POPULARITY
2 episodes with sirloin
3 episodes with sirloin
4 episodes with sirloin
2 episodes with sirloin
2 episodes with sirloin
2 episodes with sirloin
2 episodes with sirloin
3 episodes with sirloin
2 episodes with sirloin
Dinner out with the love of my life tonight! Birthday meal at Longhorn's Steak House! Sirloin, mushrooms, and asparagus! The best gift for me, great food that I didn't have to cook! The Music Authority Podcast...listen, like, comment, download, share, repeat…heard daily on Belter Radio, Podchaser, Deezer, Amazon Music, Audible, Listen Notes, Mixcloud, Player FM, Tune In, Podcast Addict, Cast Box, Radio Public, Pocket Cast, APPLE iTunes, and direct for the source distribution site: *Podcast - https://themusicauthority.transistor.fm/ AND NOW there is a website! TheMusicAuthority.comThe Music Authority Podcast! Special Recorded Network Shows, too! Different than my daily show! Seeing that I'm gone from FB now…Follow me on “X” Jim Prell@TMusicAuthority*Radio Candy Radio Monday Wednesday, & Friday 7PM ET, 4PM PT*Rockin' The KOR Tuesday, Wednesday, and Thursday at 7PM UK time, 2PM ET, 11AM PT www.koradio.rocks*Pop Radio UK Friday, Saturday, & Sunday 6PM UK, 1PM ET, 10AM PT! *The Sole Of Indie https://soleofindie.rocks/ Monday Through Friday 6-7PM EST!*AltPhillie.Rocks Sunday, Thursday, & Saturday At 11:00AM ET!April 10, 2025, Thursday, the third…@The Raging Teens - Beantown Bop [Melody Roundup - The Complete Collection] (@Rum Bar Records)@Ed Ryan & Orbis 2.0 - Other Plans@The Gold Needles - Village Green [Jem Records Celebrates Ray Davies] (@Jem Records)@SoulBird/@Peter Green - Perfect Blue [Velvet Blues]@The Catholic Girls - Kiss Me One More Time [Kiss Me One More Time]@The Explorers Club - I'm So Proud [Wattage] (@Goldstar Recordings)@Butch Young - Fly Me Buy Me [IPO Vol 9]@Fonzy & Company - Pieces @Richard X Heyman - Action Screams Louder Than Words [Pop Circles] (@Turn Up Records)@The Legendary Swagger - She's Gone To Pieces [Gypsies, Junkies & Thieves] (@Rum Bar Records)@The Senior Service - Just A Little Time [More Time With The Senior Service] (@Damaged Goods Records)@Routine Faces - That Time Was Mine [Us Vs Them]@Ransom & The Subset - We'll Get By [No Time To Lose]@The Damnwells - The Girl That's Not In Love With You [The Damnwells]@One Like Son - Tonight [Ugly]@Continental – Best I Can [Hello] (@Rum Bar Records)@The Beach Boys – Good Vibrations@Michael Carpenter & The Cuban Heels – Thank You [Ain't Nothing Left To Say]
Tarragon bearnaise with sirloin and wilted greens Cook time: 15 minutes Prep time: 10 minutes Serves: 6 6 sirloin steaks Bearnaise 3 eggs, separated 1/2 cup malt vinegar 1/2 cup water 1 pkt fresh tarragon, reserve 6 leaves for later 1/2 white onion, peeled and sliced 2 cloves garlic, crushed 2 bay leaves 6 peppercorns 1 tsp Worcestershire 280gm unsalted butter, melted over a low heat Sea salt and cracked pepper Mixture of greens I used - Kale Spinach Silverbeet Spring peas 1 tsp cooking oil Remove the steaks from the packet and allow to come up to room temperature. To make the bearnaise, start with the all important reduction. In a small pot combine the vinegar, water, tarragon, onion, garlic, bay leaves and peppercorns. Bring to the boil and turn down to simmer for 5 minutes. Turn the reduction off and allow to infuse for 5 minutes. Before straining through a sieve, you should have 1/3 of a cup. Top up with a touch of water if you're short. Bring a medium pot 1/2 full of water to the boil and turn down to a simmer. Then take a medium-sized heat proof bowl and tip in the egg yolks and the reduction. Place over the simmering water and whisk continuously until the eggs start to cook. This will happen quickly after about a minute. Once the eggs start to come away from the side of the bowl, turn the heat off and whilst still whisking slowly pour in the melted butter, leaving the white butter milk behind. Once added, remove from heat. Add in the Worcestershire, season with salt, pepper and finally the remaining leaves of tarragon which has been chopped. Season and cook your sirloin to a desired cooking and allow to rest. Quickly sauté the greens of in a hot pan with the oil and add a touch of water if required Serve alongside the steak and a good amount of bearnaise sauce. LISTEN ABOVESee omnystudio.com/listener for privacy information.
Sirloin steak and vegetable stir-fry with cashew nuts This is a recipe that has proved very popular on our parent and child cookery course at the Neven Maguire Cookery School that we opened in 2015.
The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness every week to answer all your meat related questions.See omnystudio.com/listener for privacy information.
The Great Organiser is Robins. And his latest trick was to organise the ultimate stag for a Welshman in his forties. Design touches, #thoughtfulness and the opportunity to simply talk to people for a few hours amount to a roaring success all round and provides a prime example of why John's so stressed all the time. It's because he tries.In other non-stag quarters there's a meaty old global David and the official referees' board enters the fray around Elis's Welsh connecting. In a rare occasion it's a Made Up Game-less show today simply because there's anecdotes aplenty.Do you want to contact the show? Yes. Do you have access to an electronic message inbox? Almost certainly. Well you're in luck because elisandjohn@bbc.co.uk if the means you can use to contact the show with all yer mad father, mad-e up game and maddening stories.
This week we jump back to 1985 for a double feature of b-movie bliss. Just before Christmas, Lane Meyer's only two interests, his girlfriend and skiing, are ripped away from him by Roy Stalin, the bully ski team captain. Unfortunately, Lane is about on par with the rest of the town for eccentricities and he does not take this dual rejection well. Plus he's living in the shadow of his genius younger brother, delightful mother, psychotic paperboy, race obsessed twins, and a best friend from a home so horrific that it can only be obliquely referenced to keep everything nice and family friendly. Can Lane find away to claim his rightful place on the ski team? Will he be able to mend his broken heart? Will the French exchange student next door break and dispose of the family she's living with? Or is Lane just Better Off Dead? On the day of Queen Amethea's wedding her village is attacked by the evil and very rapey forces of Lord Arrakur. With everyone except her handmaiden and herself either murdered or captured to be sold into slavery, Amethea begins a quest to save her people and rid the world of the evil Arrakur. Unfortunately, she isn't very competent at anything other than being captured and leered at while misogynist kink fantasies play out. Will Queen Amethea bring justice to the land? Will the hidden rebels find a figure to rally behind? Can anything stop the revenge of the Barbarian Queen? All that and Tyler and Dave get retro vibes with MaXXXine, Kevin finds himself lost among the sword and sandals set, and Craig learns that sometimes a 4-point turn just isn't enough. Join us, won't you? Episode 367- Sirloin Sovereign
Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, and elk sirloin, along with their associated recipes and cooking techniques. They emphasize the importance of effectively understanding and utilizing these cuts, providing insights into their versatility and culinary potential. Additionally, they touch on the significance of embracing organ meats and expanding the utilization of the entire animal for cooking purposes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison and Celtuce Stir Fry Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad Middle Eastern Venison Wraps Venison Reuben Sandwich and the Western Meat Slicer How to Make Vietnamese Pho with Venison Sirloin Elk Braciole Takeaways: Understanding the butchering process for wild game cuts Insights into the culinary history and nomenclature of top sirloin and sirloin tip Cooking techniques and versatility of these cuts for various dishes and preparations Updates on outdoor activities and plans for the upcoming fishing season Understanding the versatility and culinary potential of meat cuts like sirloin tip, top sirloin, and elk sirloin. Embracing the utilization of organ meats and expanding the cooking potential of the entire animal. The importance of effectively labeling and understanding meat cuts for cooking purposes. Chapters: 00:00 Introduction to Butchering Discussion 05:40 Exploring the Top Sirloin Cut 32:17 Exploring Versatile Meat Cuts: Sirloin Tip, Top Sirloin, and Elk Sirloin 47:16 Embracing Organ Meats: Expanding Culinary Potential 01:03:50 Understanding and Utilizing Meat Cuts Effectively Keywords: butchering, wild game, top sirloin, sirloin tip, culinary history, nomenclature, cooking techniques, outdoor activities, fishing season, meat cuts, sirloin tip, top sirloin, elk sirloin, recipes, cooking techniques, organ meats, culinary potential Learn more about your ad choices. Visit megaphone.fm/adchoices
Shocking but true! Sirloin steak at "The Big Texan" Steak Ranch in Amarillo TX is better than a Ribeye!
