SteakPerfection Followers and Following

THOSE WHO FOLLOW US

Those who should follow @SteakPerfection on Twitter include those interested in learning about steak. Our tweets focus exclusively on steak-related topics, including the following:

• Breeds of beef cattle
  
• Feed for beef cattle
  
• Sex for beef cattle
  
• Age of beef cattle at harvest
  
• USDA Inspection, including health and safety issues
  
• USDA Grades for beef
  
• Marbling scores
  
• Cuts of steak
  
• Aging methods and time
  
• Trimming and pre-cooking preparation
  
• Cooking methods at home and restaurants
  
• Online steak sellers
  
• Steakhouses and restaurants
  
• Science
  
• Scientifically valid blind taste tests

Every steak cooked at home or ordered in a restaurant cannot always be the most expensive available.  However, our goal is to help our followers learn how to cook and order an inexpensive steak that is as close as possible to steak perfection.  Since we limit our tweets solely to steak-related topics, we limit the topics of our tweets as follows:

• No non-steak tweets
  
• No idle chit-chat
  
• No jokes
  
• No non-steak recipes
  
• No politics
  
• No flames

In summary, we tweet about steak, and only about steak. We learn about steak and help others to learn about steak. We do not tweet about other topics. Our philosophy at @SteakPerfection is that consumers should know as much as about their steak as the rancher who raised the cattle, so that consumers can make informed decisions. In the case of steaks at steakhouses and restaurants, we focus on the steak rather than on other entrees, side dishes, service, ambiance, prices, etc.

THOSE WHOM WE FOLLOW

@SteakPerfection on Twitter limits the number of those whom it follows, so that we can read their tweets and process their information. We will be pleased to follow you, and we invite you to notify us if you tweet regularly about any steak-related topics, including the following:

• Agriculture, farming and ranching
  
• Breeds, numbers and markets for beef cattle
  
• Grass-fed and grain-finished cattle ranchers
  
• How age, sex, feed, geography and other variables of beef cattle affect the look, taste and texture of steak
  
• USDA Inspection, including health and safety issues
  
• USDA Grade issues
  
• Marbling scores
  
• Cuts of steak
  
• Aging methods and time
  
• Trimming and pre-cooking preparation
  
• Cooking methods at home and restaurants
  
• Online steak sellers
  
• Steakhouses and restaurants
  
• Science
  
• Scientifically valid blind taste tests

Every week @SteakPerfection uses the Tweepi cleanup tool to review and edit the list of those whom we are following.  We do not strive to inflate the numbers of our followers and therefore limit those whom we are following to those who provide information about steak and steak-related topics.


CONCLUSION

SteakPerfection welcomes your comments.  Please share them below.  SteakPerfection is a complex process that involves every detail, from pasture to plate.

• Click here for our SteakPerfection Twitter
• Click here for our SteakPerfection Google+
• Click here for our Steak Perfection Facebook
• Click here for our Steak Perfection Blog
• Click here for our Steak Perfection LinkedIn
• Click here for our Steak Perfection website

A short link to this blog is http://bit.ly/pENmeJ

101 Factors Affect Steak Quality

FACTORS THAT AFFECT STEAK QUALITY

We at SteakPerfection have been asked to list the most important factors which affect steak quality. After substantial analysis, we prepared the following list of the 101 major factors that affect the quality of a steak.

The following factors are not the only data that is necessary for the cattle database. Instead, these are the factors that should be available to every consumer. For example, the following does not include price, yield or safety data, which are necessary for suppliers. The following lists the factors that affect a steak's taste, texture and juiciness. Note that some of these factors are not applicable in every case. For example, grass-finished cattle is not transported to or fed in a feedlot.

7 FACTORS ABOUT COW-CALF RANCH OR FARM-OF-ORIGIN

1. Name - including address, website, number of ranchers, etc.
2. Cattle density - i.e. number of cattle per area, which relates to herd and cattle stress
3. Soil - type of soil will affect cattle directly and, more importantly, indirectly, since it changes the taste of the cattle feed
4. Climate - temperature, wind, snow and rain -- the terroir includes the terrain and the soil, water and weather which affects the taste of the steak because they affect the taste of the fodder that the cattle eat and the way that they grow, and it also includes how the cattle is treated by the farmer
5. Terrain - hills, trees, meadows, streams, altitude, air quality and other terrain factors that affect how much or little the cattle use and develop their muscles, quality of life, etc.
6. Care - details of stress mitigation and other care
7. Special notes - any other factors that may affect the steak quality

