Posted on 08/18/2018 7:56:01 PM PDT by 2ndDivisionVet
The delicious was in the Everglades hunting many years ago with my uncle, dad, cousins and etc with pork & beans and swamp cabbage mixed in with the venison and turtle meat.
Ruth’s Chris is expensive but not terribly so for a birthday or other special occasion. They serve custom-aged prime beef.
Well, YouTube has come through once again... And there is quite a bit of information on aging beef at home. Here’s a Frenchman who had a pretty good idea, and is probably (as he states) not genius but not idiotic either... But it gives you an idea of the complexities involved in a home built unit using materials that are easily obtainable.
Forget Hanwoo until American cattlemen bring the breed to America and raise the herds necessary to bring the price down.
The different Good or bad venison is most likely the way it was taken care of in the field.
Then of course the age of the animal and what they have been eating.
Moose roast is phenomenal!!! Tender, flavorful and healthy for you (no hormones like beef).
“”Good aged grass fed free range beef has so much more flavor.””
Our cows are considered grass fed and free range just like all the others who claim the lofty title. They’ve got 42 square miles of ranch. They eat anything they can find including weeds, forbes, prickly pear cactus, cholla cactus, yucca’s and mesquite beans. If it get too cold or dry we supplement with round bales and range cubes. Interesting part is actual grass (very little in west Texas) is a rare part of their diet. Any cow raised on a ranch falls into that category.
Yes sir! Take care in skinning, cleaning and let the meat bleed out as best you can. Mine hand for 3 days before processing. This area of west Texas produces some of the best venison I’ve ever had. It’s not just me making the claim. Most of my hunters have taken deer all over the US and tend to agree also. Worst I ever had was a Mule deer out of the sage flats of Colorado. He was an older buck and weighed 215 lbs gutted and hanging, the meat tasted just like what he’s been eating, it had a heavy sage taste and smell to it.
There is a new york restaurant video I watched where the chef has a team in Japan to buy Kobe, I think this meat might rate higher than the lowest grades of Kobe that you normally see on menus at lower tier restaurants but doesn’t hold a candle to the high in grades.
https://www.youtube.com/watch?v=pSPIa1JkG14
I have heard that the best meat on earth is actually mini cattle. I haven’t had it because it is so expensive and there aren’t large commercial farms for them and the cuts are so tiny.
It is on my bucket list.
https://www.smithsonianmag.com/arts-culture/downsizing-livestock-with-mini-cattle-59711972/
I worked down in Venezuela in the '80s and had my epiphany at a local supermarket's meat department. All the meat on display looked "funny" - a deep burgundy and no or little marbling. I was used to the scarlet beef in the U.S.
Ate out at a restaurant and nearly swallowed my tongue over the flavor and tenderness of a steak. The owner said they get all their meat from Argentina - all grass fed. Have yet to find a U.S. meat as flavorful.
I grew up on dry aged grass fed beef. Yum. When we got to the states I got really picky. The only cuts here worth a damn are ox tail, brisket and rib eye if you go to a supermarket. I guess short ribs are ok too. Pork and chicken are vastly superior here especially if you can get heirloom but the grocery store stuff is good. US potatoes.... yummy. Citrus... so so. Lamb is okish.
Save up for it and have some that had been aged >6+months. I think you would enjoy the experience.
I have had some, both at restaurants and done by private individuals that you could cut with a fork it was so tender, and flavorful....... nothing to compare to, even wygu. I have acquaintances who tell me perhaps young whale that had been dry aged is better, but like so many mammals, haven’t had the chance to dine on, yet.
Not sure I agree. Local butcher shop does an American Kobe corned beef. Most delicious corned beef ever.
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