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The Marbled Meat Club
Registrace 3. 10. 2013
USMEF is a nonprofit trade association working to create new opportunities and develop existing international markets for U.S. beef, pork, lamb and veal
How to cook THE PERFECT Tenderloin? (US BEEF)
Tenderloin is one of the most versatile US Beef cuts. it is easy to cook and the flavor is amazing if you do it right. The best way to prepare it is by grilling it. You can add some herbs, seasoning and a bit of butter to give it a special flavor if you want, but the flavor of this cut is amazing by itself.
Visit our website ➡️ www.usa-beef.org/
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Visit our website ➡️ www.usa-beef.org/
Follow us on social media:
➡️ usmefeurope
➡️ MarbledMeatClub/
zhlédnutí: 370
Video
How to cook THE PERFECT Top Sirloin? (US BEEF)
zhlédnutí 796Před 2 měsíci
Top Sirloin is one of the delicious cuts of US beef that it's perfect for grilling. For cooking perfectly a Top Sirloin, you have to seal it first and then put it in the oven. If you complement it with a flavorful vinaigrette, you won't believe how delicious it would be! Visit our website ➡️ www.usa-beef.org/ Follow us on social media: ➡️ usmefeurope ➡️ MarbledMeatClub/
How to cook THE PERFECT Tri Tip? (US BEEF)
zhlédnutí 171Před 3 měsíci
Tri Trip is usually grilled to seal the beef cut and the put in the oven. The result is a juicy and delicious piece of beef. Don't forget to let the Tri Tip rest before cutting it or all the juices will be missed! Visit our website ➡️ www.usa-beef.org/ Follow us on social media: ➡️ usmefeurope ➡️ MarbledMeatClub/
How to cook The Perfect Denver Steak? (US BEEF)
zhlédnutí 2,1KPřed 4 měsíci
The Denver Steak, also knowns as Chuck Under Blade Center Steak, is tender and strong cut. The best way to cook it is to roast it for a few minutes first and then put it in the oven to finish cooking it. Are you ready to enjoy the perfect US Beef Denver Steak? Visit our website ➡️ www.usa-beef.org/ Follow us on social media: ➡️ usmefeurope ➡️ MarbledMeatClub/
U.S. meat industry is dedicated to building a more sustainable tomorrow - 🇺🇸 🇮🇹 🇩🇪 🇫🇷
zhlédnutí 194Před 4 měsíci
🇺🇸 Our commitment to sustainability crosses borders and satisfies all the senses around the table and around the world. From responsibly grown soybeans and corn in our fields to animals raised with care and respect. More food produced, reduced environmental impact, superior quality…Sustainability hits all the senses. 🇩🇪 Unser Engagement für Nachhaltigkeit überschreitet Grenzen und befriedigt al...
🇺🇸 USA Cutting up the Chuck Roll - English version
zhlédnutí 559Před 8 měsíci
➡️ Chuck roll is a muscle on the chuck, very close to the scapula. You can see it has an interesting amount of marbling; this is because of what animals are fed in the United States - they are primarily finished with corn and other grains. Chuck roll is made up of various muscles, which Germán Navarrete is now going to separate. For more recipes visit our website ➡️ www.usa-beef.org/ Follow us ...
🇺🇸 USA Chuck Flap with Ratatouille - English version
zhlédnutí 347Před 8 měsíci
➡️ Today we’re going to prepare #roasted US #chuck #flap, and we’re going to accompany it with couscous and a classic French dish, Ratatouille. The chuck flap is a muscle with a significant amount of marbling which you can see here; it also has a good amount of fat. We recommend removing a bit of this fat before cooking. This cut, because if comes from the lower part of the chuck, requires mois...
🇺🇸 USA Delmonico in Aguachile - English version
zhlédnutí 759Před 8 měsíci
➡️ Today’s recipe will combine #chuck #roll and a typically Mexican marinade: #aguachile, which although usually used to marinate seafood, this time is going to be paired with this delicious beef cut. Chuck roll is a muscle on the chuck, very close to the scapula. For more recipes visit our website ➡️ www.usa-beef.org/ Follow us on social media: ➡️ usmefeurope ➡️ Mar...
🇺🇸 USA Top Sirloin Cap with Cilantro Pesto - English version
zhlédnutí 273Před 8 měsíci
➡️ This time we are going to prepare a top #sirloin #cap with a very special #pesto, as it has cilantro, peanuts and the other typical ingredients for this sauce. The amount of fat on the top may be removed, but I don’t recommend it, as the fat makes for tender and juicy meat. For more recipes visit our website ➡️ www.usa-beef.org/ Follow us on social media: ➡️ usmefeurope ➡️ fac...
