We"ve been buying these 5oz NY strips at our local Market Basket. USDA select. I"ve been cooking them indoors, red hot cast iron skillet. 2 minutes per side, then 5 minutes in a 375* oven. Allow to remainder. Then make a nice cabernet reduction sauce. The initially few were good.

You are watching: Why does my steak taste like liver

Bought some even more, and also froze them. Cooked 2 for dinner last night, exact same way. First bite, both my wife and I look at each other. Tastes choose liver.

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I"ve had actually this occur via venichild, yet never before with beef.

 

thoughts?


My guess is they are slightly old and also perhaps not held at right temp, type of poor wet aging. Have had some liextremely seasonings through wet aged strips.

 

Tbelow can be a lot for reasons though. Feed. age, sex, breed, what reduced, what kind of fatality it had, exertion at time of death. I read an article around a male that might tell you the age, sex, breed and feed from one bite. He said eexceptionally carcass had actually to be tackled individually to acquire the best out of it. I was surprised that young cattle were not necessarily even more tender than older, or that aging beef wasn"t always much better tasting or more tender, Some people are additionally a lot more sensitive to the mineral, liincredibly metallic flavors and also a cut like sexpedition may be even more likely to have actually some than say a rib eye.


Same farm, same kind of cows? Grass fed have the right to taste even more minerally/liextremely. But if it"s meant to be the same animals then something most likely went wrong. I actually choose that gamey taste, then aacquire I prefer liver.

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A genuine gamey tasting reduced is hanger steak.


I;ve noticed the very same point periodically even on exceptionally fresh steak. It"s interesting because many kind of of the exact same enzymes in the liver are likewise uncovered in the muscle.. I wonder if that accounts for some of this? PS: I choose liver also, specifically if you leave it pink or red in the middle...Like nopoint else!!

 

pawlie


For whatever reason this is a widespread difficulty through NY strips. I have actually friends that refusage to buy them bereason they never know exactly how they will taste. I believe it has somepoint to execute via which end it was reduced from.


When I use to go shopping at Speak & Shop I really hated looking at thier beef selection. It was kind of bland also looking stuff through nothing reflecting for marbleing in the meat. So a friend of mine took me to a butcher shop. Which I never knew it existed. Which taken place to be in North Plymouth. The location is called Pinadossi"s on Court St. When I"m in the need for a really nice steak cut to order. This is were I go. Ever considering that I go tright here the steaks come off the grill so tender you can cut it via a fork. It can price you a pair of pennies more. But as soon as you want quality this is the means to go.


Originally Posted by scoobe 
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Same farm, same kind of cows? Grass fed deserve to taste even more minerally/liextremely. But if it"s intended to be the exact same pets then something more than likely went wrong. I actually choose that gamey taste, then again I prefer liver.
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A genuine gamey tasting cut is hanger steak.

Tright here is just one of those on a cow I heard. They call it a Butchers cut interpretation know one really knows around it.


Surf Hunter

Way also many!Moderators19,275 postsLocation: The Land of Fruits and Nuts

 

Tright here is only one of those on a cow I heard. They speak to it a Butchers cut meaning know one really knows about it.


 

My neighborhood butcher saves me the hanger steaks if he gets the best side of beef in that week. i love em, my favorite reduced for certain.


Sudsy

Way as well many!Site-Wide Moderators46,512 postsLocation: Central Jersey DOES exist !

Tbelow can be a couple of reasons:

 

Well done through also low fat content (common in food keep meat), not entirely bled (lots if iron in red blood cells, iron is the reason of liver flavors), not fresh, or was improperly aged.

 

Another opportunity is that you are overly sensitive to the iron in the meat. There"s a thing going approximately that that is an occasional side effect of medication for cholesterol.


bob_G

Way too many!Moderators28,519 posts
Tbelow can be a few reasons:

 

Well done through also low fat content (widespread in food store meat), not entirely bled (lots if iron in red blood cells, iron is the reason of liver flavors), not fresh, or was imcorrectly aged.

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Another opportunity is that you are overly sensitive to the iron in the meat. There"s a thing going approximately that that is an occasional side impact of medication for cholesterol.


 

Sudsy,

 

I think you can be onto something. I"ve been on cholesterol meds for years, and never before had this trouble. So I do not think that"s it.

However, the liexceptionally taste in very random. But as soon as it"s there, there"s no absent it. Prior to food preparation, the meat has actually no off smell. But, I have noticed the steaks are often a deeper red color than the ones I usually grill in the summer. The summer selection are a bright, vibrant red. While these have been deep, almost maroon at times.