Steak That Melts In Your Mouth...

[apostropheman]

thanks Lovein Connecticut for "clarifying"

 

[Rocky]

I thought my last reply cleared up all these questions, and I really don't want to hijack Snuffy's post

Is that Rocky is saying " All restaurants in Sosua that serve good steaks use imported beef, with the exception of us? (Does that mean his family or the US of A?)

As best as I know, all the restaurants in Sosua that serve good steaks, apart from Rocky's, buy imported beef.

His statement also seems to say that getting good Dominican beef is impossible, but if you do get a good Dominican steak, it is "way better" than the imported ones

It's not impossible, but very difficult, specially from supermarkets, and, yes, I like the Dominican filet better than the imported one, otherwise I would just buy the imported beef. It's no more expensive than the good DR beef filets.

Question to Rocky: Are you saying that the beef in Sosua (If you find the right cow) is better than imported?

IMHO, Yes.

You also say that the Dominican cattle are allowed to graze and eat only grass, that would go against all known cattle ranching that feed "beef" cattle corn and other grains to fatten and tenderize the beef

I'm no expert on raising cattle, but it has been my observation, that the Dominicans just let their cattle graze in the fields, and feed them nothing else, that I know of.

 

[Chris]

You also say that the Dominican cattle are allowed to graze and eat only grass, that would go against all known cattle ranching that feed "beef" cattle corn and other grains to fatten and tenderize the beef

From the professionals:
7 months with mama on milk
7 months on yerba (grass or grazing)
If they're a little short on weight, a few weeks in the feedlot to bring the weight to around 800 lbs. Then it is hasta ma?ana... and if you don't beat the steak a little, it will be tough as this animal has not seen any grains.

 

[amy2761]

Yup! Chris is spot-on with her beef-feeding info. :classic: Thanks for adding that - I always forget that I know this stuff?!?!

Stay well,
Amy

 

[Snuffy]

Hey, all I want is a good steak.

1. If I buy local beef...what should I be buying...where should I buy....and what will it cost me.

2. You have shared some ideas as to how to tenderize the steak. I will try these ideas out.

3. If I should want to import...what should I buy...where...and what will it cost me?????????

A special thanks to MomC...this sounds like a winner.
Thanks.

 

[MommC]

Hey Snuffy.....regarding the 'filet mignon'.......

or beef tenderloin as it's known in English.....
As Rocky says if you can get a good one - they're much better than anything that I've had other than Kobe beef.
Now DON"T follow my previous advise with the filet.....like I said in that post I do the filet different.......

Trim off as much of the silverish sinew as possible then cut i 'rounds' about an inch thick (even 1 1/2 "). Sprinkle lightly with unseasoned meat tenderizer(ablando carne) then covr with plastic and pound several times with a meat mallet (or bottle as before---not much 'cause it's already dead so ya don't need to kill it!). If you can't find meat tenderizer don't worry the next step will take care of it.....
Wrap the round with bacon (tochinetta) and secure with toothpicks.
Now in a blender pout about 1/4 cup balsamic vinegar, a couple slices of very ripe papaya and blend til liquid.
Marinade the filet for several hours or overnight then grill or barbeque!

Heaven!!........

I agree that Dominican beef is healthier as the grazing methods are NOT condusive to fat formation so the meat is VERY lean (hence tougher) but if aged and treated properly is much tastier than US beef.

Enjoy!

 

[Rocky]

Rocky says the Dominican beef should be healthier due to no artificial hormones; I disagree due to not only does Dominican Beef not have the hormones (many US herds receive very few hormones, I think you are keying on BGF which is not used by many farmers), it does not have the medications to prevent a myriad of cattle disease

I am no expert on the matter. I am simply using my common sense. Food in general, grown in a natural environment, without chemicals, is generally recognised to be better for you.

As to Mom C saying the "leaner" steak may be more healthy, I assume she is referring to the fat content, the very thing that makes beef tender and tasty. the marbling is very important to good beef, and if the "lean" Dominican beef lacks sufficient fat content, it will be tough and tasteless, what seems to be the very thing most people say about Dominican beef

I didn't see anybody saying it was tasteless. I believe that the main problem with finding tender cuts, is how it is, or is not aged.
It has nothing to do with how fat or lean the cow is.

