Meat Markets

[heironymouspasparagus]

Unless you just need a new toy, check out the sawmill between Catoosa and Inola on Admiral.

http://www.morethanmowers.com/index-3.html

My brother used to buy wood there for his woodworking projects before he moved out of the area.

I have been there from time to time.  Pretty good place. 

I need a new toy...
My projects are tending toward more vertical integration of work.  Start with an ax and a tree and build a house and everything in it...
Well, there are a whole lot more tools involved - the sawmill will be one of them.  I am currently looking for a 4' long blade hand saw - with rip tooth configuration.  I have a few with cross cut, but rip is whole different animal and VERY hard to find in this area.  Future vacation plan is to head east where there are likely to be more available.


And all this just to be able to cook some steaks out on the patio, under the eaves of an 1800's style cabin....  seems like a lot of work, don't it?

[nathanm]

When the meat cooks the solution is lost and you have "shrinkage" plus, you are cooking a product that has been punctured so keeping it moist is going to be a challenge.

You can give your beef some pretty interesting flavors using that method, or get some enzymatic action going to turn crappy cuts into tender meat. I don't really appreciate the crap that is often injected into meat in a factory, though. As Gaspar notes, it's a crappy potassium salt solution, occasionally with liquid smoke or some other flavorings. If I wanted my meat brined, I'd do it myself.

Point being that it's a perfectly valid culinary technique, just not something that should be done in a factory or by the market, at least not without very obvious disclosure.

[Conan71]

I've never bought and butchered a whole beef tenderloin before.  I picked one up for $10.99 a pound at Fresh Market on Saturday and finally parceled it out this evening.  With all those beautiful fillets staring back at me, I had to at least grill a couple before vac packing the rest.  Mrs. C and I both agreed best steak ever.  With the head and chine, we got 9 fillets plus about 1.5 to 2 pounds stew meat out of it.

Their beef is Hereford.  It was beyond tender and I didn't do anything special other than let it come to room temp with some salt pepper and garlic dust on it before grilling (well and there was that little love band of pork I wrapped around them).  I think I know where I'm buying my beef from now on.  Tomorrow is the first test on their baby backs.

[Gaspar]

I've never bought and butchered a whole beef tenderloin before.  I picked one up for $10.99 a pound at Fresh Market on Saturday and finally parceled it out this evening.  With all those beautiful fillets staring back at me, I had to at least grill a couple before vac packing the rest.  Mrs. C and I both agreed best steak ever.  With the head and chine, we got 9 fillets plus about 1.5 to 2 pounds stew meat out of it.

Their beef is Hereford.  It was beyond tender and I didn't do anything special other than let it come to room temp with some salt pepper and garlic dust on it before grilling (well and there was that little love band of pork I wrapped around them).  I think I know where I'm buying my beef from now on.  Tomorrow is the first test on their baby backs.

I saw those tenderloins there the other day.  The price is defiantly right!  Didn't have an excuse to buy one at the time.