Posting here and not on the SUWYC channel to commence a commotion 😜.
That's not the case but ever since jfmorris pointed out how much our beef's appearance has the tone of pork it got me thinking. This is definitely the case if I compare the picture contrast in redness of US vs RSA beef.
Below is a pic of a T-bone that was reverse seared earlier today. No before photo, had no inkling I'd be posting this.
Cooked to 45C indirect then seared over flaming hot coals turning every 15 sec's for about 2 minutes. Moved to indirect side and thermo read 49C. When I plated 5 or so minutes later it was 52C.
You can see in the pic there is a uniform colour from outside to outside but looks nothing like the hue of US beef.
The label stated it was A grade and perfectly matured. More often than not vac sealed indicate a 28 days matured.
While eating I remember back in 2019 on his return from the States a local radio DJ (Roland, does the afternoon drive 3 to 7 on Algoa FM), told me he does not order steak's when he visits there. This was in response to my questioning whether he had visited any BBQ joints while there. I asked meaning more specifically about smoked meats. We were chatting over telegram and he was busy with the show so I left it at that without getting any other details.
I gave little thought to his sentiments until Jim's comments and wondered just how different they could be. I often read how some dislike grass fed etc.
After a very brief, limited dive into why this could be, my own conclusion is the breed, feed and climate are probably the reasons. I know that assessment is not rocket science.
As to why Roland did not like the beef I can't account for.
I have shared very few of my steak cooks because yours obviously look more "on point" in colour vs mine even though I know / knew I had the IT spot on.
This all dawned on me again while eating and seeing the colour to doneness, hence taking the pic of the half eaten meat.
The T-bone was honestly business class. Tender and tasty.
That's not the case but ever since jfmorris pointed out how much our beef's appearance has the tone of pork it got me thinking. This is definitely the case if I compare the picture contrast in redness of US vs RSA beef.
Below is a pic of a T-bone that was reverse seared earlier today. No before photo, had no inkling I'd be posting this.
Cooked to 45C indirect then seared over flaming hot coals turning every 15 sec's for about 2 minutes. Moved to indirect side and thermo read 49C. When I plated 5 or so minutes later it was 52C.
You can see in the pic there is a uniform colour from outside to outside but looks nothing like the hue of US beef.
The label stated it was A grade and perfectly matured. More often than not vac sealed indicate a 28 days matured.
While eating I remember back in 2019 on his return from the States a local radio DJ (Roland, does the afternoon drive 3 to 7 on Algoa FM), told me he does not order steak's when he visits there. This was in response to my questioning whether he had visited any BBQ joints while there. I asked meaning more specifically about smoked meats. We were chatting over telegram and he was busy with the show so I left it at that without getting any other details.
I gave little thought to his sentiments until Jim's comments and wondered just how different they could be. I often read how some dislike grass fed etc.
After a very brief, limited dive into why this could be, my own conclusion is the breed, feed and climate are probably the reasons. I know that assessment is not rocket science.
As to why Roland did not like the beef I can't account for.
I have shared very few of my steak cooks because yours obviously look more "on point" in colour vs mine even though I know / knew I had the IT spot on.
This all dawned on me again while eating and seeing the colour to doneness, hence taking the pic of the half eaten meat.
The T-bone was honestly business class. Tender and tasty.
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