BEEF,its whats for dinner!

My local harris teeter had a pretty good deal going on for whole tenderloins and even tho i allready spent a 110 bucks at the grocery store yesterday,i had to pick this puppy up for 45 bucks along with a few other items.

Women may have the shoes and clothes shopping,but i have grocery stores. Weird,huh? I could and have spent hours in unique and well stocked stores,especially international or ethnic stores. We have a store called global foods,think thats the name anyway,and i still haven't explored it fully. OH..sorry,i digress. I cut 4 nice steaks off this guy and have 5-8 left,depends how i waould cut them. I'm thinking off matbe dry aging the rest of it.Not sure,but,anyways,heres a pic. Didn't think of snapping a pic til right then.

J

Having watched Alton Brown on the Food Network, I went to my local butcher and bought a tenderloin. There were two kinds. I got the cheaper one. It was not good. Filet Mignon in a nice restaurant is so tender and smooth. I love it. Filet Mignon is a lame restaurant is all chewy and stringy. The steaks I made from the tenderloin were chewy and stringy.

I hope you have better luck than me.

Just finished eggs toast and a select grade new york that I dry aged for three weeks. Melt in your mouth cannot wait to get into the ribeyes that were also aged.

What grade is that slab? Prime, Choice or Select?

Filet mignon is mighty tasty!

Mush,its a angus whole beef tenderloin" for whatever that means exactly is only that it came from a black cow. Marketing thing but supposed to be a considered a decent cut. I've looked it up(seems all the mid -better grocery stores around here call there beef 'angus'. Anyway,the marbling is of a pretty good quality and everyone said that it tasted fantastic so i'll take their word for it. I've been sick off and on for the past month plus and my taste buds are still outta whack,it just tasted like chewing a nice tender hunk of meat to me .

I nust say,i did cook then jeeeest right tho. After a bit of rest,cutting into them was butter and the juiceswere perfect. The meat was a deep red,not raw just nice perfect med rare. Anyhoo,i'm still not sure if i'm gonna dry age or just cut steaks and vac seal 'em,we'll see.

JOHN

I'd be trying a handful of those cashews together with one or two of those chocolates


Rick

HUH???

A

Lol. Top pic.

I noticed the York first.