Steak

A good cheap steak is a sirloin cut. You can also pick a great ribeye steak, as it's a good cut, but is also fairly cheap. You can find good steaks at your local grocery store.

There is a link at the bottom of this page for the USDA site. The cold storage table for many items including these meats are towards the bottom of the page.

If the steak has lines of fat, it is called mabled steak and it is a better tasting steak than those with none.

1. i think it might be good ill have to try that one
2. you should try it on mashed potatoes!!

Where do you live? Camp's is in SoCal and still distributes in SoCal. Ralph's and Albertsons sometimes have them. Not sure about Vons. You need to scour the frozen food section, because they will tuck them in the corner because not name brand. Ask the Manager.

I buy them every time I find them. Reminds me of my Dad....Miss Him.

Good luck,

k

of course that is bad!

Probably one of the worst thing a human can eat. Fried foods spike your cholesterol and increase the fat in your body.

biotic

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.

the closest you will get is sear the edges and coot the meat in hot aju. you can't roast them the way you want because the will loose moisture to much

Any good butcher should have them. If they don't, they'll tell you where you can get one.

Steak is an excellent source of very high quality protein and a good source of calories as well. So yes -- it's great! Moderation, however is always called for. Depending on your daily calorie requirement, one steak can sometimes provide all the calories you need for one day.

In moderation, no. In excess, can be a cause of cancer, stroke, or heart disease.

absolutely, tastes amazing

For cooking steaks, it is better to use butter than any oil.

A New York Strip steak (also known as shell steak, Kansas City Strip, etc.) is the same cut of meat (short loin) that is the larger, top part of a T-Bone steak. The big difference, of course, is the "strip" is boneless.

Omaha steaks are well sealed in their protective sleeves. As long as they have been kept frozen there should be no problem. If there is a lot of ice crystals on the meat, they may have freezer burn, which can impart a strange flavor.

The restaurant BLT Steak is located at: 106 E 57th St, New York, NY 10022. Phone: (212) 752 7470. Opening times are from Monday to Friday: 11:45AM - 2:30PM and 5:30 - 11:00PM, on Saturdays 5:30PM - 11:30PM and 5:00PM - 11:00PM on Sunday.

The best thing to do with an open package of meat is change the package. Store packaging is meant for short storage only. Store meat in freezer paper or an air tight container. Freeze meat if it is going to be a few days before use.

Cold grilled salmon can be served easily in a salad, or even just on a plate with a few springs of mint and parsley for a summery snack. Be sure and provide your dinner guest with a fresh lemon or lime, nothing kicks off a fish dish like citrus!

... hmm... "steak" I don't know. Maybe he can dip his teeth in it for a drop of not-so-fresh-blood...

But "stake" pierces his non-beating heart and turns him to dust. (Or so they say) :)

No, the strip steak is also referred to as the NY Strip or the KC Strip and comes from the short loin portion of the animal. The short loin is located between the rib section and rump section and generally includes a portion of the tenderloin. The meat is very similar to that of a T-Bone steak since a T-Bone includes both a portion of the short loin and tenderloin.

You can't. It was my Grandfathers company(Sam Brown). They stopped making them in the mid 1960s.