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September 9, Toronto, ON – Carnivore Club, the ultimate meat of the month club for the discerning individual, is partnering with Crested Duck Charcuterie in September.
Crested Duck, based in Pittsburgh, is a local favorite, and works with small-scale farmers not more than a 200-mile radius of the city.
Get ready to gather outside in Pittsburgh’s North Shore with the aroma of gourmet burgers filling the air; as Pittsburgh’s top burger restaurants face off to be named “The Best Gourmet Burger In The Burgh”
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.
