Meat lovers in Cyprus have been hearing a lot about the Ribeye Club. In fact it has created quite a stir among gourmet circles.So what is the Ribeye Club?The Ribeye Club is a luxury food brand dealing exclusively with selected imported cuts of beef.Its products range from high quality cuts of beef from around the world […]
What is Dry Aging ?
Under a strictly controlled 0.5 – 2.0°C temperature and 75 – 85% humidity environment, beef cuts are hung or placed on a rack to dry for several weeks. The perfect environment also means air velocity and special lighting. All this is to encourage moisture to evaporate and the naturally occurring enzymes to do their thing […]
The Perfect Steak ?
Four things we all strive for in a steak.1) Maximum tenderness and juiciness. 2) Even color.3) Crust. 4) Easy carving. Use a digital thermometer to make sure you don’t overcook or undercook. As little as 10°F in the wrong direction can make enough of a difference to draw complaints from the critical side of the […]
Tenderness or flavor?
Fillet steak is the most tender cut, and among the most expensive, but is not the most tasty because it is very lean. When shopping for meat, the muscles that have the most marbling, the most flecks of fat mixed in with the muscle fibers, are the most flavorful. Often the most tender, the muscles […]
Grass Fed Vs Corn Fed Beef
Grass Fed Beef. Until the 1950s, most US beef was grass fed right up to slaughter by being allowed to graze on open ranges. As the US population grew and demand for cheap beef grew, corn feeding of beef became the norm. Now there is a trend back to grass feeding because many believe it […]
Salt, Acid & Flavouring
The best marinades usually contain three working components: Salt, acid, and flavouring.Salt is the most important ingredient because it is a flavor enhancer and it is good at penetrating meat and altering proteins to hold more of its water during the trauma of cooking. Soy sauce is a great source of salt. Shoot for about […]