4 FACTORS ABOUT TRANSPORT FROM FARM-OF-ORIGIN

8. Method - how are calves moved to the stocker/backgrounder (e.g. cattle drive, truck, etc.)
9. Name of transport company - including address, website, type of equipment, etc
10. Care - details of stress mitigation and other care during transport
11. Special notes - any other factors that may affect the steak quality

7 FACTORS ABOUT SALE-BARN/STOCKER/BACKGROUNDER/OTHER RANCH

12. Name - including address, website, number of ranchers, etc.
13. Cattle density - i.e. number of cattle per area, which relates to herd and cattle stress
14. Soil - type of soil will affect cattle directly and, more importantly, indirectly, since it changes the taste of the cattle feed
15. Climate - temperature, wind, snow and rain -- the terroir includes the terrain and the soil, water and climate which affects the taste of the steak because they affect the taste of the fodder that the cattle eat and the way that they grow, and it also includes how the cattle is treated by the farmer
16. Terrain - hills, trees, meadows, streams, altitude, air quality and other terrain factors that affect how much or little the cattle use and develop their muscles, quality of life, etc.
17. Care - details of stress mitigation and other care
18. Special notes - any other factors that may affect the steak quality

4 FACTORS ABOUT TRANSPORT FROM RANCH

19. Method - how are calves moved to the feedlot (e.g. cattle drive, truck, etc.)
20. Name of transport company - including address, website, type of equipment, etc
21. Care - details of stress mitigation and other care during transport
22. Special notes - any other factors that may affect the steak quality

7 FACTORS ABOUT FEEDLOT

23. Name - including address, website, number of ranchers, etc.
24. Cattle density - i.e. number of cattle per area, which relates to herd and cattle stress
25. Soil - type of soil will affect cattle directly and, more importantly, indirectly, since it changes the taste of the cattle feed
26. Climate - temperature, wind, snow and rain -- the terroir includes the terrain and the soil, water and climate which affects the taste of the steak because they affect the taste of the fodder that the cattle eat and the way that they grow, and it also includes how the cattle is treated by the farmer
27. Terrain - hills, trees, meadows, streams, altitude, air quality and other terrain factors that affect how much or little the cattle use and develop their muscles, quality of life, etc.
28. Care - details of stress mitigation and other care
29. Special notes - any other factors that may affect the steak quality

18 FACTORS ABOUT EACH HEAD OF BEEF CATTLE

30. ID number - the RFID or other unique ID that stays with the animal from birth to slaughter and then to the retail consumer’s steak
31. Sire ID - with which the consumer can trace the sire’s sire, dam, date of birth, etc.
32. Dam ID - with which the consumer can trace the sire’s sire, dam, date of birth, etc.
33. Date of birth
34. Place of birth
35. Breed
36. Sex - male or female at birth
37. Weaning age
38. Weaning method (important as measure of stress)
39. Castration age - (note: castration at birth results in more marbling but lower yield)
40. Castration method - (important as measure of stress)
41. Diet as pre-weaned calf - including details and proportion of cow-fed milk, bottle fed milk, free choice alfalfa, water, etc.
42. Diet as weaned calf - including details and proportions of feed, including grasses, forage, mixes, water, etc.
43. Diet on pasture - including details and proportions of feed, including grasses, forage, mixes, water, etc.
44. Diet in feedlot - including details and proportions of grains, mixes, supplements, water, etc. (note: the amount and quality of water is as important as the quality of feed)
45. Medications and supplements - including dates and details of each vaccine, antibiotic, vitamin and mineral supplements, growth promotant (e.g. hormones), etc
46. Brand - i.e. details about any brand, PVP or similar program in which the animal is enrolled (e.g. CAB, grass-finished, etc.)
47. Special notes - any other factors that may affect the steak quality

11 FACTORS ABOUT ABATTOIR

48. Name - including address, website, number of cattle processed per day, etc.
49. Slaughter date - from which the exact age can be determined by reference to the date of birth
50. Slaughter method - important as measure of stress
51. Hot carcass treatment - i.e. spray with chilled water, shrouded, etc.
52. Days in cooler
53. Date of USDA Inspection
54. Marbling quality - texture, color etc
55. Marbling amount - IMF%
56. Date of USDA Grading
57. USDA Grade - includes more info than just marbling
58. Special notes - any other factors that may affect the steak quality

