How do you cook it?

[natedagg]

going to QB the ordering of 1/2 grass fed organic cow. Never done this before. They will chop to my specs. Please advise.

it's like $2/lb for the order, but after yada yada which includes butchering and cleaning, it's $8/lb, which sounds excellent from a value perspective. So here's the dilemma: I don't want to surrender the yada yada if there's a smarter way to go about it.

Can I tan the leather? Kidding.

But I could make broth from the bones.

I am not into organs yet, but I like liver. I would eat the heart somehow. Tongue is supposed to be good... But what about all of the funky stuff? What should I keep and why? My wife isn't going near anything that isn't super lean.

Any use for the blood? I mean easy use. I am not stuffing blood sausages.

How should I run the splitting of the cuts? I was thinking doing it like the nfl draft.

The more I think about it, the first 1/2 cow order should just be done quickly, with the goal of getting it done, not maximizing anything that requires additional effort. If not, I will never do it.

 

[The Oi]

And how was the monitoring via slight knife pullback easier as compared to grilling?

When you check a steak on the grill for done-ness and you poke it open, you're losing juice that can't be replaced. When you do it in the pan, the cut is filled in by the oil.

With a grill, if you want to keep the heat you have to close it and time it properly when you open it up. And dependent on the cut and the grill itself, the cook time is hard to nail down. Especially when you're going for medium or medium-well for someone who likes ruining their steak. When you pan-sear and flip it you're right in front of the steak.

For those reasons, I found it much easier and it made a much juicier and tastier steak. I also put a really good marinade on it which added to the flavor.

 

[The Oi]

going to QB the ordering of 1/2 grass fed organic cow. Never done this before. They will chop to my specs. Please advise.

it's like $2/lb for the order, but after yada yada which includes butchering and cleaning, it's $8/lb, which sounds excellent from a value perspective. So here's the dilemma: I don't want to surrender the yada yada if there's a smarter way to go about it.

Can I tan the leather? Kidding.

But I could make broth from the bones.

I am not into organs yet, but I like liver. I would eat the heart somehow. Tongue is supposed to be good... But what about all of the funky stuff? What should I keep and why? My wife isn't going near anything that isn't super lean.

Any use for the blood? I mean easy use. I am not stuffing blood sausages.

How should I run the splitting of the cuts? I was thinking doing it like the nfl draft.

The more I think about it, the first 1/2 cow order should just be done quickly, with the goal of getting it done, not maximizing anything that requires additional effort. If not, I will never do it.

This entire idea stressed me out.

 

[SixPACK]

Tongue is supposed to be good...

Tongue is amazing. Had it over in France and it was fucking fantastic. Granted, that was done by a crazy trained chef in Paris, so I am assuming you are like an Applebees line cook compared to him. But I am sure you can pull it off.

When you check a steak on the grill for done-ness and you poke it open, you're losing juice that can't be replaced.

I have been cooking steak for so long, and I am sure you have, too. How can you not get your steak perfectly between rare-medium rare without poking a hole in it. Get a really thick steak, yeah, it can be a challenge, especially on someone else's grill that isn't good. And if I do poke a tiny slit in it, it is when I am pretty damn sure it is close to done, then take off immediately and wrap.

 

[The Oi]

Tongue is amazing. Had it over in France and it was fucking fantastic. Granted, that was done by a crazy trained chef in Paris, so I am assuming you are like an Applebees line cook compared to him. But I am sure you can pull it off.



I have been cooking steak for so long, and I am sure you have, too. How can you not get your steak perfectly between rare-medium rare without poking a hole in it. Get a really thick steak, yeah, it can be a challenge, especially on someone else's grill that isn't good. And if I do poke a tiny slit in it, it is when I am pretty damn sure it is close to done, then take off immediately and wrap.

You answered your own question.

It's always really thick steaks and it's for at least 4-5 people.

 

[Randolphkeys]

it's like $2/lb for the order, but after yada yada which includes butchering and cleaning, it's $8/lb, which sounds excellent from a value perspective. So here's the dilemma: I don't want to surrender the yada yada if there's a smarter way to go about it.