This week Jonny and Mark complete their retrospective rewatch of Mike Judge's adult animation classic, "King of the Hill" by discussing the final episode, "To Sirloin with Love".
Today's recipe is Sirloin Steaks With Gravy.Here are the links to some of the items I talked about in this episode: #adHow to Cook Cube SteakLarge Cast Iron SkilletMeasuring SpoonsMeasuring CupMason JarAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo
Cook-a-long with Tom Kerridge in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices
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The universe is ending but there's just enough time for the greatest cider and perry banquet ever experienced. In part two of our Cider and Food episode, Albert gets Ben, Justin and Adam to come up with their ultimate feasts, complete with fantasy guests and glassware. From goblets the size of pudding bowls to Terry Pratchett, Pudding Beasts and Herefordshire-Yucatan collaboration pork shoulders, this is a cider supper like no other. Whose pairings will come out on top? Will Adam throw himself into oblivion before the cheese course? There's only one way to find out. Albert makes cider at rosscider.com Adam writes about it at cider-review.com and Justin drinks it at wherever it is served, which most recently was in Mexico!
Support the show: https://www.klbjfm.com/mattandbobfm/See omnystudio.com/listener for privacy information.
Welcome to season five! This week we're talking about the first mass murder in Oklahoma!
8-29-23 AJ DailyUpgrading to Angus: Knolls Grew With ET and Consignment SalesAdapted from a release by Miranda Reiman, Angus Media Saddle & Sirloin Honors Jarold CallahanAdapted from a release by Julie Isbell, Angus Communications Purina Animal Nutrition Launches Scholarship Program for Students Involved in Animal Agriculture Adapted from a release by Purina Animal Nutrition Striking Genetic Harmony Adapted from an article by Elizabeth Rosson, editorial intern, Angus Journal Compiled by Paige Nelson, field editor, Angus Journal. For more Angus news, visit angusjournal.net.
The guys close out the week by talking the Roman Harper about the Panthers struggling in the first preseason game, getting a pep talk from SirLoin of Beef and chatting with Luke Kuechly about where things stand with the Panthers.See omnystudio.com/listener for privacy information.
Discuss supporting friends, customers, and distributors in their Wellness/Fitness.
It's Stealer's Wheel, because we're stuck int he middle with you: NFL Power Rankings, 32-21, The Sirloin Cut. Big moves from the Seahawks, Lions and Jaguars, plus DeAndre Hopkins, Jalen Ramsey, and Sean Payton versus Nate Hackett and Aaron Rodgers. Powered by Razzball. YouTube: https://www.youtube.com/@RazzballFantasy X/Twitter: @Razzball and @RazzballNFL X/Twitter: @swf_podcast --- Send in a voice message: https://podcasters.spotify.com/pod/show/shallwefootball/message
Discover how to turn overlooked cuts of meat into a gourmet experience in our latest episode with Chef Jeffrey Schlissel. His insights into spicing with Baharat and Harissa, and plate cost analysis, promise to revolutionize your cooking approach. But we haven't stopped at the butcher's counter, walk with us as we delve into the intriguing world of lab-grown meats and compare them with traditional farm-raised varieties. Learn about the barbecue-inspired cut of chicken, Porqueta, and the heritage breed from New Zealand, Kiwi Little Pigs. And yes, we've got some delectable recipes in the mix! Ever wondered how to stay on top of the food trend curve? We present a riveting debate on whether we're merely part of the trend or in fact, are the trendsetters. We also talk about how those eight-legged creatures, spiders, are used to detect food trends—definitely a conversation you wouldn't want to miss. We're also thrilled to share that our podcast has been consistently in the top 10 for the last two months. We end on a lighter note chatting about Joe Pesci, Robert De Niro, and the "Goodfellas" movie.Our appreciation for coffee is no secret, and in this episode, we explore the need for an extra shot of espresso and different coffee drinks. We also discuss the importance of trusting your gut feeling and the success of our farmer friend Amy Yee's poll. Wrapping up the episode, we give a special shoutout to Chef Jeffrey Schlisselmeier, thanking him for his invaluable contribution to the podcast. Join us for an episode that guarantees to satiate your food curiosity and leave your palate craving for more. Let's walk and talk, shall we? Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/
Tony opens the show by talking about a golf outing he had the day before, a bunion that is bother him him, the NBA Finals, Rose Zang, and he asks Chris Cillizza about the debt ceiling deal. Evan Drellich of the Athletic calls in to talk about what's going on with MLB and the regional TV networks and also about Binghamton, Noah Petro - a planetary specialist for NASA phones in to talk about NASA's study on UFO's, and Tony closes out the show by opening up the Mailbag. Songs : Forge Hounds “Redcoat” ; Dan Bern “Cool Like Riley” To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
We continue our adventures by grabbing a slimy new hat, take yet another trip back to Snowhead. and steal someone's room key. ❗First Encounter contains adult themes such as violence, sexual content, and adult language. Listener discretion is advised. Want the journey to continue? Grab some delicious coffee from our SPONSOR, Support the show on PATREON, and follow us on INSTAGRAM, and YOUTUBE. Our intro and outro music is by ALDEN ZAC. Our midroll music is Amber Forest by Tad
Mac and Bone debate whether or not Bryce Young will be the best player to come out of this draft, discuss how worried they are about the Canes after last night's loss and host an NFL Draft roundtable with Little Mac and SirLoin of Beef.See omnystudio.com/listener for privacy information.
Jackie is away at therapy camp and decides to go out with a bang. She discovers ground beef under her breasts, has a pedicure emergency with Grandma Gloria and reflects on a problematic science project.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Jackie is away at therapy camp and decides to go out with a bang. She discovers ground beef under her breasts, has a pedicure emergency with Grandma Gloria and reflects on a problematic science project.
In this episode learn about why you should try the Top Sirloin Filet steak. Find out what it is, how to cook, and why it makes for a good cheaper alterative to Filet Mignon. Check out our show notes page for a link to the recipe and learn about some other steaks you should try out.
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Ein Mann, sein Buch ... Endlich. Das Standardwerk zum Thema Fleisch in fünf Bänden. Für Männer mit Geschmack und Platz im Bücherregal. Der erste Band der großen BEEF!-Kochbuchreihe widmet sich einem der begehrtesten und männlichsten Fleischstücke überhaupt: dem Steak! Das Buch beschreibt den Weg hin zur perfekten Fleischzubereitung. Innovative, aufregende Rezepte befriedigen Grillfantasien und Geschmackssehnsüchte. Dieses Buch gibt dem anspruchsvollen Mann Antworten auf seine elementaren Fragen: Was genau unterscheidet Angus, Herforder oder Simmenthaler? Welches Fleischstück brauche ich für das nächste Abenteuer – Porterhouse, Hanging Tender oder doch besser Sirloin? Das Buch erklärt die wichtigsten Cuts und Schnitttechniken und zeigt, worauf es bei der Reifung ankommt. Ach ja. Nicht zuletzt weil Frauen das schätzen, der Aufwand gering ist und Grünzeug tatsächlich aufregend sein kann, stellt das Buch aromatische Gemüsesorten, nicht nur für den Grill und andere tolle Beilagen vor. Ganz nebenbei.
En este episodio especial desde Catar, Gabriel platica con un personaje del mundo del futbol que no tiene nada que ver con futbol: Fer Remolkito, el taquero de los futbolistas. Fer se lanzó a Catar con sus taquitos y desde allá nos cuenta todo lo que implica tener una taquería legendaria cerca del Estadio Azteca a la que van todos los jugadores por su producto pensado para los deportistas, certificado sin clembuterol. Conoce todo sobre este personaje y escucha sus anécdotas aquí.
Emma Honeyman and Jacklyn Pazdernick are in studio on Afternoons Live with Tyler Axness to tell you all about the S&S turkey fundraiser. To secure your turkey call Paul at 701-329-0392See omnystudio.com/listener for privacy information.
The Pho Que Podcast focuses on Vietnamese inspired noodle soups and barbecue. This episode is a barbecued sirloin beef roast.
https://www.youtube.com/watch?v=HcRe7eMtuyY
In the final episode of our three-part series on beef and drink pairings, host Chef Pete Geoghegan is joined by Mike Issa of Scotch & Sirloin to discuss 3 must-dos when serving wine, methods to pair wine with food, educating staff and customers on wine, and successful ways operators can shape their wine menu.