9 FACTORS ABOUT AGING

59. Name of facility(s) - including address, website, etc.
60. Cut - the name and IMPS/NAMP number
61. Temperature - note that this and the other aging room factors must be reported for each cut and not simply at the facility’s website, since these factors are very important for steak quality and since they can vary from day-to-day and week-to-week
62. Humidity
63. Air-flow
64. Bacterial control
65. Method - dry, wet, hybrid
66. Time - note: all beef is aged at least 2 days in the hot carcass cooler, and almost all beef is wet aged at least during shipment to retailer
67. Special notes - any other factors that may affect the steak quality

5 FACTORS ABOUT BUTCHERY OF CARCASS

68. Name - including address, website, etc.
69. Date of butchering - from carcass to primal
70. Cut - the name and IMPS/NAMP number
71. Method of packaging - e.g. cryovac
72. Special notes - any other factors that may affect the steak quality

5 FACTORS ABOUT BUTCHERY OF PRIMAL CUT

73. Name - including address, website, etc.
74. Date of butchering - from primal to subprimal
75. Cut - the name and IMPS/NAMP number
76. Method of packaging - e.g. cryovac
77. Special notes - any other factors that may affect the steak quality

6 FACTORS ABOUT BUTCHERY OF SUBPRIMAL CUT

78. Name - including address, website, etc.
79. Date of butchering - from subprimal to individual steak
80. Cut - the name and IMPS/NAMP number
81. Thickness of steak
82. Method of packaging - e.g. cryovac if portion-cut to be shipped to steakhouse or retailer
83. Special notes - any other factors that may affect the steak quality

5 FACTORS ABOUT PREPARATION BEFORE COOKING

84. Trim - i.e. removal of fat
85. Temperature - of steak before cooking
86. Drying - details about drying the steak
87. Pre-seasoning - salt, pepper, marinating, applying a rub or oil, etc.
88. Special notes - any other factors that may affect the steak quality

6 FACTORS ABOUT COOKING

89. Appliance - grill, pan, oven, etc., including utensils (e.g. tongs) for flipping
90. Fuel - (e.g. natural gas grill, propane gas grill, gas broiler (e.g. Montague), infrared broiler, hickory lump charcoal, etc.)
91. Temperature - cooking temperature at meat level
92. Environment - ambient temperature, humidity, airflow, altitude etc.
93. Time - for cooking, including number of flips
94. Special notes - any other factors that may affect the steak quality

6 FACTORS ABOUT SERVING

95. Resting - time and details (e.g. covered and rested 5 minutes on a rack in a 200F oven)
96. Seasoning - details of seasonings, butter, etc.
97. Slicing - details about the direction and thickness of slices, type of knife (e.g. ceramic), etc.
98. Plating - e.g. served on a pre-warmed but not hot plate to retain the steak heat
99. Serving - i.e. garnishes, side dishes, etc. (e.g. serve with separate bowls of coarse sea salts)
100. Special notes - any other factors that may affect the steak quality

(and perhaps the single most important factor) TASTING

101. The steak lover should learn how to taste a great steak (e.g. small bites, chew slowly, detect and appreciate the complex layers of taste, texture and juiciness, etc.).

CONCLUSION

SteakPerfection welcomes your comments.  Please share them below.  SteakPerfection is a complex process that involves every detail, from pasture to plate.

• Click here for our SteakPerfection Twitter
• Click here for our SteakPerfection Google+
• Click here for our Steak Perfection Facebook
• Click here for our Steak Perfection Blog
• Click here for our Steak Perfection LinkedIn

Click here for our Steak Perfection website

A short link to this blog is http://bit.ly/nEAHaZ

Grilled Fruit

Grilled fruit adds a surprising and tasty twist to backyard grilling. Here are some examples, starting first with our own SteakPerfection Grilled Fruit Kabob Recipe.

SteakPerfection GRILLED FRUIT KABOB RECIPE

This is our SteakPerfection Grilled Fruit Recipe. We credit the recipes shown below and have taken many of their ideas to develop our own unique recipe, which makes 6 servings.

