go to Costco. They sell beef tenderloins that are a fair bit cheaper than say, Whole Foods. That being said, the tenderloins at Costco – just like everything else there – are giant, so keep that in mind.
These are just general guidelines to help determine how much ground beef per person is required to feed your crowd. Make adjustments as needed, but note that the amount of ground beef needed to make sloppy joes, burgers, and meatballs varies even when the number of people remains the same....
Tip 1.Beef Tenderloin is the one cut you can save a few pennies on, if you’re on a tight budget, by grabbing a USDA Choice rated roast. The cut is naturally tender and soft, so it’s not imperative, like Prime Rib, to pick up a USDA Prime rated roast. If you can swing the ...
Buy a piece of good quality beef (tenderloin or chuck) and some scallions, and you are all set to cook up a storm in your kitchen. Are you ready? Let’s get started. Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions ...
Test Kitchen Tip: If your ground meat is very lean, and especially if your skillet isn't nonstick, you may want to heat a small amount of cooking oil (about 1 to 2 tsp.) in the skillet over medium-high heat. When the oil is hot, add the ground meat. This will help to keep th...
Brown the tenderloin first for added flavor before crusting and baking in the oven. Through most of the month of December, I spend a lot of my time preparing recipes that taste great but don’t absorb a lot of my time. It’s the holidays after all, and not only do I want to enjoy...
One bowl meals are awesome. That means I can set the table in 10-seconds flat (everyone gets either a pair of chopsticks, fork or spoon — pick the weapon of your choice) and just 1 bowl to clean per person. Thin slices of beef are marinated in a combo of soy, brown sugar, sesame...
like NY Strip Steak, Tenderloin Steak/Roast, Flank Steak and 93% Lean Ground Beef (and leaner). This means, according to USDA standards, lean cuts must contain less than 10g total fat, 4.5 or less grams of saturated fat, and less than 95 mg cholesterol per 3.5 oz (100g) cooked ...
The low pH values of the vinegar varieties used in marination and the fact that the steaks absorb a certain amount of vinegar after marination are thought to be the reasons for the decrease in the pH value of beef steaks compared to the control group samples concerning the marination process ...
Do I still follow the rest of the recipe quantity’s or do I need to reduce in half per my reduced broth amounts based on my pot? I appreciate your reply. Thanks. Michael wood Reply Jadenon 4/22/15 at 8:51 am Hi Michael – yes feel free to use a smaller pot. You can just ...