Ever notice the "leanest" hamburger has the least taste?

Nope.

Whew, didn't wish to get into this and sorry I seem confrontational, but the ideal "Beef cow" is grain and hay fed with much marbling to provide taste and tender meat

Says who? Because, that is how they do it in the US? Do you think the US or any other industrialized nation, has the market sewn up on good ideas? Have you ever seen how they eat an orange here? It makes you wonder what we were all doing in Noth America. Why couldn't we figure out the best way to eat an orange?

I believe the original poster's lament was lack of good beef in the Republic, now everyone jumps on the bandwagon saying Dominican Beef is the best It's wonderful to support your country and promote home grown products, but try and be realisitic in your anecdotes.

It has nothing to do with supporting one's country. I think you are doing a lot of assuming and reading between the lines.
You may have noticed that I mentioned that just about all restaurants around here use US beef. Where's the promoting there?
Did you also notice, that the long time ex-pats, agree that if you can find a tender cut, DR beef is better?
Do you think that it might be a good idea to listen to the advice and opinions of those who have the most experience?

 

[Bok]

Just in from a scientific magazine....

Use slices of kiwi fruit to tenderize your steak! :cross-eye
Cover your steak in slices of kiwi fruit and leave it overnight in the fridge before smacking it on the grill. Supposedly the enzymes in the kiwi fruit will do the tendering for you. Sounds more natural than a bottle of tenderizer to me.

I haven't tried this trick yet myself as I haven't found the need since I get my steaks at Omaha Gourmet. Yes, it's expensive but I find them to be worth the price. And since I don't do it very often I don't feel that bad when spending a little extra to be assured of a good steak. :lick:
They also supplied a pamflet on how to cook your steak and they've been right on the money so far.

 

[Mirador]

Use slices of kiwi fruit to tenderize your steak! :cross-eye
Cover your steak in slices of kiwi fruit and leave it overnight in the fridge before smacking it on the grill. Supposedly the enzymes in the kiwi fruit will do the tendering for you. Sounds more natural than a bottle of tenderizer to me.

I haven't tried this trick yet myself as I haven't found the need since I get my steaks at Omaha Gourmet. Yes, it's expensive but I find them to be worth the price. And since I don't do it very often I don't feel that bad when spending a little extra to be assured of a good steak. :lick:
They also supplied a pamflet on how to cook your steak and they've been right on the money so far.

Do you know that most commercial meat tenderizers have papain as main ingredient? Well, papain comes from papaya, and a traditional method to tenderize beef is by wrapping in papaya leaves overnight.

 

[amy2761]

The information that Chris posted regarding the feeding of beef cattle here comes from one of the biggest meat producers in the DR.

Stay well,
Amy

Edited for incorrect information.

 

[Bok]

Do you know that most commercial meat tenderizers have papain as main ingredient? Well, papain comes from papaya, and a traditional method to tenderize beef is by wrapping in papaya leaves overnight.

If I cover my steak in kiwi slices AND wrap it in papaya leaves for the overnight stay in the fridge, I'd be eating my steak with a spoon :laugh:

 

[easygoin]

I understand

I have to admit that I am not sure what you are talking about, although Amy seems to understand.
Anyhow, just to clarify, this is not an advertisement for Rocky's and which steaks we choose to use.
When I was in the fruit & veggie biz here for 8 years, we supplied 90% of the restaurants in Sosua & Cabarete.
It came to my attention, that one of the biggest problems our clients had, was getting good tender beef.
Along the way, I met several vendors, who sold impoted beef. From my recollection, most, if not all of it was from the US.
When we opened the restaurant in Rocky's, I was faced with the same problem.
We found that if, and it's a big if, we could get a tender beef filet, that it tasted better than it's American counterpart, and, of course, as the cattle are not hormone enhanced and just graze on local grass, I assume it must be healthier, although I have no scientific evidence.
Anyhow, it's a constant battle, trying to get good cuts, and I have never found really good cuts in the supermarkets.
We buy from slaughter houses, and, as we are their biggest filet customers here,(as it appears that everybody else is buying the imported beef), we get a preferential treatment, and they keep the better cuts for us.
Despite that, it's not uncommon to find that they are not as tender as I would like them to be, so we tenderize them and cut them up into strips for the steak subs.
IMHO, when you do get a Dominican steak filet, at it's best, it is the best steak I have ever had.
Perhaps I should have written all this in my first reply, but, as I said, I am not trying to get some free advertizing here, furthermore, some may disagree with me, as they may prefer US beef.
My point is that it is very difficult to get a good tender beef filet from the DR, but if you do, it may very well be the best steak you ever had.
I hope I made myself clear.
Regards, Marco.

