BBQ Butcher - Just some miscellaneous cuts

« Just some miscellaneous cuts »

Welcome Guest. Please Login or Register.
Dec 20, 2009, 4:00am

BBQ Butcher :: Tutorials :: Photo Essays & Videos :: Just some miscellaneous cuts

Author

Topic: Just some miscellaneous cuts (Read 99 times)

BBQ Butcher
Administrator

member is offline

[avatar]

Joined: Jun 2005
Gender: Male

Posts: 1,541
Location: Ft. Myers, Fl

Just some miscellaneous cuts
« Thread Started on Mar 15, 2009, 3:32pm »

Performed some minimal processing myself today....Boston Butt, Pork Loin and a Beef Tenderloin.

Here's the butt processed into future Buckboard Bacon (bottom left), meat for sausage (top) and a Blade Bone for the next low & slow cook.

[image]

Next up is the Pork Loin. Bottom left is some fake Boneless Country Style Ribs, chops to the right of that, double thick chops at the upper left and then the Sirloin will be turned into Canadian Bacon

Bought a 7 lb (7.02 actually) whole Beef Tenderloin at Costco the other day for $6.49 lb. Some nice steaks and the chain/pismo w/trimmings at the bottom left. I normally leave the chain on and then just trim between it, but it does make a prettier steak if it's removed.

[image]

Out of that 7 lbs I got almost 5 lbs 14 oz of usable meat. I did trim it up pretty close and it still figured out to $7.82 a pound. Not a bad deal at all. They had the 'peeled' version on display for $9.99 lb, so I saved $2.17 lb today. At regular prices the savings would have been about $45

And tonight's dinner........bacon wrapped and coated with Rodak's 'new' Cherry Smoked Coffee Rub.

[image]

Link to Post - Back to Top IP:

Logged

Primo Grills & Smokers
http://www.primogrill.com/

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole

Click Here To Make This Board Ad-Free