1/3/2023 0 Comments Ye olde butcher shoppe![]() ![]() ![]() Tim's steaks give me the results that I am looking for when they are grilled-charred black on the outside, medium-rare on the inside and incredibly juicy and tender. And he only buys local beef that is raised naturally. 'Tim' the butcher actually offers both choice and prime cuts of steak. The ultimate steak experience for me is to drive about an hour East to North Idaho to an old fashioned butcher shop in Couer d'Alene. While the whole cuts are packaged in plastic and still have the dreaded 'solution' added, they seem to produce a finished steak with better results than the aforementioned lone Porterhouse I bought. ![]() But two steaks for $18 bucks is still easier to handle than a huge tenderloin for $75. I can find a whole tenderloin at Costco for about $8.99 a pound versus $12.99 a pound for individually cut steaks. Actually, if you buy a whole tenderloin and cut it yourself it is much cheaper than buying individual steaks. I don't do it much because it is a bit hard to swallow paying upwards of $75 bucks for a huge piece of meat. I can buy the whole cuts as choice grade and cut the steaks to my own personal preference-that means thick as in a 2" New York cut from the strip loin. On occasion I will buy a whole tenderloin or strip loin and butcher it myself. I tend to go straight to the meat case in the supermarket and put a steak in my cart without really taking the time to look it over first. Oversalted raw meats tend to turn grey when cooked.īut like everyone I don't always have the time, money or even think to stop at the butcher shop. My guess is because the solution has a lot of salt in it. It seems that the 'grey' color comes from the injected solution. But I often find that supermarket meats that are low grade and injected with a 'solution' tend to be grey when cooked. It didn't get the classic black char I want on grilled steaks, it was rubbery and the color of the meat was grey. I only grilled the steak a few minutes on each side, hoping for a medium-rare finished piece of meat. Well-I built the perfect charcoal fire in my Weber and slapped the steak on the grill. I was so crazy about having a charred porterhouse off the grill that I lowered my standards for a great steak and bought this hapless piece of meat. The second clue that I failed to take seriously was that the steak had been injected with 'a 10% solution.' Markets and meat distributors regularly inject their meats with solutions so that they will have more staying power while sitting in a meat case. (The redder the meat tends to mean it is fresher). ![]() My first sign that I shouldn't have put the steak in my cart was the fact that it was more 'pink' than 'red' in color. The other day I bought a Porterhouse Steak at a local supermarket. Do you find any difference between meat you buy at the supermarket vs. ![]()
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