I wish it was that easy to butcher my beef. I would have to have a place to hang the sides for 28 days then an area to work on the sides. It's a hell of a lot easier to have it cut and wrapped for 58 cents a pound. The ground beef is also packaged in one and two pound packages. I have my beef in my freezer for one to two years with no problem with any freezer burn. This piece of meat was in the freezer for over a year. I'll post a picture of this 30 hour Sous Vide cooked Bottom round later. This bottom round is a cut from by Anugs/ Holstein Steer that was processed last December.
This is the Bottom round cooked Sous Vide at 130 degrees for 30hrs. These are the cuts of meat I use for Sous Vide because it lets me have a top to bottom tender medium rare cooked piece of meat. I could never get this accomplished using dry heat with this cut of meat with no fat cap.
And here I am, have just helped cut up a moose,(hit by car and put down by hunters) with 20 kilograms+ of meat for my efforts. Could I pass that off as beef?[emoji]128539[/emoji] No of course not but I'll buy some good Krav local beef or something imported and get a good entree or two. Damn I'm excited.
OK - looks like first blood. I had some leftover pastry from the weekend so for lunch I made a smoked beef sausage and onion tart with a little apple tart for desert. I brushed the dough with herbed dijon mustard then onion, beef sausage, thyme and more onion. It is really tasty!!
This is the burger we all remember from the past. The Chef hand makes the burgers every morning then flame broils them to order. These are truly some of the best juicy burgers you can eat.
Sirloin roast thawing, will get a heavy rub I will make that day and then smoke for 2-3 hours at 225 until it reaches 140 internal. Let rest then onto the slicer to slice paper thin for french dip sandwiches. Pictures and rub recipe when I make it because I haven't decided what I want in the rub!
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