Check Out USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2pk-1"Thick

USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2pk-1"Thick Quality Best

USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2pk-1"Thick Feature

• Quantity: 2pk
• Size: 1" 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 Boneless 2pk-1"Thick Overview

USDA Prime 21 Days Aged Boneless Beef Rib Eye Steaks. 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

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*** Product Information and Prices Stored: Dec 01, 2011 05:06:04

Great Price New York Prime Meat for

USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2pk - 1.1/2"Thick Quality Best

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: Nov 30, 2011 03:44:23

Sargent Choice Cooking: Pear Carpaccio

Sargent Choice Cooking: Pear Carpaccio Video Clips. Duration : 2.45 Mins.

Walter Dunphy, BUs executive chef, offers up a tasty pear carpaccio to ease the transition from too much turkey and stuffing back to healthy eating. Dunphys take on vegetarian carpaccio, which means thinly carved and served raw, is relatively easy to put together, but it has a lot of unique and distinct tastes, he says. The keys to taking this recipe from boring salad to dinner staple: fresh local produce, artisan ingredients, and polished presentation. Dunphy uses Boston Bibb lettuce, microgreens, and baby arugula for a peppery taste to complement the pear, then tops it with pungent aged Gouda from Smiths Farmstead in Winchendon, Mass. This isnt your run-of-the-mill chain restaurant Gouda, he says. It gives a really dynamite little bite. Dunphy finishes off the dish with a drizzle of 25-year-old balsamic vinegar from the Modena region of Italy (nonpurists can achieve somewhat similar results by reducing regular balsamic by half in a pan). The final product is a great alternative to yet another turkey sandwich. For more Boston University news and videos, check out today.bu.edu

Keywords: BU Today, Boston University, cooking, Sargent Choice, low-fat, recipes, healthy, butoday

Check Out USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1 3/4" Thick Free Bottle of Peter Luger B.B.Q. Sauce

USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1 3/4" Thick Free Bottle of Peter Luger B.B.Q. Sauce Quality Best

USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1 3/4" Thick Free Bottle of Peter Luger B.B.Q. Sauce Feature

• Highest quality beef steaks
• Strip steak is boneless

USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1 3/4" Thick Free Bottle of Peter Luger B.B.Q. Sauce Overview

USDA Prime 21 Days Aged Boneless Beef Loin NY Strip Steak. The strip steak is one of the highest quality beef steaks on the market[citation needed]. In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City or New York strip steak. In the United Kingdom, Australia and New Zealand, Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless. 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

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*** Product Information and Prices Stored: Nov 29, 2011 02:23:06

Check Out USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2 - 1.1/2"Thick

USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2 - 1.1/2"Thick Quality Best

USDA Prime 21 day Aged Beef Loin Porterhouse Steak 2 - 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: Nov 28, 2011 00:21:12

James Whelan Butchers on Ear to the Ground

James Whelan Butchers on Ear to the Ground Tube. Duration : 6.88 Mins.

This episode was filmed in our store in Clonmel in 2006 and featured on RTE's programme Ear to the Ground.

Tags: James Whelan Butchers, Dry Aged Beef, Pat Whelan, Ireland, Tipperary, Beef, Lamb, James, Whelan, Butchers

Check Out USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2-1"Thick

USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2-1"Thick Quality Best

USDA Prime 21 days Aged Beef Rib Eye Steak Boneless 2-1"Thick Overview

USDA Prime 21 Days Aged Boneless Beef Rib Eye Steaks. 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

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*** Product Information and Prices Stored: Nov 25, 2011 21:18:11

A Christmas Carol by Charles Dickens - Whole Book

A Christmas Carol by Charles Dickens - Whole Book Tube. Duration : 178.63 Mins.

Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Cast Ebenezer Scrooge: Andy Minter Fred: mb Bob Cratchit: David Richardson Gentleman: Martin Langer Jacob Marley: Algy Pug Ghost of Christmas Past: Tricia G Fan/Tiny Tim: rashada Young Scrooge/Peter Cratchit: Paul Andrews Schoolmaster/Man 2: Peter Bishop Fezziwig: John Steigerwald Belle: Availle Belle's Husband/Man 3: Levi Throckmorton Ghost of Christmas Present: Barry Eads Mrs. Cratchit: Arielle Lipshaw Martha Cratchit/Girl: Christin Chapelle Belinda Cratchit/Caroline: Amy Gramour Scrooge's Niece: Veronica Jenkins Niece's Sister: Liberty Stump Man 1: David Lawrence Man 4: Chris Donnelly Man 5: Darren V Charwoman: Kara Shallenberg Old Joe: Tom Crawford Mrs. Dilber: Sandra G Caroline's Husband: Shea McNamara Boy: Saab Narrator: Elizabeth Klett

