tag:blogger.com,1999:blog-3958944075064932584.post3038004565345119550..comments2023-05-19T04:32:58.194-07:00Comments on Discover the World of Artisan Beef: How to Choose Your Burger MeatCarrie Oliverhttp://www.blogger.com/profile/14280200169077543066noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-3958944075064932584.post-78734228845533285822009-07-09T12:27:16.115-07:002009-07-09T12:27:16.115-07:00Great tips on selecting beef. For other great gril...Great tips on selecting beef. For other great grilling and recipe tips check out the Weber website. It has helped me out a lot this grilling season! (http://weber.com/recipes/Recipe.aspx?rid=62). <br />Brian (Weber)<br /><br />BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.bulrichhttps://www.blogger.com/profile/17151981628547075723noreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-89766206343139104612009-06-30T17:33:43.882-07:002009-06-30T17:33:43.882-07:00Good post.
Inspired me to do my own research and ...Good post.<br /><br />Inspired me to do my own research and expand on it.<br /><a href="http://www.culinaryhatchet.com/wheres-the-beef/" rel="nofollow">Beef Labeling Brainteaser</a><br /><br />Culinary Hatchet<br /><br /><a href="http://www.culinaryhatchet.com" rel="nofollow">Culinary Hatchet Blog</a><br /><a href="http://culinaryhatchet.ning.com" rel="nofollow">Culinary Hatchet Social Network</a><br /><a href="http://twitter.com/CulinaryHatchet" rel="nofollow">Follow Culinary Hatchet on Twitter</a><br /><a href="http://culinaryhatchet.yelp.com" rel="nofollow">Culinary Hatchet on Yelp</a>Culinary Hatchethttp://www.culinaryhatchet.comnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-7321448321341666972009-06-05T10:12:22.789-07:002009-06-05T10:12:22.789-07:00Really great post. I'm going to be making burg...Really great post. I'm going to be making burgers within the next couple of weeks so will use this info. ThanksJust Cook Ithttps://www.blogger.com/profile/17035386609851308100noreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-80484424185743549112009-05-23T15:16:48.980-07:002009-05-23T15:16:48.980-07:00Outstanding! Choosing what goes into Burger is the...Outstanding! Choosing what goes into Burger is the key to excellent quality. Your blog is fantastic. I will have to spend some serious time reading all posts.<br />Thank You.theYakRanchhttp://www.theyakranch.comnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-83679416817652241342009-05-21T16:05:05.928-07:002009-05-21T16:05:05.928-07:00So great to hear you and meet you at the IFBC this...So great to hear you and meet you at the IFBC this last weekend. We're all excited about the possibility of a tasting. Thanks Carrie.Charles G Thompsonhttps://www.blogger.com/profile/15290051364309639950noreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-75287025814893680912009-05-12T15:40:00.000-07:002009-05-12T15:40:00.000-07:00Carolyn, those dry-aged Charolais burgers are wick...Carolyn, those dry-aged Charolais burgers are wickedly good, aren't they. I'm so glad that you like them!<br /><br />Diana, go for it, sharing a purchase with others is a great way to get fabulous ground beef and steaks and roasts. It also helps the farmer/butcher.Carrie Oliverhttp://discoverbeef.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-34632891675696147572009-05-12T05:26:00.000-07:002009-05-12T05:26:00.000-07:00Great post! I've definitely noticed that restaura...Great post! I've definitely noticed that restaurants who list where there beef is from have much better tasting burgers. I just had a "Gourmet" Kobe Burger at a restaurant that was not at all ipressive. My husband and I are trying to find 3 other couples/families to split a 1/4 cattle with us, then we'll get lots of ground beef!Dianahttps://www.blogger.com/profile/03959650452817406209noreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-67453808263686975242009-05-11T22:14:00.000-07:002009-05-11T22:14:00.000-07:00Well, definitely after eating your aged-beef burge...Well, definitely after eating your aged-beef burgers, it spoils you for anything else. They have a powerhouse of flavor.Carolyn Junghttp://www.foodgal.comnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-56492128339665695902009-05-11T08:34:00.000-07:002009-05-11T08:34:00.000-07:00Vivian, That's great! I'll have to look the Morant...Vivian, That's great! I'll have to look the Moranto family up. <br /><br />Any one who raises and sells their own meat, esp. in a restaurant, is going to be getting a lot of feedback on it and will spend time making it even better. <br /><br />If you really enjoy their beef but don't want to make 2x / month trips, you might see if they sell in larger quantities (1/8 or 1/4 cattle, for instance). As long as the beef is packaged well and frozen quickly, you can't tell the difference vs. fresh.Carrie Oliverhttp://discoverbeef.