The cow has been bred and consumed since 8000 BC.  With over 800 breeds, in which the division is two; a Zebu which enjoys a hotter environment, or the Taurine who relishes in cooler climates.  Both great for consumption.  Primal cuts, to prime, the cow’s protein factor for humans encompasses the entire animal from hoof to horn. Christmas is around the corner.  Prime Rib is a tradition on this holiday.  It is expensive…A “Prime” Cut (Terminology used in Canada and the US for the best) can run easily at $20 per pound.  Cutting cost and not effecting the product can be created with a few tricks of the trade.  Purchasing a “Grade A” or “Choice” roast is more than acceptable.  In Canadian terms, going down to a “Triple A “or a “B” will not be acceptable. When purchasing the Prime Rib, the math per person goes two ways.  Some say 1 bone equals two people.  Others say anywhere from ½ pound to a full pound per person will work out well.  Knowing yourself and family and friends, buy accordingly.  Standing rib roasts include the bone.  The bones are awesome!  The meat is some of the best beef there is on a cow.  And retaining the bone adds moisture to the roast.  Always buy bone-in roasts.   And after a lucky human devours the rib meat, a very lucky doggie will be waiting close by for the rest! Procuring the Prime Rib seven days before the main event is required.  A dry-aging lesson in the fridge is about to happen.  We will lose weight (up to 20%) but gain taste!  This technique increases the flavour more than you could image. DRY-AGING PRIME RIB Simply unwrap and wash the roast.  Dry with paper towels completely.  Wrap with cheesecloth fully.  Place on a plate and place in the refrigerator.  After 24 hours, unwrap the roast.  Blood will be present.  Re-wrap with the clean portion (or new) cheesecloth.  Continue to do this every day until the 7^th day when we cook the King of Beef.  On this 7^th day, using a Global 6” Chef’s Knife,  cut away all dried fat, or any unsavory pieces.  Leave as much moist fat and protein as possible. SEASONING AND ROASTING PRIME RIB 1 large garlic clove 3 tablespoons fresh ground pepper, sea salt, and crushed dried rosemary 1 tablespoon oregano (Not Mexican) 1 teaspoon thyme ½ stick of butter melted in ¼ cup olive oil With a Global Paring Knife, poke a 1/2" slit down the roast every 2 inches.  Insert thin slices of the garlic clove into each slit.  Incorporate all other ingredients in a Kitchen Basics Bowl  and liberally apply to the Prime Rib using your hands to massage the meat.  Allow to sit at room temperature for two hours. Roasting is easy using a Maverick Flip Tip Instant Read Thermometer  as your guide.  Using the poundage of the roast, and multiplying by 5, ensures a good .  So, let’s say it’s a 7-pound Prime Rib.  5 x 7=35.  In a pre-heated oven at 500, place that beef in with Wusthof Le Cordon Bleu Thermometer   attached and draped outside of the oven.  Simply cook for 35 minutes.  Now, here’s the crazy part.  Kill the oven and don’t open the door.  Set that timer for exactly 119 minutes and pull from the oven.  It should be a perfect 125 (Rare-medium rare).  Temp will rise by 5 or so upon resting.  Utilizing the thermometer guarantees 120-125.  Let it rest.  Carve and serve with horseradish. Prime Rib is one of the best.  Let’s go with something “less expensive” in the beef world.  Affordable doesn’t equal a bad dining experience when you apply the proper tools.  Chucks, flanks, rounds, and shanks are never words found at the high-end steak house.  But, by means of tenderization and marinating, these cuts can become quality beef.  Collagen makes beef tough at higher temperatures.  But, conversely, slow, low, tenderized, and marinated, makes this affordable meal an extraordinary steak!  Let’s do a tri-tip. Tri-tip is a name from California in the 50s.  Aiguillette Baronne is the name in France.  Pastorenstück in Germany.  This clearly indicates this less expensive meat is a worldly treasure.  This cut is simply a triangular, primal cut from the bottom sirloin.  Tenderization via the Jaccard 48 Blade Meat Tenderizer is step one to the textbook tri-tip.  Jacaarding is the known term for needle tenderizing.  After a few pokes from The Jacaard, time for a soak in the best marinade ever! And saturation in The Waring Commercial Cordless Vacuum Sealing System allows for an easy and quick marinade to seep deep into the beef.  The Waring doubles as a sous-vide cooking bag as well! TRI-TIP MARINADE 3lb Tri Tip ¼ cup canola oil 1 tablespoon sesame oil, quality soy sauce & rice wine vinegar 1 teaspoon each garlic powder, ginger powder, crushed red pepper flakes, ground black pepper, and onion powder Fresh green onions crushed and torn by hand Utilizing the Jacaard 48 Blade Meat Tenderizer to further the tenderization and marinating process, simply press into the beef, and the 48 blades will do the rest. Mix all ingredients above, then place in the Tilia Vacuum Machine.  Sealing the tri tip in the Tilia guarantees the deepest penetration of the marinade.  Let this flavorful piece of beef marinade overnight in the fridge. When dinner draws closer the following day, remove the tri-tip from the refrigerator 4 hours prior to cooking.  Dry completely with paper towels.  Allow the beef come to room temperature.  Sprinkling any of the powders from the marinade, with pepper, on the outside is acceptable.  Salt will not be needed since the soak with soy previously. Now, as for cooking the beef, the preferred method here would be the backyard.  Whether it be charcoal or gas, heat on high.  Once ready, sear the tri-tip on each side for 3 minutes.  Operating a charcoal grill, scoot coals to one side only.  Place the beef on the opposite side and cover lid.  With a gas grill, turn off 2 of the 4 burners and move to the cold side.  Again, the Maverick Bluetooth BBQ Thermometer  is beef’s best friend.  Once the tri-tip comes to 120, remove and wrap in foil tightly.  Allow to rest for 20 minutes before carving.  Medium rare is the exact locale of greatness when it comes to this piece of beef! The cow’s tongue is quite extraordinary.  She uses it as upper teeth for balling up grasses.  The strength in her tongue is as equaled as the fat ratio.  Therefore tongue can be cooked up in many ways quite deliciously. Lengua, the Spanish name for tongue, crafts some of the best tacos!  Tongue is listed as an Offal.  Offal is organ meat and typically, the gross stuff to most…Don’t let the word tongue or Offal sicken you.  Once you try this delectable dish from Mexico, tongue will be considered differently. TACOS DE LENGUA  Beef tongue 1 whole white onion sliced 1 bunch of cilantro 1 garlic clove 1 tablespoon each: cumin, ground pepper, chili powder 1 tablespoon canola oil for frying Place all ingredients in the KitchenAid 6 Qt Slow Cooker. Cook on low for 8 hours.  Once cool to the touch, pull away the rough, white skin.  This piece of beef is ready to eat now.  But, with tacos de lengua, we need to dice into little bite-size pieces.  Using an All-Clad 14" Stir Fry Pan, heat canola oil until it glistens. Add the tongue until browned. Assemble the tacos on corn tortillas with condiments of your choice.  Guacamole, queso fresco, cilantro, onions, salsa, and sour cream are frequent visitors to tacos.  And, they are all quite welcome on a taco de lengua! Beef has such a history in all but a few countries.  The protein, selenium, iron, antioxidants and zinc from beef brand the Bovine one of the world’s most vital resources.  130 billion pounds on average is consumed yearly.  Beef is obviously good for the brain and body.  Cholesterol is the only danger with beef when eaten daily.  Yet eaten once or twice a week, creatine and carnosine are raised in the body from beef.  Important nutrients needed for over-all health.  Like all stuff, moderation works best. Enjoy beef!