Archive for September, 2014

The Cowboy Ribeye

September 29th, 2014
By donm

 Where does the gorgeous “Cowboy Ribeye” on your menu originate from?

The Portion Control Specialists, otherwise known as South Shore Meats, reveal how to properly portion the Cowboy Ribeye Steak. http://youtu.be/NNaCQjcKC1E      

It’s all about quality and control.

View how these artists craft their work so your restaurant can serve up only the finest meats offered. http://www.southshoremeatsonline.com/video/

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The difference between the Porterhouse and the T-Bone

September 22nd, 2014
By donm

The Tenderloin Filet extends into the short loin section. A tenderloin filet is a long tubular shape that is thicker at one end and thinner on the opposite end. 

The Porterhouse is cut from the rear-end of the short loin which contains a larger portion of filet. The T-bone is cut from the front end of the short sirloin which has a smaller filet portion.  

To be called a Porterhouse, its filet portion must be at least 1.25 inches thick.

The filet on the T-bone must be at least 0.5 inches thick. The T-bone would include any portion of filet between 1.24 and 0.5 inches thick. Any filet portion at or above 1.25 inches thick would be a Porterhouse.     

Carlo Crocetti, President and CEO of South Shore Meats recommends these specialty steaks are cooked at 600 degrees  “medium rare 120 degree internal temp, then sitting 3 to 4 minutes to let the juices set in.”

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Pairing the Boston Strip Steak with your favorite OctoberFest Beer

September 16th, 2014
By donm

Tis the season!  Some would say it is the finest of all beer seasons as Octoberfest brings with it the best-tasting beers of the year.  

What’s better than an incredible juicy steak?  An incredible juicy Boston Strip Steak with a perfect pint of Octoberfest.  

Carlo Crocetti, CEO and President of South Shore Meats enjoys his Boston Strip Steak with a Samuel Adams Octoberfest.

Crocetti recommends the Boston Strip as the perfect complement to these seasonal brews.

 “Any of your favorite Octoberfest or Pumpkin Beers will pair nicely with a Boston Strip Steak,” he said.

For more information about the Boston Strip Steak, visit bostonstripsteak.com

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Posted in Preparing Meat |

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