Ingredients

• 1/4 cup bourbon
• 2 sticks butter, softened
• 1/2 cup light brown sugar, packed firmly
• 2 lemons, juiced
• 1/2 cup water
• 1 lb of beef tenderloin, cut into 1-inch chunks
• 3 firm nectarines, pitted and cut into 4 slices each
• 3 firm pears, pitted and cut into 4 slices each
• 3 firm peaches, pitted and cut into 4 slices each
• 3 firm plums, pitted and cut into 4 slices each
• 6 apricots, halved
• 12 bamboo skewers (12" each)
• 3 tablespoons honey or light corn syrup, warmed

Directions

• Soak bamboo skewers in water until ready to use.
• Start a mesquite lump charcoal grill for 750 at grill level.
• Put the bourbon into a saucepan over medium-high heat and bring it to a boil.
• Boil for 1 minute to burn off the alcohol.
• Add the butter, brown sugar, lemon juice, and water.
• Bring to a boil whisking until all the sugar is dissolved.
• Simmer for 5 minutes.
• Let cool to thicken for 10 minutes.
• Trim pork tenderloins and cut into 1" pieces.
• Remove pits from fruit and cut each piece of fruit as noted.
• Into a large bowl, place the fruit and glaze, and toss to coat.
• Beginning and ending with fruit, thread the bamboo skewers with the fruit and tenderloin pieces, alternating with the meat and a different fruit.
• Place the skewers on the grill, and grill uncovered for 8-10 minutes, until the tenderloin is rare or medium rare.
• Turn the skewers every two minutes.
• Remove from grill, place on a rack and let rest 5 minutes.
• Move to a platter and serve.

GRILLED FRUIT KABOB RECIPE

Here's a Grilled Fruit Kabobs Recipe, which yields 6 servings.

Ingredients

• 1/2 fresh pineapple, trimmed and cut into 1-inch chunks
• 3 medium nectarines, cut into 1-inch chunks
• 3 medium pears, cut into 1-inch chunks
• 3 medium peaches, cut into 1-inch chunks
• 3 to 4 medium plums, cut into 1-inch chunks
• 10 apricots, halved
• 3 tablespoons honey or light corn syrup, warmed

Directions

• Thread fruit alternately onto metal or soaked wooden skewers.
• Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often.
• Brush with honey or corn syrup during the last minute of grilling time.

ANOTHER GRILLED FRUIT KABOB RECIPE

Here's Another Grilled Fruit Kabobs Recipe, which yields 12 skewers.

Ingredients

• 1/2 cup margarine
• 1/4 cup honey
• 3 fresh peaches, pitted and quartered
• 3 fresh plums, pitted and quartered
• 3 bananas, cut into 4 pieces each
• 12 strawberries, hulled
• 12 skewers

Directions

• Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.
• Melt the margarine and honey together in a small saucepan over medium heat.
• Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.
• Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer.
• Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.
• Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes.
• Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

OTHER GRILLED FRUIT KABOB RECIPES

Here is Sandra Lee's recipe for Grilled Fruit Kabobs.

Another recipe features Grilled Fruit Kabobs on Sugar-Cane Skewers.

Paula Deen has a recipe for Grilled Fruit with a Bourbon Glaze.

Pauls Deen also has a recipe that combines chunks of Grilled Pork Tenderloin and Fruit Kabobs.

GRILLED FRUIT SALAD

Here's a recipe for Grilled Fruit Salad with Honey-Yogurt Dressing, which yields 4 servings.


Ingredients

• 1 pineapple, cored and sliced into 8 rings
• 2 plums, cored and each cut into 8 wedges
• Vegetable oil, for brushing fruit
• 3/4 cup plain Greek yogurt
• 1/4 cup honey
• 1 tablespoon finely chopped mint leaves
• 1/4 cup pine nuts, toasted

Directions

• Preheat grill to medium.
• Lightly brush fruit with oil and place on the grill.
• Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes.
• Remove to a plate.
• Meanwhile, in a medium bowl whisk together yogurt, honey and mint.
• Place 2 rings and 4 wedges on each plate and drizzle with dressing.
• Garnish with pine nuts

ANOTHER GRILLED FRUIT SALAD RECIPE

Here's another Grilled Fruit Salad Recipe, which yields 4 servings.


CONCLUSION
SteakPerfection welcomes your comments.  Please share them below.  SteakPerfection is a complex process that involves every detail, from pasture to plate.

• Click here for our SteakPerfection Twitter
• Click here for our SteakPerfection Google+
• Click here for our Steak Perfection Facebook
• Click here for our Steak Perfection Blog
• Click here for our Steak Perfection LinkedIn

Click here for our Steak Perfection website A short link to this blog is http://bit.ly/pvOFm9