Where's the beef (from)?

[bobbygirl]

Just returned from the Freedom, and was wondering if anyone knows where Carnival gets their beef from (Canada, US, South America)?

 

My husband loves his filet mignon and was a little disappointed with the quality of the steaks. Although fresh and mostly cooked to order (very rare), they tended to be dry and lacked that characteristic melt-in-your mouth-don't-need-a-knife-to-cut-it quality, even in the Sun King restaurant. One exception was the Beef Carpaccio, which was out of this world.

 

Any thoughts?

[CynCyn]

Another planet? Just kidding. We just got home from a 5 day Fantasy Cruise. I was very disappointed in the steaks as were all at our table. The hamburgers were excellent though!

[Tbay-eh]

Just returned from the Freedom, and was wondering if anyone knows where Carnival gets their beef from (Canada, US, South America)?

 

My husband loves his filet mignon and was a little disappointed with the quality of the steaks. Although fresh and mostly cooked to order (very rare), they tended to be dry and lacked that characteristic melt-in-your mouth-don't-need-a-knife-to-cut-it quality, even in the Sun King restaurant. One exception was the Beef Carpaccio, which was out of this world.

 

Any thoughts?

:cool: :cool: I can't say for sure but I was told Australia. I worked for the cattle industry in Alberta and ate many a steak and carnival did not taste the same. I haven't had a problem with my beef but I order it blue rare so usually not over cooked. I will have to try Beef Carpaccio, Thanks Cindy:cool: :cool:

[bobbygirl]

Traveled to Alberta in November, great beef!

 

In the dining room the beef was cooked to pre-established levels (i.e. don't ask for it blue, rare was the best they could do). We were hoping for better in the Sun King and asked for blue, but got rare again.

 

We've sailed twice on NCL and my husband was always very pleased with his filet mignon - cooked blue and as requested, in BUTTER!

[poptart]

 

okay--gotta ask--what does "cooked blue" mean?

[DarthGrady]

Never mattered much to me where the cow was from. I mostly look for the lack of hoof and mouth disease.

[Tbay-eh]

okay--gotta ask--what does "cooked blue" mean?

:cool: :cool: Blue rare is about a quarter of an inch raw in the centre and then rare to the outside. Rare is usually cooked right through but rare. I am reading this and doesn't make sense to me so probably doesn't to you Sorry. Cindy:cool: :cool:

[bobbygirl]

To us, blue means that it's got a crust on the outside, but on the inside it's basically only warmed-up and almost raw.

 

Sounds gross, I know. My husband would eat it raw, but out of regard for fellow passengers he orders it blue...:eek: The only raw beef I'll eat is Beef Carpaccio, kinda of like a beef sushi, but sliced paper thin.

[JaneBP]

On our recent Legend cruise, we found the beef merely adequate.

[Tbay-eh]

Traveled to Alberta in November, great beef!

 

In the dining room the beef was cooked to pre-established levels (i.e. don't ask for it blue, rare was the best they could do). We were hoping for better in the Sun King and asked for blue, but got rare again.

 

We've sailed twice on NCL and my husband was always very pleased with his filet mignon - cooked blue and as requested, in BUTTER!

 

:cool: :cool: Already answered a question but very few people like blue rare so I had to say hi - I worked in Alberta for the cattle industry in the mid 70's and learned how to eat beef. I always liked it well done until I moved there. As I started to eat less done - I noticed how much the taste and texture improved. Now - cut off the tail, wave it over the coals and slap it on my plate - I like it mooing. Add some A1 spicy or if prime rib - hot horseradish and I am in heaven. I really only get blue rare if my husband cooks it or on occasion, a chef has actually comes out to ask me if I really want it that way - then I will get it. Welcome to a small group. Cindy:cool: :cool:

[KruznKel]

:cool: :cool: Already answered a question but very few people like blue rare so I had to say hi - I worked in Alberta for the cattle industry in the mid 70's and learned how to eat beef. I always liked it well done until I moved there. As I started to eat less done - I noticed how much the taste and texture improved. Now - cut off the tail, wave it over the coals and slap it on my plate - I like it mooing. Add some A1 spicy or if prime rib - hot horseradish and I am in heaven. I really only get blue rare if my husband cooks it or on occasion, a chef has actually comes out to ask me if I really want it that way - then I will get it. Welcome to a small group. Cindy:cool: :cool:

 

Very true not many restaurants will give you blue.. My SO has the same problem:p

[bobbygirl]

My husband is the filet-mignon specialist at home - we try to buy it from the Boucherie française and then he 'cooks' it by heating up the cast-iron frying pan to smoking, melting 1/2 cup of butter in it and throwing in the steaks to sear quickly on each side. Then he plates them and pours the butter on top. I pass on the butter sauce, but the kids & him love it.

