USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.1/2"Thick Best
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USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.1/2"Thick Feature
Quantity: 2pk
Size: 1.5" Cuts
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We sell quality pastas, cheeses, oils, vinegars, and many more gourmet items!
USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.1/2"Thick Overview
USDA Prime 21 Days Aged Beef Rib Steaks. Avg. weight is 16 oz per inch thick. The rib eye or ribeye, is a beef steak from the beef rib. When cut into steaks, the rib eye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorsome. The ribeye can be cut boneless or bone-in; a "bone-in rib eye" (sometimes called a "cowboy rib eye") is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only
Customer Reviews
*** Product Information and Prices Stored: Mar 22, 2012 03:32:05
Among the healthiest foods to eat is seafood. Over and over again it has been shown to increase heart health, improve brain function, and provide predicted amounts of protein, vitamins, and healthy fats. Of procedure not all fish were created equal and there are some types they tend to be more beneficial than others. So what are the healthiest, and tastiest, types of fish to eat?
Wild Salmon. One of the more favorite choices of fish in the American diet is salmon. It's texture and flavor have made it one of the top picks for quite some time. Amazingly, salmon also tends to be one of the healthiest choices as well. Sockeye salmon is hands down the number one food source for vitamin D. When the winter months drag on and the lack of sunshine is getting you down, salmon can easily provide adequate vitamin D to improve your mood. Salmon is also incredibly high in Omega-3's, the healthy fats that make up the majority of your brain.
Aged Beef Steaks
Because of salmon's popularity it has been over fished in many areas. To adjust for that, endeavoring minds created salmon farms. The conditions that these fish are held in and the poor diet that they are fed make them far inferior to their wild counterparts. Many comparisons have been done between farm-raised and wild caught salmon. When it comes to vitamins, Omega-3's, and any other condition benefit, farm raised salmon does not even compare. It's lack of nutrients is so great that the flesh of farm raised salmon is not even pink when harvest; it's white. The food processors then have to dye that meat pink so unassuming customers will buy it. Stick with wild caught fish whenever possible.
Four Healthiest Types of Fish to Eat
USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2pk - 1.1/2"Thick Best
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USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2pk - 1.1/2"Thick Feature
Quantity: 2pk
Size: 1.5" Cuts
Click the Pastacheese name above to see more of our products!
We sell quality pastas, cheeses, oils, vinegars, and many more gourmet items!
USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2pk - 1.1/2"Thick Overview
USDA Prime 21 Days Aged Beef Loin Porterhouse Steak. Always fresh, never frozen. The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with the short loin) is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon, or the fillet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only
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*** Product Information and Prices Stored: Mar 17, 2012 20:42:36
Sardines. an additional one overwhelming type of fish to eat is sardines. For some speculate these fish have been looked over in the American diet, possibly because of their strong flavor. If canned sardines are too strong for you, try fresh sardines instead. These microscopic guys are also at the top of the charts for vitamin D and Omega-3's. When consumed with the skin and bones, which are edible, they provide predicted amounts of calcium as well. That's overwhelming news if you're lactose intolerant or plainly involved about your bone health.
Halibut. Who doesn't love this wonderfully firm, white fish? Even citizen who don't like seafood can usually tolerate halibut. Again, it's an predicted source of Omega-3's and vitamin D, and also has loads of potassium. It's also very low in fat.
Rainbow Trout. This fish has tons of, guess what, Omega-3's. On top of that it is loaded with vitamin B12. Because it is typically caught in fresh water, mercury contamination is not a concern with trout.
Beyond the vitamins and healthy fats, all of these fish are also great sources of selenium. Selenium is a trace mineral that strengthens cells and helps them avoid damage. It also serves as a toxicity neutralizer so that issues like mercury contamination are less of a concern then once thought.
Replacing a few beefsteaks and pork chops each week with servings of fish can dramatically improve your blood pressure, cholesterol, and mood. Try a few varieties until you find the ones you love.
Bathing in a charming silky atmosphere, Braai a state-of-the-art dinning restaurant and lounge offers you an exquisite selection of finely aged prime beef and South African specialties. Its outstanding cuisine and carefully chosen wines make Braai the ultimate destination for a new dining experience and voyage of the senses. Braai opens daily (closes on Sundays during the summer season) from 12:30 PM till 4 PM and from 8:30 PM till late.
