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Posted on 8/2/13 at 8:09 pm to fatboydave
I ate some Sukarne tenderloin a few weeks ago and they were terrific. The price was great too.
Posted on 8/2/13 at 9:11 pm to fatboydave
Rouse's had some Su Karne Porterhouses the other day and I picked up a couple. Olive Oil, Kosher Salt and Cracked Black. Seared to Medium Rare on the BGE and they were tender and delicious. Would buy again.
Look for Bright Red Flesh (not dark purple or pale pink), abundant white marbling (Not yellow fat) in your meat and it will be tender.
Cattle is graded by one cut in the ribeye. There is a lot of stuff that would grade upper choice or prime that doesn't get credit for it.
Not that Mexican cattle is USDA Graded, but Su Karne is USDA inspected.
Look for Bright Red Flesh (not dark purple or pale pink), abundant white marbling (Not yellow fat) in your meat and it will be tender.
Cattle is graded by one cut in the ribeye. There is a lot of stuff that would grade upper choice or prime that doesn't get credit for it.
Not that Mexican cattle is USDA Graded, but Su Karne is USDA inspected.
Posted on 8/2/13 at 10:40 pm to dpd901
quote:
Not that Mexican cattle is USDA Graded, but Su Karne is USDA inspected.
Ate the ribeye tonight with grilled lettuce. Still have a Sukarne tenderloin in the fridge for the ext few days. Still sceered of the essican meat!!
Posted on 8/2/13 at 10:40 pm to dpd901
quote:
Not that Mexican cattle is USDA Graded, but Su Karne is USDA inspected.
Ate the ribeye tonight with grilled lettuce. Still have a Sukarne tenderloin in the fridge for the ext few days. Still sceered of the essican meat!!
Posted on 8/3/13 at 8:42 am to tigerfoot
quote:
If my best man passes out and my soon to be bride immediately goes for the nuts, I may rethink my vows.
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