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Post by yankeefan on Jan 31, 2010 14:35:51 GMT -5
Hello to all!! New to the site. Tried for yrs to see a cow cut up as I live near Hatfield and Moyer Meats near Philly but to no avail. So, happy I found this forum to learn more about meats.
Was wondering how much of the roast is waste? I see its cheaper than store cut steaks but other than the fat cap are there other parts discarded? The bottom area where the bones were, does that need to be cut away? Also, will the whole roast be rib eye or will I start getting into the 2 muscle area that may be some sirloin?
Thanks Howard
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Post by BBQ Butcher on Jan 31, 2010 18:34:33 GMT -5
Hello to all!! New to the site. Tried for yrs to see a cow cut up as I live near Hatfield and Moyer Meats near Philly but to no avail. So, happy I found this forum to learn more about meats.
Was wondering how much of the roast is waste? I see its cheaper than store cut steaks but other than the fat cap are there other parts discarded? The bottom area where the bones were, does that need to be cut away? Also, will the whole roast be rib eye or will I start getting into the 2 muscle area that may be some sirloin?
Thanks Howard Welcome Howard ;D As far as the fat cap, that's up to you. I like about ¼-½" fat on my steaks and roasts. I usually pre-trim after cutting steaks/roasts and before freezing or cooking. The bottom area you mentioned does not need to be trimmed UNLESS you want it trimmed. Me? I don't. The "two muscle" area is in the Chuck end of the Rib Eye, rather than the Sirloin end, and as far as I'm concerned it has the most/best flavor in the whole muscle.
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