Originally Posted by In58men:
How was it? I did steak once and it was mushy. The texture was terrible.
Sounds like you cooked it too long. All the proteins can denature if it’s cooked too long.
These were quite good. First steaks I’ve had from a local farm. They’re not as tender as the store (not suggesting tough), but the favor is richer. This was kind of a test run for if I want to purchase a quarter beef. [Reply]
Originally Posted by cooper barrett:
I always thought the Skipper was gay, Gilligan is a no brainer, and the professor was doing both Ginger and Mary Ann.
Originally Posted by Fire Me Boy!:
Sounds like you cooked it too long. All the proteins can denature if it’s cooked too long.
These were quite good. First steaks I’ve had from a local farm. They’re not as tender as the store (not suggesting tough), but the favor is richer. This was kind of a test run for if I want to purchase a quarter beef.
So were they grass fed or finished on grain? [Reply]
Originally Posted by Fire Me Boy!:
Sounds like you cooked it too long. All the proteins can denature if it’s cooked too long.
These were quite good. First steaks I’ve had from a local farm. They’re not as tender as the store (not suggesting tough), but the favor is richer. This was kind of a test run for if I want to purchase a quarter beef.
What was your water temp and for how long?
Also, whatever you did how was the middle? [Reply]
Originally Posted by In58men:
What was your water temp and for how long?
Also, whatever you did how was the middle?
I’m refectory medium rare. I was 127 for about 90 minutes, but they were still a tad firm from the freezer. Fully thawed 60 would have done it. Seared for about 90 seconds on each side. Finished temp was 131. [Reply]
Originally Posted by Fire Me Boy!:
Pastured and finished on a non-grain supplement. He does do grass fed, too.
I’m a grain fed feedlot cow guy.
I know the guys that run the feedlots around here, seen the critters in their lots and had the beef that comes off. They know what they’re doing. [Reply]