Keywords: christmas, audiobook, audio, book, prose, classic, literature, cc, ccprose, cc prose, synchronized, text, closed, captions, captioning, subtitles, subs, esl, free, entire, full, complete, foreign, language, translate, translation, video, videobook, mini, minibook, reading, read, learn, english, novel, librivox

Check Out USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1.1/2"Thick

USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1.1/2"Thick Quality Best

USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1.1/2"Thick Overview

USDA Prime 21 Days Aged Beef Loin Filet Mignon Steak. Avg. weight is 6 oz. per inch thick. 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. 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

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*** Product Information and Prices Stored: Nov 23, 2011 18:16:09

Insidermedicine In 60 - August 6, 2009

Insidermedicine In 60 - August 6, 2009 Tube. Duration : 1.88 Mins.

From North Carolina According to a report published in the journal Nature, scientists from the University of North Carolina at Chapel Hill have decoded the structure of an HIV genome. Using novel techniques, researchers were able to produce images of the entire genome, in contrast with earlier studies that were only able to understand small regions of the HIV RNA. These results could potentially help scientists develop new anti-viral drugs to combat HIV. From New York Brain stimulation exercises may help to delay memory decline in older adults, according to a report published in the journal Neurology. Researchers studied nearly 500 people aged 75-85, detailing how frequently they took part in activities such as crossword puzzles, reading/writing, playing musical instruments, playing cards/board games, and participating in group discussions. Results showed that if an individual participated in 11 activities per week in comparison to an individual who only participated in four, dementia related memory decline was delayed 1.29 years. And finally, from Fresno Beef Packers Inc., of Fresno, California, is recalling over 825, 000 lbs of ground beef products due to concerns of salmonella contamination. The beef, which had been sold to retail distribution centers and then repackaged and sold under several different retail names, was produced between June 5 and June 23, 2009. Salmonella is potentially life threatening for those with already weakened immune systems.

Keywords: HIV, genome, crosswords, puzzles, dementia, memory decline, beef packers inc, ground beef, salmonella, beef recall

Aged Beef - Bottom Round - v1.0

Aged Beef - Bottom Round - v1.0 Video Clips. Duration : 1.18 Mins.

This is my first attempt at an aged roast. It was delicious! A few stats: Entered Aging Fridge: 1/7/2011 Expiration: 1/11/2011 Removed: 1/30/2011 Total days dry-aged: 23 I did make a few mistakes; but they were because I erred on the side of caution. The freezer temp was set too low, and so the roast was basically frozen for the first week.

Keywords: Aged, Beef, Roast, Aging

KobeBeefPrice.com For The Kobe Beef Fiend In You

KobeBeefPrice.com For The Kobe Beef Fiend In You Video Clips. Duration : 0.83 Mins.

www.kobebeefprice.com KobeBeefPrice.com Kobe Beef Price Kobe Beef, Chicken Recipes, Meatloaf Recipe, Kobe Wagyu Beef Rib Eye Steaks, Kobe Beef Burgers. Satisfy Your Fiending for Some Kobe Beef. Melts In Your Mouth Wagyu Kobe Beef Wagyu kobe beef is a prestigious type of meat. The original kobe beef are imported from Japan. They are from a special breed of cattle called the Tajima breed. It is hailed for its incomparable flavor, texture and meat to fat ratio. Read More about kobe beef on Kobe Beef Price www.kobebeefprice.com KobeBeefPrice.com Kobe Beef Price www.kobebeefprice.com

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Great Price New York Prime Meat for

USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2- 1.3/4"Thick Free Bottle Peter Luger B-B-Q- Sauce Review

USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2- 1.3/4"Thick Free Bottle Peter Luger B-B-Q- Sauce 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

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*** Product Information and Prices Stored: Nov 19, 2011 11:48:04

Super Butcher Dry Aged Rib on the Bone

Super Butcher Dry Aged Rib on the Bone Tube. Duration : 3.65 Mins.

Super Butcher Dry Aged Rib on the Bone

Tags: Super, Butcher, Dry, Aged, Rib, on, the, Bone

How To Tell If Beef Is Good Quality

How To Tell If Beef Is Good Quality Tube. Duration : 1.17 Mins.

This Videojug film provides help on how to choose a good cut of beef as well as informing you about aged beef. Learn to be a beef connoissuer.

