Turkey Wrapped in Caul Fat

The end to dry Turkey Forever!

This past thanksgiving we tried a wonderful recipe from Food Network Chef Anne Burrell. In her recipe she uses a secret ingredient to moisten the Turkey called Caul Fat.

On Thanksgiving day we wrapped our Turkey with Caul Fat and we were amazed. The Caul Fat made the skin really crispy and the Turkey was so moist and juicy it was unbelievable.

Next time you cook a Turkey take a look at Chef Anne Burrell’s recipe: Sausage and Mushroom Stuffed Turkey Breast Wrapped in Caul Fat on foodnetwork.com

BTW – Anne Burrell will be broadcasting this recipe tomorrow 11/28/12 on the Food Network at 2:00 p.m. eastern. Check it Out!

Turkey Time!

Turkey time is here! RB Steaks would like to thank all of our customers for purchasing Caul Fat. We surpassed last years numbers by a mile. Also thanks again to l Chef Anne Burrell for coming up with an unbelievable recipe for the holidays. Try this recipe for you next holiday dinner and you are guaranteed to be the hit of the party.  Turkey Wrapped in Caul Fat Recipe

Have a Safe and Happy Holidays!

Are you sick of dry Turkey on Thanksgiving?

If you are like the rest of the country for some reason the Thanksgiving Turkey always turns out to be dry. Finally Food Network Chef Anne Burrell has come up with a great solution with this unbelievable recipe for Sausage and Mushroom Stuffed Boneless Turkey Breast. The Secret ingredient is the Caul Fat only sold online at Reliable Brothers Steaks.  Check out the Recipe

Beef Market Report

Beef Market Report October 24, 2011

The Market held fairly steady this week. The market is expected to be precarious as we move into the next few weeks. Production cutbacks look likely over the next few weeks and this is expected to put pressure on the market. Packer margins remain very negative and reports show that some processors have operated on a slightly reduced schedule last week and again this week. Live weights for last week, while on par with the previous week, continue to trail same time last year. Several reports over the past few weeks talk to the shrinking herd sizes in the Midwest and the ongoing problems of feed and water. With pastures in bad shape, the need for feed continues to put additional burden on an already bad situation. All indicators are pointing to beef supplies shrinking as we move into 2012.

Grinds- Market is steady. Inventories remain fairly tight and is listed as well sold thru the end of this month.

Rounds- Market is steady.

Loins- Market is steady. Current pricing levels have helped to spur demand and overall demand is improved over previous weeks.

Chucks- Market is steady. Export demand is very good and continues to put pressure on the market. This market is expected to firm as we move closer to the holidays.

Ribs- Market is steady. Choice ribs are slightly firmer this week while the remainder of the market has held steady. This market is expected to gain strength over the next few weeks.

Dessert or No Dessert?

Would you rather have a smaller entree to make room for dessert and coffee or not have dessert at all? Some of the restaurants I have been to stuff your stomach full of food and there is no way I can have dessert. Which situation do you like?

Can you have Cheesecake for Breakfast?

Rare, Medium Rare, Medium, Medium Well?

Why is it so hard for a expensive restaurant to understand how to cook a Steak. It seems every time I go to a nice restaurant they over cook or under cook a steak. It’s not rocket science. I suggest our chef’s of America should spend less time on the fancy garnish and more time perfecting the cooking process. What do you think?

Holiday Shopping

Planning for your holiday dinner always takes a back seat to holiday shopping. RB Steaks now has some great options to make your holiday dinner a timesaver. Forget the ham and turkey and start a new tradition with our 5lb Prime Rib Roast or 2lb Tenderloin Roast! Check out our website to view our all our products to make your holiday dinner one to remember.