Old Alsatian Steak House

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Feeding Livestock After A Flood

September 14, 2015 by steakadmin | Comments Off on Feeding Livestock After A Flood | Filed in Uncategorized

If an area has suffered a flood there may be a shortage of food available for livestock. This can be very stressful to the animals, especially young and pregnant ones.

It’s vital to feed them nutritious fodder, but it may not be available. In that case fodder that’s suffered water damage may be used until a better food source is secured.

It’s important to keep some important information though.


Sodden silage may blacken with mold and mildew. It may develop a strong odor as well. If it’s necessary to feed water damaged silage to the livestock you should feed them whole bales. That way they will be able to pick which areas are edible.


Some water damaged hay may be usable if parts of it are dry.

Shedded Hay

Wet hay is a health risk to both humans and livestock. It may also rot and collapse under the weight of the hay stacked on it. Remove dry hay from upper stacks if possible. Wet bales can be stacked on top of dry bales to dissipate heat.

Unshedded Hay

Follow the same recommendations as for Shedded Hay.

Water Damaged Silage

Damaged silage may have been contaminated by manure and dead tissue. Soil born botulism is always a possibility. Silage that’s developed mold should not be feed to pregnant livestock, sheep, or horses. Feed moldy silage only as a last resort. It may cause liver damage or other illness.

Signs Of Toxicity

Symptoms of toxicity from water damaged feed include:

  • weight loss
  • lack of appetite
  • swollen, red ears, muzzles, and white skin that dries cracks, and peels
  • abdomen distention
  • death
  • tremors
  • wobbliness
  • convulstions
  • pregnancy termination

Botulism may cause animals weakness and an inability to eat or drink but otherwise appear normal.

If you think that livestock is suffering signs of toxicity from damaged fodder you should contact a veterinarian immediately.


Choosing the Right Steak

September 1, 2015 by steakadmin | Comments Off on Choosing the Right Steak | Filed in Uncategorized

There are a number of different kinds of steaks out there. This guide is going to allow you to get through brands in efforts that will help you select that will be the best steak for you personally, levels, and cuts of steak, cost, tenderness and marbling.

Get acquainted with your butcher.

It does not matter if you purchase your steaks at a gourmet butcher shop or at the supermarket. What is the most effective buy, the best way to cook it — begin a connection with your butcher in case you would like to understand meat, the best way to purchase it. All you need to do is inquire

Decide your steak as if your clothing are picked by you.
Can you catch any old set of pants?

Understand your cuts of beef and search for value cuts.

Going hand in hand with selecting the best steak is learning the various parts of the cow. It is crucial that you really know the best way to differentiate between each of the primal cuts to help you ask your butcher inquiries and comprehend their answers.

Understand beef grades … and which you are able to afford.

The low the rank, tougher and the leaner the steak. Prime is the top grade, when it comes to tenderness, marbling and flavor. So far as consumers are involved, there are actually just two levels: select and choice. Choice is the level that is higher.

Avoid steaks which are not less than an inch thin, they are not too difficult to overcook. Take care when purchasing steaks in packs — it is frequently not easy to get a side view to find out how thick they’re.

Do not remove the fat.

In addition, it enriches the flavor of the meat. It’s possible for you to trim off any extra fat once the steak is cooked before serving.

Behind on the ledge or the glass?

Believe it or not — it is the exact same meat. Marketplaces often place a greater level of meat in the full service glass case, although not at all times. Ask your butcher to spell out the difference if you are uncertain.

Keep clear of brands that are elaborate.

To help boost steak, the sector has introduced what it calls branded steak, which frequently have specific names that do not mention the level of the meat. Be cautious before you purchase. These names basically mean nothing and, you obviously don’t have any clue what you will get if you don’t request the butcher that which you are purchasing. Remember though, you can’t go wrong with angus.

To cook an ideal steak …

Purchase a thermometer. It does away with most of the guesswork regarding time.

Improved? Natural? Organic?

Steak that is natural means it is been processed without preservatives, colours or additives. That description matches most of the steak being sold.

Cooking the Perfect Steak

August 31, 2015 by steakadmin | Comments Off on Cooking the Perfect Steak | Filed in Uncategorized

With just a tiny window between rare and well done time is everything. Steak can be tricky to cook, but I’ve perfected the technique.

Tip 1.

I would suggest pan frying your steak (yes — for whatever you grill masters — it is possible to grill it in the event you prefer). But just so that you understand, I take advantage of a 12-inch cast iron frying pan. You can purchase a great, relatively cheap one for $25 in case you do not have a cast iron frying pan. It is definitely worth the investment and a great multipurpose pan.

Don’t try to squeeze them all in in case the pan is not large enough for all your steaks.

Tip 2.

You are risking an undercooked steak using a grey outside should you dive right from your refrigerator to the pan. For the cuts that are thinner, a half hour on the counter is going to do.

Do not forget to dry it completely removing it from the refrigerator. Excessive moisture in your steak makes it extremely difficult to get a fine, dark crust on the outside the meat.

Tip 3. Oil choice:

Attempt using canola or groundnut oil, both possess a flavor that is neutral and will withstand high temperatures. Your meat can be overly oily and is not going to cook evenly in the event the oil is too cool.

Tip 4. Seasoning:

Many beef purists will say to savor the rich that are unadulterated flavor of your steak by adding nothing apart from several twists of pepper and salt. Recall to not salt it early. Just sprinkle sea salt and black pepper on a plate then press on the meat to the flavorer minutes before cooking.

Others like to improve flavor and tenderize the meat using a marinade.

Tip 5. How would you want it?

Blue: Should be a dark colour, somewhat warm, and nearly purple. It’s going to feel with little-to-no resistance.
Rare: It’s going to feel spongy and soft with little resistance.
Medium-rare: It’s going to be spongy and somewhat soft and springy.
Medium: Light pink in the middle with barely any juice. It’s going to feel springy and solid.
Well done: Just a hint of pink color although not dry. It’s going to feel soft and spongy and springy.

6. Get cooking:

Before computing the cooking time it is essential to look at the size as well as weight of your steak. Benefit from the skilled eye of your butcher who ought to have the ability to let you know how long you have to cook your meat if you are uncertain.

Blue: About 11/2 minutes each side
Rare: About 21/4 minutes each side
Medium-rare: About 31/4 minutes each side
Medium: About 41/2 minutes each side

7. Is it prepared?

Blue: It’s going to feel with little-to-no opposition.
Rare: It’ll feel spongy and soft with little resistance.
Medium-rare: It’ll be spongy and somewhat soft and springy.
Medium: It’s going to feel springy and solid.
Well done: It’s going to feel soft and spongy and springy.

8. Allow it to rest:

You have heard it before: do not slice into that steak away. Do not stress, your steak won’t get chilly!

9. Bon Appetit!

Relax. It is likely to be yummy.