April 8, 2007 |
'Aaah, yes," the waitress said reassuringly as men with long blades and skewered meats scurried back and forth beside our table. "Our gauchos are highly trained in Brazil for several years. " I was a tad confused at first when our waitress told us this at Fogo de Chão, the elegant new churrascaria near City Hall. Granted, it must require a certain amount of practiced delicacy to navigate a bustling steakhouse with sword-length knives and heavy skewers laden with roasted, drippy meats.
November 5, 1986 |
Beef used to come to market in carcass form, with the bones still in. Yeah, it did. I know it's hard to believe. You seldom see a bone these days but that's the way beef used to come. All of the cutting was done on the premises by the butcher or butchers on duty and the cuts of beef were pretty basic, most often identified by the shape of the bone that was in them. You had, for example, your basic T-bone steak, then there was the sirloin steak which was either "round bone sirloin," or "flat bone sirloin" or "wedge bone sirloin," depending on the shape of the bone.
December 18, 2008 |
In some homes, a pricey beef roast is the yuletide equivalent of Thanksgiving's sweet potato and marshmallow casserole: essential. Yet in tougher times such as these, a $100 rack of prime rib is out of the question for many hosts, a $150 cut of filet mignon unthinkable. Even for those who can afford it, luxury meat can seem distasteful, an edible symbol of the excesses that have contributed to our financial woes. "I've served prime rib for the past five years . . . but this year we'll be doing a turkey," says Lois West, a school administrator and Center City resident.
March 12, 2009
Happy St. Patty's Day Simple is better. Ask chef Ben McNamara what goes into his luxuriously rich shepherd's pie at St. Stephen's Green, the Fairmount pub, and he's a bit incredulous at the suggestion that it's more than it is. How fancy can it get? He starts with mirepoix (carrot, celery, onion), adds 90-percent-lean ground sirloin, roux, tomato paste, beef stock and peas. Then he pipes fresh potatoes whipped with heavy cream and butter on top. - Michael Klein Shepherd's pie ($12)
August 30, 2012 |
State Store Pick of the Week Château Ste. Michelle Cabernet Sauvignon Columbia Valley, Wash. $16.99 PLCB Item No. 8408 The huge Columbia Valley occupies south-central Washington, fitting snugly in the rain shadow of the Cascade Mountains. Sun-drenched and sheltered, the region is ideal for wine-growing. The conditions work well for many grapes, but Cabernet Sauvignon benefits more than most. High elevation means cool nights and a long growing season. This gives thick-skinned Cabernet grapes a chance to ripen fully and evenly, yielding a soft mouthfeel and juicy blackberry flavors.
March 19, 1986 |
Today we dip into the mailbag and try to answer some of your meaty questions. One reader writes, "I would like to know the names of the primal cuts of beef and the various cuts that are derived from the primal cuts. I have been trying to make some sense out of meat names, and I am totally bewildered. I find it very difficult to comparison shop meat just because I can't make much sense out of the labeling. " Learning the primal cuts is easy, there are only nine: Chuck: The shoulder of the beef animal with the neck, brisket and foreshank removed.
May 15, 1987 |
The word on the street seems to be that beef - along with other foods high in fats, sugar and sodium - is out. A look at the statistics, however, shows that the nation's love affair with steaks is far from over. It is true there is a general trend toward eating less red meat, and there has been a decline in red-meat sales. But among meat-eaters, beef remains the red meat of choice. In a study of inflation and buying habits, the Labor Department found that even among people who have decided to eat less red meat, when they do order meat, the choice generally will be steak rather than other cuts.
May 16, 2013 |
When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill. So what makes a great burger? There are a few simple rules. But if you remember just one of them, it should be that less really is more. Which is to say, the less you add to your ground beef, the less you handle the meat when mixing it, and the less you flip it while grilling, the better burger you get in the end. The foundation of my backyard burger is a 50-50 combination of sirloin and chuck.
October 29, 1986 |
Steers used to be pretty simple critters, back in Grandma's day. They had a couple of front legs with shoulders attached, most of which were called "chucks," named after a famous butcher from Cincinnati, it's said. Eh, yup! Ol' Charlie Farquart war his name. Then they had a couple of "rounds. " Those were the hind legs. Never could quite figure why they called 'em rounds and chucks, ever' other critter has legs and shoulders but beef have "rounds" and "chucks. " Anyway, in between, there were a few T-bones and Porterhouse steaks, a rib roast or two and that was about it. Nothing fancy, a lot of good meat, but nothing too complicated in terms of terms.