 

Best ship-board steak experience was at the Teppenyaki restaurant on the NCL Jewel. We were sitting around the cooking station and the chef asked how we wanted our meat done. People gave their order, my DH said blue, of course. The chef cut his meat into cubes and left it to the side while cooking everyone else's order. At the last minute, he threw some extra butter on the cooking surface, tossed DH's meat around in it for a few minutes and plated it immediately. You should have seen the other diner's faces...they said, "Can we have ours like that?"...but alas, it was too late. My DH was sitting there like the cat who got the cream...

[Tbay-eh]

Very true not many restaurants will give you blue.. My SO has the same problem:p

:cool: :cool: Have you ever had a bite of your SO's steak - my family and friends will look at my steak a go EEEWWW. I will give them a LITTLE piece to try and they ALL agree that it is fantastic but just can't order it for themselves. There are very few restaurants that will or can cook blue - they probably feel that it is not cooked properly and it will be sent back. Not by me or probably your SO. Let's rally to have blue added to menu. Cindy:cool: :cool:

[Tbay-eh]

My husband is the filet-mignon specialist at home - we try to buy it from the Boucherie française and then he 'cooks' it by heating up the cast-iron frying pan to smoking, melting 1/2 cup of butter in it and throwing in the steaks to sear quickly on each side. Then he plates them and pours the butter on top. I pass on the butter sauce, but the kids & him love it.

 

Best ship-board steak experience was at the Teppenyaki restaurant on the NCL Jewel. We were sitting around the cooking station and the chef asked how we wanted our meat done. People gave their order, my DH said blue, of course. The chef cut his meat into cubes and left it to the side while cooking everyone else's order. At the last minute, he threw some extra butter on the cooking surface, tossed DH's meat around in it for a few minutes and plated it immediately. You should have seen the other diner's faces...they said, "Can we have ours like that?"...but alas, it was too late. My DH was sitting there like the cat who got the cream...

:cool: :cool: Oh my God I love it. Blue rules. Cindy:cool: :cool:

[KruznKel]

:cool: :cool: Have you ever had a bite of your SO's steak - my family and friends will look at my steak a go EEEWWW. I will give them a LITTLE piece to try and they ALL agree that it is fantastic but just can't order it for themselves. There are very few restaurants that will or can cook blue - they probably feel that it is not cooked properly and it will be sent back. Not by me or probably your SO. Let's rally to have blue added to menu. Cindy:cool: :cool:

 

I eat mine very rare anyways.. I just enjoy the char on the outside the centre just melts in your mouth no matter . On the Freedom last week my filet was great melted in my mouth. It was alittle more medium rare than I like but it was still fantastic!! My SO would love to have blue on the menu.. but I think that most don't like to serve it like that for health reasons as well;)

[KruznKel]

My husband is the filet-mignon specialist at home - we try to buy it from the Boucherie française and then he 'cooks' it by heating up the cast-iron frying pan to smoking, melting 1/2 cup of butter in it and throwing in the steaks to sear quickly on each side. Then he plates them and pours the butter on top. I pass on the butter sauce, but the kids & him love it.

 

Best ship-board steak experience was at the Teppenyaki restaurant on the NCL Jewel. We were sitting around the cooking station and the chef asked how we wanted our meat done. People gave their order, my DH said blue, of course. The chef cut his meat into cubes and left it to the side while cooking everyone else's order. At the last minute, he threw some extra butter on the cooking surface, tossed DH's meat around in it for a few minutes and plated it immediately. You should have seen the other diner's faces...they said, "Can we have ours like that?"...but alas, it was too late. My DH was sitting there like the cat who got the cream...

 

Now since you only live a couple hours away from me.. can your hubby cook me one of them filets cause that is all I eat in steaks.. that sounds absolutely amazing:D

[bobbygirl]

I've tried blue (would make it easier at my house, since everyone else likes it that way) - but rare is the best I can do.

 

DH finds that blue works best with filet mignon - if he has a bone-in steak with more marbling, it has to be cooked a little more to let the fat melt and flavour the meat.

