Heartland Steaks' Featured Articles for February 2009
Some Great Cooking Pointers
mportant Points (Cooking): Be sure to take all steaks out of the refrigerator at least 30 minutes before cooking. Cooking times are predicated on starting with meat that's not super cold.
The Pan: The most practical pans are 10.25 and 12 inches, with a 2 inch depth. Any pans larger and the oil could run off the steaks and burn. The pan needs to be hot enough to sear meat on contact, to prevent surface moisture from creating steam, which can prevent browning. While some chefs say the pan should be "smoking" before adding oil, most call for the intuitive "hot but not smoking." Read More »
All About Lamb
Why don't more people eat lamb? Lamb makes for a great change of pace from beef, chicken, and pork. It can be prepared in every way that beef, chicken, and pork can be prepared and is comparable in price. So why is it that more people don't eat lamb? Some say lamb is a traditional dish and is only eaten during the spring season. Others claim that lamb has a strong flavor and many just don't like the taste. Read More »
Filet Mignon Facts
- Filet Mignon is French, for "dainty fillet."
- It comes from a heifer or steer.
- Tenderloin can be sold whole, when it is cut into smaller pieces they are named filet.
- True Filet Mignons are cut from the smaller end of the tenderloin.
Meat and Wine Pairings
Like most people, I get a little lost with the vast selection of wine when I go to the store. Whether having a dinner party or intimate dinner for two, a good food and wine pairing will enhance your meal, but the wrong one can make your guest(s) not want to return. So I have compiled a list of popular wines and the proteins they match well with to help guide us to the proper choice. Remember, the key is to balance the weight of the wine and the meat. Read More »
Tenderizing Beef
Tenderizing beef is a great way to use high heat cooking methods such as grilling for those not so naturally tender steaks. Using one of the tenderizing methods allows you to still enjoy tougher meats and not spend a fortune on naturally tender cuts. Described below are some simple steps to tenderize even the toughest cuts. Read More »
Gifts & Incentives
Steak & Business
Gifts/Employee Incentives
When your clients, employees, friend or family receive a steak gift of Certified Angus Beef® brand steaks and gourmet steaks from Heartland Steaks, they will be sure to be impressed.
Heartland Steaks Certified Angus Beef ®
Heartland Steaks is proud to offer a full line of Certified Angus Beef® steaks– life can't have too much flavor! Known for consistent quality and superior taste, Certified Angus Beef® steaks are always flavorful, juicy and tender.
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