Butcher Shops Seattle WA
Meat. Fire. Manliness. This we know. But there comes a time in a man's life when knowing more than just "meat is good served hot" becomes essential. Learn the basics and beyond as we break down man's best friend. Best friend that we eat, that is.
B y Robert Fure
Is there anything more manly or more delicious than beef? Don't bother answering, we all know the answer. Over our long history as creatures who could walk upright, we've longed to slap some red meat on the fire and savor that sweet taste. Combining the manliness of hunting and providing, the talent and technique of fine cooking, and the harnessing of fire, making a good steak or beef dish is the pinnacle of being a man.
While we're sure you've noticed there's a few different looking slabs in your butchers display, do you know just how complex the meat puzzle is? Join us as we explore the variety of cuts and the best way to prepare each for the perfect meat meal.
Meet Mr. Cow
Is it any wonder cows are worshiped in some parts of the world? They gift us succulent roasts, delicious thick-cut steaks, divine ribs, and even milk to wash it all down. I say the best way to celebrate these bovine deities is to become one with them through diet. Sorry cow, you're just too damn tasty to live.
Our friend the cow, after the shoe making material has been removed, is divided up into several large "primal cuts," which are the large sections that are later cut down even further to give us what is commonly referred to as, surprise surprise, "a cut."
This area is the upper front shoulder of the beast. As a major muscle group, it is well exercised and composed mostly of muscle with relatively little fat. What it does have is connective tissue, such as collagen, that breaks down during cooking and brings more flavor to the meat.
The Cut - From this area of the cow comes the "Flat Iron Steak," which has risen in popularity in recent years. This is a really tender, flavorful steak that can be prepared on the grill, in the skillet, or in the broiler. This is a personal favorite of the staff of Primer due to its modest cost, high flavor, and tenderness. Marinate and grill for 6 minutes a side.
Other Notable Cuts - Pot Roast, Chuck Steaks, Boneless Short Ribs
The Prep - While steaks cut from this area can be prepared on the grill or broiled, you may want to go with larger cuts (roasts) and slow cook them to completely break down any collagen and get a soft, flavorful dish.
Rib Stickin' Good
The next primal cut is the aptly named "rib" area. I feel like maybe you already know why. This area balances muscle and fat nicely and can be prepared any number of ways. Many recipes will direct you towards roasting, broiling, and grilling.
The Cut - Back Ribs. Is there anything more satisfying than tearing soft, flavorful meat straight from the bone? I don't think so. Slather these bad boys in barbecue sauce and slap them on the grill or wrap them in foil and cook in an oven...
Seattle, WA, 98109
Seattle, WA, 98105
Seattle, WA, 98118
Seattle, WA, 98105
|Grass-Fed Beef Sandwiches with Caramelized Onions, Horseradish Cream & Arugula||
|Written by Laura Klein|
If you want a great beef sandwich with a twist, this is a must! The grass-fed, organic beef makes this recipe a whole lot healthier than traditional beef sandwiches. And if you have the time make your own crème fraiche ahead of time (it will take you all of two minutes). Not only is it healthier but you will save at the checkout. The tangy, yet spicy crème fraiche , paired with the spicy arugula and sweet caramelized onions is absolutely delish! Any guy will love this dish. You can prepare this in about 10 minutes.
Watch the Grass Fed Beef Sandwiches with Caramelized Onions, Horseradish Cream and Arugula video
Method:Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; sauté until soft and lightly browned, about 7-10 minutes. Transfer to plate.
Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt, pepper and rosemary. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes.
Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. Thinly slice steak. Place steak slices on bread bottoms. Top with onions , arugula, and roll tops, serve. Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Read more about the health benefits of choosing organic, grass-fed beef:Ground Beef "Still a Gamble" Don't Eat Dirty Meat! What's the Beef? Is the USDA Doing Enough to Control an Outbreak of Mad Cow Disease? Sourcing Healthy, Grass-Fed Meats Also, check out all of our Eco Fun Recipe Videos !