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March 03, 2015

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Great "Alternative" Cuts for Grilling from Rare Cuts

Of course everyone is familiar with the "Holy Trinity" of steaks, NY Strip, Ribeye, and Filet Mignon, but we are going to offer you some really great ideas for your next grilling adventure that you may never have heard of.

Many of these cuts have been popular in other parts of the world yet have been quite obscure here in the U.S. for one reason or the other.  Innovative Chefs are often times the first to make use of these alternate cuts that are usually derived from a larger cuts and are great for grilling. These cuts will often times offer a great value for the retail consumer as well. Once these cuts find their way onto menus, they tend to end up at knowledgeable butchers looking to add variety and value for their fine selections.

"The Butchers Steak" or Hanger Steak

A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a animal it typically weighs about 1.0 to 1.5 lb. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale. The hanger steak is usually one of the tenderest cut on an animal and can be marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare, to avoid toughness.

Rare Cuts typically carries both Prime Angus & Wagyu Hanger Steaks at both out stores.  Hanger Steaks have a prominent "beefy" flavor and are great for Fajita's or just grilled off with salt and pepper. 

"Butchers Butter", Rib Cap, Cap of the Ribeye, (Spinalis Dorsi) 

If you are looking for that "Perfect Steak" Look no further than the Rib Cap! Steak-loving Foodies have a secret that they've only just started to share with their friends. It's the Ribeye Cap (Spinalis Dorsi), that highly marbled, supertender layer of meat wrapped around the Ribeye, and it's starting to show up on the menus of innovative chefs around the country. With all the flavor of the Ribeye and all the tenderness of a filet, the Ribeye cap is perfect for high dry-heat cooking methods like grilling, roasting and pan-searing. Shear force testing, which is a scientific way of testing the tenderness of different cuts, has documented the Rib Cap as being the third most tender beef muscle behind the Tenderloin and the Flat Iron. The flat, oblong muscle can be cooked in one piece as a roast, cut into individual steaks, or rolled, tied and cut into medallions, and it's ideal for a stuffed and rolled presentation.

Come into rare Cuts or order online and try some of these incredible cuts for yourself.  We typically will have these cuts available in both Prime Angus & Wagyu.  

Look for the next post featuring the "Petite Tender" and "Flap Steak"

 

January 31, 2015

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Great Jambalaya Recipe for Super Bowl Sunday

Poorman's Jambalaya

prep 50 min ∙ cook 20 min ∙ makes 1 (534 g)

INGREDIENTS

Seasoning Mix

4 small bay leaves

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon dry mustard

1 teaspoon ground red pepper

(preferably cayenne)

1 teaspoon gumbo file (file powder)

(optional)

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon dried thyme leaves

Jambalaya

4 tablespoons margarine

8 ounces boneless/skinless chicken

thighs, or 8 ounces pork butt diced

8 ounces smoked andouille

sausages, or 8 ounces kielbasa,

diced

1 1/2 cups chopped onions,

1 1/2 cups chopped celery

1 cup bell chopped pepper

1 1/2 teaspoons minced garlic

1 can 16 oz stewed tomatos

2 cups uncooked rice (preferably

converted)

4 cups beef stock or 4 cups chicken

DIRECTIONS

Seasoning Mix:

Combine all the ingredients in a small bowl and set aside

Jambalaya:

Use a large, heavy skillet, cast iron is best; over high heat

melt margarine; add chicken and andouille, or pork butt and

sausage, and cook 10 minutes, stirring occasionally.

Add onions, celery, bell pepper, seasoning mix and garlic;

stir and cook 10-12 minutes until well browned, scraping the

bottom of the pan well.

Stir in rice and cook 5 minutes, again scraping the pan

bottom often; add stock and tomato.

5 Bring mixture to boil; reduce heat and simmer, uncovered,

about 20 minutes, until rice is tender but still a bit crunchy;

stir a bit towards the end of the cooking time; remove bay

leaves and serve.

July 01, 2014

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Rare Cuts Moving to 5924 Magazine St.

Phone Update!  We are currently having issues with Cox Communications while planning our move.  If you have any trouble reaching us on our regular # please call 504-251-1595

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June 21, 2014

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New Orleans Magazine June Issue

Such an Honor for Rare Cuts to be Grouped in with some of the Finest Chefs and Restaurants New Orleans has to offer.

http://www.myneworleans.com/New-Orleans-Magazine/June-2014/Table-Toppers/

June 06, 2014

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Perfect Filet Mignon for 2!

Mention you saw this recipe to receive a 15% discount on 5oz Filets in Store only!!

Good Friday June 6th to Sunday June 9th, while supplies last.

Not available with any other offers, discounts, coupons, or vouchers.

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May 17, 2014

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Wagyu NY Strip Back in Stock

Wagyu has been a bit difficult to get the last month or so.  We just got in a few select loins of beautifully marbled NY Strips!  Have more on back order but don't know how long before the next order comes in.

May 17, 2014

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Private Dinning rehearsal Dinner Review

Thanks Bob you guys were a pleasure to have in our store.

 

Rare Cuts, L.L.C. Mail - Dinner at Rare Cuts

"Rare Cuts New Orleans <neworleans@rarecuts.com>

Dinner at Rare Cuts

1 message

To: Rare Cuts New Orleans <neworleans@rarecuts.com> Hi Michaela,

Fri, May 16, 2014 at 1:18 PM

Last night marked a week since we had our dinner at Rare Cuts and I am still getting messages of thanks from the people who attended. In turn, I wanted to thank you again for making everything so special and please thank Andrew, your children, and all who made the night such a great event.

All the best! Bob
Bob"