Business

Cap steak- An overview

Rib steak is a specialty cut of meat derived from its famous cousin: the standing rib roast. Before going any further, it is important to point out that the word prime in the name does not necessarily refer to the quality of the meat as per the USDA (United States Department of Agriculture’s) grading scale. In fact, it is just a matter of tradition.

To put this into perspective, lets start at the beginning. Traditionally, in the United States a steer is processed into 8 primal cuts. Working from the top of the animal and moving from front to back, we have the following cuts: 1. Chuck, 2. Rib, 3. Loin, 4. Sirloin, 5. Round. Now working from the bottom of the animal and also moving front to back, we have: 6. Brisket, 7. Plate, 8. Flank. During processing, the cattle carcasses are initially cut into these 8 sections before portioning into steaks or roasts, or before being shipped wholesale to butchers. Butchers at high-end butcher shops or in the super-market meat departments will then break down these cuts further. Of course, carcasses are sometimes sectioned into sides and sold in half or quarter portions.Feel free to find more information at Cap steak.

The standing rib roast comes from you guessed it the rib section! During processing, the section of the steer between ribs no. 6 and 12 is removed  with ribs and some portion of the vertebrae attached. As this large rib section is passed along to the butcher, he may break it down further into smaller roasts containing anywhere from two to seven ribs. The standing rib roast gets its name from the traditional cooking process where chefs and grandmas stand the meat  backbone down in the pan with the ribs sticking up into the air. Now, just to confuse you a little more, this roast is also known as a Prime Rib roast or just prime-rib  but its really the same cut of beef.

Now it gets more interesting: If a butcher takes a regular standing rib roast (carved from the primal rib cut), lays it flat and cuts steaks from it (cutting parallel to the ribs), these resulting slices are now known as prime rib steaks. Sometimes the rib-bones are left in, and in other instances, they are removed. If the rib-bones are removed, this then becomes a rib-eye steak: the absolute favorite among barbecue enthusiasts.

Cooking a prime rib roast is a snap. A 3 rib roast will weigh around eight pounds and will be suitable to feed about six hungry people. Choose one with a thick fat cap, and make sure you bring it to room temperature before starting. Apply your favorite dry-rub (or salt and pepper for the purists) and then preheat your oven to 450 F. Stand it up in a roasting pan and slip it into the oven, turning the temperature down to 325 F after half an hour. Cook to an internal temperature of 140 F for medium, 120 F for rare, then make sure to let it rest for at least 20 minutes before serving. If you are preparing prime rib steaks, a hot seasoned grill is all you will need. You can sear each portion for 3 minutes a side for a perfectly juicy prime rib steak.

Business

Grill- An intro

Most people have always regarded food to be amazing and important in life. But that is not enough to start your own restaurant. There are other skills that you will need like management, accounting, human relations etc. Confused and stressed? Do not be; if you follow the suggestions that are given below you will know all about how to start a restaurant and what more you could also be successful.

What is so unique that you want to open a restaurant? What will draw the customers to your restaurant? Restaurant business has become highly competitive and also is extremely rewarding. The key to kick off your restaurant and make it popular is to establish a particular theme. Do a comprehensive research about the other restaurants of your area and find out what kind of cuisine is missing. If there is no Chinese restaurant in your area then you can start a Chinese specialty restaurant. This is the first step about how to start a restaurant.

Take a feedback from the other restaurateurs of your area or also another area! They would always be open to giving advice and will also give you some important contacts. You can also hire a professional consultant who would help you create a budget and also manage your financial matters. You will have to hire an architect and an interior designer to construct and design your restaurant. This is an important point when you are looking about how to start a restaurant.

You have to make a budget when beginning to think about how to start a restaurant. Your budget will be comprehensive and will include the expenses on food, interior design, construction, leasing and other restaurant supplies. After you have created a budget you would know if you have to take a loan. When taking a loan always create a good professional business plan. A detailed business plan will always attract the best financing companies.

What kind of a restaurant do you plan to build? Take into account the area, seating area, size of the kitchen and restrooms. You have to now determine if you would want your restaurant to be a buffet, self service from the counter or a proper dining restaurant. There are a lot of permits that you will have to take before you start a restaurant like the zoning permit, health permit, building and other such permits. If you want to keep alcohol in your restaurant then you will have to take the alcohol license.

In the end, how to start a restaurant also depends greatly upon your menu! If you take all these basic things into account then I am sure that you will be able to plan your restaurant business successfully. Always remember that the success of a restaurant depends on the number of customers you can attract! This is the reason why customer service and satisfaction is so important when you are starting a restaurant. Make sure that the staff you have is courteous and polite towards your customers and offer a friendly attitude.

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