- Thread starter 2020
- Start date
steak lover! - need help
Beef Cut Chart Spanish En
Beef Cut Chart Spanish En - Descargar como PDF o ver en línea de forma gratuitaes.slideshare.net
that's a great steak chart, Bob!
So it's "Punta de filete" for tri-tip?
I tried "filete de tres puntas" but the supermarket butcher thought I was on drugs, lol
In the supermarkets here I said they call it a California cut. You go to the butcher in the super and you literally say "CA-LI-Fornya"
Arnold Schwarzenegger: Tell CA-LI-Fornya we COMING"
Go to the zapateria on el Conde and ask for the loafer, marinate it overnight in oil and vinegar and lots of fresh ah jo, toss it on one of those JD BBQ's and you got yourself a nice Dominican POM, side of to tonez or you ka, and you are in heaven.
Lol. Seriously. "Carne California" is what you should say. Also check the display first that's where I get mine
It's all in the technique bud. I've taken a thin chuck cut from Janets. I have a Lodge cast iron. Heavy salt and pepper. Veg oil in the pan. Very very hot. Sear hard. 3 min each side. Rest 7 to 10 min. Delish
Honestly if you take out the "chatter" this is a good thread. I would welcome a thread on "where to buy this or that". I get most of our meat from El Nacional (Nunez de Caceres or Maximo Gomez) or Carrefour. I have had luck with Ole in the past but have not been there in a long time. I do not do "steak" that much as I find most meat not to my liking. As far as "street butchers" I am sure my MIL has served that and obviously I did not complain.
Most of the cattle in the DR are some sort of Zebu cross or Brahman cross because they’ve been bred for hot climates. We have them in Canada, but they’re rare.
Maybe this has been posted, but it was announced in 2018 that the Brangus breed would be brought to the DR. They are Brahman/ Angus cross. Have they had success?
Genetic farm will produce superior cattle breed for the first time
Larger beef breeds such as Charláis or Simmental aren’t adapted for hot climates and don’t do well in them. We had purebred Simmental and Angus X when I was growing up, now Jersey x Charláis and this year Jersey x Angus calving sometime this month. That cross produces a decent quality but takes 2 years to finish, so not economical.
Some producers in western Canada are getting into “snow beef”, a cross between dairy breeds and the luxury Japanese Wagyu. That breed is a very interesting topic. The marbling is almost unbelievable but so is the price, on the hoof or on the hook.
Maybe this has been posted, but it was announced in 2018 that the Brangus breed would be brought to the DR. They are Brahman/ Angus cross. Have they had success?
Genetic farm will produce superior cattle breed for the first time
Larger beef breeds such as Charláis or Simmental aren’t adapted for hot climates and don’t do well in them. We had purebred Simmental and Angus X when I was growing up, now Jersey x Charláis and this year Jersey x Angus calving sometime this month. That cross produces a decent quality but takes 2 years to finish, so not economical.
Some producers in western Canada are getting into “snow beef”, a cross between dairy breeds and the luxury Japanese Wagyu. That breed is a very interesting topic. The marbling is almost unbelievable but so is the price, on the hoof or on the hook.
You cant until the end. You can baste at the end yes. If you sear in butter from the beginning it burns. Butter has the lowest of smoke points.