If that's what you like that's what you will choose to eat.. if you can find it.

 

[easygoin]

Easygoing, just a quick question.
I saw you mention boiling meat a couple of times.
Did you think we boiled our steaks?
Is that what this is all about?

Boiling meat was just an example and i'm sure you dont.

Prime beef is loaded with marbel, which gives it tenderness and flavor. You're not going to eat good prime beef without paying big money.... like $45 per steak alone at a good restaurant.

So when I hear GREAT-quality beef in DR... I just have to wonder.

 

[hifiman]

ok i'll bite

How do they eat an orange there?

 

[Rick Snyder]

It has been mentioned that fat and lean and feed and such do or do not make a cut of beef cookable or tender or good tasting.

Of the slaughter houses here in the DR how many of them hang their meat in a walk-in for 4 or 5 weeks before selling? Don't think this is important? How many cattle farmers in the DR raise their cattle to those standards that are proven world wide, not just in the USA, to insure their cattle are in fact fed and fattened properly to insure a disease free and good yield? How many DR ranchers have access to sources such as USDA and Iowa State University to name two? Remember this is the DR.

Having said that I came across these following links that should help educate those of you that seem to need some education on the subject matter of livestock;
http://missvickie.com/howto/meat/tough.html
http://www.node707.com/archives/005621.shtml
http://www.shopperfavorites.com/eating-well/data/0043.html
http://www.whisperingpinesbeef.com/Premium_Beef/UserTemplate/1.html
http://www.omahasteaks.com/servlet/...gjHY1kr3a0bHBiIn7__AyDso4EK&gkw=Barbecue+Beef
http://www.foodsubs.com/Meats.html
http://www.virtualweberbullet.com/ribroast3.html
http://www.beefitswhatsfordinner.com/askexpert/default.asp#qa1a
http://www.ars.usda.gov/is/pr/1998/980629.htm
http://www.udarrell.com/angusbeefcattletalk.html
http://www.extension.iastate.edu/Pages/ansci/beefreports/feedlot96.html

http://www.oznet.ksu.edu/pr_forage/pubs/r165_365.pdf#search='what%20is%20the%20procedure%20in%20a%20beef%20feedlot'

Rick

 

[Rocky]

How do they eat an orange there?

They peel the hard skin off, then slice it in 2, so that you draw out the best part of the orange with your top teeth, avoiding any bitter exterior skin.

 

[easygoin]

thanks for the info

It has been mentioned that fat and lean and feed and such do or do not make a cut of beef cookable or tender or good tasting.

Of the slaughter houses here in the DR how many of them hang their meat in a walk-in for 4 or 5 weeks before selling? Don't think this is important? How many cattle farmers in the DR raise their cattle to those standards that are proven world wide, not just in the USA, to insure their cattle are in fact fed and fattened properly to insure a disease free and good yield? How many DR ranchers have access to sources such as USDA and Iowa State University to name two? Remember this is the DR.

Having said that I came across these following links that should help educate those of you that seem to need some education on the subject matter of livestock;
http://missvickie.com/howto/meat/tough.html
http://www.node707.com/archives/005621.shtml
http://www.shopperfavorites.com/eating-well/data/0043.html
http://www.whisperingpinesbeef.com/Premium_Beef/UserTemplate/1.html
http://www.omahasteaks.com/servlet/...gjHY1kr3a0bHBiIn7__AyDso4EK&gkw=Barbecue+Beef
http://www.foodsubs.com/Meats.html
http://www.virtualweberbullet.com/ribroast3.html
http://www.beefitswhatsfordinner.com/askexpert/default.asp#qa1a
http://www.ars.usda.gov/is/pr/1998/980629.htm
http://www.udarrell.com/angusbeefcattletalk.html
http://www.extension.iastate.edu/Pages/ansci/beefreports/feedlot96.html

http://www.oznet.ksu.edu/pr_forage/pubs/r165_365.pdf#search='what%20is%20the%20procedure%20in%20a%20beef%20feedlot'

Rick

I see you also come from Tampa. places like Burns, Ruth Chris's, Shula's, Charlie's.... cannot afford to sell anything but prime quality beef in their establishments.

