comscore Grass-fed beef cooks up splendidly | Honolulu Star-Advertiser
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Grass-fed beef cooks up splendidly

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Slices of grass-fed flank steak are topped with a seasoned salt created by Kapiolani Community College’s Culinary Innovation Center. The salt is combined with dehydratedground pineapple core, papaya seed, pepper flakes and garlic and onion powders.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Kapiolani Community College instructor Chef Alan Tsyuchiyama trims a cut of beef of its gristle using a boning knife.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Grass-fed beef prepared by Kapiolani Community College instructor Chef Alan Tsyuchiyama. After searing the beef on both sides, Chef Tsyuchiyama checked the temperature of the beef with a thermometer —inserted through the side— to be sure it was cooked perfectly.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    At left, Kapiolani Community College chef-instructor Alan Tsuchiyama quarters a piece of beef to fit his pan. The beef is being fried off in the picture at right.

Kapiolani Community College chef-instructor Alan Tsuchiyama is in the middle of a project involving Molokai Livestock Cooperative’s grass-fed local beef. Tsuchiyama was tasked with testing the best ways to prepare five cuts, including cooking methods, temperatures and seasonings. Read more

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