I really love steak! Particularly, beef steak. Love the juiciness and bloodiness. It's a meat that is generally sliced across the muscle fibers, which makes it packed in protein.
Me too! I like rare steak unless it's rather fatty, then I prefer medium rare
I like my steaks medium rare to rare. What about other kinds of steak? Pork? Fish steaks? Do you like any of those?
Tuna steaks and halibut steaks! Delicious
Tuna steaks are delicious! Being that fish steaks can be made either with skin on or skin off, do you prefer the skin to be on when you eat it?
In a perfect world I do, but I can't digest a lot of fat so I gotta take it off. Especially salmon steaks. That grey fat by the skin is so yummy, though
Omaha Steaks
Omaha Steaks International, Inc., known as Omaha Steaks, is a retailer of steaks, seafood, and food gifts. The company is named after the city it was founded in, and the location of its headquarters, Omaha, Nebraska.
History.
The company was founded in 1917 as a butcher shop in Omaha, Nebraska. It is a fifth-generation, privately held, family business that became one of America's largest marketers of beef.
History Omaha butcher shop.
J.J. Simon and
Doneness
Doneness is a gauge of how thoroughly cooked a cut of meat is based on the colour, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish).
Gradations, their description, and the associated temperature ranges vary regionally from cuisine to cuisine and in local practice and terminology. For steaks, common gradations include "rare", "medium