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-44493497704784083062009-05-10T22:40:00.000-07:002009-05-10T22:40:00.000-07:00Thank you for this post it has helped me to make a...Thank you for this post it has helped me to make a decision that I have been contemplating for a while now.<br /><br />We used to have really great butchers here in Oklahoma City but one by one they have closed :( I do make a monthly trip to the Meers Store in Meers, OK for the best burgers in the state and have decided that I am going to increase the number of trips to at least 2 a month so that I can purchase all our beef from them too. The Moranto family raise all their own beef (Texas Longhorns)for the restaurant and do sell their ground beef and steaks in their small store as well. They take such great pride in the product they produce and have a great reputation amongst the locals here in Oklahoma.Vivianhttps://www.blogger.com/profile/00512097373648788700noreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-37670402106370041932009-05-09T09:18:00.000-07:002009-05-09T09:18:00.000-07:00kitchenmage. That is a great question. From a stri...kitchenmage. That is a great question. From a strict food safety perspective, I'm not sure I could recommend making one's own ground beef. But I have done this myself. I buy a roast (usually a cross rib) (and add some fat from other cuts if needed), trim out any gristle, and dunk the pieces in boiling water for a short period to kill any surface bacteria that may have been transferred from my or the butcher's hands or cutting surface. I then grind it (if you can call it that) in my Cuisinart. I make sure to clean the heck out of that unit, too, both before and after. I think it would be smarter to use something designed to grind meat - something with no or fewer edge/corners/crevices. Have you done this?<br /><br />The other thing one can do is find a butcher you trust (in my books, this means he/she can tell me where it's from and all that) and have him grind some beef for you first thing in the morning after his/her equipment has been fully cleaned. <br /><br />foodrenegade It's always a pleasure to participate in your carnival! <br /><br />Michelle, Very glad that you stopped by, I love your blog! I just left a question there about sardines and anchovies.Carrie Oliverhttp://discoverbeef.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-18282253691631495032009-05-09T09:01:00.000-07:002009-05-09T09:01:00.000-07:00Brady's Beef - Thank you for stopping by! I look f...Brady's Beef - Thank you for stopping by! I look forward to tasting your beef soon. Bet your burger is fabulous. Feel free to come back and tell people about it.Carrie Oliverhttp://discoverbeef.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-35471797848787617672009-05-08T21:53:00.000-07:002009-05-08T21:53:00.000-07:00As usual Carrie you articulate a compelling argume...As usual Carrie you articulate a compelling argument for what people should have learned a long time ago.Brady's Beefhttp://www.bradysbeef.comnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-15838356291260609782009-05-08T13:08:00.000-07:002009-05-08T13:08:00.000-07:00This is the only kind of meat I buy. I believe it ...This is the only kind of meat I buy. I believe it is worth it!Michelle @ Find Your Balancehttp://findyourbalancehealth.comnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-84622711226367916362009-05-08T12:43:00.000-07:002009-05-08T12:43:00.000-07:00Thanks, Carrie, for this great reminder!
Thanks, ...Thanks, Carrie, for this great reminder!<br /><br />Thanks, too, for joining in today's Fight Back Fridays. I always appreciate your posts.<br /><br />Cheers,<br />KristenM<br />(AKA FoodRenegade)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3958944075064932584.post-48131696243329042522009-05-08T12:19:00.000-07:002009-05-08T12:19:00.000-07:00Do you have tips for people who would prefer to gr...Do you have tips for people who would prefer to grind their own burger? I can get meat from folks I trust, but it seems like it might make sense to make my own burger. Thoughts?kitchenmagehttps://www.blogger.com/profile/04992982861785057694noreply@blogger.com