Hillbilly Bowl Closing?

[Bill Babler]

Would bet you its Lard. Yumm.

We had the nicest couple in here this week. This couple owns a 25,000 acre ranch in Brazil and also a cattle breeding and genetic center in Oklahoma.

Long story short, is that they cannot understand how we in the US, cut the fat off our beef before cooking. They were in their early 40's and for sure in magnificent shape. The lady was one of the 10 most beautiful we have ever had here.

Their beef is mostly produced from Neole cattle that are very heat tolerant and they are trying to design a beef cattle breed that will do well in the hot South American climate. The beef there is grass fed to finish. The problem is it does not have very good marbling thru the meat. The fat is on the exterior and it is considered a delicacy as they eat the charred fat surrounding the beef at times and give the meat to the dogs. They love fat.

They are trying at the ranch in Oklahoma thru the use of Red Angus to incorporate more marbling in the meat and still retain the heat tolerance of the native cattle.

Kind of funny, we here in the US are trying to get rid of the fat and they are wanting it not only on but in the beef. I'm with them.

[Champ188]

No marbling = no good. I don't want striffling and gristle but good marbling makes a steak tender and tasty. Used to think the redder and leaner the better, then I met my really smart wife who was managing an upscale dining club in Hot Springs Village at the time and learned what makes a really good steak.

[huntest]

Even for those who like their steaks rare a key to big flavor in a steak is using high temperature to sear the sides and seal in the juices (beef fat)....this is called caramelization. What occurs is the Millard Reaction, a process where amino acids and various sugars are converted to big flavor at high temps. Many big time steak and chop houses broil at up to 700 degrees to ramp this process up.....a little melted butter on top doesn't hurt either

[Quillback]

Cut it out, you guys are making me hungry.

[Donna G]

Killing me, huntest.

[Terrierman]

Even for those who like their steaks rare a key to big flavor in a steak is using high temperature to sear the sides and seal in the juices (beef fat)....this is called caramelization. What occurs is the Millard Reaction, a process where amino acids and various sugars are converted to big flavor at high temps. Many big time steak and chop houses broil at up to 700 degrees to ramp this process up.....a little melted butter on top doesn't hurt either

I do steaks on my egg at about 700 degrees too. Makes a real difference in flavor to cook a steak for a short time on really high heat. That's really the only way to get a good bark on the outside and still have a warm red center - which to me is the perfectly done steak. About the beef fat - good if you can tolerate it, but I have cholesterol issues and can't take statins so avoid as much fat as I can. Which means a filet for a really good steak, or a sirloin for not as expensive of a cut but great flavor. I've also mastered venison, and the high heat is part of it. Used to love those bone in ribeyes and a big old porterhouse but haven't had either one in probably 20 years.