No, I buy both. Make hamburgers at home with ground beef or buy them at the local hamburger joint
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steak lover! - need help
No, I buy both. Make hamburgers at home with ground beef or buy them at the local hamburger joint
Ground beef is a tough call. Hit or miss. A good street "chimi" i love in that area Boca or Dingo
Cabbage topping and such
I do the same thing I said about the Angus NY steak at Naconal. You can get Angus beef ground for hamburgers there. A propina works wonders. But it won't be near as cheap, but worth it.............They grind it in the back for me.
Nacional is great and a nice wine aisle. North Coast is a bit disappointing but the place @william webster recommended in Cab was great "Rebelde Gourmet". I didn't know they made burgers too. I got great choice ground, ribeye, guanciale and pecorino. Not bad service right to my door
I get a whole filet of dominican beef at Nacional in santiago, sometimes in LaSirena (but not always ), very good and relatively cheap ( compared to France, at least ).
Sometimes I am in luck and they have côte-de-boeuf ( not sure what the name is in english, kind of like a very very thick T-bone ), and that's great and tasty on the barbecue.
Marble is not my thing. Very over rated if you ask me. I was disappointed with those US japanese style steak houses....... give me a ChateauBriand any day over 90 day aged beef.
Sometimes I am in luck and they have côte-de-boeuf ( not sure what the name is in english, kind of like a very very thick T-bone ), and that's great and tasty on the barbecue.
Marble is not my thing. Very over rated if you ask me. I was disappointed with those US japanese style steak houses....... give me a ChateauBriand any day over 90 day aged beef.
I swear by my Angus Rib Eye from Jumbo and Bravo. I just bought 3 at Bravo today with some of the best marbling I've seen and only three dime-sized fat pieces.
I bought a couple of them last week to try out for my Sunday steak and eggs and was amazed at how good it tasted.
I bought a couple of them last week to try out for my Sunday steak and eggs and was amazed at how good it tasted.
How do you get there? On google maps, it looks like you have to enter through Ocean Dream(?).
Couple things. You need a freezer with temp control or one that gets very cold but just doesn't freeze. You get a cafeteria or cookie tray and slab the meat out on it, uncovered in that freezer.
I have also used salt preparation 24 to 48 hrs as well
Adding that i had an old Italian neighbor who's had a few restaurants. He wrapped his meat in foil and put in the freezer for a week. Seemed odd
I agree with Jumbo's rib eye, but you have to sell a kidney to buy it. I think the last time we had some it was in the region of 1200 pesos per lb.
We found by accident a very good cut from the butcher's counter in SuperPola. It's called "Steak Vacio". It's not in the chiller on display, you have to ask behind the counter for it. My wife only discovered it when the butcher recommended it to her. It's substantially cheaper than rib eye. Around to 300 to 400 pesos per Lb. But it has some fine marbling and tastes really good with some salt seasoning and a flash on an open grill or even in the pan. Definitely worth a try.
Steak vacio is around the flank/skirt section.
I only dry in a super cold fridge. Open, unwrapped. I've used rock salt which I crush to get an even coat. Never used leaves of any sort, however.
There're different parts of that flank. The churrasco is more a style of preparation than a cut.
I bought 2 ribeye = 3100 pesos and change. Good beef had it rare. Tony Fish in Puerto Plata 3 and 5 pound cuts of Angus skirt and tenderloin. Used to be very good prices