- Thread starter sammy85430
- Start date
Outback Steakhouse
if they can farm there cows in a way to make a great steak that would be good. i dont see why they cant do it there
It's not only the raising of the cows, I don't think they age meat well or long enough in DR.
The funny thing is that they now sell that lousy tasting grass fed beef in the U.S. at a premium price at Whole Foods. The Dominicans should ship their beef to the U.S. and label it as "organic". They'll make a killing.
I usually bring an empty suitcase when I go to the US and come back with 50 lbs. of frozen kosher meat: flanken, brisket, chickens, etc. It certainly amuses the airport scanner.
The "Pressure Cooker" is your best friend when cooking dominican beef.
CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC
The OP specifically asked about Punta Cana meats.
It looks like xstew hijacked this thread to La Capital.
What's a carnivore to do?
I moved the Santo Domingo posts to a separate thread. Carry on with PC
