| Résultats de la recherche - "Tea" |
Scottish | Kobe Sirloin Steakvu 1719 foisI personally think the best way to cook a Scottish | Kobe sirloin steak is on the grill, with a bit of ground pepper and ground sea salt. This piece of steak is served with garden peas and potatoes. We grow our own potatoes at Lucies Farm and I'm amazed at how different they taste from "store bought" potatoes.
|
|
Scottish | Kobe Shabu Shabu Beefvu 3821 foisThis is aged Scottish | Kobe topside, frozen, and then cut paper thin. We pack it on special grease proof, food-grade paper. It's delicious in shabu shabu --- and we have a good customer who eats in raw, as carpaccio.
|
|
An assortment of Scottish | Kobe Beefvu 1452 foisHere's an assortment of the various cuts of Scottish | Kobe beef that we have available at Lucies Farm. With apologies for the "plug," all of these can be ordered on our website.
|
|
Scottish | Kobe Fillet Steaksvu 454 foisTwo prime, aged Scottish | Kobe fillet steaks. Unfortunately, each steer only provides 17 to 18 fillet steaks, and we package them in a pair. So we only receive eight or nine packages from each steer. As a result, there is always a back-order situation for fillet steak. You can join the queue at the Lucies Farm e-commerce site.
|
|
Australian Wagyu Sirloin Steakvu 1914 foisWe have just received a shipment of Australian Wagyu sirloin steak. Here's one of the steaks.
|
|
Tea in the Hyatt Hotel, Perth Australiavu 254 foisMarjorie, Ann Heward, Chris Badger, and Cathy Bushby in the lobby of the Hyatt Hotel, Perth, Australia
|
|
Picanha Steaks on the Grillvu 1744 foisPicanha is a cut of beef in Brazil that is generally considered to be the best part of the cow, even better than the fillet. Picanha (pick-ahn-yeh) is a Portuguese word, without direct translation into English. Brazilians travelling to the U.K. are often surprised to discover that what they consider to be a prime delicacy is divided among other cuts by British butchers.
|
|
Preparing the Picanhavu 969 foisMarjorie has cut cross-hatches on the fat layer of the picanha, and is about to rub salt onto the meat (and particularly into the cuts). When cooking the meat, it's important not to pierce it -- in doing so, the juices will escape.
|
|
Two Picanha Steaks Cut From The Wholevu 6434 foisThis is the piece that Marjorie rubbed with salt. We have cut the steaks quite thick, and are about to put them on the grill.
|
|
Cooked Picanha Steakvu 4301 foisWe did not cut this when it was on the grill -- this kept the juices inside. When we cut it, hot, on the cutting board, the delicious melted Kobe fat just poured out. Delicious with a simple salad.
|
|
Close-Up of Cooked Picanha Steakvu 6925 foisShowing the fine marble of fat, and the grain. This meat was virtually fork-tender, and loaded with juices from the melted Kobe fat.
|
|
Picanha Steaks on the Grillvu 856 foisIt's important not to pierce or cut them when they're cooking --- that will keep in the majority of the jucies. The fat in grain-fed beef (and ours is certainly grain-fed) melts at a lower temperature than the fat in grass-fed beef. One food critic described Kobe beef as "self-basting." These steaks were delicious!
|
|
| 74 photos sur 7 page(s) |
1 |
 |
|
|
|
|
