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/ck/ - Food & Cooking

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File: 423 KB, 1200x799, Steak.jpg [View same] [iqdb] [saucenao] [google]
5432006 No.5432006[DELETED]  [Reply] [Original]

If you eat youre steak cooked any more than this youre a fucking mongloid

>> No.5432007

actuallly you have to cook the outer layer of the steak because cooking the outer layer of the steak will kill the germs which will cause the steak to be posion which would be equivalent to driving a steak through your heart idiot

>> No.5432013

>>5432007
If you just cut the steak portion from a whole rib eye it'd be pretty safe.

Beef is pretty low risk for stuff, you need to disobey every food storage law to make it dangerous.

>> No.5432024
File: 35 KB, 700x700, ackchyually.png [View same] [iqdb] [saucenao] [google]
5432024

>>5432006
>youre

Alright, faggot.
It's time for Grammar 4 Retards 101. You see, there's a difference between the words "your" and "you're". For example, "your" usually refers to something in your possession. For example, "Your brain is full of whale shit" (which I don't doubt). And meanwhile, "you're" simply means "you are". For example, "You are a fucking retard". I'm sure you can think of many more examples. Class dismissed.

>> No.5432057

I wonder what happened to that specific steak that was used for that stock photo. Did someone eat it? Was it good?

>> No.5432058

>>5432057
>that much fat and sinew?
Not a chance that was good unless they cut it off.

Unless you cut off all the sinew you're a dirty mongoloid who hasn't lived.

>> No.5432066

>>5432057
>>5432058
It just looks like a normal grass fed rib eye.
That fatty bit normally just pulls away after the steak is cooked and is not consumed.
.....normally.

>> No.5432144

>>5432013

If I kill a deer in the field , cut out the rib eye and eat it raw on the spot, would it be safe? I kinda want to try doing that.

I do know about parasite flesh cysts though

>> No.5432169

>>5432024

Thats's is so fucking funny XDXDXD

>> No.5432194

>>5432058
Ahahahahahahaha

I shouldent laugh, you've clearly never seen a scotch fillet/ ribeye before.

>> No.5432210

>>5432194
>Scotch fillet.

Why the fuck would you call it that. Its just a fucking rib eye. I'm from Scotland and we don't even call it a scotch fillet. That's confusing because there's already a cut called a fillet. Fucking Australians

>> No.5432218

>>5432210
... I have no idea. We have use both names in the shop. I think it makes it look like we have more kinds of steak then we do.

>> No.5432227

>>5432218
Rib-eyes are the arse of steaks anyway. Anyone who buys them are looking for a cheap meat.

>> No.5432274

Mongolians are cool though.

>> No.5432682

I love medium rare steak, but when me/my mom make it, it's full of fatty strings. Is it the type of steak? Is there a steak that's best for medium rare, like fillet minion or something?

>> No.5432691

>>5432682
>Is it the type of steak

It could be either the type or the quality she's buying.

Ribeye, Strip, Porterhouse, T-bone, and fillet should all be good medium-rare. If there are stringy bits then it was a cheap cut of meat (e.g. low grade, like Select as opposed to Prime).

>> No.5432704

>>5432691

Ok. They have on sale steak at Food Lion and I was thinking about getting some. Stuff like cut up steak for stir fry, and small cuts that didn't look fatty (can't remember the name of them though). I think I'll do some research so I can cook it right or get the right type and quality.

>> No.5432707
File: 187 KB, 499x499, 1394542201226.png [View same] [iqdb] [saucenao] [google]
5432707

>full grown men
>"THIS IS BLOODY I WONT EAT IT"

Like a fucking kid.

>> No.5432710

>>5432066
Speak for yourself. Fat is yummy.

>> No.5432746

>>5432707
>people who think it's literally blood

>> No.5432873

>>5432144
i prefer to cut out the ribs and the eyes instead of the inferior ribeye

>> No.5432916

>>5432682
Those are the tapeworm larvae.

>> No.5432944

But seriously, raw meat is amazing.

Not too long ago an anon made a good demonstration of steak tartare for a thread. Did anyone save that? I've been improvising and it's been tasty, but I want to try it the authentic way.

>> No.5432982

>>5432746
why is the difference in myoglobin and hemoglobin so hard to understand.

>> No.5433008

>>5432006
>mongloid
mfw mongolians probably ate raw horse meat

>> No.5433021
File: 24 KB, 265x293, gettoutta_heeeaahhh.jpg [View same] [iqdb] [saucenao] [google]
5433021

>>5432007
> kill the germs which will cause the steak to be posion
> equivalent to driving a steak through your heart idiot
9/10 bravo

>> No.5433031

>>5433008
Not quite sure if they ate as much horse meat as I've seen them eat lamb and mutton.

Also, they do love their blood sausage.

>> No.5433034

>>5432704

a lot of cuts are going to have "fatty strings", especially if you're getting some supermarket steak

you could always go with something like top sirloin

>> No.5433042

>>5433034
fat and sinew/silverskin are two different things sir

>> No.5433058

>>5432704
>>5433034
>>5433042

Listen, the first thing you need to do is find out what USDA Grade they have. USDA Select is the crap they sell at Food4Less, and it's not even worth buying unless youre making stew or something.

USDA Choice is your minimum grade. USDA Prime is too expensive and hard to get... so just get USDA Choice. It's good.

The second thing you need to do.. is learn the cuts.

$2.99-$5/lb Cuts from the chuck are going to be very beefy, but stringy and touch. Chuck is good for roast beef or for stews. it's also great ground into burger meat. You CAN cook a chuck steak... but itll be like the worst dennys steak ever.

$5-8/lb Sirloin... is the next step up. It's still too lean at this point to be tender. Sirloin had a huge marketing boost for some reason, and people think it tastes good. It's not. It's not as flavorful as chuck, it is a little more tender... but too lean to be called a decent staek. And in burgers, it just tastes like filler.

Sirloin is only good for one thing - el-cheapo fajitas. Cause real fajitas are made from:

5-7$/lb Carne Asada/Flap Meat/Skirt Steak... .
these cuts are flat open pieces of mussle. This is what mexican people like to throw on the grill, cut into strips, and put into fajitas.

Now, we start getting into the real steak cuts.

Ribeye/NY Strip/Porterhouse/Tbone/Filet.

now we're in the money. these steaks are expensive and cut from teh best part of the cows. You don't want a USDA Select porterhouse... you want a Choice.

>> No.5433079

>>5433058
im >>5433042 WTF does my post have to do with your reply?

>> No.5433121

>>5433031
>as I've seen them eat lamb and mutton
when I said "ate" I was referring to genghiz khan's hordes and shit. mongolians were the horsest of all horse people

also I made up "horse people" but turns out it is actually a real phrase https://en.wikipedia.org/wiki/Eurasian_nomads

>> No.5433141

>>5432024
Ill give you a 1/10. Caught me off guard

>> No.5433151

>>5433079
you were talking about connective tissue and not mentioning the grades. just educating you on grades. the higher grades and better cuts aren't going to have sinue

>> No.5433157

>>5432006
steak is overrated

blue steak most of all

>> No.5433189

>>5433157
>blue steak most of all
almost no body eats blue steak
nobody I have ever eaten dinner with has ordered blue rare

(and not because they order their steaks well done either, vast majority of people prefer medium or mediu-rare)

>> No.5433195

>>5433189
i tried doing rare before... not my bag. Some people's interpretation of rare is still cold in the middle.

Medium-rare for me, closer to rare.