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#43036 May 12th, 2007 at 04:07 PM
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Merme Offline OP
Grande Damme
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Hi everyone ~

I am going to be making beef & shrimp shish kabobs. The only trouble is, I do not know WHAT KIND Of beef is best for making into kabobs! Can anyone suggest which type I should shop for?

Thanks!

Merme


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Merme #43085 May 12th, 2007 at 05:17 PM
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blush

Try steaks from the Whitefaced Herferd cattle......



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Merme #43088 May 12th, 2007 at 05:18 PM
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Beef from cattle is best, although I understand that in some areas of New Guinea beef from human beings is used but I wouldn't recommend that due to all the moral and legal issues. When I fondue I use chunks of stew beef from CATTLE and I imagine that would work fine for kabobs, too.


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Thornius #43104 May 12th, 2007 at 05:33 PM
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White faced Hereford, are Beef cattle ........We raise them . We get many compliments on our beef cattle and have no problem selling......They beat on our doors , we dont have to advertise..

;o)


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dodge #43110 May 12th, 2007 at 05:44 PM
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Thornius ~ aren't stewing beef cubes rather tough -- which is why it is recommended for stewing so that it can be tenderized over many hours of slow cooking? For kabobs wouldn't I want to purchase something that was tender when broiled? OR do the hours of marinade deal with the tenderizing issue?

Merme

Last edited by Merme; May 12th, 2007 at 05:44 PM.

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We were given two hands to hold, two eyes to see, two ears to listen & two legs to walk. But why were we given only one heart?
The other heart was given to another for us to find.
Merme #43111 May 12th, 2007 at 05:47 PM
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tears

I never did kabobs.But if you get steaks from a young animal , they arent tough at all.......
I fry stake for HD in a pan, 5 minutes on each side and it is soft.


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dodge #43116 May 12th, 2007 at 05:55 PM
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I personally like chuck or round steak.


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Kingdoms RAGE and go to war...but the PEasants plant potatoes..

EARTH FIRST! (we'll strip-mine the OTHER planets later.)
Thornius #43121 May 12th, 2007 at 06:17 PM
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the stew meat will be okay IF it's marinated.

you could also use sirloin - just cut the piece into small, bite-sized pieces (a little smaller than the shrimp as that will cook quicker).

something like filet tips would be best tho...marinated or not.


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Joclyn #43127 May 12th, 2007 at 06:28 PM
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Stew meat would be alright if it is marinated, like joclyn said. I would use a round steak or just something steak-y and inexpensive. You could use a fancy sounding cut of beef (aka pricey) but really something basic like a round steak would work great (not so pricey). Especially if it needs to marinate for a while. Marinating will help tenderize the fibers in the meat.

Dodge, I didn't know you raised cattle! If only I lived closer I'd be buying your meat. As it is I only get it from a small butcher shop that only sells local, fresh meat that they process (well, that's obvious, isn't it?). It is so much juicier, tender-er, pretty, and the fat content is a lot lower. Just love fresh meat! I can't even look at the stuff at the grocery store, I just cringe and walk on by...


Sarah - Zone 5b/6
LandOfOz #43265 May 13th, 2007 at 06:24 AM
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thumbup

LandofOZ,

Yepper .......My man does it , but I say we....We have a waiting list all the time for them.. Only have 55 acres and the crops need room also.. COw food........Have to find the photo I have somewhere of them.........
We ate some so I dont know one from the other.


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