The American Beauty reboot starring Miles Teller. Slim Jim Macho Man X Dave Mirra Supreme Drop. Sitting around quoting G.I. Joe PSAs. Jim, JI, and Luke dame a break from deep research on the Blue M&M and Columbus, GA to discuss “Super Sirloin” (8/31/2003). We will win! I'm on the Seabiscuit Diet. When I see biscuit, I eat it. Miss the Sealab 2021 episodes? Hit our Patreon: https://www.patreon.com/adultswimpodcast2021
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Chef Gareth Mullins has a delicious bbq dish Sirloin steak with a zingy salsa and delicious Hassle back potatoes. Listen and subscribe to The Pat Kenny Show on Apple Podcasts, Google Podcasts and Spotify. Download, listen and subscribe on the Newstalk App. You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.
In part one of this two-part episode, Host Chef Pete Geoghegan is joined by Mike Issa, Owner & Operator of the Scotch & Sirloin in Wichita, Kansas, to talk about the importance of team culture in restaurants and offer insights about what operators can do to build their success.
This special episode of We Need to Talk About Crypto was recorded live at UCLA's Royce Hall, and is presented by the Carolina Yam Growers Association in collaboration with Ashley Price Industries. Sound a little different? That's because Sean and Mike are here to promote YAM COIN - Where Agriculture Meets Crypto! Yam Coin is an incredible new cryptocurrency that will revolutionize the face of produce and farming. Joining Sean and Mike to discuss this incredible economic breakthrough is Yam Queen, the world-famous cultural icon, diva, and lead singer of the Yam Jam Band from the 1980s "Carolina Yams" commercials! Your hosts interview Yam Queen, learn about her rise and fall, and even hear a special performance of her original hit song "Yam Queen". But things take a turn when an unexpected guests joins everyone on stage - Dr. Sirloin, the Instagram doctor who claims that "yams are bullshit" and that "the human body can subsist exclusively on sirloin". Things get contentious, and soon Sean and Mike find themselves moderating a no-holds-barred debate between Dr. Sirloin and Yam Queen. Tune into this episode and you will never look at yams, meat, or UCLA the same way ever again!
We discuss how Emily caught her ex in a "web of lies", why Jason was let down by a recent trip to an all-you-can-eat buffet, and why Jason hates Joe Burrow and the Cincinnati Bengals being in the Super Bowl. See omnystudio.com/listener for privacy information.
Loyal listeners know that in almost every episode we review a local restaurant during our (3YUM6) episode. Because we only review one restaurant each episode, it becomes difficult to compare restaurant to restaurant - especially when they are such different types of restaurants. So we decided to recalibrate and look over our former reviews and make sure they are accurate for you all.For those of you following along at home:Pod Avg - | David | Evan | Andrew | AverageTaco Shop | 9.48 | 9.87 | 9.04 | 9.46Yokohama Ramen | 9.7 | | 8.67 | 9.19Ziggy's Pizza | 9.41 | 8.9 | 8.67 | 8.99YaYa's Euro Bistro | 9.23 | 9.1 | 8.37 | 8.90Jimmie's Diner | 8.63 | 8.8 | 9.15 | 8.86Two Olives Restaurant & Bar | 8.83 | | 8.88 | 8.86HomeGrown | 9.4 | 8.34 | 8.75 | 8.83Deano's Grill & Tapworks | 8.57 | 8.68 | 9.05 | 8.77Scotch and Sirloin | 8.91 | 7.5 | 9.59 | 8.67Nu-Way Sandwich Shop | 9.7 | 7 | 9.29 | 8.66Livingston's/ Livingston's Cafe | 9.69 | 7.41 | 8.33 | 8.48Stearman Airfield Bar & Grill | 8.21 | 8.2 | 9.02 | 8.48Stroud's Restaurant & Bar | 8.56 | 9.12 | 7.39 | 8.36Doo-Dah Diner | 8.54 | 7.91 | 8.3 | 8.25Vora Restaurant European | 8.23 | | 8.07 | 8.15Felipe's Mexican Restaurant | 8.69 | 6.87 | 8.82 | 8.13Prost | 8.48 | | 7.77 | 8.13Dempsey's Burger Pub | 8.13 | 8.23 | 7.83 | 8.06N & J Cafe & Bakery | 8.64 | | 7.37 | 8.01Emerson Biggin's | 8.15 | 7.53 | 7.6 | 7.76Tanya's Soup Kitchen | 8.47 | | 7.04 | 7.76Old Mill Tasty Shop | 7.68 | 6.57 | 8.54 | 7.60Playa Azul Authentic Meixcan | 7.01 | 6.8 | 8.65 | 7.49Riverside Cafe | 7.02 | 7.45 | 7.11 | 7.19Follow/Like Us!Website - https://www.wichitapodcast.com/Wichita Podcast Jams - https://www.youtube.com/channel/UC5-HvQ16Chb5FzfXBeXuOMAFacebook - https://www.facebook.com/WichitaPodcastTwitter - https://twitter.com/WichitaPodcastInstagram - https://www.instagram.com/wichitapodcast/TikTok - https://www.tiktok.com/@wichitapodcastEmail - wichitapodcast@gmail.comTheme music by Emily Hahn - @emilyhahnmusic on Instagram. Find her music on Spotify, Apple Music, and anywhere you can stream music! New EP is out NOW called "Brighter Tomorrow." © Wichita Podcast LLC 2022
Oklahoma City. 1978. A group of people is working at a local popular OKC steakhouse at closing. They would not make it home that night. Chi takes us through a BANANAS crime spree and the aftermath.
So this week we are firing up the BBQ and cooking steak with Béarnaise, I would like to introduce everyone to the wonderful world of the béarnaise sauce. The first time I prepared this sauce was whilst working at my first ever kitchen job some 35 years ago! We made some 30 litres of it every day. Today, béarnaise and hollandaise are as popular as ever. Think of it as a cooked mayonnaise or super flavoured egg sauce with richness and a certain power to lift everything you serve with it. Not only steak, but asparagus and sautéed greens! Tarragon Bearnaise w sirloin Bearnaise 3 eggs, separated 1/2 cup malt vinegar 1/2 cup water 1 pkt fresh tarragon, reserve 6 leaves for later 1/2 white onion, peeled and sliced 2 cloves garlic, crushed 2 bay leaves 6 peppercorns 1 tsp Worcestershire 280gm unsalted butter, melted over a low heat Sea salt and cracked pepper Remove the steaks from the packet and allow to come up to room temperature. To make the bearnaise, start with the all-important reduction. In a small pot combine the vinegar, water, tarragon, onion, garlic, bay leaves and peppercorns. Bring to the boil and turn down to simmer for 5 minutes. Turn the reduction off and allow to infuse for 5 minutes. Before straining through a sieve. You should have 1/3 of a cup. Top up with a touch of water if your short. Bring a medium pot 1/2 full with water to the boil and turn down to a simmer. Then take a medium sized heat proof bowl and tip in the egg yolks and the reduction. Place over the simmering water and whisk continuously until the eggs start to cook. This will happen quickly after about a minute. Once the eggs start to come away from the side of the bowl. Turn the heat off and whilst still whisking slowly pour in the melted butter, leaving the white butter milk behind. Once added remove from heat. Add in the Worcestershire, season with salt, pepper and finally the remaining leaves of tarragon which has been chopped. Season and cook your sirloin to a desired cooking and allow to rest. Serve alongside the steak and a good amount of Bearnaise sauce.
We have a chat with Queensland Senator Susan McDonald. This conversation covers a wide range of topics with a focus on fake meat labelling, climate change and the livestock industry.
Hi there, welcome back to your weekly dad tales fix! Sit back, relax and enjoy!! Unless you are driving, then concentrate on the road! Also, stop reading this!! It's still the year Two Oh Two One!! How many people are using this instead of twenty twelve?? let us know if you are!!! Two more excellent facts from Leon! Shock they were about food! Let us knew which one was correct!!! https://instabio.cc/20816N5u9cx Who has made this week's plonker of the pod??? We do appreciate all the feedback we get! So if you haven't already, don't forget to leave us a 5-star review and tell a friend!! Don't forget to head over to our YouTube channel to see our latest video, Jelly bean eating! https://www.youtube.com/channel/UCuyLNdkckOkQligJtlQ_wJg Whilst you are there, don't forget to turn on notifications and ring the bell to keep up to date with our latest videos! Get in touch and join in with our topics! Then send us a message via the following link. https://instabio.cc/20816N5u9cx
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The extended pandemic impacts agriculture at the student level. UW-Madison senior Taylor Schaefer gives the Mid-West Farm Report a student-eye view of what agriculture involvement looks like during COVID-19. Schaefer is involved in the Association of Women in Agriculture, Saddle and Sirloin and Badger Dairy Club. She also plays the trumpet in the University of Wisconsin Marching Band. See omnystudio.com/listener for privacy information.