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Grilled Ribeye Steak Video Clips. Duration : 2.33 Mins.
Bobby Flay grills ribeye steak and tops it with blue cheese and onion jam. Thisvideo is part of Grill It! With Bobby Flay show hosted by Bobby Flay . SHOW DESCRIPTION :The tremendous success of the series Throwdown, Iron Chef America and Boy Meets Grill has fans of Bobby Flay stopping him at every corner begging for a chance to cook with the chef. And now they can. Grill It! with Bobby Flay lets fans live out their ultimate culinary fantasy. Through audition tapes and casting calls, lucky Food Network viewers, known for their own mastery of the grill, vied for one of 13 coveted guest spots to cook alongside the grilling guru himself. The guest griller's best recipe (be it fish, meat or vegetable) became the grilled food of the day. The added twist is Chef Flay had no clue about the food of choice until the guest arrived, so with the reveal he also had to whip up his own recipe on the fly. Grill It! with Bobby Flay is not about competition, but more about the opportunity of a lifetime to ¿grill it¿ with one of the best pit masters around.
Dry Aged Prime Flank Steak 3 Steaks - 20 oz each Best
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Dry Aged Prime Flank Steak 3 Steaks - 20 oz each Overview
Our Prime Dry Aged Flank Steak is a lean, flat cut. Tender and bursting with flavor and texture, Flank Steak responds well to marinades. Cook until rare to medium rare and thinly slice meat against the grain.
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*** Product Information and Prices Stored: Mar 11, 2012 11:28:48
This is a real comfort food recipe, combining pork with a spiced onion gravy. This recipe is easy to make and you can serve it with rice, cornbread, and a side dish that you enjoy.
Use good quality ingredients for the best result. This tip applies to most recipes actually, because the fulfilled, dish can only be as good as the ingredients you use to make it. If you use old, stringy vegetables and poor quality meat, the end follow will not be a resounding success.
Aged Beef Steaks
You can duplicate the recipe if you want to but bear in mind you can probably only fit four pork chops in one skillet. Use a heavy or cast iron skillet for this recipe and choose chops, which are between three quarters and one inch thick.
Pork Chops - How To Make Smothered Pork Chops
New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Bone, 1-1/2-inch thick, 2-Count, 24-Ounce Packaged in Film & Freezer Paper Best
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New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Bone, 1-1/2-inch thick, 2-Count, 24-Ounce Packaged in Film & Freezer Paper Feature
Pack of two, 24-ounces per unit (total of 48 ounces)
Federally inspected and guaranteed 100% for safety, taste and nutrition
Delivered to you without any excess fat or bone and meat shrinkage is never a problem
Ultimate in freshness and convenience
USDA organic
New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Bone, 1-1/2-inch thick, 2-Count, 24-Ounce Packaged in Film & Freezer Paper Overview
New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Bone, are federally inspected and guaranteed 100% for safety, taste and nutrition.
Customer Reviews
*** Product Information and Prices Stored: Mar 09, 2012 11:41:41
Smothered chops are a southern favorite and because you cook them fast at first and then simmer them to perfection, they will come out truly juicy and moist. Cooking pork in gravy makes a convert from cooking the pork and gravy separately and the gravy will infuse its flavor right into the meat, giving it a heavenly taste.
This is an easy dish because you can leave it alone for the last hour to slowly cook. Just make sure the heat is on a bare simmer rather than anyone higher. If the liquid evaporates the meat will dry out and that is not the follow you want!
The recipe Step By Step
Rinse four chops in cold water, and then pat them dry with paper towels. Mix half a teaspoon each of paprika and black pepper with two teaspoons each of garlic powder and salt. Rub three quarters of a teaspoon of this seasoning powder into each pork chop. Coat each chop with flour. Save the leftover seasoning.
Heat half a cup of vegetable oil in a skillet over a slowly high heat, and then brown the chops for three minutes per side. Let it cool. Leave the drippings in the pan and add a thinly sliced sweet onion (such as a Vidalia onion). Cook the onion until it is golden brown, and then add a limited flour and a tiny bit of water. Use your judgment on the quantities.
