My local supermarket ran a sale on Tenderloins...4.99 a pound is pretty cheap for Filet Mignon... the beef came from Australia... the color of the meat is deeper that what I'm used to here in the US.. and the blood is much darker/deeper/thicker than what I normally see as well... .. matter of fact- I grilled it- and it tasted along the lines of liver- too strong for a steak... I bought shells before, pretty much the same... can anyone suggest a way to get some of the blood out, or is this pretty much it.. I'd buy it again if I could get some of the blood out..
"Uncle Vinnie" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
My local supermarket ran a sale on Tenderloins...4.99 a pound is pretty cheap for Filet Mignon... the beef came from Australia... the color of the meat is deeper that what I'm used to here in the US.. and the blood is
much
Quoted message said:
darker/deeper/thicker than what I normally see as well... .. matter of
fact-
Quoted message said:
I grilled it- and it tasted along the lines of liver- too strong for a steak... I bought shells before, pretty much the same... can anyone
suggest
Quoted message said:
a way to get some of the blood out, or is this pretty much it.. I'd buy it again if I could get some of the blood out..
Thanks!
-- B'Regards,
Vinnie
Vinnie
You could try steeping the meat in milk for a few hours. (Buttermilk also works well, but is not necessary). Rinse the meat in cold water and pat dry. Should do the trick.
"Uncle Vinnie" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
My local supermarket ran a sale on Tenderloins...4.99 a pound is pretty cheap for Filet Mignon... the beef came from Australia... the color of the meat is deeper that what I'm used to here in the US.. and the blood is
much
Quoted message said:
darker/deeper/thicker than what I normally see as well... .. matter of
fact-
Quoted message said:
I grilled it- and it tasted along the lines of liver- too strong for a steak... I bought shells before, pretty much the same... can anyone
suggest
Quoted message said:
a way to get some of the blood out, or is this pretty much it.. I'd buy it again if I could get some of the blood out..
Thanks!
-- B'Regards,
Vinnie
Like Graeme said. soak it in milk with the teensiest pinch of cinnamon and cardamom. That will take the gaminess out of Moose. It ought to work for Beef.
My local supermarket ran a sale on Tenderloins...4.99 a pound is pretty cheap for Filet Mignon... the beef came from Australia... the color of the meat is deeper that what I'm used to here in the US.. and the blood is
much
Quoted message said:
darker/deeper/thicker than what I normally see as well... .. matter of
fact-
Quoted message said:
I grilled it- and it tasted along the lines of liver- too strong for a steak... I bought shells before, pretty much the same... can anyone
suggest
Quoted message said:
a way to get some of the blood out, or is this pretty much it.. I'd buy it again if I could get some of the blood out..
US beef is considered to be tasteless by those in other countries where the beef is not fed so much grain. Grain is good for a quick finish but if given for too long makes bland meat that is generally uninteresting. You are probably just experiencing beef as your ancestors would have eaten it.
The other option is that the meat was bad but then a supermarket should be able to tell the difference between off meat and sound meat.
Thanks.. I'll try it out on the other half I've got left.. Thanks again!
I use milk for pork chops- and on occasion chicken (for frying..otherwise, I brine poultry).. "Graeme... in London" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
"Uncle Vinnie" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
My local supermarket ran a sale on Tenderloins...4.99 a pound is pretty cheap for Filet Mignon... the beef came from Australia... the color of
the
Quoted message said:
Quoted message said:
meat is deeper that what I'm used to here in the US.. and the blood is
much
Quoted message said:
darker/deeper/thicker than what I normally see as well... .. matter of
fact-
Quoted message said:
I grilled it- and it tasted along the lines of liver- too strong for a steak... I bought shells before, pretty much the same... can anyone
suggest
Quoted message said:
a way to get some of the blood out, or is this pretty much it.. I'd buy
it
Quoted message said:
Quoted message said:
again if I could get some of the blood out..
Thanks!
-- B'Regards,
Vinnie
Vinnie
You could try steeping the meat in milk for a few hours. (Buttermilk also works well, but is not necessary). Rinse the meat in cold water and pat
My butcher told me that when buying beef I should avoid the pieces that are dark red (as opposed to similar cuts with a lighter color). He claimed that it was a sign that the animal was highly stressed and would not be as tender. I have no actual knowledge on the issue though.
Good luck.
"Uncle Vinnie" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
My local supermarket ran a sale on Tenderloins...4.99 a pound is pretty cheap for Filet Mignon... the beef came from Australia... the color of the meat is deeper that what I'm used to here in the US.. and the blood is
much
Quoted message said:
darker/deeper/thicker than what I normally see as well... .. matter of
fact-
Quoted message said:
I grilled it- and it tasted along the lines of liver- too strong for a steak... I bought shells before, pretty much the same... can anyone
suggest
Quoted message said:
a way to get some of the blood out, or is this pretty much it.. I'd buy it again if I could get some of the blood out..
My butcher told me that when buying beef I should avoid the pieces that are dark red (as opposed to similar cuts with a lighter color). He claimed that it was a sign that the animal was highly stressed and would not be as tender. I have no actual knowledge on the issue though.
Good luck.
This article saysthat it's more of the oxygen content of the blood, and how the meat has been handled and stored.
US beef is considered to be tasteless by those in other countries where the beef is not fed so much grain. Grain is good for a quick finish but if given for too long makes bland meat that is generally uninteresting. You are probably just experiencing beef as your ancestors would have eaten it.
Years ago, I got a lot of New Zealand beef while doing duty in Taiwan. Yes it was much more flavorful then U.S. beef. I liked it. Only one of two places I served in the military that served steaks grilled to order before your eyes. 'course I was an NCO. The grunts got their's out of a steam table bucket. -- M&M ("The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found." Sam Levinson)
Thanks for all the info... the article on blood/handling makes sense... as does the gaminess... I don't mind the gaminess, btw... for me it adds flavors.. I will give the milk soak a try.. since it was the stronger than usual taste of blood I wasn't nuts about..and since I grilled the Filets medium rare/ rare (my wife is a vampire!), it was a bit strong for my taste...
All in all, the meat itself (Natures something or other, Australia, sold at ShopRite) wasn't bad... not at $4.99.. just different... takes getting used to... thanks for all the insight! " BOB" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
LET said:
My butcher told me that when buying beef I should avoid the pieces that
are
Quoted message said:
Quoted message said:
dark red (as opposed to similar cuts with a lighter color). He claimed
that
Quoted message said:
Quoted message said:
it was a sign that the animal was highly stressed and would not be as tender. I have no actual knowledge on the issue though.
Good luck.
This article saysthat it's more of the oxygen content of the blood, and
"M&M" <[email hidden]> held forth in :"]news:[email hidden]:
Quoted message said:
On 16-Feb-2004, "Fran" <[email hidden]> wrote:
<snipped fore and aft<
Quoted message said:
US beef is considered to be tasteless by those in other countries where the beef is not fed so much grain. Grain is good for a quick finish but if given for too long makes bland meat that is generally uninteresting. You are probably just experiencing beef as your ancestors would have eaten it.
Years ago, I got a lot of New Zealand beef while doing duty in Taiwan. Yes it was much more flavorful then U.S. beef. I liked it. Only one of two places I served in the military that served steaks grilled to order before your eyes. 'course I was an NCO. The grunts got their's out of a steam table bucket.
The OP said it tasted like liver. Me no likey liver. If more flavorful=liver I'll stick with my Iowa cornfed beef.
I think he's eating 'roo, ay mate?
-- Harry in Iowa
"Land of mystery 'cause nobody really lives there"
