View Full Version : meat connoisseurs
soldier-of-the-apocalypse
12-19-2012, 10:31
Im known to be a meat addict and Ive recently grown a craving for steak tartare. Ive never had this before but after doing a little research Ive found nearly every country (except usa) has a version of raw beef or even pork. So I would like to know where in town can I get the highest qaulity beef that is fresh and has the least ammount of risk of geting a parisite or e coli. If any of you guys have had this let me know what you think about it.
Colorado Osprey
12-19-2012, 10:58
Talk to a local butcher who slaughters. They will have quality meat that far surpasses anything you will find in any chain mart.
DSB OUTDOORS
12-19-2012, 11:03
Edwards Meat Market I-70 and 44th has really good meats, seafoood, game. Etc.
hollohas
12-19-2012, 11:16
There are restaurants that will serve you beef tartar. I don't know of one in Denver, but I have had it in other US cities at nice places. Good stuff. Check out the online menus of nicer restaurants downtown and I am sure you will find one with it on the menu.
In Italy a few years ago during a business trip they served us a plate full of raw ground beef with only olive oil and black pepper on it with our salads and bread. Not exactly beef tartar but it was awesome. I was the only American to eat it...and I loved it.
I wouldn't be too worried about parasites in beef muscle. As far as bacteria goes, it would be present on the outside of whole muscle cuts, but not the inside unless it was stabbed in or needle tenderized. If you trim off the exterior portion of the the meat with a clean knife without cross contamination, you would be safe from bacteria and could eat it raw. If you then wanted to grind the piece to eat as ground meat, just ensure that the grinder is completely clean.
I personally wouldn't trust any butcher, restaurant, or grocery store to grind meat that I was to eat raw. Also, the sooner it is eaten as ground meat, the safer it is because the bacteria doesn't have as much time to grow.
soldier-of-the-apocalypse
12-19-2012, 12:02
I would just chop it finely
soldier-of-the-apocalypse
12-19-2012, 12:05
3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
2 teaspoons brined capers, drained and rinsed
3 teaspoons Dijon mustard
2 large egg yolks
10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
2 tablespoons finely chopped red onion
2 tablespoons finely chopped Italian parsley leaves
4 teaspoons olive oil
3 dashes hot sauce (such as Tabasco)
4 dashes Worcestershire sauce
3/4 teaspoon crushed chile flakes (optional)
this is the recipe i found
10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
$$$$, and good luck finding USDA Prime.
Oh I just happen to have some in my refrigerator. :D
soldier-of-the-apocalypse
12-19-2012, 12:30
$$$$, and good luck finding USDA Prime.
Oh I just happen to have some in my refrigerator. :D
how much are we talking here I wold also like to pick up some nice steaks at the same time
It's my personal stash, but sending you a PM.
soldier-of-the-apocalypse
12-19-2012, 12:42
There are restaurants that will serve you beef tartar. I don't know of one in Denver, but I have had it in other US cities at nice places. Good stuff. Check out the online menus of nicer restaurants downtown and I am sure you will find one with it on the menu.
In Italy a few years ago during a business trip they served us a plate full of raw ground beef with only olive oil and black pepper on it with our salads and bread. Not exactly beef tartar but it was awesome. I was the only American to eat it...and I loved it.
you must have had carpaccio. like I said it is verry common all around the world to eat meat this way. I dont realy want to go to a fancy resturant to try this cause Im sure it would cost $30 or more for a small apertizer and then probly $75 to $100 for the main course. I was thinking of serving some up at my my brothers xmas party since my sister in laws family is a bunch of vegitarian hypochondriac pussies that are allergic to everything so something like raw beef should freak them out pretty good and maybe I wont tell them what it is[Muaha]
HoneyBadger
12-19-2012, 14:59
Im known to be a meat addict and Ive recently grown a craving for a certain FIRMness
That's what she said?
[gohome]
soldier-of-the-apocalypse
12-19-2012, 16:03
We have jokes I see. What is this CNN? I never said that
hollohas
12-19-2012, 16:06
you must have had carpaccio.
Exactly.
soldier-of-the-apocalypse
12-19-2012, 16:40
Exactly.
how would you describe the taste
hollohas
12-19-2012, 17:21
It tastes like fresh raw beef smells. I don't know how else to describe it. Very tender. I have had carpaccio served many different ways. Sliced thin with olive oil. Cubed with soy sauce or other spices and sauces. I have liked each and every one of them.
Well, judging by my given name by the gods at be on this forum I will weigh in on my suggestion. Okay maybe I won't since the only meat for me is attached to a man. [ROFL3]
soldier-of-the-apocalypse
12-19-2012, 17:45
Well, judging by my given name by the gods at be on this forum I will weigh in on my suggestion. Okay maybe I won't since the only meat for me is attached to a man. [ROFL3]
so you must like frumundah cheese as well
so you must like frumundah cheese as well
Indeed good sir. The fresher the better.
10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
$$$$, and good luck finding USDA Prime.
Oh I just happen to have some in my refrigerator. :D
how much are we talking here I wold also like to pick up some nice steaks at the same time
It's my personal stash, but sending you a PM.
I have some awesome
5-up PSMO tenders that are prime for under $17 a pound
1x0 strips at $11.25 a pound
prime ribs $11.50 a pound
as many as you could want...from a USDA inspected facility with 21+ days wet-age and if you wanted to wait I could have it dry aged for you (at more per pound)
soldier-of-the-apocalypse
12-19-2012, 18:21
your not supposed to used aged beef so cut straight from the cow to the plate is best as far as eating it raw from what ive read
soldier-of-the-apocalypse
12-19-2012, 18:22
Indeed good sir. The fresher the better.
Thats just gross
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