Tags: meat, beef, lamb, pork, recipe, tip, technique, cooking, tutorial, guide, beef-recipes, cooking-tips-and-techniques, food-and-drink, Videojug, How-To, howto, how to, food, drink, foodanddrink, how, to, baking, Instructional

37 Steakhouse & Bar

37 Steakhouse & Bar Video Clips. Duration : 0.70 Mins.

37 Steakhouse & Barは、本場ニューヨークなどのステーキハウスに引けを取らないプライムステーキをご用意する本物のステーキハウス。 おすすめは21日間熟成された厚切りのオーストラリア和牛のポーターハウスステーキや、赤身と脂身のバランスが絶妙なブラックアンガス種のリブステーキ。価格も本格的なステーキハウスの常識を破ったリーズナブルな価格でお楽しみ頂けます。 もちろん、その他にもシーフードや前菜などもご用意し、ワインはカリフォルニア産やオーストラリア産を中心に厳選。バーエリアではお酒だけでも気軽にご利用頂けます。 平日のランチタイムには、ランチセットを1000円からご用意しておりますので、デイリーユースにも最適です。 約160席を誇る広大な店内は、バーエリアとダイニングエリアからなり、個室も完備。大人数でのパーティーや宴会にもフレキシブルにお答えいたします。 --------------------------------------------------------- 日本ではなかなか食べられない本物のポーターハウスステーキをぜひ一度お試し下さい。 For anyone in search of authentic steak in Tokyo, 37 Steakhouse & Bar will be the place to dine. When 37 Steakhouse & Bar opens its doors to the public on Monday, March 15 in Roppongi Hills on Roppongi Keyakizaka Dori, you'll finally be able to enjoy the real prime steak right here in Tokyo! 37 Steakhouse & Bar is a genuine steakhouse offering the great prime steak that you've come to expect in the steakhouses of New York. 37 Steakhouse & Bar is the creation of Stillfoods which has developed and operates a number of well-known restaurants and cafes in Japan including 1830 in the Nogizaka district of ...

Tags: steakhouse, steak, porterhouse steak, Australian Beef, Aged Beef

BLACK by ezard at The Star

BLACK by ezard at The Star Video Clips. Duration : 4.23 Mins.

The Star is delighted to welcome chef Teage Ezard to Sydney, who is renowned for his bold and boundary-breaking fare at Melbourne's ezard (Two Hats) and Gingerboy. At BLACK by ezard the chef's trademark Asian cuisine will be replaced by classical inspired food styles influenced by great American grills and contemporary Europe. The restaurant will feature signature seafood dishes and grass, grain, wet and dry aged beef specifically sourced for the wood fired grills, broilers and sous vide cooking. The seasonal menu will change weekly and include 'fun combinations' to suit all tastes. The bar situated within the restaurant is the ideal location to meet for drinks, with an international cellar boasting roughly 770 labels and the best representation of American wine. This clip was originally produced for the Sydney Morning Herald Good Food Guide website.

Keywords: black, teage, ezard, the, star, city, sydney, restaurant, kitchen, australia, chef, cooking, food, steak, seafood

Dry Aged Beef at the Home

Dry Aged Beef at the Home Video Clips. Duration : 7.02 Mins.

It was left in a very cold spot in the refrigerator for 10 whole days while covered with a piece of cloth. I used to either change or re-cover it with the same cloth every 24 hours.

Keywords: beef, tenderloin, fillet, dry, aged, aging, refrigerator, steak, tender

Getting to Know Your Beef

Getting to Know Your Beef Tube. Duration : 3.07 Mins.

Think you know beef? You may be surprised how raising and aging affects your steak. Produced and edited by Rich Joyce. (Nov. 1)

Tags: WSJ, Wall, Street, Journal, food, dining, beef, marble, fat, grass-fed, corn-fed, cattle, cows, health, cooking

Check Out USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1"Thick

USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1"Thick Review

USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1"Thick Feature

• The fillet is considered to be the most tender cut of beef
• Always fresh, never frozen
• Weighs 6 ounces and is a inch thick

USDA Prime 21 day Aged Beef Loin Filet Mignon Steak 2-1"Thick Overview

USDA Prime 21 Days Aged Beef Loin Filet Mignon Steak. Avg. weight is 6 oz. per inch thick. 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. 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

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*** Product Information and Prices Stored: Nov 11, 2011 23:39:04

Tony Little Body by Bison 68-Count Combo - AutoShip

Tony Little Body by Bison 68-Count Combo - AutoShip Tube. Duration : 24.22 Mins.

For More Info or to Buy Now: www.hsn.com Bite into fulfilling flavor with the Tony Little Body by Bison 68-Count Combo. With less fat and fewer calories than beef, bison meat is a smart and savory choice that fully satiates your meat... Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #552856

Keywords: body by bison, bison meat, bison burgers, 552856

Mississippi Fred McDowell - Jesus Is On The Mainline.wmv

Mississippi Fred McDowell - Jesus Is On The Mainline.wmv Tube. Duration : 3.80 Mins.

