tag:blogger.com,1999:blog-798107996159748345.post4156466294492116639..comments2023-05-19T08:57:04.350-07:00Comments on Okanagan Daily Special: The Red Wine Beef Debate: Resolution...YES!!!Okanagan Daily Specialhttp://www.blogger.com/profile/13143353179001487184noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-798107996159748345.post-70132851393247117392010-09-02T10:39:17.640-07:002010-09-02T10:39:17.640-07:00Well this sounds like an interesting beef to taste...Well this sounds like an interesting beef to taste and I'd sure like to get a hold of some of that Sezmu beef myself so I can include it in my tastings and/or on my site!<br /><br />It's terribly difficult to do an exact comparison tasting (e.g. same muscle and specific cut within, same age of cattle, etc.). I've learned to not bother with commodity beef as you have no control over the breed, diet, age of cattle, etc. That said, the Sezmu site says their beef is dry-aged. Was this the same for the AAA?Carrie Oliverhttps://www.blogger.com/profile/14280200169077543066noreply@blogger.comtag:blogger.com,1999:blog-798107996159748345.post-42988699318002990842010-08-14T16:49:07.861-07:002010-08-14T16:49:07.861-07:00As for the picture, the meat cooked is from two di...As for the picture, the meat cooked is from two different parts of the flat iron, so you will get different results. one was a center cut the other a end cut. Please use same cuts when comparing products or else you are not comparing. As for the liver sean Ive used it in my pate de Capagne as well as liver and onions, the flavour is quite pronounced but the texture and smell is very pleasant.sexychef21https://www.blogger.com/profile/05889382384212845652noreply@blogger.comtag:blogger.com,1999:blog-798107996159748345.post-52928187829669055132010-08-12T20:47:58.491-07:002010-08-12T20:47:58.491-07:00I want to try the liver of that beef. If anything ...I want to try the liver of that beef. If anything is going to be drastically changed by the red wine one would assume that the liver would see the greatest difference.Sean Peltierhttps://www.blogger.com/profile/05973703557540693522noreply@blogger.comtag:blogger.com,1999:blog-798107996159748345.post-50582844904590079482010-08-12T18:50:04.290-07:002010-08-12T18:50:04.290-07:00The Sezmu beef steak was cryovac packaged as well....The Sezmu beef steak was cryovac packaged as well. I just unwrapped it and trimmed it before I brought it out. This comparison is so fantastic I am going to link it to our site. Thanks Rob. Great blog!<br /><br />~Sezmu MeatsJanicehttps://www.blogger.com/profile/07862692843133341188noreply@blogger.comtag:blogger.com,1999:blog-798107996159748345.post-542929898441701642010-08-12T06:47:20.493-07:002010-08-12T06:47:20.493-07:00Nice posting there partner!
I wonder how the Sezm...Nice posting there partner!<br /><br />I wonder how the Sezmu heart mayonnaise compares?Okanagan Daily Specialhttps://www.blogger.com/profile/13143353179001487184noreply@blogger.comtag:blogger.com,1999:blog-798107996159748345.post-86896230301195549932010-08-12T01:00:23.718-07:002010-08-12T01:00:23.718-07:00one thing i noticed about the two steaks was that ...one thing i noticed about the two steaks was that the Sezmu muscle fibers were much more plump and "fuller" circular shaped, but the Alberta AAA muscle fibers were more compact and a squished diamond, made me think do the Sezmu in oliver move around alot? are they more active? was just an intresting observation. does this tie into the sezmus lack of juice loss... <br /><br />Max.FMax-fasthttps://www.blogger.com/profile/00410419337065687021noreply@blogger.com