Monthly Archives: November 2010
We’ve all been there; in the grocery store, at the meat counter. There are all different types of steaks and cuts of meat. If you’re making stew, what should you buy? If you’re planning on grilling, and you want a tender juicy steak, which cut is best?
Before I begin, let’s talk about an important term, marbling. Marbling is the small streaks of fat found within the muscle and can be seen in the cut of meat. Marbling has a strong beneficial effect on juiciness and flavor, and may also have a positive effect on tenderness. Meat that has little marbling may be dry and flavorless. Excessive amounts of marbling will not necessarily increase the juiciness and flavor over those cuts of meat with modest marbling. When picking your meat, choose a piece with average marbling. The streaks of fat should make up approximately 1/3 of the meat in ratio.
Shiloh Grill is the newly-opened addition to the Shiloh Street commercial corridor on Mount Washington, taking place of the former Shiloh Inn which closed earlier this year. It is also the brand-new baby sister of Harris Grill, one of my favorite neighborhood bars in Pittsburgh. When I moved from Shadyside to Mount Washington, I was so sad to leave that cozy neighborhood hang-out. What a welcome twist-of-fate that it should follow me up here!
There has been a growing trend to purchase, and buy organic foods. As consumers become more and more educated on the effects of harmful food additives, preservatives, and the harm they can do to their bodies, it is becoming increasingly popular to purchase whole, unprocessed foods.
