaki, BBQ etc. I still can't believe someone is giving me grief over putting spices and or sauces on different cuts of beef.
I mean who here puts absolutely nothing on their beef? :roll: I know some third graders who like plain hamburgers and such :lol2:
salt and a little pepper about an hr before hitting the grill then about 2 minutes on each side of a 1 1/2" steak just so its warm in the centerdun":y340dv8v said:If salt consitutes nothing I'm one. That's all I put on beef, I happen to like the flavorSirLoin":y340dv8v said:I mean who here puts absolutely nothing on their beef? :roll: I know some third graders who like plain hamburgers and such :lol2: