How to Make Deli-Style Roast Beef From a Whole Beef Leg — Prime Time

The Meat Hook Butchers Ben Turley and Brent Young have previously made deli-style classics like ham, bologna, and even the New Jersey specialty Taylor Ham. Now they’re trying their hand at another sliced meat: roast beef. The two break down a whole beef leg to get the best cut from the bottom round, cure the meat for two days, cook it low and slow for three hours, and make roast beef sandwiches.

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How Onigiri Master Yumiko Ukon Makes 500,000 Rice Balls a Year — First Person

At Onigiri Bongo in Japan, Yumiko Ukon and her late husband have popularized non-traditional onigiri flavors of the stuffed rice snack since 1960. Now the shop makes 1,500 rice balls a day in 55 flavors including mayonnaise and tuna, curry and beef tendon stew, and salmon roe and takana. The different flavors have become so popular that customers wait up to five hours in line to try them. 

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🔥 HOW to GRILL a STEAK by Master Chef Robert Del Grande

Learn HOW to GRILL a STEAK by Master Chef Robert Del Grande. Works for Ribeye, Filet Mignon, Tenderloin, T-Bone and almost any cut of Beef. This technique works over wood, charcoal, gas and even a camp fire.

James Beard Award Winning Master Chef Robert Del Grande answers this question in an informative video that can be applied to virtually any grilling scenario. This tasty technique will show you how to cook ribeye steaks, tenderloin, t-bone, filet mignon and other cuts of beef. Sear the ribeye steak grill to perfection.

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Can You Dry Age a Steak in Beef Fat?

On this episode of Prime Time, The Meat Hook butchers Ben Turley and Brent Young experiment with beef fat. They learn what happens after 30 days of dry-aging a steak coated in the often discarded part of the animal.

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