You'll need: 1.5kg ribeye on the bone, 4Tbs salt, 2Tbs pepper, wire rack Preheat your oven to 225 degree celsius. Optional: Digital Thermometer, extra virgin olive oil. In this episode Chef Adrian 'Richo' Richardson is going to show you how easy it is to roast bee and how to keep it juicy and tender on the inside while the outside is cooked to perfection. For more episodes download the free LiSTNR app See omnystudio.com/listener for privacy information.
Neil Orth, Mercer County native, on being the recipient of the Saddle and Sirloin award. This award recognizes his service to the cattle industry.
6/8/21 AJ DailyAg Mental Wellness ResourcesAdapted from an article by Knesha Rose-Davison, AgriSafe Network J. Neil Orth Named 2021 Saddle & Sirloin Portrait Gallery Inductee Adapted from a release by Cogent Ideas Inc. for the American-International Charolais Register Now! Global Roundtable for Sustainable Beef Webinar: “The Significance of Animal Protein” Adapted from a release by the Global Roundtable for Sustainable Beef Compiled by Paige Nelson, field editor, Angus Journal. For more Angus news, visit angusjournal.net.
We're bringing you this episode early so you know to come and visit us at our donut *and* bacon themed pop up shop in downtown Lake Geneva on Sunday, February 14th. Wherever you are, you need to come get the donuts - they're DELICIOUS!Okay, shameless promotional plugs aside, it's been quite the week. We've had a Super Bowl, Valentine's Day is here, Mardi Gras is almost here, and it's snowing like crazy. We're here with a fun episode full of great times and random news. Here's what we talked about:Amanda Gorman was awesome with her Super Bowl poetry, but Nick wasn't so sure about the National Anthem performance. What did you think - yay or nay? Send us a line to let us know your thoughts.We are THRILLED Bubly has come out with Bubly Bounce - caffeinated sparkling water in fun flavors. Check out this Adweek article about the launch that includes a fun launch ad featuring none other than Michael Bublé.Bridget made some bomb Sirloin steak sandwiches in her slow cooker, but if you want to cook like Nick, try these Slow Cooker Cochinita Pibil Tacos. They were so good.Bridget couldn't stop laughing about this story how the University of Toronto Anthropology Department keeps getting confused for an Anthropologie store, and who can blame her?Nick delighted in this utterly Wisconsin story about Department of Natural Resources officials misappropriating caviar. If you love coffee as much as Bridget, you may want to check out this handheld frother to take your coffee to the next level without breaking the bank.Nick recommends this Jaccard Tenderizer to tenderize steaks, meat cutlets and all other types of things. It's easy to use and a game changer when it comes to turning less tender cuts of meat into tender delicious things. Make yourself a light and delicious meal that's right up Bridget's alley with this Ginger Pork Lettuce Cup recipe.Or get into the Mardi Gras spirt and enjoy a LGCM Mardi Gras Jambalaya like Nick will be!Thanks for listening to this week's episode, we hope you enjoyed and are also looking forward to all of the fun this week promises!If you can please subscribe, rate us, review us, and share with your friends, we'd really appreciate it. Remember, you can follow us and get in touch with us through the following channels:Watch on YouTube Subscribe on YouTubeVisit our websiteLike us on FacebookFollow us on InstagramGet links to subscribe to the podcast in your favorite appOr email us at: hello /at/ dinnerlusdrinks /dot/ comHave a great week everybody - we'll talk next week!~ Bridget and Nick*If you make a purchase using our links, we may earn an affiliate commission.
Broadcasting live from Surf and Sirloin
Learning about the great story behind Surf and Sirloin
Cam and Charlie are broadcasting live from Surf and Sirloin
Wrapping up from Surf and Sirloin
The Chicago International Livestock Expo started in 1900 and the spirit continues today through the NAILE in Louisville, KY. The most prestigious honor one can receive in the livestock business is being recognized and inducted in the Saddle & Sirloin Portrait Gallery with the most instrumental men and women of history. Everett Forkner is so deserving of this honor and today we talk about why that is so.
Andrew Pitkin, Everett Forkner and Former State Senator Morris Westfall talk about the award Forkner has won and how they are raising money in support of livestock judging at the University of Missouri.
Again in 1970's Oklahoma, we visit the case of the Sirloin Stockade Restaurant Murders and the Lorenz Family murders trials while discussing our first spree/massacre killers - Roger Stafford, Verna Stafford, and Harold Stafford. In part 2, we discuss the death penalty, and the conclusion of the jurors in the Stafford trials. Like, really explicit content, bro. --- Send in a voice message: https://anchor.fm/thesirenspodcast/message
Again in 1970's Oklahoma, we visit the case of the Sirloin Stockade Restaurant Murders and the Lorenz Family murders while discussing our first spree/massacre killers - Roger Stafford, Verna Stafford, and Harold Stafford. In part 1, we talk about the Lorenz Family deaths and the events leading up to the Sirloin Stockade Massacre. Like, really explicit content, bro. --- Send in a voice message: https://anchor.fm/thesirenspodcast/message
