On Thursday, November 20th, Mr. Finch’s Animal Science class had a Carnivore Cookoff. A variety of meats were cooked, with each group taking responsibility for different parts of the cow.
Each team was judged in the areas of tenderness, juiciness, flavor, overall quality, answers to questions, and visual aid quality. The different meats cooked included New York strip steak, petite tender, filet mignon, rib-eye steak, flank steak, flank iron steak, and chuck roast.
When asked which steak he thought was the best, Deputy Mutch said,
“I’ll go with Miranda, Zoey, and Addison’s group because the buttery flavor was really good. It was juicy, very tender, and yummy. ”
When asked why it’s important to know how to make a steak, he responded, “Because it’s the best thing to eat. We’re carnivores; we eat meat.”
Mr. Eygabroad was also a judge in the contest, and he said about the best steak,
“I think Kira’s group [was the best] with the poor man steak, because it was very tender, flavorful, juicy, and just overall the consistency was great.”
Each group was graded on a poster, along with the quality of the meat. The posters included nutritional value, seasoning, marinade, location of the meat on the cow, cooking method, and facts.
Mr. Eygabroad said about the posters, “I liked Addie, Addison, and Maddie’s group. They were very detailed with their poster, great little portrait of the cow, organized, good handwriting,
Mr. Eygabroad thinks the filet mignon had the best quality meat, made by Jose, Jesus, and Claudio. He said, “It’s a premium steak; they went above and beyond with their cut. The tenderness was off the charts.”
Addi Talley, Addison Bradburn, and Maddie Stoffel used a recipe made from scratch.
Flank Steak recipe
Seasoning Marinade
-¼ cup lemon juice -¼ cup Brown Sugar
-2 tbsp Dijon Mustard
-2 tbsp Soy sauce
-2 tbsp Olive Oil
-1 clove garlic, minced
-¼ tsp pepper
-Secret seasoning
