This is Trudy. She is an Embryo Tranfer from Freckles. Trudy went to Fl State Fair and the North Fl Fair. She has a heifer that will be add to our herd.
This recipe comes from David Pickerell, master distiller at Maker’s Mark. Not surprisingly, it contains Maker’s Mark bourbon, but that’s not a problem in my book!
Place 1 Large Flank Steak in Large Ziplock bag and add enough Maker’s Mark™ to cover when laying on it’s side (about 2 cups). Add the remaining ingredients and mix well with your fingers. Marinate overnight, flipping the bag occasionally.
Grill to medium rare over charcoal.
Take remaining marinade and bring to a boil, cook well and season to taste (with more chili flake and Salt & Pepper). You can also add a little sugar and more Maker’s Mark™ . When you get it to how you like it, add cornstarch to thicken, simmer and constantly stir until you get the desired consistency you’d like.
To cut Flank steak, take your knife down the path to the wide end, lay your knife almost flat on top and slice perpendicular to the grain. Thin slices are best. Serve with sauce.
Ever wonder what the difference is between a Prime cut and a Choice cut of meat? Which one is better? How about a Select cut? Who determines the grade of beef and what are the primary considerations that factor into it. How does the grade of meat you have selected effect the taste, tenderness, and cost of your dishes? Are there factors beyond grading that are important to consider? In this article I’ll fill you in on the USDA’s grading system, and arm you with the information you need to select the perfect steak.
The USDA grading system is a voluntary system paid for by the beef industry. Through this program, inspectors of the US Department of Agriculture assign a grade to each beef carcass during processing to help ensure a uniform quality in the sales and marketing of beef. This is in recognition that not every cow that rolls off the line is created equal, and the prices should reflect this fact.
This bull had better weight gain than 10N and better carcass quality. His phenotype is slightly less than 9N in my view, but may be the perfect match for someone else. With his mother’s number being 0007 and his daddy’s number being 007, I just had to call him James Bond.
Sale Price: $2000.00
Currently, we can make arrangements for the processing of animals by either the quarter, half or whole. We take orders and handle all schedule with Mr. Sanford Robert owner of Newberry Cold Storage and Chiefland Custom Meats. Mr. Roberts currently charges $40 for the slaughter of the animal and $.40 per pound of the hot weight to cut and wrap the meat. Our price is $1.50 per pound of the live weight of the animal.