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New Beef King
||89 Bayard Street,|
New York City, NY 10013
Reviewed by: Michael Gray
Winter Volume: 2012 Issue: 19(4) page: 18
Not a restaurant, but a great place for snack food, Robert Yee shows off that he is a true jerky master. He makes nine different kinds, one better than the next, all are variations of old family recipes.
Born in Hong Kong in 1950, Mr. Yee came to New York City in 1960. He decided to open a jerky shop in 1982, but before that could happen, he had to return to Hong Kong to get old Yee family recipes. Actually mastered by his Grand Aunt, he did bring them back to New York, and after his return to the United States with recipes in hand, he needed three plus months of experimentation to ready them for sale. He used his knowledge of equipment and local materials to master and make his jerky and its variations.
Doing so, Yee removes fat and tendons from slabs of raw beef and pork, then freezes them. Once solid, he slices them thinly and marinates them overnight. The meats are then blown dry and placed on screens over shallow pans, in an oven. He slow-cooks them at about one hundred degrees Fahrenheit for four hours.
Mr. Yee makes all jerky variations fresh daily, processing sixty pounds of beef and pork each and every day. With his wife Annie, the nine types he makes are: Spiced Beef, Fruit-flavored Beef, Oyster-flavored Beef, Spicy Beef Tendon Chunks, Oyster-flavored Beef Chunks, Curry-flavored Beef Chunks, Spicy Beef Chunks, and both Pork and Beef wet jerky products.
Prices range from eighteen to twenty-four dollars a pound. They are popular and shipped all over the United States. Of course, all varieties are also sold in his Bayard Street store. One can purchase them by the slice or chunk, by the ounce, or by the pound. Delicious they are, even addictive. Try them, and if you, like our editor gets addicted, you will return often for more.