This is McDowell's last recording, made on 5 November 1971 at the long defunct Gaslight in Greenwich Village. McDowell's bottleneck style is now legendary, but at the time he was barely-known as a musician. He had only recently gained enough financial security as a musician to give up his day job as a share-crop farmer. McDowell was born in Rossville, Tennessee, near Memphis. His parents, who were farmers, died when McDowell was a youth. He started playing guitar at the age of 14 and played at dances around Rossville. Wanting a change from plowing fields, he moved to Memphis in 1926 where he started to work in the Buck-Eye feed mill where they processed cotton into oil and other products[4]. He also had a number of other jobs and played music for tips. Later in 1928 he moved south into Mississippi to pick cotton[5]. He settled in Como, Mississippi, about 40 miles south of Memphis, in 1940 or 1941, and worked steadily as a farmer, continuing to perform music at dances and picnics. Initially he played slide guitar using a pocket knife and then a slide made from a beef rib bone, later switching to a glass slide for its clearer sound. He played with the slide on his ring finger.[6] While commonly lumped together with Delta Blues singers, McDowell actually may be considered the first of the bluesmen from the 'North Mississippi' region - parallel to, but somewhat east of the Delta region - to achieve widespread recognition for his work. A version of the state's signature ...

Tags: mississippi, fred, mcdowell, delta, country, music, blues, slide, guitar, legend, classic, oldies, rare, live, record, sambobla

Mississippi Fred McDowell - 61 Highway.wmv

Mississippi Fred McDowell - 61 Highway.wmv Tube. Duration : 5.65 Mins.

This is McDowell's last recording, made on 5 November 1971 at the long defunct Gaslight in Greenwich Village. McDowell's bottleneck style is now legendary, but at the time he was barely-known as a musician. He had only recently gained enough financial security as a musician to give up his day job as a share-crop farmer. McDowell was born in Rossville, Tennessee, near Memphis. His parents, who were farmers, died when McDowell was a youth. He started playing guitar at the age of 14 and played at dances around Rossville. Wanting a change from plowing fields, he moved to Memphis in 1926 where he started to work in the Buck-Eye feed mill where they processed cotton into oil and other products[4]. He also had a number of other jobs and played music for tips. Later in 1928 he moved south into Mississippi to pick cotton[5]. He settled in Como, Mississippi, about 40 miles south of Memphis, in 1940 or 1941, and worked steadily as a farmer, continuing to perform music at dances and picnics. Initially he played slide guitar using a pocket knife and then a slide made from a beef rib bone, later switching to a glass slide for its clearer sound. He played with the slide on his ring finger.[6] While commonly lumped together with Delta Blues singers, McDowell actually may be considered the first of the bluesmen from the 'North Mississippi' region - parallel to, but somewhat east of the Delta region - to achieve widespread recognition for his work. A version of the state's signature ...

Tags: mississippi, fred, mcdowell, delta, country, music, blues, slide, guitar, legend, classic, oldies, rare, live, record, sambobla

Nash and Cory cooking

Nash and Cory cooking Video Clips. Duration : 1.48 Mins.

Cooking dry-aged 2 inch steaks

Keywords: Nashmaster, Productions

Buckhead Beef (6) 8 oz. New York Strip Steaks

Buckhead Beef (6) 8 oz. New York Strip Steaks Video Clips. Duration : 3.22 Mins.

For More Info or to Buy Now: www.hsn.com Sink your teeth into a delicious Buckhead Beef 8 oz. New York Strip Steak. Aged for optimum flavor and tenderness, Buckhead Beef is your answer to steakhouse-quality. Serve them for dinner and wow... Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #410416

Keywords: HSN, Home, Shopping, Network, buckhead, beef, steaks, new, york, strip, steak, ny, sirloin, usda, 410416

Dry Aged Beef

Dry Aged Beef Video Clips. Duration : 1.47 Mins.

Aged Beef

Keywords: Domenic, Petti

Check Out New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Boneless, 1-3/4-inch thick, 2-Count, 34-Ounce Packaged in Film & Freezer Paper

New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Boneless, 1-3/4-inch thick, 2-Count, 34-Ounce Packaged in Film & Freezer Paper Review

New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Boneless, 1-3/4-inch thick, 2-Count, 34-Ounce Packaged in Film & Freezer Paper Feature

• Two count, 34 ounce (total of 68 ounce)
• Always fresh, never frozen
• Packaged in film and freezer paper

New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Boneless, 1-3/4-inch thick, 2-Count, 34-Ounce Packaged in Film & Freezer Paper Overview

USDA Prime 21 Days Aged Boneless Beef Rib Eye Roast. Cook medium rare 18 minuts per lb. 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. We chill the meat to preserve the freshness for shipping only.

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*** Product Information and Prices Stored: Nov 01, 2011 22:53:04