YUMMY - Frenched Bone-in Ribeye Steak

My reason for choosing this cut and animal is quite simply that it tastes delicious and it’s fun to cook.

Animal Description: Black Angus

The Angus breed was first brought to Canada in 1860 from Scotland. The breed has seen a tremendous growth, both in size/weight and popularity. It is now the fastest growing breed in Canada.

They appearance is a large black colored coat and have large hoofs. This breed is thick and muscular which it is commonly harvested for it’s meat. The males grow larger than their female counterpart. The average female weighs about 1200 lbs. and the average bull weighs about 1800 lbs. The term polled (which means lack of horns) applies to this breed. Animals Network Team, 2018.

This particular breed of cow offers many economic opportunities. Angus cattle are extremely fertile. The females are natural mothers and over 98 percent of all calves are born without assistance. It is very common for a cow of this breed to remain active and healthy for 14 years or more years. People generally prefer the meat of this breed over others because of the fat content. The marbling in the meat give it’s desirable flavor and texture.

Their increasing demand is also due to their quality of their carcass. Much of the why the consumer excepts beef is the result of the improvement of this beef's tenderness. The marbling that appear within the cuts are superior and quite frequently sought after. It is now one of the most popular breeds in the world. These creatures will thrive as long as they have plenty of space and lots of grass. Canadian Beef Breeds Council, 2021

Getting the maximum return:

My terms of getting the most out of this purchase, well there isn’t if what your considering is just the dollar to dollar value. However, if you’re taking a group of people camping and want to show them a good time, this cut works just great. It’s quite the spectacle to see this cut hanging from a wooden tripod while you smoke it for a few hours under a bed of wood coals.

Cooking method:

My method for cooking this cut was a reverse searing over a bed of wood coals, while hanging on a wooden tripod made with fallen forest branches.

This method is not great if your party of friends are hungry. I would advise that you provide many snacks while this dish is being prepared. I served this steak with a wild mushroom risotto. I threw in some mini tomatoes to cut through the richness of both the steak and creamy risotto. Once, the risotto was almost ready, I took the steaks off the tripod and placed them on the grill over the fire for 15 minutes on each side. This technique allows me to smoke the meat first, then sear to get those cross section grill marks. The maillard reaction is intensified as a result of the smoking beforehand. The smoking evaporates some of the moisture which makes it easier for the proteins and fats to caramelized.

This method was effective because it created quite the show for my guests to watch while we all sipped our whisky and munched on our camping snacks. By the time that this dish was served, my guests' mouths were watering and I was crowned kind of camping.

Price:

These cuts was purchases for $80 each.