 

That being said, we practically never buy bone in, because it has to be COOKED more! Vicious circle...:D :D

[Tbay-eh]

I eat mine very rare anyways.. I just enjoy the char on the outside the centre just melts in your mouth no matter . On the Freedom last week my filet was great melted in my mouth. It was alittle more medium rare than I like but it was still fantastic!! My SO would love to have blue on the menu.. but I think that most don't like to serve it like that for health reasons as well;)

 

:cool: :cool: You know - I think with us die hards - we know that if we order blue rare or rare at the very least we will get it medium rare which is so much better than medium or well done. And as you state - for health reasons, most establishments will cook it to a certain temperature and that would be overdone for me. Let's go for the Blue and I don't mean the Leafs - My husband is a Canadiens fan. Cindy

[KruznKel]

:cool: :cool: You know - I think with us die hards - we know that if we order blue rare or rare at the very least we will get it medium rare which is so much better than medium or well done. And as you state - for health reasons, most establishments will cook it to a certain temperature and that would be overdone for me. Let's go for the Blue and I don't mean the Leafs - My husband is a Canadiens fan. Cindy

 

I agree on two parts of the blue.. but hey look at my avatar.. I bleed blue here:D:p

[Heirloom]

For those who are considering shifting their consumption of beef to RAW, a note of caution:

 

http://www.cnn.com/HEALTH/library/DS/00659.html

 

I mean, I go for medium rare......but that's as far as you safely should go !

[cmsmuse]

Just returned from the Freedom, and was wondering if anyone knows where Carnival gets their beef from (Canada, US, South America)?

 

My husband loves his filet mignon and was a little disappointed with the quality of the steaks. Although fresh and mostly cooked to order (very rare), they tended to be dry and lacked that characteristic melt-in-your mouth-don't-need-a-knife-to-cut-it quality, even in the Sun King restaurant. One exception was the Beef Carpaccio, which was out of this world.

 

Any thoughts?

We just got back from the New Years Carnival Pride cruise and the filet in the Normandie was excellent! Very juicy and tender...

[Tbay-eh]

I agree on two parts of the blue.. but hey look at my avatar.. I bleed blue here:D:p

 

:cool: :cool: Irish!! Newfie!! and a Leafs Fan!! oh my God. No wonder you bleed blue. ONLY TEASING. I live in a house with a Leaf Fan and a Canadien Fan and me an Islander Fan - our daughter will cheer for whoever. My background is Slovak and my husband is Ukrainian so we have a great blend. One thing I noticed is that we are all Canadians - does that tell you something about eating blue beef. Any of you on the Liberty Feb 16th, 2008. I think London is - aren't you. Cindy:cool: :cool:

[bobbygirl]

When DH orders "blue", he usually adds "just warmed up" and I'll add "it has to moo" and they get the point. French restaurants usually get it right, and there's a neighbourhood Greek restaurant that has a mini-brochette of filet mignon that is usually right on as well. But he maintains that it's never quite as good as at home.

 

Funniest experience was at an all-inclusive in Dominican Republic. We were disappointed with the food (except the grilled lobster) and decided to try the "French" restaurant. Well, the only thing that was French was the decor and service. (It was also spotlessly clean compared to the rest of the dining areas, some of which smelled like the exterminator had passed by but I digress....). He asked for his meat done blue as usual, and they brought it medium. He told them it was wrong, but they didn't understand and thought it wasn't hot enough. So they bring it back 5 minutes later, MICROWAVED!!!!! So here we are, trying to explain with gestures and our few words of Spanish (una cervesa con limon por favor) and a little help from our kids who were taking Spanish at school, that it was overcooked! Finally we resorted to making cow sounds - MOOOO - so they understood! They brought another one, med-rare, but by that time DH gave up and ate it as is. He succeeded in finding a little grill at the lunch buffet where he could instruct the chef to yank little pieces of beef off the grill 30 seconds after contact...needless to say, the Dominican is not on our "hot list" of gourmet travel spots...

 

By the way, my son is a Habs fan, but DH is a Sens fan. It gets hot around my house when the teams play each other!

[KruznKel]

:cool: :cool: Irish!! Newfie!! and a Leafs Fan!! oh my God. No wonder you bleed blue. ONLY TEASING. I live in a house with a Leaf Fan and a Canadien Fan and me an Islander Fan - our daughter will cheer for whoever. My background is Slovak and my husband is Ukrainian so we have a great blend. One thing I noticed is that we are all Canadians - does that tell you something about eating blue beef. Any of you on the Liberty Feb 16th, 2008. I think London is - aren't you. Cindy:cool:

 

LOL great blend ya do have I must say:D

 

Sorry no more cruises this year just finished one on Saturday.. now have to wait 410 days:(

 

You must try the supper club on the Liberty and ask for that blue steak.. we have been to the supper club 3 times on 3 different ships and have not been disappointed yet:)

[Tbay-eh]

For those who are considering shifting their consumption of beef to RAW, a note of caution:

 

http://www.cnn.com/HEALTH/library/DS/00659.html

 

I mean, I go for medium rare......but that's as far as you safely should go !

:cool: :cool: I can honestly say that I have eaten blue for probably 35 years and no problems but I certainly would say to people read his post - because I choose to take a risk does not mean you have to. The way beef is treated lately, I trust it but this is not to say it is safe. Once again read his post and decide for yourself. Cindy:cool: :cool: