Last Nov 7, the third La Carne Meat-up took place with an even higher steak level- Rangers Valley Wagyu Tomahawks! Find out how we cooked it three ways and went to meat heaven.
La Carne discusses why Reverse Searing is THE way to guarantee bang for your buck when cooking a good steak. Includes step-by-step instructions, all you need is steak, an oven and thermometer!
Lots of sous vide banter, grilling on a big green egg and eating the most incredible Montreal Smoked meat at our last Meat-Up! By the next day 2 of us had bought our own sous vide machines... that's how good the steak was!
A question we get asked almost every day is: should we get Grass-fed or Grain-fed? First, let's explain these terms... Did you know that 99% of all cattle except from Japan are fed grass first? All cattle are fed on grass, and then depending on the producer they might be fed grain for a number of days. GRASS-FED beef and lamb are from livestock that has only been fed grass. GRAIN-FED beef is from cattle that were fed grass first, and then grain. This beef is also called Grain-finished. Therefore Grain-fed beef was also grass-fed! The question one should ask...
Different meat cuts vary in many ways, which means cooking them to get the most out of your purchase involves paying attention to some key points. Read on to learn more!