Grill Maestro

Turn a hour long marinade into a fifteen minute marinade by slicing the meat you’ll be marinading. You might say that’s sacrilege, but before you protest remember that if you’re seriously marinading it then you’re probably not talking about ruining top tier steaks. Of course, if you’re grilling you don’t want to slice it so [...]

When you’re grilling a nice fat steak, put down that fork and pick up those tongs. If you’re marinating or working with the meat before you put it on the grill, don’t pierce it with a fork. Whatever you can do, avoid piercing the meat at all costs because that will allow those tasty juices [...]

WNBC recently wrote about a Consumer Reports “grill” test of two cuts of meat from four online vendors and found that Allen Brothers’ steak took top honors in the strip steak category and Lobel’s took the ribbon in the filet mignon group. The four online vendors were Allen Brothers, Omaha Steaks, Lobel’s and Costco. It’s [...]

There are basically eight cuts of meat on a cow and every part of the cow outside the head, tail and legs will make it’s way into the beef we eat (the rest make it into Taco Bell’s burritos, just kidding!). Those eight major cuts, including the various parts within that cut, are:
Chuck - Pot [...]

I’m a big fan of shish kebabs because they’re easy to prepare, easy to grill, and everyone loves Shish Kebabs.
A whole lot of beef, chicken, or pork in cube-form.
Garlic, Onions, Mushrooms, Green peppers
1/2 cp. Olive oil
Salt, Pepper, Soy Sauce
1. Put the beef, oil, salt, pepper and soy sauce into a plastic bag to marinate for [...]

The Washington Post ran an article yesterday on how to pick the perfect steak and so I, of course being the novice, had to share this with the rest of you all.
The biggest thing I took away from the article was that the butcher behind that counter at the supermarket might not know more than [...]

Do you ever wonder how in steakhouses they always seem to bring your steak at the correct level of doneness? They never have to slice it open (that’s what I do at home, I’m a mere mortal though) and unless it’s a mixup, they’re always right. Well, they use what’s called the touch method.
Rare: Hold [...]

The following USDA Food Safety site has some good numbers for how long you can keep things in the refrigerator and the freezer.
For raw meats:

Meat
Fridge (40C)
Freezer (0C)

Hamburger, stew meat
1 - 2 days
3 - 4 months

Ground turkey, veal, pork, lamb & mixtures of them
1 - 2 days
3 - 4 months

Beef, Veal, Lamb, Pork Steaks
3 - [...]

Mike left a response in my post about the various grades of meat and ended his thoughts with definitions on the “doneness” levels. Personally, I like most of my steaks to be rare or medium-rare because I like the tenderness, I like the pinkness, and I think that a lot of the flavor is lost [...]

Have you seen the labels USDA PRIME, USDA CHOICE, and USDA SELECT on the cuts of meat at the butcher or supermarket? Have you wondered what they mean? Well, the USDA Meat Grading Program is the one that categorizes most retail cuts of meat into those three buckets (there are a total of 8 grades) [...]