the Mystery Cut-- where the heck did this hunk of meat come from?

NMDemDist2

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Sun Apr-13-08 07:58 PM
Original message

the Mystery Cut-- where the heck did this hunk of meat come from?

I bought it as a roast, but what's with those rib thingies??

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Stinky The Clown

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Sun Apr-13-08 10:14 PM
Response to Original message

1. Holy shit!!!

I have NO idea what that is ....... Frankensteak?

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NMDemDist2

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Sun Apr-13-08 11:11 PM
Response to Reply #1

2. all the meat from those butchers is like that

seriously

:hi:

it was damned good too!

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hippywife

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Mon Apr-14-08 05:15 AM
Response to Original message

3. It looks like there

are two or three cuts of meat and the thing hasn't been traditionally butchered, maybe? :shrug:

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NMDemDist2

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Mon Apr-14-08 11:05 AM
Response to Reply #3

4. yeah, our butchers are pretty 'laid back' ROFL n/t

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flamin lib

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Mon Apr-14-08 12:48 PM
Response to Original message

5. Looks like it was cut from the short rib area of the shoulder.

It's still Chuck and it's still tougher than prime cuts because it's done a lot of work moving the cow around the pasture but it has a lot of flavor.

Probably a horizontal cut from one of these areas.

Having the rib ends is what's throwing everybody off.

Hope you enjoyed it.

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NMDemDist2

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Mon Apr-14-08 01:47 PM
Response to Reply #5

6. i marinated it 24 hours in Fajita marinade and fresh basil

and it was excellent, and not tough at all!

and your suggestion sound correct to me

:hi:

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pinto

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Mon Apr-14-08 04:50 PM
Response to Original message

7. Blade cut w/the rib adjoining? Looks good, marinating was good idea.

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pinto

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Mon Apr-14-08 04:53 PM
Response to Reply #7

8. On follow up - I worked in a Chinese restaurant for 2 years, chicken is cut

for some dishes with a big cleaver - right through the bird after the wings and drumsticks are off, laterally. Makes for some 'unidentifiable' pieces to western eyes...

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NMDemDist2

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Mon Apr-14-08 05:28 PM
Response to Reply #7

11. I think flaminlib called it. some sort of shoulder roast sounds right

and yeah, marinating it was the ticket, it was darned tasty and it's what's for dinner tonight too

:bounce:

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stellanoir

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Mon Apr-14-08 05:17 PM
Response to Original message

9. What army are you feeding. . .?

lol

It just looks HUGE.

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NMDemDist2

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Mon Apr-14-08 05:26 PM
Response to Reply #9

10. it was pretty big, but lots of waste in it

and it's dinner tonight too

:rofl:

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stellanoir

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Mon Apr-14-08 06:10 PM
Response to Reply #10

13. Shucks

I thought you might just be supporting some subversive insurrection I could possibly join.

Oh well.

Enjoy.

Don't forget the ketchup.

:)

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NMDemDist2

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Mon Apr-14-08 06:21 PM
Response to Reply #13

14. no ketchup on this baby, horseradish all the way

and you'd be invited toot suite when I assemble the army ;)

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stellanoir

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Mon Apr-14-08 06:31 PM
Response to Reply #14

16. I can't recall whether or not I

have already spoken with you about Ginger Soy sauce (from House of Tsang) ?

I simply can't cook without it.

It's a fantastic marinade for all sorts of things (veggies, meat, & fish)

I'd also re post the recipe for Skordalla (Greek mayonnaise) but I remember Mr. K's aversion to garlic.

Just had some on a burger and it was great but I couldn't finish it and my cat apparently doesn't like garlic either.

He's totally my son's familiar, not mine.

lol

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NMDemDist2

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Mon Apr-14-08 06:50 PM
Response to Reply #16

17. I'm not a big Ginger fan myself

:shrug:

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stellanoir

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Mon Apr-14-08 08:50 PM
Response to Reply #17

22. Well there's no accounting for taste LOL

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kestrel91316

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Mon Apr-14-08 05:48 PM
Response to Original message

12. In reviewing my bovine anatomy I have concluded that it's something from the front leg.

Maybe.

ROFLMAO.

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NMDemDist2

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Mon Apr-14-08 06:22 PM
Response to Reply #12

15. ROFL

:hi:

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kestrel91316

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Mon Apr-14-08 07:15 PM
Response to Reply #15

18. Hard to believe I was a semi-competent cow doc back in the day......

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NMDemDist2

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Mon Apr-14-08 07:22 PM
Response to Reply #18

19. our local butchers are kinda lackadaisical when it comes to following

the 'accepted' butchering procedures. but at least the cows are local and not 'finished' in feed lots. they are free range til they're rounded up and delivered to the meat market

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kestrel91316

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Mon Apr-14-08 07:26 PM
Response to Reply #19

20. It wouldn't matter to me. Hunks of meat like that all get treated the same

in my kitchen - cut in smaller pieces, trimmed of every last speck of fat and gristle and connective tissue, and either dutch-ovened or crock-potted to death, preferably with other yummy ingredients and seasonings.

Only the tender cuts get treated differently, lol. I can't eat enything gristly.

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NMDemDist2

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Mon Apr-14-08 08:04 PM
Response to Reply #20

21. you sound like my hubby

sometimes I make him work, sometimes I do it for him LOL

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