THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It! We Are Not JUST A Home Butcher Store! We've Been in Business and Processing Meat Since 1949! All Orders Shipped FREE in the U.S.!
We Only Sell Products That We Use - So YOU Only Buy The BEST Products! {We do NOT sell any type of meat products on the website. We only sell meat processing supplies and seasonings.}
Place your order by Friday, December 19 to receive your items in time for Christmas.
Yes, beef steaks are my favorite. I'll give you a few tips on ways to increase the tenderness of your steaks. I'm assuming your using an outdoor grill, but most of these tips will work when broiling a steak in the oven also. I'll start with some of the basics first.
Find the supermarket or meat shop in your area that either advertises they sell Certified Angus Beef or one that is usually considered the "best" in town (with usually higher prices - but - you get what you pay for).
SUGGESTION: In general, if you're wanting a very tender beef steak, don't shop at a Wal-Mart Supercenter.
Unless they have changed their meat departments recently, all the beef they sell is USDA select - which used to be called USDA good.
This is one step down from USDA choice - which most "better" grocery stores carry.
Rump. Loin. Skirt. Hoof. Chuck. Flank. Butt. Sometimes it's hard to tell whether food journalist Rice gets greater pleasure from writing these meaty monosyllables or from eating the cuts of beef they name. The book is divided into sections devoted to the various cuts of beef, beginning with thetenderloin (and the filets into which it is often cut) and closing with the cheaper cuts like chuck.
Order "Steak Lovers Cookbook" today from Amazon.com for ONLY $16.77 by clicking the "Buy from Amazon.com" button above!
The reason Wal-Mart sells select is: #1 - it's cheaper, and #2 -it's leaner than Choice, and many customers want less fat - but they get what they pay for - a less tender steak.
2. Here are some tips on choosing your beef steak at the store:
a) Select the steak with a bright, cherry-red color
b) Look for a steak that is firm to the touch, not soft
c) Make sure the package is cold and has not tears
d) Choose a package without any excessive moisture
e) For the best quality, choose a steak that was cut that day. Ring the bell! Ask the meatcutter which steaks in the meat case were cut that day
3. T-Bones are the 2nd best beef steak. The best beef steak is the filet mignon, which is cut from the beef tenderloin.
I'd suggest to try a three quarter inch thick T-Bone or Porterhouse steak. The difference between these two steaks? The Porterhouse has more of the filet mignon on it than does the T-Bone. It's usually about a dime higher than a T-Bone, but it's worth it to get more of the filet mignon!
4. Next, I highly suggest that you purchase a decent meat thermometer. This way you can accurately know the temperature of the steak, so you want over cook it. (Which is the major culprit in a tough steak!!)
You can usually find a high quality, instant read digital probe meat thermometer for around $10 to $15. Be sure to insert the probe in the thickest center part of the steak.
5. Now, for the actual cooking. I believe the most tender beef steak is medium rare. The internal temperature to cook to for medium rare is approximately 150 degrees. The usual cooking time for this over a hot fire in your grill is 10 to 12 minutes. (A hot fire is not one where the charcoal has been burning for 2 to 3 hours.)
OK, that's my basic suggestions and tips for cooking a tender beef steak on the grill. Here are some other very good tips to cook a tender beef steak.
When turning the steak - on a skillet, in the oven, or on the grill; NEVER use a fork, only use tongs. The fork punctures will release the meats juices, and leave the steak dry and tough. (You only need to turn the steak over once as it cooks.)
Leave the fat on the steak while it is cooking to preserve juiciness. Trim the fat off AFTER it is done cooking.
Salt your steak after cooking. Not before. Salt draws off the meats juices also.
Keep the steaks at least 2 to 3 inches above the heat when grilling outdoors or broiling in the oven. "The closer the heat, the tougher the meat".
We have an excellent gourmet seasoning to spice up your next Beef Steak!
Spicecraft Prime Steak and Beefburger Seasoning Formerly called Witts Prime Rib Rub. 10 oz. Jar.
Our best selling and most popular Shake-On Seasoning!
Order 1 Jar of Spicecraft Prime Steak and Beefburger Seasoning for only $11.50 - Shipped FREE by USPS Mail! Average shipping time is ONLY 2 - 3 days anywhere in the U.S.
We are NOT JUST a Retail Home Butcher Supply Store! We ACTUALLY Process Beefs, Hogs and Deer.
We Have Since 1949! And we continue to do so today.
WE ONLY SELL PRODUCTS THAT WE USE!
You may want to check out other Home Butcher Supply Web stores and see if they actually use the products that they sell in "Their" Meat Processing Plant (that is, if they have one!).
For the MOST Information about ALL the cuts of Beef, Pork, Veal and Lamb
Here at our Meat Processing Plant, we use the Taylor Digital Oven Thermometer/Timer pictured below when we smoke our Beef and Deer Sausage.
This is a MUCH more convenient and time saving way to smoke sausages to the precise internal temperature of 152 degrees!
You can now purchase this "almost necessary" item from this Ask The Meatman page through Amazon.com.
And the best part is - it's ONLY $12.99! You Save $7.00 (35%) off the list price of $19.99
Usually ships within 24 hours Eligible for FREE Super Saver Shipping on orders over $25. See details.
Opening the smokehouse to check on our Deer and Beef Sausage temperature means wasting the cook's time and losing oven temperature. This thermometer prevents those problems.
Insert the instrument's 6-inch stainless-steel probe into the Deer/Beef Sausage, Ham, Bacon or whatever kind of meat you are smoking and monitor the time and temperature (from 32 to 392 degrees F) on the thermometer's large digital display, which connects to the probe with a 4-foot cord.
The control panel sets cooking time and temperature, and an alarm sounds when either is reached. Fully opened, the thermometer/timer is 5 inches high, but it folds in half for compact storage. Magnets on the back permit it to be temporarily mounted on a metal surface.
This thermometer with probe allows you to gauge the internal temperature of whatever you are cooking without opening the smokehouse door, which is convenient and saves energy .
It also has a timer so you can be reminded when it's time to go check for doneness.
Tips for Cooking Any Steak
Turn your steak when the meat juices start to bubble up through the meat to the top of the steak.
To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.
A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.
For great results every time, use an instant read kitchen thermometer. Insert the thermometer in the thickest part of your steak, hamburger or chops away from any bone or marbling. Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium.
Although steaks are optimum in flavor and texture when cooked to no more than medium doneness, some people prefer their steaks well done.
The internal temperature for medium well steak is 155°F and well done 160°F.
Keep in mind that overcooking causes greater shrinkage and decreased tenderness.
With Every Order of $100.00 or more we will include a set of our