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Grilled stuffed kudu tenderloin last night. A springbuck shepherds pie for lunch today. Both were killer.


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Walleye, it's what's for dinner most of the summer.

Seasoned flour dredge, 3 egg & buttermilk wash, cornmeal coat & fry in grape seed oil.

Cavendish brand Fiery Cajun fries & butter lettuce, avocado & grape tomato salad.

wink


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In a couple of weeks Paul, we need to swap meals of Iowa corn fed beef, and those walleyes. What cut of beef do you and wife like?


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Corn-fed! Oh, the humanity! (I guess that we can be excused -pitied probably - for just being Iowa hicks that don't know any better. wink )


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John! Don't you have a 270 that needs cleaning? It ain't yer birthday anymore. laugh


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Originally Posted by wabigoon
John! Don't you have a 270 that needs cleaning? It ain't yer birthday anymore. laugh


No .270 (I've gone the Barsness route on cleaning, anyway.) Just poking at the folks who think that God said (in the KJV, so it's official) that the only good beef is grass-fed. We know better.


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Originally Posted by wabigoon
In a couple of weeks Paul, we need to swap meals of Iowa corn fed beef, and those walleyes. What cut of beef do you and wife like?


Great proposition Richard !

I'll consult with Deb & let you know.

We're heading to NYC on the 19th, for Deb's sister's "destination" wedding & an Aussie family catch up !


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Bring on the well marbled corn fed beef.

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MathMan, I'll eat & appreciate both, for their differences !

wink


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When I say, Iowa corn fed beef, I don't even think about any other kind of beef. It just sais high quality to me.


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[Linked Image]


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Originally Posted by New_2_99s
MathMan, I'll eat & appreciate both, for their differences !

wink


True. I've had some extremely nice grass fed beef as well. The particular strip steaks were well marbled, despite being grass fed.

It's the "lean beef" of whatever origin that makes for a tough steak.

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Fat is flavour !!

If too lean, adjust cooking techniques, to best utilize !

The "low & slow" was developed out of necessity & the results are full of flavour too.


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The problem there is you can't really low and slow cook a too lean steak. It won't have the collagen content (that breaks down into gelatin under low and slow cooking) of something like a brisket which is ideal for low and slow cooking.

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Truth !

While not ideal, you do have options.

You can cube it & make a tasty beef bourguignon, or other casseroles, strips for stir fry/stroganoff etc, or if all else fails make jerky !

Myself, I wouldn't buy a steak, I didn't want to cook to my liking, but that's not saying you don't have options.


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Here's an example of a tough cut of beef, turned into some thing wonderful !

[Linked Image]


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Gawd....what did you spill on that?!


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Originally Posted by mathman
Bring on the well marbled corn fed beef.



Yuck!


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Originally Posted by Jim_Conrad
Originally Posted by mathman
Bring on the well marbled corn fed beef.



Yuck!


You have some well marbled grass fed? It'll do fine too.

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Jim, you don't like my T-bone?


These premises insured by a Sheltie in Training ,--- and Cooey.o
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