The Overtime serves up another edition of pandemic podcasting magic, discussing bad food, bad clothes and a magical place called Texas Grande. The Powercat Podcast features GoPowercat.com publisher Tim Fitzgerald, as well as the insights of GPC's Zac Carlson and Ryan Gilbert, and streams on the 247Sports Podcast Network at Megaphone.fm. And, as always, the Powercat Podcast is sponsored by Fridge Wholesale Liquor. You can now order online or via The Fridge app so that you can roll up and pick up your order. You can subscribe to the Powercat Podcast to ensure instant and consistent delivery of shows at Apple Podcasts, Spotify or your favorite podcast provider, and if you enjoy the podcast, please leave a review. Learn more about your ad choices. Visit megaphone.fm/adchoices
This week in the markets – Live cattle were down more than $8 this, while feeder cattle auctions were steady to $4 lower. The June live cattle futures contract closed $2.10 higher. The May feeder cattle futures contract was up $1.20. The Choice Box Beef price has gained $6 this week. Cash barrow and gilt prices were $2.50 lower this week. The June lean hog futures closed $5.50 lower this week. Pork cutout value closed $1.36 higher on strength in bellies. Estimated Weekly Slaughter – down 6 percent relative to a week ago. Hogs were down 7 percent from last week.Retail Prices – The Choice retail price for March was unchanged relative to the previous month. Pork retail price was $3.85, down $.02 from the previous month. Retail bacon prices were $.24 lower in March relative to February. Sirloin steak prices lost $.07. Coronavirus outbreak Q&A – Processing plant shutdowns continue.Jobless claims continue to rise, they were up another 5 million this week, push the tally over the past 4 weeks to 22 million. Global market still showing some promise.Next week's reports – Cold Storage, Livestock Slaughter, Cattle on FeedSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode, Part 2 of a two part series, Brandon and Lauren continue explaining how they worked through a whole side of beef, removing chunks of meat as needed over a three month period of time; without freezing any of it. Brandon will convince you that the best way to eat beef is — VERY aged, and offers suggestions on how to entice your family to eat it (despite its colorful mold). Finally, Brandon and Lauren share their three time-tested, and proven, pillars of beef cookery; and their preparation techniques for each cut of beef. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: “60daytrial” New content available on: beef mold, SlaughterDay Fry, fenalår Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 2 Show Notes: Ribs, 1:20 T-bones, Sirloin, Neck Sirloin (ground), 10:40 Emulsified sausage, 10:47 How to make, 15:09 T-bone steaks, rib roasts, tenderloin, filet mignon, top round, 27:02 Hamburgers from beef top round and smoked pork jowl, 30:37 Three pillars for beef, 36:35 1) Do age it! 2) Don't trim Bouillonnaising, 38:32 3) Pork fat is essential! Braising methods and variations, 45:39 Links for Episode 52: Dante's Inferno: https://en.wikipedia.org/wiki/Inferno_(Dante)
添加笨笨老师微信：benbenkouyu1（笨笨口语全拼），速速加入口语学习群，免费每日纠音打卡，0元抢购5天直播口语训练营（仅限100名），领取三大听课好礼！好礼一：价值299元《走遍美国》全集课程视频！ 好礼二：实用英语口语纸质书籍免费包邮到家！好礼三：笨笨口语《十年精选英语学习资料》全集。一口流利的英语=1整套真正有效的课程（独特学习方法+发音+词汇+连略读+句型+英语思维+结构变换+情景对话）通常在西餐厅的菜单裡，会出现关于牛排（Steak）的项目，大都是牛肉的种类（牛身上的部位）。但是除了牛肉的种类、等级（Grade）以外，你还会被侍 者问到烹调牛排的生熟度（Degree of Cooking），以及配料（Accompaniments）、调味料（Condiment）等问题。让我们来一一认识在餐馆点牛排的种种规格。菲力，沙朗，肋眼，纽约客，丁骨，红屋，肋排，牛小排……这些牛排屋菜单上常见的字眼，全指的是牛排肉取材的部位。啊哈，又想选菲力吗?其实，真正的牛排行家，会依自己喜好的口感质地，来选择适合部位的牛排。而且通常，都不会是菲力。菲力牛排、西冷牛排、T骨牛排；这些名称都是英语翻译来的，他们各有各的特点，菲力牛排（FILET）也称牛里脊，腰内肉，特点是瘦肉较多，高蛋白，低脂 肪，比较适合喜欢减肥瘦身，要保持身材女子；西冷牛排（SIRLOIN）,也叫沙郎牛排，是外脊肉，牛的后腰肉，含一定肥油，尤其是外延有一圈呈白色的肉 筋，上口相比菲力牛排更有韧性、有搅劲，适合年轻人和牙口好的人。T骨牛排（T-BONE），是牛背上的脊骨肉，呈T字型，两侧一边是菲力，另一边是西冷，既可以尝到菲力牛排的鲜嫩又可以感受到西冷牛排的芳香，一举两得。我们在菜单上常看到的牛排种类有以下几种：*菲力牛排（Filet Mignon）：是来自牛的腰部的小块里嵴肉（Tenderloin），相当於猪的里肌肉部位。Filet Mignon 是法文字，是「小块里嵴肉」的意思，大块一点的里嵴肉称为 Tenderloin Steak。菲力是牛身中运动量最少的一块，所以质地超嫩得没话说，相对也精瘦得油花极少。很多人认为菲力高贵又不会太肥，实际上菲力纯粹是因每头牛就那 一小条而“物稀为贵”，太嫩太瘦的肉质，也意味著较缺乏肉汁及咬劲，并且烹煮过头一点就显得老涩，反而与讲究多汁嚼感的本地食客不太合。因此多推荐给牙口 不好，消化较弱的老人家或小朋友食用。*肋眼牛排（Rib's Eye Steak）：另一种便宜大碗，口感又受行家肯定的牛排是肋眼(Rib Eye)，顾名思义，它取自牛肋脊部位，或许比不上腰脊肉那样嫩，但“骨边肉”向来好吃，肋眼就有这种味道，油油嫩嫩的肉丝中夹著Q而有劲的油筋，比沙朗 耐嚼，比菲力够味，而且油花十分丰郁，请年轻男食客享用此味，好评总不断。肋眼牛排是取自牛的第6根到 第12根肋骨附近的肉，特色是多汁、肉嫩、而且有许多脂肪夹杂，红白相间像大理石一样称为（marbled steak）。通常上桌的肋眼牛排是已经去骨的。*T骨牛排（T-bone Steak）：T骨牛排取字于牛腰部后面的肉，在分割的时候会保留一块T 字形的牛骨，所以才有T骨牛排的称呼。T骨牛排通常份量比较大。 食量够大又懂牛排的美国饕客，乾脆就点丁骨(T Bone)或红屋( Porter House)牛排，大块肉排中间夹著 T 字形的大骨，一边是菲力，一边是纽约客，肉质一细嫩一粗犷，或油腴或爽俐，点一客统统吃得到。*纽约牛排（New York Steak）：纽约牛排也是取自上等无骨里嵴肉，也称为Top Loin Steak 或者 Strip Steak。至于为何称之为纽约牛排，至今无定论。有一种说法是早期在美国东部，所有牛隻宰杀后尚未冰冻前，都会送往纽约的肉舖分割出售，最好的里嵴肉当 然就留给纽约客享用了，信不信由你。*沙朗牛排 (sirloin steak)：也成为西冷牛排，就像猪肉要带点肥才会好吃，牛排行家偏好的，反而是带点油花嫩筋的部位，一般简称为“沙朗”或“西冷”，基本上皆取自牛只背脊一带最柔嫩的牛肉，但其中各有千秋。例如 和菲力同属於“前腰脊肉”的纽约客，它的肉质纤维较粗，微微带有嫩筋，油花分布不那均匀漂亮，却是标准的“嫩中带腴”，“香甜多汁”，嚼起来满口肉感，非 常过瘾，豪迈又具个性的风味，是许多行家最爱。 正宗的沙朗则取自“後腰脊肉”，也是牛只运动量极少的部位，肉质细嫩还油花满布，像大理石纹般美动人;相 对於菲力的精瘦，好的沙朗是超嫩鲜腴到入口即化的地步，让食客第一口就惊於牛肉的极致鲜甜。*牛小排（Short Rib/ Baby Ribs)：至於取自牛只胸腔左右两侧的牛小排，它带骨带筋又够肥腴的肉质，本来就很多汁耐嚼，特别是采用牛的第六，七根肋骨烹制成的“台塑牛小排”，嫩而不涩，肉量丰郁的全熟肉质，即使是怕生的本地食客也可怡然享用，更创造出牛小排的另类魅力。*除了以上几个品项，像牛肩胛部位的板腱肉，上肩胛肋眼心， 牛肚部位的腹胁肉，上後腿肉等，这些部位虽然肉质纤维较粗，但或因油花丰富媲美沙朗，或修去脂肪後的精瘦口感神似菲力，价位又只要高级肉排的三分之一，常 被价格诉求的业者拿来充作牛排。如果上餐厅付高价，却吃到名不副实的牛排，当然令人火大，但若拿来自家用，煎薄片牛排，涮火锅，烧肉，这些品项的肉品却非 常物超所值呢。最IN熟度 领略牛排菁华风味三分熟，就想到血淋淋的肉汁，所以还是指名“全熟”的牛排吧……如果你也这想，那表示你还未真正领略牛排的菁华风味。真正合格的三分熟高级牛排，端上来见不到血水的，看得到 的只有一样漂亮的焦棕褐色，表面浮渗著香甜的肉汁，嫩汪汪地绝对很诱人。就算下刀，切开的也不会是触目惊心的红生肉，而是像 Baby 脸颊般嫩嫩的粉红肉质，叉入口中，只待轻轻嚼动便温润即化，留下满口的鲜甜馀香。这样，才是“三分熟”。如此曼妙的口感若煎烤到全熟，可能比牛肉面里的牛肉还乾涩难当，所以一般专业大厨的建议，牛排都以三至八分熟为宜;但肉质不同，各有适合的熟度。美国肉类出口协会处长吴秋衡的建议是:精瘦的菲力，三至七分熟;油腴的沙朗，肋眼与纽约客，四至六分熟;带骨的丁骨及红屋，五至八分熟;牛小排，全熟。 点用的术语：问句：How would you like your steak?（您的牛排要几成熟？）牛排的烹调方式有煎（Grill）与烤（Roast）。Grill是烤架的意思，将牛排放在炭火上直接加热叫做煎，把牛排放到烤箱裡加热叫做烤（Roast），以下是介绍煎製牛排的生熟度：* Rare、Very Rare：极生，煎的（Grill）时间不超过3分钟。外表有烧烤过的痕迹，但是裡面还是冷得几乎没有受到热度。切开时还有血水渗出，但是肉质极嫩，口感多汁。* Rare：生，一分熟。煎的时间不超过4分钟。外表有烤焦痕迹，裡面肉质呈现原来红色，但入口有热度。切开时还有血水渗出，但是肉质极嫩，口感多汁。 * Medium Rare：中生，三分熟。煎的时间6~8分钟。外表有烧烤过的痕迹，但是裡面已经全面加热，可以感受到相当热度，但是肉质还是呈现红色。