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Post by koudlett on Aug 20, 2010 17:44:59 GMT -5
Hi! My name is Yvonne! I am planning of starting a business and to do so I need some further information about some meat products I can just get from a learned butcher or at least someone who really knows about meat. To my questions. "Beef Flap": is this part of the beef just good for stir frying or could I also use it for cooking (like using the meat to make a beef soup or just serve it cooked..)? "Beef Top Round": If its not sliced and its still one piece.. could I cook it? (like making it done in water.. ) "Beef Shoulder Clot Steak": Can I slice this part of the beef to really really thin slices?? Of this 3 parts I just mentioned... which one is done the fastest? And how big is the time difference in the cooking time with those 3 parts? I know my questions are a bit weird, but I need to know to find out which part of the beef suits best to my kind of business. Thank you so much for your help!! yvi
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Post by BBQ Butcher on Aug 20, 2010 20:29:42 GMT -5
Hi! My name is Yvonne! I am planning of starting a business and to do so I need some further information about some meat products I can just get from a learned butcher or at least someone who really knows about meat. To my questions.
"Beef Flap": is this part of the beef just good for stir frying or could I also use it for cooking (like using the meat to make a beef soup or just serve it cooked..)?
"Beef Top Round": If its not sliced and its still one piece.. could I cook it? (like making it done in water.. )
"Beef Shoulder Clot Steak": Can I slice this part of the beef to really really thin slices??
Of this 3 parts I just mentioned... which one is done the fastest? And how big is the time difference in the cooking time with those 3 parts? I know my questions are a bit weird, but I need to know to find out which part of the beef suits best to my kind of business.
Thank you so much for your help!!
yvi Good evening Yvonne....... 1) Beef 'flap meat', altho looks similar to skirt, is from the bottom sirloin. Flap meat is not bad as a steak, IF, you marinate it and slice thin against the grain. Also makes great fajitas, kabobs, stew meat, stir fry, cube steak, finger steaks, etc. The other two muscles from the bottom sirloin are called Tri-Tp and Ball-Tip. 2) Top Round (whole) typically weighs any where from 11 to 18 lbs, depending on the size of the cow and how it was processed (left whole with a fat cap or the fat cap peeled off). This is about where 90% of "Deli Style" Roast beef is sliced from. Normally just seasoned, baked in a 325-350° oven until rare, cooled down and then sliced thin on a meat slicer. I suppose you could cook this in water, ala pot roast style, but it would end up with a different texture. 3) Shoulder "Clod" (not clot) is a roast from the Beef Chuck, a little smaller than the Top Round. Yes, it can roasted and sliced thin, altho there may be some sinew to deal with. Here is some more information on the "Beef Clod". The Flap would be the quickest, of course, especially if stir frying. The Top Round and the Shoulder would need to roast in the oven for approximately 15 minutes per pound (plus or minus a minute or two). So depending on the size, just go from there. A 12 lb hunk of either would take about 3 hours, plus the cooling time. If you would tell me what you are planning to do with the meat, maybe I could make some better suggestions for you Steve
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Post by koudlett on Aug 22, 2010 17:03:20 GMT -5
Hi Steve!!!! Thanks so much for you fast response (I am usually not used to that... xD) At the moment I am researching for my boss about this different "beef - types" to figure out which one is done the fastest and the easiest to handle for as much different products as possible... and when im reading your respond I have to assume that the flab is a good alround product. - Did I understand that correct? (maybe not necessarily for potroast... ) And you also mentioned some "probs" we could have with the shoulder clod (thanks for correcting me) and maybe the Top Round is the better choice then?(also from the prize.. I mean I just try to ask you, but I can find the prizes somewhere else.. thats just the beginning for my research you know.. ) And I mean if you are responding my message than I just wonder if you maybe could tell me something about: Pork Top Round and Pork Loin Chop I wonder which of them is better to prepare "Schnitzels" (europeanstyle battered fried pieces) and also If i could use them as roast (now for sure in the oven.. ). And are they done it the same time? If you can answer me this questions I am really greatful.. but thank you so much already for your first respond!! greetz !!!! yvi
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Post by BBQ Butcher on Aug 23, 2010 7:55:23 GMT -5
As far as prices go, I can't help you with that. Prices will vary from one region to another, as well as different parts of the country. Best thing to do is to use your telephone and a telephone book and call around to the various suppliers and purveyors.
Pork Top Round and Pork Top Sirloin, IF you can find them, would be great for Schnitzel. Slice thin, pound, bread and fry. Keep in mind that both these cuts of meat are quite small compared to their beef counterparts, ranging from 2-5 lbs.
Boneless Pork Loin can be sliced, pounded or not, and would be great for what you are looking for, and probably cheaper per lb than than the two cuts above.
Yes, all can be used for roasts, chops, slices, etc.
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Post by anniew on Dec 23, 2010 23:10:01 GMT -5
I would like to know how long to cook a 17 pound bottom round roast making one for Christmas eve dinner . please help
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Post by BBQ Butcher on Dec 24, 2010 5:00:45 GMT -5
I would like to know how long to cook a 17 pound bottom round roast making one for Christmas eve dinner . please help Annie, you are looking at approximately 25-30 minutes per pound at 300-325° in your oven. Covering it with foil will drastically cut down on the time. I suggest using a meat thermometer to guide you with your cooking temperatures and time. Also, were you to cut that roast in half.....say 8 lbs each, you would only need to cook the roasts based on the weight of one. 1-17 lb roast = approx 7-8 hours 2-8.5 lb roasts = approx 3½-4 hours
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Post by kimsribs0 on Apr 1, 2012 19:43:16 GMT -5
I live in Mexico. I want Country Style pork ribs. I have looked on line and it tells me what area they are located on the pig but I need to SEE where it needs to be cut, exactly. Then I can show the butcher where I want him to cut the ribs. They dont eat ribs here and he doesnt understand; so I have to show him. Please help!
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Post by BBQ Butcher on Apr 2, 2012 6:00:26 GMT -5
I live in Mexico. I want Country Style pork ribs. I have looked on line and it tells me what area they are located on the pig but I need to SEE where it needs to be cut, exactly. Then I can show the butcher where I want him to cut the ribs. They dont eat ribs here and he doesnt understand; so I have to show him. Please help! Kim, NOT ignoring you...my internet connections is spotty this morning. As soon as it's fixed, I'll answer your question
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Post by BBQ Butcher on Apr 2, 2012 8:37:33 GMT -5
I live in Mexico. I want Country Style pork ribs. I have looked on line and it tells me what area they are located on the pig but I need to SEE where it needs to be cut, exactly. Then I can show the butcher where I want him to cut the ribs. They dont eat ribs here and he doesnt understand; so I have to show him. Please help! Kim, there are two types of Country Style Ribs as described in this LINKHere is a pork chart..... The Pork Shoulder Boston Butt is to the left of the #3 on the chart. Here is the pork shoulder....... The Rib End Loin Roast is to the right of the #3 and here is a photo of that....... For cutting Country Styles out of the Pork Shoulder, have the butcher slice the meat off the top of the Blade bone and make Boneless Country Ribs, per this LINK and then slice thru the bone-in meat with the meat saw, about 1-1½ inches thick. With the Pork Rib End Roast, have him take off some of the Loin meat, leaving about 1" of meat left on the bones. Then, just slice down thru the bones. It's that easy. Hope this helps?
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