The folks at Syosaku are again having an incredible deal: 50% off select items, and 20% off store wide.
Click HERE to go take advantage of these huge savings!
Yup! That rhymes. Spin the wheel for a Syosaku deal of up to 50% off. Awesome!
Link out to the website HERE to claim your mega coupon! The Wheel will be up and running for the remainder of the month.
These incredible knives are on super sale right now, through the 14th, for Valentine’s Day. 50% off select items, and 20% off site-wide! It doesn’t get any better than that.
If you’re in the market for the highest of high-end Japanese knives, whether for meat or sushi, this is the brand to jump on. I have their Sujihiki knife for meat slicing, and it is truly a work of art.
Check out these videos:.
Click on the banner below to jump out to their site and order:
This isn’t meat-related at all, but I wanted to let everyone know of a great discount code I have going for ZOOZ ELECTRIC BMX BIKES.
Use promo code JOHNNYPRIME for a $100 discount at check-out!
I have one of these beasts coming to me in a week or two, and I can’t wait. It’ll make my daily commute in NYC so much better. This stealthy bike can go over 30mph, and is totally street legal in NYC.
My friend’s family has been in the meat business for a century. His great grandfather started a company called Golden Packing in 1920, and my friend just re-established the family business in 2020. He got his start learning about and cutting meat, and then later was in sales with various operations. Now he runs his own show, having started his own operation exactly 100 years after his great grandfather did the very same thing. So cool.
His 21st century Golden Packing is even operating in a space that’s literally across the street from their original location in NYC’s meatpacking district on Little West 12th Street. One of the last few remaining meat packing businesses in the area. That’s something special.
He gave me a quick tour of the facility, and we even tasted some burgers and dry-aged steaks that we cooked in the office upstairs. Check out this video of the dry aging room, which is just across from the office:
This place was amazing. The smell of that room permeated through my mask and filled it with a mouth watering blue cheese aroma. I was salivating while taking these pics and videos. If I was in that office it would be hard to keep me from wandering off and just hanging out in the aging room.
Check out the progression on these aged short loin anterior ends. It goes from one day, to five days, to nearly three months.
And that same middle pic, just a week or so later:
Here’s a look at how burgers are made:
I actually made those! Chuck gets cut up into pieces and then turned into ground beef via these machines.
Anyway if you’ve been following along on Instagram, you may have noticed that I’ve been posting some butcher and packing type pics and videos lately. That’s because I’m “interning” here at Golden Packing, learning the business!
That’s right. I’m finally putting my money where my mouth is, and stepping into this glorious world. Here are some more shots of the day to day:
It’s a lot of fun. I’m learning so much, and somehow I find it exciting to wake up at 3:30am when I’m going to this new “office.”
Over time, I’ve had the opportunity to sample the wares, as you might imagine. For example, I’ve never touched anything as tender as these bone in veal tenderloins:
The skirt steaks are killer. Here’s an easy preparation I did with them to make fajita pitas:
Here’s my treatment of their porterhouse:
What a tasty beauty.
And also their bone-in tenderloin. This was fun!
Really great product, and it’s no wonder that they service so many of the city’s best steakhouses. They DO offer steams for home delivery as well, but the main bread and butter is their restaurant clientele.
For this installation of Beef Advocacy Monday, I figured I would shed some light on the subject of growth promotants. Namely, steroids and hormones used in the feed lot. You may recall that these are sometimes implanted behind an animal’s ear and slowly release over time.
Why would anyone give these substances to cattle, you might ask? There are a few reasons.
First, they act as “preventive medicine” and aid in animal health, much the same way that we use vitamins and supplements. This can mean fewer illnesses for the animal during its lifetime, and less use of antibiotics, which are expensive.
Second, the practice is done to help cattle develop lean muscle while simultaneously eating less feed. This attribute provides two beneficial side effects: One is that the practice helps ranchers and feed yard operators fill our country’s growing demand for lean beef. The second is that it provides dual conservationist/sustainability benefits. By administering growth promotants, the beef biz uses 10% less land and 141 billion fewer gallons of water in beef production operations. That’s pretty kickass. Because the animals become better at converting feed into beef, that means the environment is impacted less.
But are hormones/steroids in beef dangerous to humans? Sure – they could be. But the FDA sets residue tolerance levels for these substances in the same manner they do for other substances that are in our food supply. In addition, the USDA tests beef to ensure that there is no human impact to using these substances to promote cattle growth. Similar to withdrawal times for antibiotic use, these residue levels are closely monitored and heavily regulated. The promotants are re-tested every year, and if the data ever suggests that they’ve become harmful, then their use would be further regulated or disallowed.
