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- 1o23r, on 06/19/2009, -0/+9Probably the longest article I have ever seen about skirt steak.
- chuckDontSurf, on 06/19/2009, -0/+7You haven't lived until you've eaten a mystery meat taco off a vending cart in Mexico after a long night involving lots of Tequila.
- h3lx, on 06/19/2009, -0/+6...the actual living part is the race back north at 6am before your a ***** sprinkler turned up to 11.
Tequila ***** are one thing, couple that with a case of Dos XX and a half a dozen tacos chased with four of them $1 hot dogs and you're a rolling Slip n' Slide made entirely of watery *****. - Maxjan, on 06/19/2009, -0/+4Fauxjita
- raptorlightning, on 06/19/2009, -0/+4Its one of the only steaks that tastes right and has a good texture eaten Rare.
If you actually cook your meat, other pieces such as the ribeye are much more flavorful. - inactive, on 06/19/2009, -1/+5The cheapest cuts of meat that aren't considered offal are often the tastiest when made correctly. I'd rather have a seared, thinly sliced steak slab than filet mignon, which I find to be bland and boring.
- AmyVernon, on 06/19/2009, -0/+3Probably?
Also, the most interesting. Damn. - bigp3rm, on 06/19/2009, -1/+3Just goto a mexican carniceria. Buy a few lbs of arrachera. Grill.. win..
- Sornos, on 06/19/2009, -2/+4You're either not cooking it right, or eating at the wrong places. Filet mignon is amazing when done right.
That's not saying steak is not delicious, though. But filet mignon is famous for a reason. - billricardi, on 06/19/2009, -0/+2Ungraded meat, as the author points out, is one of the most amazing deals you can get as long as you're using it for the right application. And I learned more about pressurized marinade in those 5 pages than I have in my entire life. Good piece.
- hawkspur, on 06/19/2009, -0/+2I don't care what it's made out of as long as it tastes good and doesn't give me diarrhea.
- spanky6256000, on 06/18/2009, -1/+3I had a buddy in Food Sciences that had to take a class on butchering. Glad I was a marketing major.
- LongShlong, on 06/19/2009, -0/+1Poor guys... couldn't enjoy their fajitas! :(
- HardMoneyMan, on 06/19/2009, -0/+1I took that class and I'll never forget it. I wasn't sure why the pig was hanging by it's hind legs until they cut it's jugular... I had to throw those shoes away.
- Soniti, on 06/19/2009, -1/+2Seriously, I don't know how the writer typed 5 pages on beef / meat processing, from a cooks point of view.
It got long in the tooth around page 3. - inactive, on 06/19/2009, -0/+1That's one job I couldn't do, so I'm thankful for the people who DO IT for me.
- inactive, on 06/19/2009, -0/+1can I get 6000 chicken fagytas?
- shadowspawn, on 06/19/2009, -0/+1The article's right-on about the market due to the economy. Buy your meats now, if you have a friend with a vacuum sealer or you have one yourself. I have a few year's worth of meat stored; brined, rubbed, then smoked quite a bit of it then sealed it up. (A properly smoked and cured bit of meat, sealed, can last in a fridge for months).
If you rub it down and poke it with a fork to tenderize it (use a plastic or ceramic fork) before sealing it and throwing it in the freezer, it helps a bit too. - inactive, on 06/19/2009, -0/+1Peckers and guts are food too.
- Vladamar, on 06/19/2009, -1/+1I thought about reading this article... then I realized I didn't want to know, and that ignorance is probably bliss in this case.
- feelmypimphand, on 06/19/2009, -1/+1Where's the beef?
- wing05, on 06/19/2009, -1/+1"With as little as 20 minutes of vacuum tumbling, the "take-up" ratio can be increased to 10 percent. Along with the tenderizer and spices, salt and phosphate are also added to increase moisture retention. That makes the meat juicier and pads the meatpackers' profits by increasing the weight."
I know that for shrimps treated with this stuff, they look big and full in the market but cook down to these pathetic rubbery small things. Look a the side of a box/bag of frozen shrimp for the ingredient list to see if it's just shrimp or the other stuff.
We buy most of our meat from a butcher/abattoir. I can't imagine what meat is like with this added. - middlestand, on 06/19/2009, -2/+0What do you mean for fajitas anyway?
- BaseballGuyCAA, on 06/19/2009, -5/+2FTA: The "get to know your meat" movement looks a little different from our vantage point here in Texas.
Uh... that's what she said? - CHICKImonkey, on 06/19/2009, -4/+1I read the title like peter griffin "Vajita"
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