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Author Topic: Need someone that can do beef math for me (price of beef)  (Read 7758 times)

Offline LDennis24

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Re: Need someone that can do beef math for me (price of beef)
« Reply #30 on: September 15, 2017, 08:40:53 AM »
Alot of people don't realize ALL the good flavor in meat comes from the fat.

Offline Gringo31

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Re: Need someone that can do beef math for me (price of beef)
« Reply #31 on: September 15, 2017, 10:09:25 AM »
Except from deer :)
We must reject the idea that every time a law's broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.
-Ronald Reagan

Offline LDennis24

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Re: Need someone that can do beef math for me (price of beef)
« Reply #32 on: September 15, 2017, 11:04:20 AM »
Deer fat don't bother me if it's killed before the rut and it's minimal. Definitely no deer tallow though.

Offline DoubleJ

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Re: Need someone that can do beef math for me (price of beef)
« Reply #33 on: September 15, 2017, 03:27:08 PM »
For those that have PM'd me about chuck rolls, keep an eye on the butchering forum.  I will post when I find them on sale.  Seems to be more on sale in the spring but they do pop up all year from time to time

Offline Carl

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Re: Need someone that can do beef math for me (price of beef)
« Reply #34 on: September 19, 2017, 09:00:06 AM »
Thanks, DoubleJ.

I might just try one out this week - I can't wait!  :)

Does this seem like a good video on cutting them up?

Carl

Offline DoubleJ

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Re: Need someone that can do beef math for me (price of beef)
« Reply #35 on: September 19, 2017, 09:13:57 AM »
t=464s

Offline Carl

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Re: Need someone that can do beef math for me (price of beef)
« Reply #36 on: September 20, 2017, 12:33:23 PM »
Thanks for the video, DoubleJ.  I just bought a chuck roll at C&C.  30 lbs.  I had to dig through boxes to find one that large.  The meat manager was very nice and brought his scale out for me to use, since the boxed ones are not labeled.

I was planning on cooking the steaks sous vide, until I looked up the time and temps.  It calls for at least 24 hours at 131 degrees!  :yike:   That indicates they are pretty tough pieces of meat.

What's your experience with the steak portions?  I assume you cook them like any other steak.  Maybe I'll start them tonight for dinner tomorrow.

Thanks for the info.

Carl

Offline DoubleJ

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Re: Need someone that can do beef math for me (price of beef)
« Reply #37 on: September 20, 2017, 02:06:22 PM »
Chuck eye's are rib eyes without the bones.  Cook like you would cook a rib eye.  As for the other steaks cut in the video, I don't cut those off so I don't know.  I take the chuck eyes with the first 3-4", then I cut 2" thick chuck roasts, 2-3 of them depending on the chuck roll size, then the rest gets ground into burger

I trim it up like in the video
Then I do step 1 at the 2:20 mark
Then I do step 2 (Chuck eye's) at the 2:40 mark
Then I do step 3 (Chuck Roasts) at the 4:22 mark except I do it right after the chuck eye's.  I don't take 1/2" thick marinade steaks like he does before his chuck roast.  All of that is chuck roast meat for me.
Then I grind everything else
« Last Edit: September 20, 2017, 02:11:57 PM by DoubleJ »

 


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