Papaya is a great tenderizer as well. (green or ripe)

Oh please SIN - now you want us to smuggle in the beef strapped to our thighs, and where do you propose we strap the bottles of corona (couldn't find the little guy that says eek.)

Ya' think Customs would notice?

wow - rare footage....

chuckle

Man oh man. Do some of you folks need food lessons or what??!
Firstly the beef here is tougher for one reason only. THERE ARE NO FEEDLOTS IN BELIZE and thank goodness for that!! Beef tenderness has to do with the amount of fat (marbeling) in the meat. KOBE beef for example is the most ambrosial morsel any of you meat amateurs will ever have in your lives. It is raised in Japan. The animals hardly move, they are massaged and basically treated like beef royalty until it is time to kill them and even that process is handled in such a way so as not to traumatize the amnimal thus wrecking the flavour.

Feedlot beef (yeah your precious USDA crapola) got its start as free range grass fed animals somewhere in Texas, South Dakota, Montana etc....it is only after the cattle live at a feedlot (get covered in shit, hardly move, get shot up with all sorts of chemical cocktails) long enough to get fattened up that they are then killed (in a rather brutal fashion but let's face it it's us or them and they are tasty buggers) dressed and wrapped up in shrink wrap for you to take home.

I wished more people would get to know just what it is they are shoveling into their mouths.

NOw on to how to cook Belizean beef. Firtstly STOP CALLING TENDERLOIN FILET MIGNON. It is filet mignon after you wrap bacon around it. Sirloin steaks btw are tough no matter where they come from and have to be marinaded. You want to impress the hell out of your friends this is what you do.

Buy a whole tenderloin and roast it. First you will want the meat to be at room temp before you cook it so do a dry rub all over it of your fave spices and let it sit out for a few hours soaking up all that great flavour.

Make sure your oven is up to around 425ish.....every oven is different and they are a pain in the ass so keep that in mind. Lay down some strip of BELIZEAN BACON (yeah this stuff rocks) and put the whole tenderloin on it....btw I use an open glass casserole to do this....YOu may even want to drape a couple of bacon strips over the top....why not? It is tasty. Bake the tenderloin for about an hour ( btw the piece should be about a foot long) because if you overcook tenderloin you do not deserve to live and will be summarily shot on the spot and fed to the sharks.

Anyone who demands that this meat should be cooked well should never be invited to your home ever again for dinner because they are philistines.

Now this is the most important rule when cooking meats....when they are finished ALLOW THE MEAT TO REST FOR TEN MINUTES before cutting it. Cut it too soon and it will bleed all over the cutting board.

Tenderloin to me is an overrated cut but it is pretty much the tenderest thing you can get in Belize unless u guys get the stores over there to start carrying Running W's ARRACHERA TIPS. Mangos does arrachera and it is awesome.

I have cooked many cuts of belizean beef and maybe sometime I will share some tips....you can make it edible.

BTW I get really tired of some folks wanting american this or american that when they come here. Makes some of you sound like a bunch of spoiled little children. You should hear yourselves. Yes I will admit that I miss certain comforts and yes I would be a liar if I said I did not crave a juicy slab of prime rib but I have learned to live without it so that when I am traveling it does become a lovely treat to have. I am glad that I do not eat the way I used to back in Canada. I am healthier for it.

Rmember this, all that marbeling will clog your arteries.....mind you death by prime rib I suppose is not the worst way to go.

Breathe....

The PM would be proud of you! I agree.....

But I think it's ok to miss clog filling shit covered chemical filled USDA beef, or even some Argentinian cuts. Seeing a lot of us have lived here for decades we eat tons of the local beef and have learned how to cook it really good, I even like Cow Foot (it's actually leg bone, not the hoof) soup. Too each his own. Now, find me some big racks of baby back amigo.

SIN

This carnivore is grinning.

"Firtstly STOP CALLING TENDERLOIN FILET MIGNON. It is filet mignon after you wrap bacon around it."

Just a slight correction. Filet Mignon is the cut from the small end of the tenderloin. It has nothing to do with whether or not it is wraped in bacon.

Is not filet mignon from inside the ribcage under the spine and tenderloin the outside along the spine?