I gotta say, $8 a pound when you are getting so many organ or even tendon type cuts doesn't seem like a value anymore. I go to a Chinatown butcher and see those cuts $1.50 - $3.00 a pound. I know you are looking for grass-fed for the health benefits of the bone marrow, but that is a lot of unorthodox cooking techniques to learn before the meat turns.

I'd talk to your butcher about a good price for some tendons and organs to practice up first. I had some bad experiments with cooking organs before I learned to respect how difficult they are to work with.

 

[natedagg]

You answered your own question.

It's always really thick steaks and it's for at least 4-5 people.

no excuse. just learn your grill brah. I don't see how you need to cut into it. white people.

i poke my steaks... with my finger. Next time you skewer your steak and watch all of your hard work go onto the plate only to find that you had already done it perfectly, just feel press into the meat with your finger. Then you'll kinda download the pressure that pushes back. I don't see how you need to cut into it. white people.

The thing I love about cooking for lots of people is that imperfect perfection. You toss those steaks on and the grill has different hot spots and the steaks all have slight variances, and then you get it all done and when you have that platter, you can already tell which ones are cooked more or cooked less. That's my philosophy anyway.

The best part about cooking is that so few people can do it anymore, and so few people regard their ingredients as anything more than a commodity. So once you find your sources, you are already ahead, and then you cook it well (not even perfectly, and certainly not scientifically), and the crowd goes wild, as if Holyfield has just won the fight.

But on that note, I can't front because I obviously have not learned my grill, as I under-cooked a hanger steak yesterday, which is an epic PITA when the kids are all situated and I had to put it back on the grill. It was from the same people who will sell the 1/2 cow tho. And once I FINALLY had that beast finished, it was absolutely amazing.

I going to turn the leftovers into stir fry. Fuck yes. My stir fry game isn't great tho - I feel like I over-veggie which prevents enough water from escaping, so there isn't really much of a "fry" element to it. I could blanch some of the veggies, but a brother works a lot. I could cook the veggies less. That's probably a good idea. Hopefully someone jumps in here and drops a knowledge grenade.

 

[natedagg]

Tongue is amazing. Had it over in France and it was fucking fantastic. Granted, that was done by a crazy trained chef in Paris, so I am assuming you are like an Applebees line cook compared to him. But I am sure you can pull it off.

Bro. Let's keep it civil in here.

I gotta say, $8 a pound when you are getting so many organ or even tendon type cuts doesn't seem like a value anymore. I go to a Chinatown butcher and see those cuts $1.50 - $3.00 a pound. I know you are looking for grass-fed for the health benefits of the bone marrow, but that is a lot of unorthodox cooking techniques to learn before the meat turns.

I'd talk to your butcher about a good price for some tendons and organs to practice up first. I had some bad experiments with cooking organs before I learned to respect how difficult they are to work with.

Well this is an excellent point. I was under the impression that it was $8/lb for the steaks, including some ground chuck, porterhouses, ribs, and cuts for roasting. If it includes all of the funk, then that obviously changes things. I will definitely have to clarify.

 

[The Oi]

Still learning my grill as well.

I can safely say that I've never grilled a steak or had anyone else's cooking that tasted as amazing as the pan seared.

 

[Otsego Mar]

no excuse. just learn your grill brah. I don't see how you need to cut into it. white people.

i poke my steaks... with my finger. Next time you skewer your steak and watch all of your hard work go onto the plate only to find that you had already done it perfectly, just feel press into the meat with your finger. Then you'll kinda download the pressure that pushes back. I don't see how you need to cut into it. white people.

The thing I love about cooking for lots of people is that imperfect perfection. You toss those steaks on and the grill has different hot spots and the steaks all have slight variances, and then you get it all done and when you have that platter, you can already tell which ones are cooked more or cooked less. That's my philosophy anyway.

The best part about cooking is that so few people can do it anymore, and so few people regard their ingredients as anything more than a commodity. So once you find your sources, you are already ahead, and then you cook it well (not even perfectly, and certainly not scientifically), and the crowd goes wild, as if Holyfield has just won the fight.

