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Blog posts tagged 'Chuck Eye':
New: Impossible-to-find A5 Wagyu Cuts from Iwate, Japan
September 22nd, 2019 by Joe Heitzeberg • Read 36,171 times • 1 min read
[https://www.crowdcow.com/iwate] NEW: For the first time available in America, we've brought over beefier cuts that turn A5 Wagyu into an experience and a meal. Shop now [https://www.crowdcow.com/iwate] Nearly all Japanese Wagyu [https://www.crowdcow.com/blog/whats-wagyu-the-ultimate-guide] imported to America centers around the so-called "hollywood cuts" -- Ribeye, New York Strip and Tenderloin. No matter what kind of beef (angus, etc), these...
How to Cook Beef
July 1st, 2015 by Ethan Lowry • Read 78,953 times • less than one min read
Here is a quick run-down of recipes and tips so you can fully enjoy your beef. Pro Tips Pro tip 1: Whatever the cut, always let meat rest 10 minutes after cooking before cutting it. The juices settle, the meat tenderizes and finishes cooking. Pro tip 2: Don’t thaw your steak before cooking: http://www.foodrepublic.com/2014/08/04/never-thaw-frozen-steaks-test-shows-that-meat-cooks-better-straight-from-freezer/ Pro tip 3: Try sous-vide! All...