切开时还有稍许血水渗出，但是肉质嫩，口感多汁。* Medium：稍熟，五分熟。煎的时间8~10分钟。外表烧烤呈深褐色，但是裡面除了中间部分呈现粉红色外，外围部分呈现烧烤过的澹褐色。切开时流出褐色肉汁，需要咬上数口才能嚥下。* Medium Well：中熟，七分熟。煎的时间10~12分钟。外表烧烤呈深褐色，但是裡面核心部分呈现少许红色外，外围部分呈现烧烤过的褐色。切开时流出褐色肉汁，需要咬上数口才能嚥下。* Well Done：全熟。煎的时间12～15分钟外表已有明显烤焦痕迹，热度已经渗入整片肉，裡面肉色因为高度加热呈现深褐色。咬劲很够才能下嚥。挑品质 什么牛排最高级? 就像吃鱼一样，只要鲜度佳，就绝对好吃，牛排亦然。愈来 愈多餐厅饭店采用冷藏牛肉，也就是从工厂出品，运送进货到切割烹调前，全程都以 0 至 2 度的低温监控，以保持牛肉的鲜嫩风味。因为牛肉是红肉中最敏感娇贵的肉品，一路小心呵护再煎烤出来的牛排，就是比冷冻牛肉来得鲜活，腴嫩，多汁而甘美，只 要吃过便可辨出中差别，虽然成本要贵上数倍。 美国是牛肉生产与消费大国，因此美国农业部（US Dept. of Agriculture, USDA）也订出的不同品质牛肉的等级。美国农业部把牛肉分为8等Prime、Choice、Select、Standard、Commercial、 Utility、Cutter 与Canner。*Prime：约佔全部生产牛肉2%，在高级餐厅出售。肌肉含脂肪量（Intramuscular Fat）在 8~11%之间，瘦肉与肥肉夹杂的大理石纹路明显度高。*Choice：肌肉含脂肪量在 4~8%之间，瘦肉与肥肉夹杂的大理石纹路明显度中等，通常供应给超级市场。*Select：肌肉含脂肪量在 3~4%之间，瘦肉与肥肉夹杂的大理石纹路明显度轻微。由于大理石纹路不明显，吃起来牛肉汁较少，口感较差，不适合用作牛排材料。*Standard：肌肉含脂肪量在 2.5~3%之间，瘦肉与肥肉夹杂的大理石纹路明显度几乎不存在。*Commercial、Commercial、Utility、Cutter 与Canner这几级肌肉间脂肪和量极少，也没有大理石纹路，用在做绞肉（Ground Beef）如汉堡肉（Burger Patty）或其他牛肉加工製品。*牛排大理石纹路积分（Beef Marble Score）：所谓牛排大理石纹路，就是我们所谓的「雪花效果」，凡是脂肪问愈密集的等级愈高。神户牛排（Kobe Steak）的大理石纹路积分都要在9分以上。产地及等级，也会影响牛排的风味品质。本地牛排肉主要来自美国，其他还有加拿大，纽澳，日本及阿根廷。根据资深肉商的说法，纽澳，阿根廷的牛以青草放牧饲 育，肉质较纤瘦而具嚼感;美加取玉米谷物为饲料，以科学化圈养而成，运动量低，自然柔嫩肥腴，口感多汁带甜。而以“喝啤酒，听音乐，享受按摩”出名的日本 牛，油脂极丰郁，肉质极细致，但多吃几块便容易感腻，且实际进口量极少，有些店家号称是日本牛肉，其实拿美国牛顶替。另外在某些高级牛排屋正当红的“美国安格斯牛肉”，指的 是耳朵下垂，没有混到乳牛血统的纯种安格斯牛，美国有专门协会饲育此高级肉牛，只供应16至30个月龄，肉质符合Prime 及 Choice 两等级的优质牛肉。重点是获得授权贩售安格斯牛肉的餐厅，不得供应其他肉牛产品，堪称名副其实的“贵族”牛排。个人口味不一 搭配喜好佐料牛排配菜（Accompaniments）*马铃薯：Mashed Potato（马铃薯泥）或Baked Potato（烤马铃薯）、French Fries（马铃薯条），三者择一：前食用时可加肉汁调味；后者食用食用刀切开，可以涂上少许牛油（Butter）或食盐调味。*蔬菜：一小节煮过的玉蜀黍（Corn）、数颗绿色花椰菜（Broccoli）、洋葱（Onion）*蘑菰：数片小蘑菰比较高级的牛排餐的佐料会提供海鲜，例如一隻龙虾尾、或两隻炸明虾，通常称作「海陆大餐」（Surf and Turf）或者（Reef and Beef）。二者都有押韵。Surf 是冲浪代表海产、Turf是草地代表牛的饲料；Reef是礁石代表海产。牛排调味料（Condiment）有许多人食用牛排喜欢原味，不加任何调味料。但也有人喜欢家 一些调味料，冲澹牛排的血腥味。在一般大众化的牛排馆，供应瓶装有品牌的牛排酱（Steak Sauce），最有名的两个牌子是 A1 Steak Sauce 与Heinz 57 两种。非大众化的牛排馆供应由厨师自製的牛排酱汁，如蘑菇酱汁（Wild Mushroom Source）或者黑胡椒酱汁（Black Pepper Sauce）。牛排英语实用情景对话W：Good evening, my name is Lucy. I will be your waitress today. Can I get you any drinks?晚上好，我叫Lucy，今天将由我为您服务。请问您需要什么喝的吗？C：Yes. I would like an iced tea, please.我想要一杯冰红茶，谢谢。W：Here is your iced tea. Are you ready to order, or do you need a little more time? 这是您的冰红茶。请问您准备好要点餐了吗。还是您需要更多的时间考虑？C：Thank you. I'm ready to order.谢谢你。我已经准备好点餐了。W：No problem. Did you notice on our seafood special grilled tuna tonight? 不客气。您有注意到我们餐厅今晚的海鲜特餐烤金枪鱼吗？C：That sounds really good, but I think I'll have the New York steak.听起来非常不错，但是我想我还是要纽约牛排吧。W：Sure, how would you like that steak?您想要几分熟的牛排呢？C：Medium, please.五分熟，谢谢。W：Sure. The New York steak is served with mashed potatoes, a baked potato, or steak fries.好的。纽约牛排的配菜是土豆泥、烤土豆或者薯条。C：I'll take the baked potato，please.我想要烤土豆，谢谢。W：Ok. Your order will be served soon.您点的餐马上就会做好，请稍等。C：Thank you.谢谢您。
Dave talks about his weekend and how the Coronavirus has affected the Meat and BBQ community. Follow me on Instagram https://www.instagram.com/davewcomedy/ This podcast was edited by Xchel Hernandez http://instagram.com/hisilentx
In this episode me and my sister talk about different sibling dynamics and spending $200 on Sirloin steak --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Meat Scientist Diana Clark returns to talk about the sirloin cap (aka the Coulotte)—that popular, c-shaped cut that’s carved tableside at most Brazilian steakhouses. The Coulotte (aka the Picanha) has a wealth of possibilities when removed as a standalone cut from the rest of the top sirloin complex.
Take a deep dive into the top sirloin with Meat Scientist Diana Clark as she discusses why the cut’s reputation has, unjustly, suffered in the eyes of meatheads everywhere.
Dave checks in with... me, Dave. I talk about my Thanksgiving adventure using a borrowed smoker and recap old episodes. If you're interested in advertising with my podcast feel free to reach out. Now it's time to MEAT Dave. Follow me on Instagram https://www.instagram.com/davewcomedy/ This podcast was edited by Xchel Hernandez http://instagram.com/hisilentx
Dave hangs out with Jason and his wife, Grace, at the site of their future home for Ol'Chefski's BBQ in Aurora, OH. They recently won first place in Cleveland.com's prestigious "Cleveland's Best BBQ" contest. Their food almost left him speechless. Ol'Chefski's Instagram https://www.instagram.com/olchefskis_bbq/ Follow me on Instagram https://www.instagram.com/davewcomedy/ This podcast was edited by Xchel Hernandez http://instagram.com/hisilentx
This week on shoot the messenger the boys give a recap of the 2nd anuual Ad Idem event, their reactions to the sexiest man alive and the current weather in Toronto. A deep dive into the new Jaqees and Dave East album, and the strange behaviour by Summer Walker. Last but not least they discuss Drake at Tyler's Camp Flog Gnow and of course fan mail!
This week on the HowToBBQRight Podcast, we talk about Malcom’s Jack Daniel’s Sirloin recipe (1:35), the internal temps for the Sirloin Cut (4:29) and how to smoke a loaded baked potato (5:25). Then we talk with Jeb Delzer from the Jack Daniel’s Distillery (8:04) about our times cooking at “The Jack” (9:05), what’s happening at this year’s event (11:12), the new Jack Daniel’s Apple Whiskey (14:50) and we talk about bungs (21:20). Then I remind Malcom of all his recipes that contain Whiskey (27:24), that time I got a perfect score at The Jack for desserts (34:29) and our plan for The World Food Championships (40:48).
Annar þáttur Grillvarpsins í boði Char Broil. Uppskriftir má finna á www.charbroil.is Kristján Einar fær Bjarka Gunnarsson kokk og kjötiðnaðarmann til þess að fræða sig um réttu taktana við grillmennskuna. Í þessum þætti er farið yfir hvernig má slá um sig við grillið á meðan haldið er í lögmál ketó mataræðisins.
