hey im looking for some good steaks like porterhouse ribsteak shell steak in sosua any body have any ideas
- Thread starter bizzyboneizo
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were can i find a good supermarket for some great steaks
The butcher at Playero, and the other German butchers in town have decent meat, but it's all local as far as I know, so it's not nearly the same as US or Canadian beef. In the freezer section, they do have some US Imported NY strip and Rib Eye steaks. I tried a strip and it was ok, but not as good as Ive gotten in Santiago. The "City Market" across from the entrance to Sosua Ocean Village also has the frozen imported US steaks...they look a bit better than Playero's.
For real imported "choice" steaks from the US, go to La Sirena in Puerto Plata or better yet, go to Santiago...Nacional, La Sirena, or Omaha Gourmet...it's worth the trip. I also think Chef Pepper in SD (Chef Pepper. 809 565 4068) will deliver to Sosua via Caribe Express.
For real imported "choice" steaks from the US, go to La Sirena in Puerto Plata or better yet, go to Santiago...Nacional, La Sirena, or Omaha Gourmet...it's worth the trip. I also think Chef Pepper in SD (Chef Pepper. 809 565 4068) will deliver to Sosua via Caribe Express.
Living in Jarabacoa we found a little butcher there who had very tender and tasty beef (frozen) but thats to far to drive for now although if we are in town to visit friends, we stop and buy some on the way down.
And where we live now, if we drive up to the house and we get a whisle from the local butcher on the corner, we know he is going to slaughter a cow the following morning and we place our order. Its fresh local meat, not frozen so have to use some meat tenderizer on it but the taste is really good. Lucky day's then.
And in the times between when not visiting Jarabacoa and the butcher not having a fresh slaughter on the agenda, we find ourselves driving to Santiago in purchase of a good steak.
Does he really do that David, that Chef Pepper sending meat with Caribe Tours? Anybody any experience with that?
And where we live now, if we drive up to the house and we get a whisle from the local butcher on the corner, we know he is going to slaughter a cow the following morning and we place our order. Its fresh local meat, not frozen so have to use some meat tenderizer on it but the taste is really good. Lucky day's then.
And in the times between when not visiting Jarabacoa and the butcher not having a fresh slaughter on the agenda, we find ourselves driving to Santiago in purchase of a good steak.
Does he really do that David, that Chef Pepper sending meat with Caribe Tours? Anybody any experience with that?
Same here, I've heard they offer delivery, never tried it though...give 'em a call or send an email and find out:
Chef Pepper. 809 565 4068
Chef Pepper. 809 565 4068
I asked when I was in Playero a few minutes ago and they confirmed the meat is not imported.
"i havent seen any real good steaks at the super market im scared its going to be hard to chew"
Go for the frozen steaks marked "USM" or Angus Imported...in the supermarkets mentioned...
Go for the frozen steaks marked "USM" or Angus Imported...in the supermarkets mentioned...
If you must have imported go to POP or Santiago for the Angus beef in La Sirena.
I?ve found that properly prepared local meat is good enough. Just be aware that it contains less fat.
As far as being unable to chew it, there?s always the stew
I?ve found that properly prepared local meat is good enough. Just be aware that it contains less fat.
As far as being unable to chew it, there?s always the stew
The problem with local beef is:
That being said, Dominican pork is awesome!
- It's free range and eats anything. They are not good hay. None I'm aware of are corn fed. It's just way too expensive to do so.
- When slaughtered the meat is not aged. It's just sold. No way will it ever be tender if not aged. And how the carcess is processed makes me scratch my head. I cannot figure out where the meat came from by looking at a piece.
- No amount of processing will make non-fat, non-corn fed, unaged free range beef even close to US, Canadian or European standards.
That being said, Dominican pork is awesome!
Point 1 and 3 are correct.
Point 2 can be circumvented by doing the cutting yourself, which goes some way to alleviating point 3, since wrong cutting can destroy the meat.
Marinating helps....
and of course, the old "Beat your Meat' thread uses an old fashioned tenderizer
I maintain that a good course in butchering would improve the yield of all animals in RD
WW
and of course, the old "Beat your Meat' thread uses an old fashioned tenderizer
I maintain that a good course in butchering would improve the yield of all animals in RD
WW
Since today IS Thanksgiving.....and I'm in a giving mood....ENJOY!!
