high end meats...

raider · Apr 13, 2016

g's pics got me thinking bout grilling season..

g, and anyone else with knowledge on this new beef, or other tasty charred flesh, please share...

gst · Apr 13, 2016

We raised Waygu beef in the past. We are now breeding our hfrs to Aukushi bulls. They finish a bit quicker than Waygu and supposedly have a bit higher marbling. Technically they are not "Kobe" beef as that relates to the area in Japan they are raised and the methods. But they are the same breeds.

There is a noticable difference. Ours are half bloods and if processed right it falls apart with your fork. Dry aged........nothing like it (little different flavor) They are typically older by the time they are finished so it is a more flavorful beef as well. Cooked over old oak fence posts for coals .......................Thumbs Up

I would like to find someone raising Berkshire hogs willing to swap a bit. Will have a few for sale next winter.

This is a link to an Akushi beef source here in the states. There aren't too many places to get it.

Mmmmmmm, beef, It's what's for dinner!!

https://heartbrandbeef.com/

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Mossy Mo is the expert on "charred flesh". Akushi beef and Tatonka dust....damn, now I have to go get that leftover steak out of the fridge.

He's got pics that will have you licking your computer screen.

NodakBuckeye · Apr 13, 2016

Looks really good! I too would like to find some berkshires or other old pork breeds. Good, good stuff.

Lycanthrope · Apr 14, 2016

Same price as regular beef right?

wby257 · Apr 14, 2016

I raised 4 Berkshires/Red Wattles and the pork is great. Best thing about hogs is you can buy as feeder pigs and feed them out in 120 days. And that was pasture/feed together. Best pork I have ever raised. Looking forward to raising somemore this summer.

Whisky · Apr 14, 2016

http://www.snakeriverfarms.com

I have not ordered from them before but know many who have with good results. Lots order their beef and pork through them for comps...it's damn expensive

johnr · Apr 14, 2016

We had Kobe steaks at the resort in Cabo this last winter. Well worth the $$$ we ended up spending on them. I cant say it would be an everyday indulgence, but was fantastic.
Prior to that the best tasting steak I remember was good old Ray from the Elks 1137 ribeyes...could eat those every meal.

gst · Apr 14, 2016

Lycanthrope said:
Same price as regular beef right?

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wby257 said:
I raised 4 Berkshires/Red Wattles and the pork is great. Best thing about hogs is you can buy as feeder pigs and feed them out in 120 days. And that was pasture/feed together. Best pork I have ever raised. Looking forward to raising somemore this summer.

Where are you picking up the Berks at if you don;t mind?

Would possibly be interested in a little barter if you are interested in Akushi beef.

guywhofishes · Apr 14, 2016

if, when I travel, I get a shot at carpaccio , I am all over it. Sometimes two orders.

Lycanthrope · Apr 14, 2016

guywhofishes said:
if, when I travel, I get a shot at carpaccio , I am all over it. Sometimes two orders.

I wouldnt eat any meat with rabbit turds on it.... ;:;barf

guywhofishes · Apr 14, 2016

Lycanthrope said:
I wouldnt eat any meat with rabbit turds on it.... ;:;barf

FYI: rabbit turds (capers) are the secret to world class tartar sauce

gst · Apr 14, 2016

My experience with raw beef was a bad batch of tiger meat............I had to grab my asshole with my teeth twice. ;:;barf

This looks pretty good though outside the rabbit turds.

Enlighten us hillbillies that cook meat over an open flame more about taste and the other fine aspects if you would.

guywhofishes · Apr 14, 2016

Not sure if you're genuinely interested but...

I skip anything "ground but raw". But any raw whole muscle meats are safe IMO. Ground foods give any speck of fecal contamination the ability to get nicely distributed onto a lot of surface area - then breed like rabbits - like a big Petri dish. If you carve away the "rind" of any whole muscle cut then you get at the meat that in no way could have intestinal trouble-causing bacteria present.

After learning to enjoy sushi over time I ran into a bunch of carpaccio in Germany on a biz trip in the early 2000s and the Germans went nuts for it every night so I joined in. I was hooked.

Cold food somehow has flavors you don't detect when its hot or warm. The fat has an earthy/nutty melt-in-your-mouth feel and the flesh tastes just wonderfully beefy of course. The fat melting is awesome - kind of like how a homemade bun with a thick spread of butter changes in your mouth as you chew it. They usually do some olive oil/citrus dressing drizzle that makes it even more "luscious" in the mouth.

Oh man I want some bad now. I am going to make some this weekend when it's rainy/windy. Lots of recipes on the web. The simpler the better IMO.

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and don't skip the foofoo greens... a sprig of that here/there adds nice flavor/texture contrast

Pinecone · Apr 14, 2016

so guy, can you eat raw pigeon too?;:;barf

guywhofishes · Apr 14, 2016

Pinecone said:
so guy, can you eat raw pigeon too?;:;barf

that sounds horrible - why would you?

Kurtr · Apr 14, 2016

guywhofishes said:
Not sure if you're genuinely interested but...

I skip anything "ground but raw". But any raw whole muscle meats are safe IMO. Ground foods give any speck of fecal contamination the ability to get nicely distributed onto a lot of surface area - then breed like rabbits - like a big Petri dish. If you carve away the "rind" of any whole muscle cut then you get at the meat that in no way could have intestinal trouble-causing bacteria present.

After learning to enjoy sushi over time I ran into a bunch of carpaccio in Germany on a biz trip in the early 2000s and the Germans went nuts for it every night so I joined in. I was hooked.

Cold food somehow has flavors you don't detect when its hot or warm. The fat has an earthy/nutty melt-in-your-mouth feel and the flesh tastes just wonderfully beefy of course. The fat melting is awesome - kind of like how a homemade bun with a thick spread of butter changes in your mouth as you chew it. They usually do some olive oil/citrus dressing drizzle that makes it even more "luscious" in the mouth.

Oh man I want some bad now. I am going to make some this weekend when it's rainy/windy. Lots of recipes on the web. The simpler the better IMO.

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and don't skip the foofoo greens... a sprig of that here/there adds nice flavor/texture contrast

reloading bullets and trying this are my two goals this rainy weekend. i love tiger meat to

guywhofishes · Apr 14, 2016

Somehow you have to keep the meat cold while working with it - like in a cool garage, on cold stone countertop, or whatever. I've worked with other italian sausages etc. that got screwy because they warmed up and the fat went clear and greasy. Lame!

NodakBuckeye · Apr 14, 2016

Looks really good! I like carpaccio and beef tartar. I try to get the Norwegians I work with to try stuff like that and I get looks like I have 3 heads and then they counter offer lye soaked cod. Haha

Best venison steaks I have had were done by a guy we goose hunted with in southern Illinois. He would hang until mold popped up on the ribcage then trim and butcher and cut steaks and wrap bacon on outside and season. I imagine it pales compared to the high end Japanese beef.

Davey Crockett · Apr 14, 2016

Am I the only one that still likes a well prepared pork chop or pork steak ? I like to throw a little hickory salt and season all on it and pan fry it in hot cast iron pan. Sometimes broiled with mushroom sauce AKA Can of campbell's cream of mushroom. Years ago they said pork eaters are a dying breed , Maybe they were right but I'm still kicken.

Account Deleted · Apr 14, 2016

Nope. We grill a whole lot of pork at my house.

high end meats...

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