Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Food Safety Issues => Topic started by: TentHunteR on May 24, 2016, 07:51:54 AM
-
It's about time the USDA addressed this issue! Here's a good article about the new USDA labeling regulation for all cuts of beef:
http://www.miamiherald.com/living/food-drink/article79288257.html
Cuts that have been run through a tenderizer or cubing machine carry the same health risks as ground beef, so I have never felt comfortable using those cuts UNLESS I plan to thoroughly cook that piece of meat, such as Country Fried Steak, or something similar.
-
Good info!
Art
-
About time :P
-
Thanks for passing this very important information on to us.
I do not believe tenderizing is used on higher end cuts of steaks like strip, the ribeye, the T-bone, the tenderloin and the such which I pull off the grill at 125 internal degrees. I will be watching for this though when we purchase lower end cuts.
-
I was just reading my Men's Health Daily e-mail...same information - different article.
http://www.menshealth.com/health/mechanically-tenderized-beef?cid=NL_DailyDoseNL_-_07102016_TenderizedBeef_Module3&smartcode=YN_0022787432_0001560154
-
Thanks! I also am one that does not think a semi tough steak is bad as long as it has taste.
-
Great info! Thanks for posting Cliff.
-
Thanks! I also am one that does not think a semi tough steak is bad as long as it has taste.
There are other ways to achieve a tender, flavorful, juicy steak and not increase bacterial growth potentials.
Marinades often contain acids such as vinegar, lemon juice - or other acidic compounds. And most contain salts - and sugars which have been used for thousands of years for their meat preservation properties....
And - Sous Vide as a part of your cooking repertoire can help you make a better step than you have EVER made before. I am not kidding. Coincidently - it works best on the cuts of meat continuing a higher percentage of tough connective tissues and hard fats. It also does wonders for ultra lean cuts such as the part of sirloin often sold as London Broil. This one can be dry and tough when cooked conventionally. But, a little oil or butter, a tiny amount of an acid such as a squirt of lemon juice, some salt, pepper and garlic, add this to a vacuum sealed bag with meat - and Sous Vide - then finish it for ONE minute on each side...It will be as good as any steak at any price you have paid. This need not be taken as my opinion. Many the most expensive restaurants in the world cook their steaks exactly this way.
-
Thanks! I also am one that does not think a semi tough steak is bad as long as it has taste.
There are other ways to achieve a tender, flavorful, juicy steak and not increase bacterial growth potentials.
Marinades often contain acids such as vinegar, lemon juice - or other acidic compounds. And most contain salts - and sugars which have been used for thousands of years for their meat preservation properties....
And - Sous Vide as a part of your cooking repertoire can help you make a better step than you have EVER made before. I am not kidding. Coincidently - it works best on the cuts of meat continuing a higher percentage of tough connective tissues and hard fats. It also does wonders for ultra lean cuts such as the part of sirloin often sold as London Broil. This one can be dry and tough when cooked conventionally. But, a little oil or butter, a tiny amount of an acid such as a squirt of lemon juice, some salt, pepper and garlic, add this to a vacuum sealed bag with meat - and Sous Vide - then finish it for ONE minute on each side...It will be as good as any steak at any price you have paid. This need not be taken as my opinion. Many the most expensive restaurants in the world cook their steaks exactly this way.
Just add a little of the above in the AGS COUNTERTOP MEAT TUMBLER & away we go
-
Thanks! I also am one that does not think a semi tough steak is bad as long as it has taste.
There are other ways to achieve a tender, flavorful, juicy steak and not increase bacterial growth potentials.
Marinades often contain acids such as vinegar, lemon juice - or other acidic compounds. And most contain salts - and sugars which have been used for thousands of years for their meat preservation properties....
And - Sous Vide as a part of your cooking repertoire can help you make a better step than you have EVER made before. I am not kidding. Coincidently - it works best on the cuts of meat continuing a higher percentage of tough connective tissues and hard fats. It also does wonders for ultra lean cuts such as the part of sirloin often sold as London Broil. This one can be dry and tough when cooked conventionally. But, a little oil or butter, a tiny amount of an acid such as a squirt of lemon juice, some salt, pepper and garlic, add this to a vacuum sealed bag with meat - and Sous Vide - then finish it for ONE minute on each side...It will be as good as any steak at any price you have paid. This need not be taken as my opinion. Many the most expensive restaurants in the world cook their steaks exactly this way.
Just add a little of the above in the AGS COUNTERTOP MEAT TUMBLER & away we go
That is a good start...Now if I can convince you to get a Sous Vide - you will achieve Nirvana..... :D
-
Thanks! I also am one that does not think a semi tough steak is bad as long as it has taste.
There are other ways to achieve a tender, flavorful, juicy steak and not increase bacterial growth potentials.
Marinades often contain acids such as vinegar, lemon juice - or other acidic compounds. And most contain salts - and sugars which have been used for thousands of years for their meat preservation properties....
And - Sous Vide as a part of your cooking repertoire can help you make a better step than you have EVER made before. I am not kidding. Coincidently - it works best on the cuts of meat continuing a higher percentage of tough connective tissues and hard fats. It also does wonders for ultra lean cuts such as the part of sirloin often sold as London Broil. This one can be dry and tough when cooked conventionally. But, a little oil or butter, a tiny amount of an acid such as a squirt of lemon juice, some salt, pepper and garlic, add this to a vacuum sealed bag with meat - and Sous Vide - then finish it for ONE minute on each side...It will be as good as any steak at any price you have paid. This need not be taken as my opinion. Many the most expensive restaurants in the world cook their steaks exactly this way.
Just add a little of the above in the AGS COUNTERTOP MEAT TUMBLER & away we go
That is a good start...Now if I can convince you to get a Sous Vide - you will achieve Nirvana..... :D
& I thought just being here was Nirvana :D :D :D Sous Vide is not for me at this time...same with smoking food