Try this INCREDIBLE recipe for a steak tip marinade, I've had it for about 3 years now. Everyone I have given this info to raves about how great their steak tips tasted.
A...1 cup Ketchup
B...1 cup Italian dressing
C...1 cup Coca Cola
D...1 cup Original Barbecue Sauce
E...2 tablespoons brown sugar
Mix it all up....place meat in marinade, put in air tight container for 2 days........I'm tellin ya..... EXCELLENT!!
<a href="http://www.flickr.com/photos/51418611@N05/5206765436/" title="img_0462 by bocachica64, on Flickr"><img src="http://farm6.static.flickr.com/5050/5206765436_db03c1a73a.jpg" width="500" height="375" alt="img_0462" /></a>
Have a happy Thanksgiving!!
Try this INCREDIBLE recipe for a steak tip marinade, I've had it for about 3 years now. Everyone I have given this info to raves about how great their steak tips tasted.
A...1 cup Ketchup
B...1 cup Italian dressing
C...1 cup Coca Cola
D...1 cup Original Barbecue Sauce
E...2 tablespoons brown sugar
Mix it all up....place meat in marinade, put in air tight container for 2 days........I'm tellin ya..... EXCELLENT!!
<a href="http://www.flickr.com/photos/51418611@N05/5206765436/" title="img_0462 by bocachica64, on Flickr"><img src="http://farm6.static.flickr.com/5050/5206765436_db03c1a73a.jpg" width="500" height="375" alt="img_0462" /></a>
Have a happy Thanksgiving!!
Dont be so picky, you cant tell where it came from? It came from the back of a pickup truck under a tarp sitting in the sun all day long. And BTW, corn doesnt give flavor, it gives mass. American beef(turkey and chicken included) is larger than other places sure but tasteless, thats the reason for all of these marinades and seasonings that are on the shelves. And the toughness of the meat is also due to the lack of confinement. Figure it like this, if you walked 10 miles a day your muslces would be more firm than a relative who lived a sedentary lifestyle. That is the drawback to a "free-range" life. There are no boundaries to keep the cattle stationary. And age, if you slaughter in the later adult stages of life then the meat can also be tough as twine.
La Sirena (Av. B. Colon) in Santiago has a nice meat section as well as La Nacional (Av. Sadhala y 27).
I dont know about the pork since I dont eat it, but Bon Appetit to you
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Fat gives flavor to meat, and corn and other starches makes fat.
Aging breaks down connective tissue.
I don't know where you buy beef in the states, but in FL we got some outstanding, very tasty Midwestern beef; you had to choose what USDA Choice or Prime.
I NEVER marinade good beef. A garlic/pepper rub is all I'd do.
A tad burned on the outside with a warm, juicy pink center? :bunny:like thier women
man has different tastes..
light
dark
beefy
thin
variety is good
I can see that working pretty good. I've heard that Coke or Pespi will break down the fibers in meats and also that Dr Pepper is a good option. There's also vinegar in the ketchup and dressing. Diet Coke would be bad though. The only thing I'd add is maybe some Worchestershire or Soy, but I'd want to taste it.
Have you ever tried it with Pepsi?
Corn does not give flavor. Corn gives mass. Animals are fed corn because they gain weight quicker. Compare a bovus fed with grass or corn and the difference in weight and age is dramatic. 18 months for a grass-fed cow to reach slaughter weight, 6 months being fed corn solely. BUT a bovus digestive system was not made for corn, so all the antibiotics and hormones come into play to keep them healthy.
Starches dont make fat. Chemically not the same components. Fats chemically end with an carboxyl group(=O) and starches have several with hydroxyls(-OH) in their structure. If you want more fat on your meat then you have to limit movement, and that is a no go for the free range movement.
Connective tissue only matters when you re making hot dogs or sausages. But you d never know in the US because they are killed before they get to be that age. Another thing that can damage connective tissue at the joints(similar to humans) is the massive weight they have to manage.
And the USDA has 8 grades to meat, only the top 4 are used for human consumption the rest used mostly for pet food. The top 2 Prime and Choice merley reflect the percentage of fat content. But no one classifies meat based on flavor. If they did, anything corn-fed would not make the grade(so to speak).
Most Dominican beef would be mid-level using the USDA sheet. Much of it Standard and Commercial grade beef and a miniscule amount being Select grade. But of course, the hoi-poloi can import Prime and Choice from the US, go through Carimsa in Santo Domingo or through a European trained butcher.