If you are looking for the highest High-quality protein source to enhance strength And lean muscle mass, Chad Belding is someone who can talk to.Star The poultry life of Chad Belding exist Outdoor channel And host Poultry Life PodcastBelding is an avid hunter and almost as avid weightlifter. He is also the author of a brand new fish and game cookbook, Provider manual. Out of his appreciation for game and optimal health, he insists on knowing where his food comes from. This means that every time he chooses ribeye, filet mignon or New York steak for dinner, he has to consider the source.
Out of appreciation for game and optimized health, he insisted on knowing where his food came from. This means that every time he chooses a steak, he has to consider the source. Dinner is rib eye steak, filet steak or New York steak.
“The most important thing about a steak is that you want to know where it came from,” said Belding, a former UNLV Class I college baseball player. “Is it on the farm, or somewhere where I don’t know where it was injected with all these steroids and things I don’t want?”
If you’ve never thought about the piece of meat you threw on the grill, maybe it’s time Be more selectiveIn the following interview, Belding tells you where to buy steak and what to look for.
What is the first thing to consider when choosing a steak?
Chad Belding: When we talk about domestic [farm raised] For wild games, what I want to know is, Where does my food come from• Does it come from a ethically correct feedlot and slaughter plan, where we can learn about the exact feeding methods of these cattle, how to care for them, and what their nutritional plan is? If so, you can find out where your domestic steak comes from.
Of course, when hunting game, you don’t have to worry about issues such as feedlots. You know where it came from.
Absolutely. When you kill an elk in the mountains of Nevada, Idaho, Utah, Colorado, or Arizona, that elk leads the best life. It lives in the wild, it eats wild berries and wild food, to enrich his life and keep him healthy throughout his life. Now, as hunters, we are the world’s largest environmentalists because we believe in the management of herds, we believe in harvesting these animals in an ethical way, respecting resources, and sympathizing with them. The elk died very quickly, and we were able to subsidize all the proteins from his tenderloin and straps, steaks, roasts to ribs. We eat every part. We eat tongues. We eat chins. You name it.We use bone marrow Stews and sauces.
So, if I am not a hunter, but I want to get a good quality domestic steak for dinner tonight, can you point me in the right direction? What type of store or butcher should I look for?
I think it’s a good idea to go to a trusted butcher shop in the local area. A place where you can talk to the owner and learn which ranch and farm the meat comes from. I want to know where they live and whether they eat grass for the first three quarters of their lives. Then, once they reach a certain weight, which is 900 pounds, will they switch to a different feed to reach any desired weight before slaughter? I personally stay away from buying my meat at Wal-Mart or stores I don’t know about. They just pull out the steak after the steak because they have a lot of customers. In terms of finding the best steak, I really don’t think it’s the best deal.
For those who do not have a good butcher shop nearby, do you have any recommended hypermarkets?
I think there is a good story behind many of Costco’s beef. At Costco, it is easy to find out who is supplying their beef. For example, if it is a store that uses Harris Ranch outside of California, you can learn what Harris Ranch uses to feed their cattle.
Where do you buy steaks when you are not hunting by yourself?
My favorite way to buy steak is through online services.Ours is American Almond Beef, with Snake River Farm Is another good. Many of their parts are Wagyu, which is a type of Japanese beef. Wagyu is very popular, but the price is very expensive. You can read some stories about these ranches taking care of the herds on their website.
So, can you order a bunch of steaks online and freeze those steaks you don’t plan to eat right away?
Yes, you can freeze them. If you start dealing with online retailers such as American Almond Beef or Snake River Farms, when you receive the meat, it will be packed in a custom freezer with dry ice and ice packs. This is a completely vacuum-sealed insulation system. You may buy about 10 steaks at a time. You made one that night, defrosted it, and cooked it. Put the rest directly into your refrigerator and vacuum-sealed in the way they came. You will pay a little more for this, but it is high-quality, and you will have a story about where the beef comes from.
If you do go to Costco to buy a pack of 10 rib eyes or anything else, I suggest you buy a good vacuum sealer to be able to shrink the packaging and prevent air from entering. Once it enters the refrigerator, this will prevent frostbite and allow the steak to survive longer after being frozen. From now on you can take it out and cook it again in a month.
You mentioned rib eyes. What is your favorite steak?
I like rib eyes. They have a higher fat content, but a higher taste. As long as you are conditioning yourself and not eating a lot of fat, I recommend it. I like pieces of meat that cling to the bones. However, my favorite steak of all time is a very thin filet steak. To be honest, the one we sell at American Almond Beef is the best I have ever tasted. It’s like butter in your mouth, very soft. If you wish, it is an incision made from the strap or tenderloin. It is a very unused muscle in the body. It is close to the spinal cord of the cow. Whether it is walking, running, lying down or standing up, it will not get a lot of exercise. The piece of meat that runs along the sides of the spinal cord is where you will get the filet steak. These are my favorite parts. This also applies to wild games.
Almost every steak is thinner than ribeye, right?
Yes. New York steak and sirloin will become leaner. But the rib eye is great, especially when you start to get into the bones. You can also choose what they call a battle axe, where the rib eye meat falls off the rib cage while the ribs stay connected. It is a bit like Fred-Flintstone’s steak, with a big handle on it, but it has a lot of flavor because all the fat is attached to it, and the best meat is on the bone. Just like the filet steak I mentioned before, the meat closest to the bone is something that has never been used before, so it is very tender and delicious, because it is the first to put the juice of the bone marrow in it during cooking. If you take the tomahawk-style ribeye route, you will spend more money, but it tastes good and the protein is good, it’s a great experience because it looks cool and it’s well cooked good.
Purchase Chad Belding’s new recipe: Provider life network.