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Home / Articles / Food / Food & Drink /  The World of Steaks
Food & Drink

The World of Steaks

There's the Beef: A new convert to red meat.

By Virginia Rainey
Posted // July 21,2010 - I was a latecomer to the world of steaks. They just never figured big in my dining life, especially in my more vegetable-centric Bay Area years and subsequent single years in Salt Lake City.

Who knows, maybe my subconscious appetite was telling me I needed a beefy guy to inspire me to sizzle a steak at home. And frankly, ordering a steak in a restaurant was my last choice.

Well, thanks to changed circumstances, my guilty pleasure has become a succulent, bone-in ribeye—grilled or pan-seared. Not to be fickle, ribeye, but now that Salt Lake’s Gastronomy restaurants have stepped up to the plate as the only locals serving Certified Angus Beef Natural, their thick, bone-in filet mignon is my new love.

I recently had a chance to try the full spectrum of the new beef offerings at Market Street Grill. From the burger to the huge T-bone, it was all juicy and succulent. But, oh, that filet mignon. It’s your classic primal experience—perfectly seared on the outside, tender and rosy inside. Let it be said, I am a huge proponent of 100 percent grass-fed beef and lamb, for a number of reasons, but it’s not always available and, in the case of beef, not always delicious.

So, what is it about this beef? The best steak houses serve Prime beef—a quality designation for really fine-tasting meat. But Certified Angus Beef Natural is ranked a cut above USDA Prime, Choice and Select. Raised on 100 percent vegetarian feed and never subjected to added hormones or antibiotics, only 1 percent of the beef produced in the United States qualifies. Try it for yourself at any Gastronomy location. Or, buy the steaks at Market Street Fish Markets at Cottonwood, South Jordan and University and cook them for yourself.?

 
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REPLY TO THIS COMMENT
Posted // January 21,2011 at 19:32

Market Street has the worst food and service attitude I have ever experienced in its price range, period. I have eaten from Miami to New York to San Diego to Northern Cali and everything in between and I am telling you Market Street is a joke. Poor quality meat, filthy floors and bathrooms, terrible food, and an "up yours" attitude if you complain. Google this place before you eat here. You will be shocked at all the negative comments by locals and warnings. Save your money or be forewarned.

 

REPLY TO THIS COMMENT
Posted // July 22,2010 at 13:02

You need to contact Harmons. They can set you straight about a brand of meat that's a registered trademark that does not disclose anything about the marbling and aging of their meat, just some items related to the production. They produce a good quality choice grade beef, nothing they produce tastes like prime, nor do they produce anything touching dry aged prime.

Barila may be the most popular brand of Pasta in Italy and Campbell's is the most popular brand of soup here. Neither are particularly good. It's all marketing. Less than 1% of farmers who produce beef are contacted to this non-profit organization to market their beef. So what. It's all marketing. You can be certain all that prime meat being sold at Harmons meets all standards for being "Certified Angus Beef Natural". Just make sure to put the registered trade mark after that phrase. It's also better quality and tastes better. No offense to Gastromony who has to market themselves with a value priced produced being sold as a competitor to the meat at Flemings, Spencers, Ruth's Chris, et al.

An article covering meat grading vs. meat marketing would be good to see. Ruth's Chris was blathering on about their great "aged" steaks. They don't mention that the aging is in a sealed plastic bag instead of in the open air. The meat doesn't taste as good as real dry aged meat and it allows them to sell more water at $80 a pound.

Cover USDA select, choice, prime and the lowering of the standards over the years. The rise of "branded" meat. Wet aging vs. dry aging. It would give the public the ability to wade through the FUD.

 

 
 
 
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