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Post by flashbackbob on Feb 10, 2007 12:45:59 GMT -5
I just came back from BJ's and wanted to find out about some cuts of meat I saw there. What are they and how is it best to cook them? I'm looking for meat I can smoke or grill on my Big Green Egg. Thanks
Beef Loin Bottom Flap
Beef Inside Round
Beef Bottom Round Flat
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Post by BBQ Butcher on Feb 10, 2007 12:57:16 GMT -5
I just came back from BJ's and wanted to find out about some cuts of meat I saw there. What are they and how is it best to cook them? I'm looking for meat I can smoke or grill on my Big Green Egg. Thanks Beef Loin Bottom Flap It's the 3rd part of the Bottom Sirloin (others are Tri-Tip and the Ball-Tip). Can be used a steak, but hot and quick and slice against the grain. Great for anything that you can use Skirt Steak for. Also makes great Kabobs. Best if marinated. It's the Top Round. Can be cut into "London Broil" steaks or roasts. Good for Roast Beef, sliced thin on the slicer. Can be ground into very lean Ground Round. Sandwich steaks, if cut thin enough. Not good for a low and slow cook, as it doesn't have much internal fat (marbling). Indirect for the roasts at about 350°. [/quote] Pot Roasts, Roast beef (see above), stew beef, ground round, Swiss Style Steaks.
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Post by flashbackbob on Feb 10, 2007 13:21:11 GMT -5
Wow! That was quick-Thanks!
Think I'll be experimenting with the "leftover loin"
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Post by BBQ Butcher on Feb 11, 2007 7:48:07 GMT -5
Wow! That was quick-Thanks! I just happened to be in the room at the time
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Post by janjan on Jun 20, 2007 8:10:17 GMT -5
where is the new york strip cut from when butchering beef
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Post by BBQ Butcher on Jun 20, 2007 9:13:07 GMT -5
where is the new york strip cut from when butchering beef It is from the Short Loin (top of the back) between the Rib and the Round.
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