通常在西餐厅的菜单裡，会出现关于牛排（Steak）的项目，大都是牛肉的种类（牛身上的部位）。但是除了牛肉的种类、等级（Grade）以外，你还会被侍 者问到烹调牛排的生熟度（Degree of Cooking），以及配料（Accompaniments）、调味料（Condiment）等问题。让我们来一一认识在餐馆点牛排的种种规格。牛排的种类菲力，沙朗，肋眼，纽约客，丁骨，红屋，肋排，牛小排……这些牛排屋菜单上常见的字眼，全指的是牛排肉取材的部位。啊哈，又想选菲力吗?其实，真正的牛排行家，会依自己喜好的口感质地，来选择适合部位的牛排。而且通常，都不会是菲力。菲力牛排、西冷牛排、T骨牛排；这些名称都是英语翻译来的，他们各有各的特点，菲力牛排（FILET）也称牛里脊，腰内肉，特点是瘦肉较多，高蛋白，低脂 肪，比较适合喜欢减肥瘦身，要保持身材女子；西冷牛排（SIRLOIN）,也叫沙郎牛排，是外脊肉，牛的后腰肉，含一定肥油，尤其是外延有一圈呈白色的肉 筋，上口相比菲力牛排更有韧性、有搅劲，适合年轻人和牙口好的人。T骨牛排（T-BONE），是牛背上的脊骨肉，呈T字型，两侧一边是菲力，另一边是西冷，既可以尝到菲力牛排的鲜嫩又可以感受到西冷牛排的芳香，一举两得。我们在菜单上常看到的牛排种类有以下几种：*菲力牛排（Filet Mignon）：是来自牛的腰部的小块里嵴肉（Tenderloin），相当於猪的里肌肉部位。Filet Mignon 是法文字，是「小块里嵴肉」的意思，大块一点的里嵴肉称为 Tenderloin Steak。菲力是牛身中运动量最少的一块，所以质地超嫩得没话说，相对也精瘦得油花极少。很多人认为菲力高贵又不会太肥，实际上菲力纯粹是因每头牛就那 一小条而“物稀为贵”，太嫩太瘦的肉质，也意味著较缺乏肉汁及咬劲，并且烹煮过头一点就显得老涩，反而与讲究多汁嚼感的本地食客不太合。因此多推荐给牙口 不好，消化较弱的老人家或小朋友食用。*肋眼牛排（Rib's Eye Steak）：另一种便宜大碗，口感又受行家肯定的牛排是肋眼(Rib Eye)，顾名思义，它取自牛肋脊部位，或许比不上腰脊肉那样嫩，但“骨边肉”向来好吃，肋眼就有这种味道，油油嫩嫩的肉丝中夹著Q而有劲的油筋，比沙朗 耐嚼，比菲力够味，而且油花十分丰郁，请年轻男食客享用此味，好评总不断。肋眼牛排是取自牛的第6根到 第12根肋骨附近的肉，特色是多汁、肉嫩、而且有许多脂肪夹杂，红白相间像大理石一样称为（marbled steak）。通常上桌的肋眼牛排是已经去骨的。*T骨牛排（T-bone Steak）：T骨牛排取字于牛腰部后面的肉，在分割的时候会保留一块T 字形的牛骨，所以才有T骨牛排的称呼。T骨牛排通常份量比较大。 食量够大又懂牛排的美国饕客，乾脆就点丁骨(T Bone)或红屋( Porter House)牛排，大块肉排中间夹著 T 字形的大骨，一边是菲力，一边是纽约客，肉质一细嫩一粗犷，或油腴或爽俐，点一客统统吃得到。*纽约牛排（New York Steak）：纽约牛排也是取自上等无骨里嵴肉，也称为Top Loin Steak 或者 Strip Steak。至于为何称之为纽约牛排，至今无定论。有一种说法是早期在美国东部，所有牛隻宰杀后尚未冰冻前，都会送往纽约的肉舖分割出售，最好的里嵴肉当 然就留给纽约客享用了，信不信由你。*沙朗牛排 (sirloin steak)：也成为西冷牛排，就像猪肉要带点肥才会好吃，牛排行家偏好的，反而是带点油花嫩筋的部位，一般简称为“沙朗”或“西冷”，基本上皆取自牛只背脊一带最柔嫩的牛肉，但其中各有千秋。例如 和菲力同属於“前腰脊肉”的纽约客，它的肉质纤维较粗，微微带有嫩筋，油花分布不那均匀漂亮，却是标准的“嫩中带腴”，“香甜多汁”，嚼起来满口肉感，非 常过瘾，豪迈又具个性的风味，是许多行家最爱。 正宗的沙朗则取自“後腰脊肉”，也是牛只运动量极少的部位，肉质细嫩还油花满布，像大理石纹般美动人;相 对於菲力的精瘦，好的沙朗是超嫩鲜腴到入口即化的地步，让食客第一口就惊於牛肉的极致鲜甜。*牛小排（Short Rib/ Baby Ribs)：至於取自牛只胸腔左右两侧的牛小排，它带骨带筋又够肥腴的肉质，本来就很多汁耐嚼，特别是采用牛的第六，七根肋骨烹制成的“台塑牛小排”，嫩而不涩，肉量丰郁的全熟肉质，即使是怕生的本地食客也可怡然享用，更创造出牛小排的另类魅力。*除了以上几个品项，像牛肩胛部位的板腱肉，上肩胛肋眼心， 牛肚部位的腹胁肉，上後腿肉等，这些部位虽然肉质纤维较粗，但或因油花丰富媲美沙朗，或修去脂肪後的精瘦口感神似菲力，价位又只要高级肉排的三分之一，常 被价格诉求的业者拿来充作牛排。如果上餐厅付高价，却吃到名不副实的牛排，当然令人火大，但若拿来自家用，煎薄片牛排，涮火锅，烧肉，这些品项的肉品却非 常物超所值呢。最IN熟度 领略牛排菁华风味三分熟，就想到血淋淋的肉汁，所以还是指名“全熟”的牛排吧……如果你也这想，那表示你还未真正领略牛排的菁华风味。真正合格的三分熟高级牛排，端上来见不到血水的，看得到 的只有一样漂亮的焦棕褐色，表面浮渗著香甜的肉汁，嫩汪汪地绝对很诱人。就算下刀，切开的也不会是触目惊心的红生肉，而是像 Baby 脸颊般嫩嫩的粉红肉质，叉入口中，只待轻轻嚼动便温润即化，留下满口的鲜甜馀香。这样，才是“三分熟”。如此曼妙的口感若煎烤到全熟，可能比牛肉面里的牛肉还乾涩难当，所以一般专业大厨的建议，牛排都以三至八分熟为宜;但肉质不同，各有适合的熟度。美国肉类出口协会处长吴秋衡的建议是:精瘦的菲力，三至七分熟;油腴的沙朗，肋眼与纽约客，四至六分熟;带骨的丁骨及红屋，五至八分熟;牛小排，全熟。 点用的术语：问句：How would you like your steak?（您的牛排要几成熟？）牛排的烹调方式有煎（Grill）与烤（Roast）。Grill是烤架的意思，将牛排放在炭火上直接加热叫做煎，把牛排放到烤箱裡加热叫做烤（Roast），以下是介绍煎製牛排的生熟度：* Rare、Very Rare：极生，煎的（Grill）时间不超过3分钟。外表有烧烤过的痕迹，但是裡面还是冷得几乎没有受到热度。切开时还有血水渗出，但是肉质极嫩，口感多汁。* Rare：生，一分熟。煎的时间不超过4分钟。外表有烤焦痕迹，裡面肉质呈现原来红色，但入口有热度。切开时还有血水渗出，但是肉质极嫩，口感多汁。 * Medium Rare：中生，三分熟。煎的时间6~8分钟。外表有烧烤过的痕迹，但是裡面已经全面加热，可以感受到相当热度，但是肉质还是呈现红色。切开时还有稍许血水渗出，但是肉质嫩，口感多汁。* Medium：稍熟，五分熟。煎的时间8~10分钟。外表烧烤呈深褐色，但是裡面除了中间部分呈现粉红色外，外围部分呈现烧烤过的澹褐色。切开时流出褐色肉汁，需要咬上数口才能嚥下。* Medium Well：中熟，七分熟。煎的时间10~12分钟。外表烧烤呈深褐色，但是裡面核心部分呈现少许红色外，外围部分呈现烧烤过的褐色。切开时流出褐色肉汁，需要咬上数口才能嚥下。* Well Done：全熟。煎的时间12～15分钟外表已有明显烤焦痕迹，热度已经渗入整片肉，裡面肉色因为高度加热呈现深褐色。咬劲很够才能下嚥。挑品质 什么牛排最高级? 就像吃鱼一样，只要鲜度佳，就绝对好吃，牛排亦然。愈来 愈多餐厅饭店采用冷藏牛肉，也就是从工厂出品，运送进货到切割烹调前，全程都以 0 至 2 度的低温监控，以保持牛肉的鲜嫩风味。因为牛肉是红肉中最敏感娇贵的肉品，一路小心呵护再煎烤出来的牛排，就是比冷冻牛肉来得鲜活，腴嫩，多汁而甘美，只 要吃过便可辨出中差别，虽然成本要贵上数倍。 美国是牛肉生产与消费大国，因此美国农业部（US Dept. of Agriculture, USDA）也订出的不同品质牛肉的等级。美国农业部把牛肉分为8等Prime、Choice、Select、Standard、Commercial、 Utility、Cutter 与Canner。*Prime：约佔全部生产牛肉2%，在高级餐厅出售。肌肉含脂肪量（Intramuscular Fat）在 8~11%之间，瘦肉与肥肉夹杂的大理石纹路明显度高。*Choice：肌肉含脂肪量在 4~8%之间，瘦肉与肥肉夹杂的大理石纹路明显度中等，通常供应给超级市场。*Select：肌肉含脂肪量在 3~4%之间，瘦肉与肥肉夹杂的大理石纹路明显度轻微。由于大理石纹路不明显，吃起来牛肉汁较少，口感较差，不适合用作牛排材料。*Standard：肌肉含脂肪量在 2.5~3%之间，瘦肉与肥肉夹杂的大理石纹路明显度几乎不存在。*Commercial、Commercial、Utility、Cutter 与Canner这几级肌肉间脂肪和量极少，也没有大理石纹路，用在做绞肉（Ground Beef）如汉堡肉（Burger Patty）或其他牛肉加工製品。*牛排大理石纹路积分（Beef Marble Score）：所谓牛排大理石纹路，就是我们所谓的「雪花效果」，凡是脂肪问愈密集的等级愈高。神户牛排（Kobe Steak）的大理石纹路积分都要在9分以上。产地及等级，也会影响牛排的风味品质。本地牛排肉主要来自美国，其他还有加拿大，纽澳，日本及阿根廷。根据资深肉商的说法，纽澳，阿根廷的牛以青草放牧饲 育，肉质较纤瘦而具嚼感;美加取玉米谷物为饲料，以科学化圈养而成，运动量低，自然柔嫩肥腴，口感多汁带甜。而以“喝啤酒，听音乐，享受按摩”出名的日本 牛，油脂极丰郁，肉质极细致，但多吃几块便容易感腻，且实际进口量极少，有些店家号称是日本牛肉，其实拿美国牛顶替。另外在某些高级牛排屋正当红的“美国安格斯牛肉”，指的 是耳朵下垂，没有混到乳牛血统的纯种安格斯牛，美国有专门协会饲育此高级肉牛，只供应16至30个月龄，肉质符合Prime 及 Choice 两等级的优质牛肉。重点是获得授权贩售安格斯牛肉的餐厅，不得供应其他肉牛产品，堪称名副其实的“贵族”牛排。个人口味不一 搭配喜好佐料牛排配菜（Accompaniments）*马铃薯：Mashed Potato（马铃薯泥）或Baked Potato（烤马铃薯）、French Fries（马铃薯条），三者择一：前食用时可加肉汁调味；后者食用食用刀切开，可以涂上少许牛油（Butter）或食盐调味。*蔬菜：一小节煮过的玉蜀黍（Corn）、数颗绿色花椰菜（Broccoli）、洋葱（Onion）*蘑菰：数片小蘑菰比较高级的牛排餐的佐料会提供海鲜，例如一隻龙虾尾、或两隻炸明虾，通常称作「海陆大餐」（Surf and Turf）或者（Reef and Beef）。二者都有押韵。Surf 是冲浪代表海产、Turf是草地代表牛的饲料；Reef是礁石代表海产。牛排调味料（Condiment）有许多人食用牛排喜欢原味，不加任何调味料。