What make a Prime Dry Aged Steak a Chicago’s Best Steak Downtown
Chicago’s Best Steakhouses See A Revolution In Cocktails
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March 24, 20143 downtown Best Steakhouse and Best Steaks:
III Forks – Three Forks – 111 – Chicago
Morton’s The Steakhouse – Wacker Place
The Palm Restaurant – Chicago
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Chicago Firehouse Restaurant
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Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers.
Beef from steers and heifers is very similar, (all treatments being equal), except steers have slightly less fat and more muscle. Depending on economics, the number of heifers kept for breedingvaries. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US).Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot (or concentrated animal feeding operation), where they are usually fed a ration of grain, protein, roughage and a vitamin/mineral preblend.
Beef muscle meat can be cut into steak, roasts or short ribs. Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground,minced or used in sausages. The blood is used in some varieties of blood sausage. Other parts that are eaten include the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the liver, the kidneys, and the tender testicles of the bull (known in the US as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as-is, but are more often cleaned and used as naturalsausage casings. The bones are used for making beef stock.
So your not confused a sweet new Zealand Lobster Tail would be great with the above.
Lobster in a River North Chicago Steakhouse
What is the difference between Rock Lobster tails and New Zealand Lobster tails?
Both come from New Zealand but they are two different species of lobster. They live at different depths in the ocean.
| The rock lobster or spiny rock lobster (Jasus edwardsii, sometimes called crayfish) is a species of spiny lobster found throughout New Zealand’s and the Chatham Islands’ coastal waters. The commercial rock lobster fishery is New Zealand’s third biggest seafood export earner. Spiny rock lobsters are carnivorous and live in and around reefs in depths ranging from 5 to 275 metres. They are dark red and orange above with paler yellowish abdomens. en.wikipedia.org/wiki/Rock_lobster |
The New Zealand lobster (Metanephrops challengeri) is a species of lobster that lives around the coasts of New Zealand at depths of between 250 m and 1000 m. It is an important source of scampi, for which it is caught by trawling.
en.wikipedia.org/wiki/New_Zealand_lobster
| The world’s largest exporters of beef are India, Brazil, Australia and the United States.[3] Beef production is also important to the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarusand Nicaragua. |
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.[1] In absolute numbers, the United States, Brazil, and the People’s Republic of China are the world’s three largest consumers of beef. On a per capita basis in 2009, Argentines ate the most beef at 64.6 kg per person; people in the US ate 40.2 kg, while those in the EU ate 16.9 kg.[2]
Cuts[edit]
Main article: Cut of beef
Beef is first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term “primal cut” is quite different from “prime cut”, used to characterise cuts considered to be of higher quality. Since the animal’s legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as “brisket” in the US is from a significantly different part of the carcass than British brisket.
