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Post by BBQ Butcher on Jul 11, 2006 7:33:26 GMT -5
10/22/06, Posting again allowed in this thread.
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rodan
New Member
Posts: 1
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Post by rodan on Jul 15, 2006 17:52:53 GMT -5
I just got through massacreing a couple of chunks of meat in an attempt to make Flatirons. Your instructions in the photo essay were especially clear and helpful. I had asked the meat cutter to cut me two "Top Blade Roasts" , now I didn't specify what they were for. He cut two nice looking "Chuck Blade" Roasts about 3# each. I know the nomenclature changes from place to place. Are they the same thing?
When I attempted to cut it seemed that the connective tissue ran in several directions. My lack of expertise did not help a bit and I ended up with pieces that would probably work better as fajita meat.
I guess my question other than are they the same thing is did he give me the wrong cut?
Thanks for providing this great service. Rod
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Post by BBQ Butcher on Jul 16, 2006 3:40:58 GMT -5
I just got through massacreing a couple of chunks of meat in an attempt to make Flatirons. Your instructions in the photo essay were especially clear and helpful. I had asked the meat cutter to cut me two "Top Blade Roasts" , now I didn't specify what they were for. He cut two nice looking "Chuck Blade" Roasts about 3# each. I know the nomenclature changes from place to place. Are they the same thing? Rod, other names for the Top Blade Roast include: Flatiron Roast Top Chuck Roast Blade Roast Chuck Roast First Cut Lifter Roast Triangle Roast Without seeing a picture of it, it's hard to say, because, as you mentioned, nomenclature varies from region to region. If you should come across another one, it can be cut down thru vertically and cooked that way. The connective tissue 'can' be eaten, if it gets to the gelatinous stage, or just discarded.
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chips
New Member
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Post by chips on Jul 20, 2006 16:59:55 GMT -5
What is lamb rump? I have seen references to it several times in recipes.
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Post by BBQ Butcher on Jul 21, 2006 5:16:36 GMT -5
What is lamb rump? I have seen references to it several times in recipes. It is an older term referring to the Sirloin Half Leg of Lamb. It has also been called the "Butt" roast. When a whole Leg of Lamb is cut in half, you have the Silroin Half (with the aitch bone) and the Shank Half (with the shank bone).
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mikea
New Member
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Post by mikea on Aug 9, 2006 19:41:09 GMT -5
Hi,
I thought I remembered a recommended meat grinder somewhere on the board, but I can't find it. Can you provide a link or recommendation? Also, how does it compare to the Kitchnaid mixer attachment, if you have any experience with it?
Thanks,
Mike
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Post by BBQ Butcher on Aug 10, 2006 4:14:49 GMT -5
Hi,I thought I remembered a recommended meat grinder somewhere on the board, but I can't find it. Can you provide a link or recommendation? Also, how does it compare to the Kitchnaid mixer attachment, if you have any experience with it? Mike, here is the link www.northerntool.com/webapp/wcs/stores/servlet/product_6970_36989_36989And I see it's on sale this week for $89!!! Everyone I've recommended this grinder to has like it. I've never used the Kitchen Aid mixer attachment, sorry.
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mikea
New Member
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Post by mikea on Aug 10, 2006 12:47:23 GMT -5
Thanks! Just placed my order, looking forward to grinding some nice chuck for burgers on the grill.
Mike
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Post by jjdealer on Dec 10, 2006 21:05:43 GMT -5
10/22/06, Posting again allowed in this thread.
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.
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Post by BBQ Butcher on Dec 11, 2006 5:05:43 GMT -5
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.[/quote] The carcass of beef has 13 sets of ribs....1 thru 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 pkg's of "Boneless Beef Country Style Ribs" which are nothing more than a boneless chuck/shoulder roast cut into strips and packaged side by side. For true 'short ribs', get them from the Chuck, bone-in.
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