但也有人喜欢家 一些调味料，冲澹牛排的血腥味。在一般大众化的牛排馆，供应瓶装有品牌的牛排酱（Steak Sauce），最有名的两个牌子是 A1 Steak Sauce 与Heinz 57 两种。非大众化的牛排馆供应由厨师自製的牛排酱汁，如蘑菇酱汁（Wild Mushroom Source）或者黑胡椒酱汁（Black Pepper Sauce）。牛排英语实用情景对话W：Good evening, my name is Lucy. I will be your waitress today. Can I get you any drinks?晚上好，我叫Lucy，今天将由我为您服务。请问您需要什么喝的吗？C：Yes. I would like an iced tea, please.我想要一杯冰红茶，谢谢。W：Here is your iced tea. Are you ready to order, or do you need a little more time? 这是您的冰红茶。请问您准备好要点餐了吗。还是您需要更多的时间考虑？C：Thank you. I'm ready to order.谢谢你。我已经准备好点餐了。W：No problem. Did you notice on our seafood special grilled tuna tonight? 不客气。您有注意到我们餐厅今晚的海鲜特餐烤金枪鱼吗？C：That sounds really good, but I think I'll have the New York steak.听起来非常不错，但是我想我还是要纽约牛排吧。W：Sure, how would you like that steak?您想要几分熟的牛排呢？C：Medium, please.五分熟，谢谢。W：Sure. The New York steak is served with mashed potatoes, a baked potato, or steak fries.好的。纽约牛排的配菜是土豆泥、烤土豆或者薯条。C：I'll take the baked potato，please.我想要烤土豆，谢谢。W：Ok. Your order will be served soon.您点的餐马上就会做好，请稍等。C：Thank you.谢谢您。
Jay Sheldon joins Marnie to discuss one of the darkest spree killings in Oklahoma history: the Sirloin Stockade murders committed by Roger Dale Stafford. --- Support this podcast: https://anchor.fm/eerieokie/support
Prepare to meat your match! This week we welcome special guests The Steak King, himself, Paul Baldwin (@thesteakking on Insta, facebook.com/thesteakking), and the Steak Queen, herself, Barb Baldwin, to grill or be grilled with John and Shannon. We hear the origin of the Steak King, then Nate cooks up a list of savory topics including The Mythic and Untrue Etymology of Sirloin, Trump Steaks, Stakeout (1987), Meet-cute, Upton Sinclair's The Jungle, Long Pig... and more. Plus, Pomme ou pomme de terre! It's a perfectly seasoned episode that's anything but well done. Like the show? Follow and interact with us on the our NEW social media accounts: Twitter: @avagueideapod Instagram: @avagueideapodcast Want to support the show? Rate and/or review us on Apple Podcasts, Stitcher, or Google Play! If you like anime, check out Nate's other podcast with Shaunn Grulkowski: You Better Beweeb It on the Mole Hole Radio network! (moleholeradio.com) And follow the Steak King on social media: Instagram: @thesteakking, Facebook.com/thesteakking
#146: Skeery and Greg T are back and discuss their vacation; Suzy Sirloin talks behind the scenes secrets of the meat industry; nightclubs that feature people playing instruments along with the DJ Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
En este nuevo podcast de la guerra entre canívoros y vegetarianos, Trujo se queja de la obsesión de ambas partes por convencer al otro... y no dejan que los aficionados al sirloin (y los de la zanahoria) disfruten sus elecciones.
This episode was recorded when James and I were very sleep deprived. Then I edited it when I was sleep deprived and I am writing this to you now as person who is, in fact, deprived of sleep. So, with all this deprivity in mind, enjoy this episode that has a sort of mad energy. … Continue reading Episode 118: Morris Norris →
Matching your Grilling Needs with the Right Grilling Equipment Inspiration and How-to Prepare for Grilling Prep and Grill Veggie Kabobs, Corn on the Cob, Stuffed Sirloin & Pizza Grill Ribs, Plate & Pair Signature Dishes
Freakin’ delicious. This week on the Hey Poor Podcast, Frank opens himself up a sacred cow bistro. Fully staffed with chefs Burt, Trevor, Jay and Andrew, Frank sets out to tenderly cook and serve some of the most revered titles in gaming history. These chefs may have some disagreements on the choice of this evening’s cuts, the dishes are guaranteed to satisfy. After hours the staff heads to the bar upstairs from the restaurant to have a friendly chat about what they’ve been playing. Check us out at HeyPoorPlayer.com and Mushroomtomatoes.com, on Twitter @HeyPoorPlayer, on Facebook in the Hey Poor Player group, on YouTube at Noiseless Mound, on Tumblr at hppofficial.tumblr.com, and on reddit at reddit.com/r/heypoorplayer. Music for this week’s episode comes from The Hero by Nostalgia and Lost Woods… Read More... The post Hey Poor Podcast Episode 13: Sacred Cow Sirloin appeared first on Hey Poor Player.
This week on the show the crew discusses sirloin, Star Wars, and the usual run down of what we've been playing and watching, new releases of next week, Top 20 titles of last week, and industry news. Email us at 8point5bit@gmail.com and follow us on Twitter @8point5bit.
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