As a matter of fact, scientists in the agriculture and protein production field found that animals’ in which promotants were administered had average residue levels that were similar to and sometimes even less than the natural hormonal residue fluctuations in naturally raised beef (no added hormones, no steroids).
I could see this issue being a concern if the residue levels were consistently or significantly higher than those of naturally raised animals, but since that isn’t the case, I’m not worried. I could eat a naturally raised steak right now that has more hormone residue in it than a steak from an animal that was treated with a growth promotant during it’s lifetime. To me, that means there’s really nothing to worry about.
Want to learn more about the beef business? BUY MY BOOK!!! It’s a lot of fun, I promise.
This thing is a BEAST!
This is pretty much as close as it gets to having a professional level steakhouse broiler at home. With ripping flames that reach as high as 1500ºF, you are putting a serious crust on your steaks when you toss them in here.
The best thing is to see for yourself just how incredible this monster is in action:
More here, from when we christened it at our annual “Meatfest” in the Summer:
I’m so into this thing that I have two of them, the “Otto Lite” and the Pro, yet I have nowhere to use them. I stashed them at friends places, and they reap the benefits more than I do. HA! But if you’re interested in this amazing piece of equipment that will take your steak game to the next level, you can get 10% off with promo code Johnny10. DO IT! You are going to love this thing. Click HERE to explore the Otto Wilde products.
I have a nice deal for you.
You may recall me posting my love for Zelite Infinity knives on here in the past.
And I’m sure you’ve seen them on my Instagram feed as well.
Well, now I’ve got a nice exclusive deal for all my readers. They’re taking 15% off regularly priced items on www.zelite.com!
Just use coupon code 7G2PN46J. It is limited to one use per customer on the total purchase.
I really love these knives, and I hope you do too.
Inevitably, when discussing steaks, I am often asked what my favorite steak or steakhouse is. This is a very complicated answer for someone like me. For example, and by way of analogy, most movie buffs don’t have a single favorite movie. They might have a handful of favorites from each genre, though. Favorite horror (The Shining); Favorite Sci-Fi (12 Monkeys); Favorite Comedy (Trading Places); etc. That’s how I view steaks and steakhouses. So when I’m asked, I always tell people that it depends on the cut. So here we go:
I often consider the rib eye to be the true steak eater’s steak. Bovine bliss. So here are my favorite rib eyes, in order:
1. Antique Bar & Bakery‘s “Dirty Rib Eye”
I can’t say enough about this rib eye. There’s just something magical about what Chef Paul Gerard can do with that crazy 2000ºF oven of his.
2. Delmonico’s 45-Day Dry-Aged Bone-In Rib Eye
Delmonico’s consistently serves the best dry-aged steaks in the city, and the 45-day dry-aged rib eye is the top of the heap.
3. Osteria Morini‘s 120-Day Dry-Aged Tomahawk
This bad boy is only offered on the first Wednesday of every month, and they only get about seven of them, so you have to call ahead to reserve yours. Well worth the effort, and it comes with sides and apps if I recall correctly.
4. Delfrisco’s Double Eagle Domestic Wagyu Tomahawk for Two
This 32oz hunk of pure tenderness is the way to go when dining here. I love that peppery crust.
This is a tough category, and I’m torn between high end/upscale and old school manliness.
1. TAK Room (RIP)
This isn’t always available, but when it is, you have to get it. This is nearly a pound of Snake River Farms gold label domestic wagyu beef. Amazing.
As my buddy Tappi recommended to me, so shall I recommend to you: Get the “English Cut” prime rib here, if you’re lucky enough to score a table in the first place. The other versions are great as well though.
Also, any steak or chop this place has on special is work ordering, whether it is a bone in tenderloin or a porterhouse.
3. The Grill (RIP)
I’ve really come around on this place. At first I was a hater, but now I’m a huge fan. And there’s just something about this classically served prime rib that I can’t get enough of. Dining at The Grill is special, but eating the prime rib there is decadent.
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For the manly appetite, this is the place to go. This massive dry-aged, beautifully roasted chunk of beef is probably big enough to share. If you order like I do, you’ll share the mutton as an appetizer and then share this as your entree.
REPLACEMENT #1: Carne Mare
What a prime rib! 16oz of porchetta spiced crust, served in a puddle of veal jus that will knock your socks off.
Ahh, the porterhouse. So many places do it well. But there are two that really stand out to me:
The way to go here is the off-menu cajun porterhouse. Tell them Johnny sent you and they will accommodate. It’s a great one.