🇺🇸 USA Tri-tip Shawarma - English version
zhlédnutí 165Před 8 měsíci
➡️ Today we are going to prepare a recipe with #tri-tip, in the purest Middle Eastern style. For this recipe, what we’re going to do, once we have these #steaks, is #marinate them in a combination of yogurt, cilantro, mint, cumin and a bit of lemon juice. Once the cilantro is roughly chopped, put it in a bowl; then take the mint leaves and chop them, also roughly. This is going to be an importa...
Despiezando el Chuck Roll de USA Beef
zhlédnutí 429Před 9 měsíci
Germán Navarrete, Chef Corporativo de USMEF, nos explica hoy cómo despiezar de forma correcta el Chuck Roll. Este corte se caracteriza por un abundante marmoleo, fruto de la buena alimentación del animal. Tras limpiar el tejido conectivo y algunas partes de grasa intermuscular, el chef Germán procederá a separar los diferentes músculos de la aguja o Chuck Roll y mostrará las ventajas de cada un...
Delmonico de USA Beef en aguachile
zhlédnutí 195Před 9 měsíci
Germán Navarrete, Chef Corporativo de USMEF, nos trae en el día de hoy una receta con un sabor muy potente y particular: Delmonico de USA Beef en aguachile. La aguja o Chuck Roll es un corte que proviene de la espaldilla, muy pegado a la escápula. El delmonico es un corte que proviene de la Aguja o Chuck Roll y es una pieza muy similar al ribeye, con una gran jugosidad y un marmoleo que lo hace...
Picaña de USA Beef con pesto de cilantro
zhlédnutí 124Před 9 měsíci
Germán Navarrete, Chef Corporativo de USMEF, nos trae en el día de hoy una receta de pasta rica en proteínas y con un sabor increíble: Picaña con pesto de cilantro. La picaña es un corte que proviene del sirloin del animal y, aunque tiene una buena capa de grasa, es recomendable no retirarla para conservar la suavidad y jugosidad de la carne. Este es un corte que también tiene un buen marmoleo,...
Sobrecostilla de USA Beef con Ratatouille
zhlédnutí 434Před 9 měsíci
Germán Navarrete, Chef Corporativo de USMEF, nos trae en el día de hoy una receta que versiona un conocidísimo plato francés: Sobrecostilla de USA Beef con Ratatouille. La sobrecostilla o Chuck Flap es un corte con mucho marmoleo y grasa en la parte exterior del corte. Es conveniente trabajarla un poco antes de preparar el plato. Como es una pieza proveniente de la parte baja de la espaldilla o...
Shawarma de Tri-Tip con USA Beef
zhlédnutí 92Před 9 měsíci
Germán Navarrete, Chef Corporativo de USMEF, nos trae en el día de hoy una receta deliciosa y muy sencilla de hacer: Shawarma de Tri-Tip preparado con USA Beef. En esta receta el rabillo de cadera o Tri Tip es el corte que actúa como elemento principal del plato. Los acompañamientos y el marinado hacen que el shawarma sea ligero y fresco, ideal para los días calurosos de verano.
