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

Available at Amazon This price decline. Quick before it all the time.

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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

Available at Amazon This price decline. Quick before it all the time.

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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

Available at Amazon This price decline. Quick before it all the time.

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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

Available at Amazon This price decline. Quick before it all the time.

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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

Available at Amazon This price decline. Quick before it all the time.

Customer Reviews

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