Josh Ozersky was a meat man. He knew meat, revered it, studied it, sang it, evangelized it, wrote about it, and, of course, ate it. Lots of it. Life, for Josh, was meat, and writing. Everything else was a side.
With us, it's a very specific audience. If you like steak, this is it for you.
A steak needs fat to taste great.
Me, I love a steak.
'Meat' is a vague term and can be used to refer to many parts of an animal, including internal organs and skin. For the most part, the meat we eat consists of muscle tissue taken from farm animals, whether it's a sirloin steak, which is cut from the rear of a cow, or a pork chop, taken from flesh near the spine of a pig.
Beef is beef, you know. Beef comes, so Beef is real.
It scored right away with me by being the smooth, fine-grained sort, not the coarse flaky, dry-on-the-outside rubbish full of chunds of gut and gristle to testify to its authenticity.
I sold steaks over the phone in Omaha, Nebraska. Marbling, fantastic. That's what makes a great steak; a lot of people don't know.
At the end of the day, yes. It's all about the marbling and maybe a few other things along the way. But intramuscular fat, that's where you get a lot of flavor. Fat carries the flavor but in the last 50 years it's been bred out of pigs. When American chicken exploded in the 70's and became such a huge commodity, it took away pork sales. The pork industry suffered and had to change.
I like my dry-aged steaks.
I really like steak.
I always thought filet mignon was the steak to beat, but the fat content in a rib eye is fantastic.
We're achieving better marbling and better flavor with old world wisdom that's been passed down for generations but we're still using technology.
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.
The jewel of the lard is right around the kidneys. But this is a fat that has a very specific crystalline formation and a high melting point.