Chef Lomonaco does the name Porter House proud with his delicious porterhouse. It always packs a punch of dry-aged goodness.
I don’t order strips as often as I should. My typical game plan at a steakhouse is to share the rib eye as an appetizer, and then share the porterhouse as the main course. And since the porterhouse includes a strip in it, I’m sort of covered. But these two places offer some great stand-alone strips that are worthy of your time.
1. Strip House
Time for an updated pic! As their double-entendre restaurant name might suggest, Strip House serves a really good strip. It just wouldn’t be cool if they didn’t. Smear some of the roasted garlic across the always perfectly cooked and beautifully crusted beef, and you’re in heaven.
Transport yourself to the lavish days of Wall Street power meals at the newly re-vamped Harry’s, and treat yourself to their delicious strip. It is classically grilled and mildly dry-aged, but a perfect pink throughout. This meal is just as much about the ambiance as it is about the flavor.
Since I don’t have a vagina, I almost never order a filet unless I’m having a light lunch. That’s not to knock the filet mignon by any means. I just prefer it attached to a porterhouse instead of by its lonesome. But here are a couple of my favorites:
By far the best filet I’ve ever had. Super tender, big and beefy. Order it Pittsburgh style, so the outside has a hard sear and the inside is rare.
Another spot that needs a new pic! After this place remodeled a few years back, they really upped their game. Not only is their filet killer, but their dry-aged prime rib is worth getting as well.
A list wouldn’t be complete without some outliers and specials; cuts that you normally don’t see on steakhouse menus, but they’re worth seeking out.
1. Catch Steak‘s Dry Aged Rib Eye Cap
This thing is amazing. It may be on the small side as far as entrees go, but I suggest you get one as an app if money is not an issue for you. Grab a second if you can!
2. Bowery Meat Company‘s Bowery Steak
A neatly presented pinwheel of spinals dorsi muscle (the delicious outer “fat cap” of the rib eye) with chimichurri sauce awaits you at Bowery Meat Company.
Go get it!
3. Le Rivage‘s Deckle for Four
They say it’s for four, but you can definitely take it down with two people. You have to call ahead and ask for this beauty. Similar to the Bowery Steak above, only large format and roasted, served family style. When you call ahead, request that they serve their Pommes Anna to go with it. You will thank me.
It’s been a while since I did one of these beef advocacy posts, although I guess what I do every day is beef advocacy. In any case, I figured I’d whip up a post for you about how beef translates to strength, and why it should be incorporated into your diet and fitness plan.
The first thing I’ll say is that a high quality protein should be the anchor of your plate at meal time.
There really isn’t a more rich, more complete and more appetite satisfying protein source than beef. And when you go lean, you’re removing any unwanted fats as well. One caution is this: watch your portion size. I know that a “steak night” is often viewed as a special meal, and the tendency is to go big when you’re splurging. But if you can keep the portion size down, or share a steak with someone, that’s good.
Another option is to diversify your beef intake to other cuts and not just steakhouse middle meats like rib eyes, strip steaks and tenderloin. Those are just a few muscles in the entire animal after all.
Second, pair your beef with green veggies. Beef will provide you with plenty of zinc, iron, protein and B-vitamins (among others), but plants will get you the vitamin C, fiber and other nutrients your body needs to stay healthy. If you’re cutting down on your typical beef portion sizes (say from 10oz to 5oz), you can double the veggies and not feel guilty about it.
The third thing I’ll say is this: don’t be afraid of carbs! Carbs are energy, and our body craves and feels satisfied by consuming carbohydrates in the same way that we crave and feel satisfied by meat proteins. If you’re active – which you should be – you should never be avoiding carbs altogether unless you’re really trying to cut weight drastically (like at the onset of a comprehensive, physician-assisted weight loss program).
I like to promote carbs that are high in fiber, like whole grains, beans, legumes and starchy vegetables. Consuming fiber helps lower cholesterol, it slows the rate that blood sugar rises after a meal, and it immensely improves the body’s digestive processes.
Finally, beef is fuel for activity, but it’s also essential for muscle recovery and building strength after a workout or a run. Protein consumption afterwards stops muscle breakdown and aids in muscle repair, so eat some high quality protein like beef after a workout to help those processes along.
I guess that about does it. In short, I couldn’t do what I do – lifting three times a week, running over 20 miles a week, cycling, stairs, jumping rope for the length of a boxing match – without the fuel that beef provides me. I encourage you to get out there and be active, and fuel that activity with beef as a part of your nutrition plan. Those high quality proteins are vital!
Want to put in that extra mile? Check out this cool “Strength Field Manual” that “Beef. It’s What’s For Dinner.” just published.