How To Cook The Perfect Burguer? (US BEEF)
zhlédnutí 193Před 10 měsíci
How To Cook The Perfect Burguer? (US BEEF)
EFFECTS OF ANIMAL DIET AND OTHER FACTORS ON MEAT QUALITY
zhlédnutí 126Před rokem
EFFECTS OF ANIMAL DIET AND OTHER FACTORS ON MEAT QUALITY
CASING PROCESSING AND QUALITY ATTRIBUTES
zhlédnutí 64Před rokem
CASING PROCESSING AND QUALITY ATTRIBUTES
CARCASS GRADING: an essential tool for meat quality assurance
zhlédnutí 97Před rokem
CARCASS GRADING: an essential tool for meat quality assurance
Ideas para preparar Tri Tip o Rabillo de cadera
zhlédnutí 1,9KPřed rokem
Ideas para preparar Tri Tip o Rabillo de cadera
How to cook Flat Iron- The Beef in Brief by John Cadieux
zhlédnutí 632Před rokem
How to cook Flat Iron- The Beef in Brief by John Cadieux
How to cook Eye of Round Medallions- The Beef in Brief by John Cadieux
zhlédnutí 1KPřed rokem
How to cook Eye of Round Medallions- The Beef in Brief by John Cadieux
How to cook a Porterhouse- The Beef in Brief by John Cadieux
zhlédnutí 296Před rokem
How to cook a Porterhouse- The Beef in Brief by John Cadieux
How to cook a Bone-in Strip Loin - The Beef in Brief by John Cadieux
zhlédnutí 1,1KPřed rokem
How to cook a Bone-in Strip Loin - The Beef in Brief by John Cadieux
How to cook a T-Bone- The Beef in Brief by John Cadieux
zhlédnutí 92Před rokem
How to cook a T-Bone- The Beef in Brief by John Cadieux
How to cook a Teres Major- The Beef in Brief by John Cadieux
zhlédnutí 500Před rokem
How to cook a Teres Major- The Beef in Brief by John Cadieux
How to cook the Hanging Tender - The Beef in Brief by John Cadieux
zhlédnutí 6KPřed rokem
How to cook the Hanging Tender - The Beef in Brief by John Cadieux
How to cook a Tenderloin - The Beef in Brief by John Cadieux
zhlédnutí 186Před rokem
How to cook a Tenderloin - The Beef in Brief by John Cadieux
How to cook a Tri-tip - The Beef in Brief by John Cadieux
zhlédnutí 230Před rokem
How to cook a Tri-tip - The Beef in Brief by John Cadieux
What a fucking joke. Idiots that actually follow this aren’t gojng to add salt. What a waste of good steak
bette use neutral oil not olive
My small town local meat market has these now, and they're cheap. I'll give them a try now!
this is so sexy to watch
"promo sm" 💔
Never trust a chef with a dull knife.
Camera angles are not so great. Should be overhead and fairly close up so you can see everything close up when you are trimming.
love this! Short, sweet and easy to understand.
Se antoja y parece fácil de preparase FELICIDADES
The Hanger actually "hangs" from the spine. It is part of the diaphragm, but slightly different part of the animal as described in the video.
John I like you, but this can... one beer too far man :-D
The hand trick is BS lol, learned that along a time ago when I moved to higher quality meat with more fat. Some meat just more springiness to it, better just to check temp.
exactly. plus every cut has different structure. You can do it with burgers, not with a sirloin or picanha
Did you just salt bae that beef at the end?! 😂😂😂
Great video 🔥😂
Big like 2 my dear friend 👍
🙋 𝔭𝔯𝔬𝔪𝔬𝔰𝔪
Ruined it the moment he out oil on it
Massively underrated!!!🔥
Bla bla bla bla...... I learned absolutely nothing
I disagree. He gave great tips. Pepper after cos it burns. Building up maillard. Hes right
You’re fun at parties
What cut is that?
Cowboy Ribeye
Man this is my dream channel! Lol you have really contagious energy, it's fabulous! And the finesse with all of this gorgeous, delicious beef! Heck yeah!
India🇮🇳
Thank you so much my dear friend for choosing the level recipe 🌹💯👏 I love watching your work 😍 Good luck
I think this dude said look a million times in this video
India🇮🇳
From India🇮🇳
vegans hate him
Beautifull
2nd view
Portobello mushroom is a must
So amazing 👍👍 Love from India 🇮🇳 New friend 🙂 please stay connected 🙂
All I could hear was err or erm..
𝘛𝘩𝘪𝘴 𝘸𝘪𝘭𝘭 𝘣𝘦 𝘢 𝘩𝘪𝘵 𝘰𝘯 𝘬𝘩𝘢𝘭.𝘤𝘰𝘮 .𝘜𝘱𝘭𝘰𝘢𝘥 𝘵𝘩𝘪𝘴 𝘷𝘪𝘥𝘦𝘰 𝘵𝘩𝘦𝘳𝘦 𝘺𝘰𝘶 𝘸𝘪𝘭𝘭 𝘨𝘦𝘵 𝘢 𝘤𝘩𝘢𝘯𝘤𝘦 𝘵𝘰 𝘪𝘯𝘵𝘦𝘳𝘢𝘤𝘵 𝘸𝘪𝘵𝘩 𝘵𝘰𝘱 𝘤𝘩𝘦𝘧𝘴 𝘢𝘯𝘥 𝘢𝘭𝘴𝘰 𝘨𝘢𝘪𝘯 𝘮𝘢𝘯𝘺 𝘧𝘰𝘭𝘭𝘰𝘸𝘦𝘳𝘴 and sponsored.😃 WEBSITE : khal.com/ INSTAGRAM : instagram.com/_khal.com_/?
Ummmm....where's the dijon mustard?