But on that note, I can't front because I obviously have not learned my grill, as I under-cooked a hanger steak yesterday, which is an epic PITA when the kids are all situated and I had to put it back on the grill. It was from the same people who will sell the 1/2 cow tho. And once I FINALLY had that beast finished, it was absolutely amazing.

I going to turn the leftovers into stir fry. Fuck yes. My stir fry game isn't great tho - I feel like I over-veggie which prevents enough water from escaping, so there isn't really much of a "fry" element to it. I could blanch some of the veggies, but a brother works a lot. I could cook the veggies less. That's probably a good idea. Hopefully someone jumps in here and drops a knowledge grenade.

I feel as if any master should be able to know when a meat is at its determined doneness simply by knowing how long it's been cooking at a certain temperature and the look of the meat - at least after a few times of practice.

 

[natedagg]

I feel as if any master should be able to know when a meat is at its determined doneness simply by knowing how long it's been cooking at a certain temperature and the look of the meat - at least after a few times of practice.

yes but there's some art sprinkled into the science, like if you grill in the winter or a windy day, there's an adjustment. The nice thing about learning to connect with cooking your cut is that if you don't have home field advantage, you can still nail it.

 

[Maximus]

And how was the monitoring via slight knife pullback easier as compared to grilling?

 

[gourimoko]

Good points. I always thought searing was high heat. I learned today!

Re: veg oil. There are clearly what 100s of lipids to cook in, many of which impart flavor. Intellectually. Dishonest.

Not at all. Vegetable oil is designed not to impart flavor. I'm not referring to something like grapeseed oil or sunflower oil which is fantastic for cooking french fries (add a bit of duck fat and it's off the charts).

I'm specifically referring to "vegetable oil" as sold in stores. This is designed to be a flavorless, high temp, cooking oil.

Is Oo in mirepoix a chemical synergy or you mean it's simply damn good? I should have went to cooking school.

Not referring to the chemistry of the composition but the composite taste. Olive oil with mirepoix is the base for most of Europe's sauteed, braised, and roasted dishes.

In-laws just got back from Greece and brought us some absurd Oo, but my nature is that with things like that, I end up kinda hoarding them. It's tragic. I am saving it for like, a drizzle on a tomato burrata number, but I will likely never make that. I just want to honor it, ya know?!?

Lol...

I have several different types of olive oil in my kitchen. Having good oils in your kitchen gives you the ability to change the finishing taste of your dish. A really great olive oil, some good balsamic, and a pinch of Fleur de sel goes a long way.

People shy away from these products because of price, but these ingredients last a fairly long time considering you don't use much when serving.

 

[gourimoko]

FYI, just for anyone who wants to know..

The proper way to know if meat is done is to press it.

The inside muscle of your palm is the best measure to get a feel for doneness.

That part of your palm is generally the same texture as a medium-rare cut of steak. Pressing on meat when raw, when rare, when medium-rare, and when medium will give you a very quick understanding of how to tell when your cut is cooked to the desired doneness. A thermometer is absolutely not necessary to get perfectly cooked meat every time.

Now, if you're not keen on that method, using a very thin instant-read digital meat thermometer pen, is another very valid way to go; especially for large roasts like standing rib or prime rib roasts where you can't really get at the internal texture of the meat.

Don't use analog thermometers, don't cut into the meat (ever), and don't fiddle with it while it cooks.

 

[Otsego Mar]

FYI, just for anyone who wants to know..

The proper way to know if a meet is done is to press it.

The inside muscle of your palm is the best measure to get a feel for doneness.

That part of your palm is generally the same texture as a medium-rare. Pressing on meat when raw, when rare, when medium-rare, and when medium will give you a very quick understanding of how to tell when cut of meat is cooked to the desired doneness. A thermometer is absolutely not necessary to get perfectly cooked meat every time.

Now, if you're not keen on that method, using a very thin instant-read digital meat thermometer pen, is another very valid way to go; especially for large roasts like standing rib or prime rib roasts where you can't really get at the internal texture of the meat.

Don't use analog thermometers, don't cut into the meat (ever), and don't fiddle with it while it cooks.

Spot on.

You could also pick the meat up (like a steak) with tongs and see how stiff it feels (giggitty) to get an idea how done it is.