Stir the compound well and do not let the gravy burn. Add two cups of water and stir the mixture. Bring it to a boil over a slowly high heat. Put the chops back in the pan and turn the heat down to a simmer. Cook for one hour. When the meat is tender, it is done. You can add more seasoning at this point if necessary.
The above recipe is open to adaptation and, if you like, you can add sliced bell peppers or carrots instead of serving a vegetable side dish with the smothered pork. This heartwarming meal will thrill anyone who likes authentic old South Louisiana cuisine and it is great for any age and any occasion. Pork is regularly quite an prudent ingredient so this can even be viewed as a allocation meal.
Pork Chops - How To Make Smothered Pork ChopsNew York Strip Steak with Mushrooms - Steak and Mushrooms Tube. Duration : 4.85 Mins.
Get the full story! Visit foodwishes.com to get the ingredients, and watch over 300 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Since the Stone Age, man has been perfecting the art of cooking using a direct flame. If you were to ask man about the history of barbecue, you would most likely get a response similar to the statement above. However, that would not be quite right, as there is a basic inequity between plainly cooking with a flame and having a barbecue. If you do not add some sauce, to the direct flame method, you are grilling, not having a barbecue. To truly barbecue is to baste and slow cook meat 5 or 6 hours at a low climatic characteristic (around 200 degrees), over wood or charcoal.
Today when you think of going to a barbecue, you may conjure up the idea of a hamburger or steak, so big and juicy, it melts in your mouth. Alternatively, maybe a hot dog grilled to perfection with all the toppings. The phrase barbecue has evolved to mean either the meat served or the communal event where the meat served has been specially ready to rehearse a Barbecue taste. Regardless of which area of the Us you select as your beloved for barbecue, the barbecue is an American Tradition, handed down from generation to generation. There is no occasion the barbecue party will lose its appeal anytime soon.
Aged Beef Steaks
While there is no inquire that the barbecue is an American delicacy, there are many distinct theories as to where its origins lie. The state of Texas, Virginia, the Carolinas, or Georgia, each area has its own definition and history of Barbecue. It may well be that each area has its own rightful claim to the barbecue history as each uses distinct methods and sauces to make their own unique barbecue.
yummy Barbeque - Unique Taste and formula Used to Get Just the Right Barbecue
USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.1/2"Thick Best
Rate This Product :
USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.1/2"Thick Feature
Quantity: 2pk
Size: 1.5" Cuts
Click the Pastacheese name above to see more of our products!
We sell quality pastas, cheeses, oils, vinegars, and many more gourmet items!
USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.1/2"Thick Overview
USDA Prime 21 Days Aged Beef Rib Steaks. Avg. weight is 16 oz per inch thick. The rib eye or ribeye, is a beef steak from the beef rib. When cut into steaks, the rib eye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorsome. The ribeye can be cut boneless or bone-in; a "bone-in rib eye" (sometimes called a "cowboy rib eye") is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only
Customer Reviews
*** Product Information and Prices Stored: Mar 08, 2012 00:07:22
And there would be no Bbq without a Texas barbecue sauce, which is thick and sweet with a rich tomato flavour. Texas sauce also uses a dry-rub compound of seasonings, which is applied to the beef, and then the meat is hung over the Bbq to slow cook.
The southeast barbecue sauce is a thinner sauce, with more of a vinegary taste. Their meat of choice is likely to be pork. The formula used here is to use a pit or enclosure to join the cooking heat and smoke nearby the meat whilst it is being prepared.
Almost every house has their own unique taste and formula used to get just the right barbecue. At your next barbecue, if you want to rev up the conversation between barbecue connoisseurs, just casually ask, Do you know the inequity between barbecue and grilling? Or, where did the barbecue originate? Of course, it may depend upon the estimate of drinks you have served as to the answers you get. But the responses are sure to be varied and interesting.
yummy Barbeque - Unique Taste and formula Used to Get Just the Right BarbecueBABIES VS. LAMB CHOPS | PRIME TIME Video Clips. Duration : 0.58 Mins.
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