Name this cut of beef
- Butterbean
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- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Name this cut of beef
I don't know what you'd call this cut of meat. I suspect, but I'm can't say for sure, the fella that butchered the beef was most likely drunk. Would you call this a clod? A hunk? Or is it beef? Could very well be manatee for all I know.
Whatever it is it looks like it would look better if it were made into 17 lbs of snack sticks.
Whatever it is it looks like it would look better if it were made into 17 lbs of snack sticks.
- Butterbean
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- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Ended up making some pepperoni sticks.
Turned out pretty good. Nice and creamy with the cheese then a little bite from the pepper at the end.
Recipe
9.2 lbs beef
8.7 lbs of boston butt
23 oz of high melt cheddar cheese
22 oz water
5.8 oz salt
1.4 oz sugar
1 oz paprika
.2 oz cinnamon
.2 oz carraway powder
.2 oz anise
.7 oz fennel crushed fairly fine
.6 oz black pepper
.7 oz cayenne pepper
.5 oz cure
.1 oz sodium erythorbate
Ground once, mixed spices and everything together and ground again. Stuffed in collagen casings and put in hot smoke house at 125F to dry. Once dry applied heavy pecan smoke then gradually turned heat up to 175F then turned the heat off when internal temp hit 152F and left in smoker to cool with a heavy cold smoke.
Turned out pretty good. Nice and creamy with the cheese then a little bite from the pepper at the end.
Recipe
9.2 lbs beef
8.7 lbs of boston butt
23 oz of high melt cheddar cheese
22 oz water
5.8 oz salt
1.4 oz sugar
1 oz paprika
.2 oz cinnamon
.2 oz carraway powder
.2 oz anise
.7 oz fennel crushed fairly fine
.6 oz black pepper
.7 oz cayenne pepper
.5 oz cure
.1 oz sodium erythorbate
Ground once, mixed spices and everything together and ground again. Stuffed in collagen casings and put in hot smoke house at 125F to dry. Once dry applied heavy pecan smoke then gradually turned heat up to 175F then turned the heat off when internal temp hit 152F and left in smoker to cool with a heavy cold smoke.
Those look marvelous! I have been on the lookout for a pepperoni stick recipe, and now I've found one. Thanks for sharing it.
Re. "name that cut," this reminds me of a similar process I go through on a smaller scale. We get a side of beef every year, and I tell the butcher not to grind any hamburger - just give me the trim and I'll grind it the way I want it. As I chop the trim into grinder size chunks, I pull out the pieces that look like they came from very nice cuts. These go into other dishes. I can't say exactly where they come from -- maybe Redzed could! -- but it feels like a bonus to save these "special" scraps from the grinder. Before I started doing this, I never stopped to wonder why most all the cuts I see in the grocery store are so nice and rectangular.
Jeff
Re. "name that cut," this reminds me of a similar process I go through on a smaller scale. We get a side of beef every year, and I tell the butcher not to grind any hamburger - just give me the trim and I'll grind it the way I want it. As I chop the trim into grinder size chunks, I pull out the pieces that look like they came from very nice cuts. These go into other dishes. I can't say exactly where they come from -- maybe Redzed could! -- but it feels like a bonus to save these "special" scraps from the grinder. Before I started doing this, I never stopped to wonder why most all the cuts I see in the grocery store are so nice and rectangular.
Jeff
Redzed, I can see the different primals AFTER reading what you said .redzed wrote:Actually it is a cross section of the whole round, it has a small portion of the bottom round, the eye of round and a big portion of top round.cogboy wrote:The sausage looks good and I would have called that chunk bottom round.
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
My gosh that's a nice lookin' recipe Joe. But I would have to have just a touch more black pepper. I have to cram black pepper on everything! Shucks, I even put black pepper on my pickles, ice cream, and cinnamon rolls.
However, I must try your recipe - it looks mighty fine! What are you goin' to call this thing? How about "Butterbean Slims"? Or maybe "Butterbeanpoles"? "Butterbean Leans"?
Awaiting your reply sir!
Best Wishes,
Chuckwagon
However, I must try your recipe - it looks mighty fine! What are you goin' to call this thing? How about "Butterbean Slims"? Or maybe "Butterbeanpoles"? "Butterbean Leans"?
Awaiting your reply sir!
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Long way from naming it. Everyone who tried it loved it. The creaminess of the cheese is what seemed to strike most people's tastes but I agree with you on the pepper. It could have used more. It did have a subtle bite at the end but could use more. And more fennel too. Maybe double the fennel only with the second dose use whole fennel. I think the whole fennel would be a nice gift for flavor.
Enough experimenting for me for a while. Gonna go back to the roots and make some Kabonosy out of the Stan's book on page 96. Should have just enough time to make it before I head out west. Should be a good treat while I'm hunting.
Enough experimenting for me for a while. Gonna go back to the roots and make some Kabonosy out of the Stan's book on page 96. Should have just enough time to make it before I head out west. Should be a good treat while I'm hunting.