The filet mignon thread made me think of this, how come sometimes steaks taste like liver?

[Slacker]

More than a few times over the years I have had different cuts of steaks at different restaraunts that have had a liver taste to them, not a good thing.

I love steak, N.Y. Strip is my personal favorite "steak", Prime Rib is my favorite cut of beef, I dont recall ever having prime rib that had that liver taste to it though.

So what is the deal with the liver taste?

 

[Slacker]

LOL, Google is my friend (will repeat this 100 times)

Q: Dear Chef,
I recently had a filet mignon at a local restaurant and it tasted like liver. I returned it and got another that was a little better. What happened? I?m confused about the word ?Prime? used so often on menus these days. Does it always have to do with the USDA grade called Prime?

Steve Davis, Marina, CA

A: Liver-tasting filet? According to my experts, liver-tasting meat


means the animal was improperly dressed. This animal is known as a ?dark cutter? and the meat is usually a very deep red. It was either dressed too slow or too late and usually occurs with lesser quality grades of beef, often from dairy cows. The best beef, of course, comes from a steer. Now, ?prime? vs. ?USDA Prime.? This can be confusing, much like something labeled ?organic? which has only recently been more clearly defined. I believe the meat industry needs to do the same with the word ?Prime.? Prime by itself means nothing - it is
simply an adjective. However, when used along with ?USDA?, it denotes a product that has been graded by the United States Department of Agriculture and represents only the top 1-2% of all graded steers. This is the very best beef in the world - period (also some of the most expensive, you get what you pay for, folks). So Stevie, next time you see the word ?prime? on a menu, ask to see the USDA stamp or label. Without such proof, it?s just another ?prime? example of misrepresentation

 

[zer0burn]

ya dark cutters are usually bleed wrong...

YOu barely see any though I work as a butcher.

ANother funny thing to see is woody beef where its all fat.

 

[N8Magic]

Originally posted by: zer0burn
ya dark cutters are usually bleed wrong...

YOu barely see any though I work as a butcher.

ANother funny thing to see is woody beef where its all fat.

I see you're in Oakville.

Want to cut me a deal on some steaks?

 

[zer0burn]

haha work @ the dominion on dundas and neyagwa. GOt fillet on sale now for 26.43 a kg next week theres no flyers for dominion stores running a blackout ad just air miles.

cant cut deals, however I get tons of good cheap stuff. Stuff thats past the best before date. Or ground beef after one day it goes in the garbage I grab it for .99/lb sometimes get striploin's for 3.99 lb when I do its only 1-2.

Our stores one of the best in the chains only open 2 yrs now and we've got the highest margins ytd so far and sales have increased 45%...

 

[N8Magic]

Originally posted by: zer0burn
haha work @ the dominion on dundas and neyagwa. GOt fillet on sale now for 26.43 a kg next week theres no flyers for dominion stores running a blackout ad just air miles.

cant cut deals, however I get tons of good cheap stuff. Stuff thats past the best before date. Or ground beef after one day it goes in the garbage I grab it for .99/lb sometimes get striploin's for 3.99 lb when I do its only 1-2.

Our stores one of the best in the chains only open 2 yrs now and we've got the highest margins ytd so far and sales have increased 45%...

Ahh, I see. I thought you may have worked in a local butcher shop or something.

Thanks for the reply.

 

[zer0burn]

local shops cant give good deals they have no buying power and half the time our sale prices are cheaper then what they pay for it...

You wouldnt believe the markup on meat.

a striploin piece that we cut will weight 5-6kg @ a cost to us of 12.74/kg we turn around and sell it for 26.43 a kg. THere is waste but very little and a lot of the waste goes into the ground beef where u still make 5/kg...

those deals where you buy the whole cow are usually very good. Or wait till u see striploins/t-bones on sale and stock up I can give u 2 weeks notice if u ever wanted to know

 

[bleeb]

Some of the japanese fillet mignon (spelling?) are good because they feed sake and quality feed to their cows/steers.

 

[zer0burn]

hate to break it to you but better beef limited a main supplier sells japan a lot of fillet... I did some time in the factory last summer pay was decent.

however Im still a student got 2-3 more yrs of school before Im out of the business :0

 

[digitalsm]

You are thinking of Kobe beef which a basically a brand name for a type of cattle called Waygu raised in Kobe Japan. The avg cost for the brand name is $300/lb(best cut), land is expensive in Kobe. If it doesnt cost around $300 a pound for the best cut its not from Kobe Japan. But its still the same type of beef. Now waygu cattle are also raised in Australia and the US, its the same type of beef, one level above USDA Prime, and costs on avg $100/lb. This stuff is what you typically see in the US thats labelled "Kobe Beef".

Some of the japanese fillet mignon (spelling?) are good because they feed sake and quality feed to their cows/steers.

 

[nickdakick]

Godam will you stop ?

I've gotten hungry right now !

Damn food threads...