Post by BBQ Butcher on Mar 30, 2008 6:41:46 GMT -5
09/30/07
The Barbecue Butcher #10
“I keep hearing about Tri-Tip Steaks and Roasts, but I very rarely see one in the store. What is a Tri-Tip?”
PRINT OUT THE FOLLOWING AND TAKE IT WITH YOU TO THE STORE!
If the meat manager or meat cutter at your store is not sure what Tri-Tip is, tell them this:
"Tri-tip is sometimes called the triangle roast. According to the Uniform Retail Meat Identity Standards (the national standardization guidelines), Tri-Tip's UPC number is 1429 and Tri-Tip's IMPS/NAMP code is 185C. Please look this information up if you're not familiar with it and cut me -- or order me -- a Tri-Tip roast. Thank you!"
It comes from the Bottom Sirloin, which has three muscles...1) Ball Tip 2) Flap Meat and 3) the Tri-Tip. DO NOT let them sell you Sirloin Tip or London Broil, which are both from the Round, not the Sirloin. Or any other cut of meat...a Tri-Tip is a Tri-Tip.
All they have to do is call their supplier and mention the above numbers to get the Tri-Tip. A little effort with the phone is a lot better than remaining ignorant with every customer that may request a Tri-Tip.
For a photo essay on cutting and cooking Tri-Tips, click the link below
Beef Tri-Tip
“How do I cut up a chicken?”
Chicken is still one of the best values in the meat case. If you can buy them whole and on sale, the value is enhanced even more.
The following video shows how to cut up a whole chicken into pieces. The video also covers “Spatchcocked Chickens”. What is a “Spatchcocked Chicken”? It is nothing more than a whole chicken that has been butterflied through the backbone.
Cutting up a chicken video*
*The quality of this video has been decreased for broadcast over the Internet.
“What cut or what is the best for beef short ribs? I think I'm confusing myself with Asian style short ribs and braised short ribs. Your help is greatly appreciated.”
The carcass of beef has 13 sets of ribs....1 through 5 being in the Chuck, 6 through 12 in the Rib itself and number 13 being in the Loin. Short Ribs are cut from the Chuck and the Plate (top of the rib bones) and Beef Back Ribs are what is remaining after the rib roast is boned out.
Short Ribs are cut parallel to the bone (English Style) and may also be sold boneless. Short ribs cut across the bone are called Flanken or Asian/Korean Style. Also, I've noticed a few grocery chains now selling packages of "Boneless Beef Country Style Ribs" which are nothing more than a Boneless Chuck or Shoulder Roast cut into strips and packaged side by side.
For true 'short ribs', get them from the Chuck, bone-in.
“What is ‘Pork Cushion’ meat?”
The "cushion" comes from the Pork Shoulder Picnic (or Arm), The picnic shoulder is more economical than the Boston Butt, but also contains more fat than the blade shoulder. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. The meat from this cut is excellent for making juicy barbecued pulled pork.
The Picnic has a large bone and joint that runs through the middle of the roast, one side has a large lean muscle...that is the "cushion". You can also slice and pound them for pork cutlets, stew meat, etc and use them in any chicken recipe.
“What is the tenderest cut of veal I can buy to make Veal Scaloppini in a cream sauce?”
The 'most' tender will be from the Loin (Top Loin Strip...same as the NY Strip on beef) and then the Sirloin. If it is a top quality milk fed veal, even the medallions from the Leg (Top Round, Bottom Round or Eye Round) will be tender, as long as they have been cut thin and pounded.
The Tenderloin from the Veal is actually the most tender, but very hard to find, not to mention the high price. It also has less taste than the examples I gave above.
The Barbecue Butcher #10
“I keep hearing about Tri-Tip Steaks and Roasts, but I very rarely see one in the store. What is a Tri-Tip?”
PRINT OUT THE FOLLOWING AND TAKE IT WITH YOU TO THE STORE!
If the meat manager or meat cutter at your store is not sure what Tri-Tip is, tell them this:
"Tri-tip is sometimes called the triangle roast. According to the Uniform Retail Meat Identity Standards (the national standardization guidelines), Tri-Tip's UPC number is 1429 and Tri-Tip's IMPS/NAMP code is 185C. Please look this information up if you're not familiar with it and cut me -- or order me -- a Tri-Tip roast. Thank you!"
It comes from the Bottom Sirloin, which has three muscles...1) Ball Tip 2) Flap Meat and 3) the Tri-Tip. DO NOT let them sell you Sirloin Tip or London Broil, which are both from the Round, not the Sirloin. Or any other cut of meat...a Tri-Tip is a Tri-Tip.
All they have to do is call their supplier and mention the above numbers to get the Tri-Tip. A little effort with the phone is a lot better than remaining ignorant with every customer that may request a Tri-Tip.
For a photo essay on cutting and cooking Tri-Tips, click the link below
Beef Tri-Tip
“How do I cut up a chicken?”
Chicken is still one of the best values in the meat case. If you can buy them whole and on sale, the value is enhanced even more.
The following video shows how to cut up a whole chicken into pieces. The video also covers “Spatchcocked Chickens”. What is a “Spatchcocked Chicken”? It is nothing more than a whole chicken that has been butterflied through the backbone.
Cutting up a chicken video*
*The quality of this video has been decreased for broadcast over the Internet.
“What cut or what is the best for beef short ribs? I think I'm confusing myself with Asian style short ribs and braised short ribs. Your help is greatly appreciated.”
The carcass of beef has 13 sets of ribs....1 through 5 being in the Chuck, 6 through 12 in the Rib itself and number 13 being in the Loin. Short Ribs are cut from the Chuck and the Plate (top of the rib bones) and Beef Back Ribs are what is remaining after the rib roast is boned out.
Short Ribs are cut parallel to the bone (English Style) and may also be sold boneless. Short ribs cut across the bone are called Flanken or Asian/Korean Style. Also, I've noticed a few grocery chains now selling packages of "Boneless Beef Country Style Ribs" which are nothing more than a Boneless Chuck or Shoulder Roast cut into strips and packaged side by side.
For true 'short ribs', get them from the Chuck, bone-in.
“What is ‘Pork Cushion’ meat?”
The "cushion" comes from the Pork Shoulder Picnic (or Arm), The picnic shoulder is more economical than the Boston Butt, but also contains more fat than the blade shoulder. When the bone and fat is trimmed from this cut it results in a very rich flavored roast. The meat from this cut is excellent for making juicy barbecued pulled pork.
The Picnic has a large bone and joint that runs through the middle of the roast, one side has a large lean muscle...that is the "cushion". You can also slice and pound them for pork cutlets, stew meat, etc and use them in any chicken recipe.
“What is the tenderest cut of veal I can buy to make Veal Scaloppini in a cream sauce?”
The 'most' tender will be from the Loin (Top Loin Strip...same as the NY Strip on beef) and then the Sirloin. If it is a top quality milk fed veal, even the medallions from the Leg (Top Round, Bottom Round or Eye Round) will be tender, as long as they have been cut thin and pounded.
The Tenderloin from the Veal is actually the most tender, but very hard to find, not to mention the high price. It also has less taste than the examples I gave above.