 

[amy2761]

It has been mentioned that fat and lean and feed and such do or do not make a cut of beef cookable or tender or good tasting.

Of the slaughter houses here in the DR how many of them hang their meat in a walk-in for 4 or 5 weeks before selling? Don't think this is important? How many cattle farmers in the DR raise their cattle to those standards that are proven world wide, not just in the USA, to insure their cattle are in fact fed and fattened properly to insure a disease free and good yield? How many DR ranchers have access to sources such as USDA and Iowa State University to name two? Remember this is the DR.

Having said that I came across these following links that should help educate those of you that seem to need some education on the subject matter of livestock;
http://missvickie.com/howto/meat/tough.html
http://www.node707.com/archives/005621.shtml
http://www.shopperfavorites.com/eating-well/data/0043.html
http://www.whisperingpinesbeef.com/Premium_Beef/UserTemplate/1.html
http://www.omahasteaks.com/servlet/...gjHY1kr3a0bHBiIn7__AyDso4EK&gkw=Barbecue+Beef
http://www.foodsubs.com/Meats.html
http://www.virtualweberbullet.com/ribroast3.html
http://www.beefitswhatsfordinner.com/askexpert/default.asp#qa1a
http://www.ars.usda.gov/is/pr/1998/980629.htm
http://www.udarrell.com/angusbeefcattletalk.html
http://www.extension.iastate.edu/Pages/ansci/beefreports/feedlot96.html

http://www.oznet.ksu.edu/pr_forage/pubs/r165_365.pdf#search='what%20is%20the%20procedure%20in%20a%20beef%20feedlot'

Rick

Didn't even look at the links - my comments were based on what happens here at the cattle/beef farms that I have been to here in the DR, some of the biggest as I have mentioned. I didn't say their practices are good/bad or clean/dirty ..... why don't you send those links to the meat suppliers?

Stay well,
Amy

 

[Rick Snyder]

I only posted the links because of the experts that abound and due to the fact that a lot of people can't seem to understand what is being said when the USA is mentioned. The USA, regardless of what your likes or dislikes are, has done R&D in almost every industry and therefore knows the best way to get the best end product with the minimal amount of work.

The links were also posted so that people could learn as to what makes meat tender and delicious and what you may try to do to better shop and prepare said meat.

Rick

 

[Rocky]

Hidden agendas & the Real Truth

I couldn't understand, why you were going on and on about nothing, Now I finally get it.

At the risk of incurring the wrath on people that dislike the USA, I was simply trying to explain why and how meat is produced for the biggest beef market in world (USA)

This is not an anti American thread. Your own insecurities are showing.
It's been mentioned that most of the Sosua restaurants who serve good steaks, use US beef, therefore, we all agree that US beef is good. Heck, I even fly a US flag in Rocky's and I was born in Canada.

Surely they are doing something right or consumers would import the far superior and much more tender grass fed Dominican Cattle?

Get real. First of all, we have mentioned that most of the Dominican butchers do not know how to properly cure the meat, so why would people want to import it? And, how would such a tiny island supply a world market?

The original poster only wanted to find a tender steak (Wonder why he/she is having trouble doing so in a country like the DR where huge beef producers have developed far superior methods than those of USA?)

Nobody said they had better methods, quite the contrary. For the most part, they don't know their arses from their elbows, when it comes to meat.
However, it just so happens that the way they feed their cattle, makes for healthier and tastier meat.

Anyway, no sense starting a war over whose steak is better, just taste it and decide

Good grief. So now, if a Big Mac tastes good, you would have us believe that it was good for you? I suppose Hostess Twinkies are also at the top of the dietary chain?

Does Peter Luger (sp) import their steaks from the DR?

Do you ever read what people write and listen, or do you just like to hear yourself speak?