I'm sure you got the new RD flyer.
So tell me,wtf is a sirloin butt and how do you cook 'em?

In ,
Sqwertz > belched:
> On Sat, 1 Jun 2013 13:06:13 -0500, ChairMan wrote:
>
>> I'm sure you got the new RD flyer.
>> So tell me,wtf is a sirloin butt and how do you cook 'em?
>
> Yeah, I saw those for $4.09 (IIRC). I think they're the upper part of
> the top sirloin adjacent to the sirloin tip. Probably about 8lbs. I
> think it's the default "sirloin roast" when "tip" is not specified.
> It's the better part of the sirloin.


Yeah it did say top or upper, I believe
So, can you smoke 'em, slice 'em for steaks or what?

>
> I'm still trying to figure out what exactly "pork cushion meat" and a
> few other things they advertise (like, WTF does "R/W" mean?).

Yup, wondered the same thing myself
>
> I love their prices on cheese. Half the price of the supermarkets.
> and i think they had a good price on tri-tips this week, too. But
> they were only Select. I still might go for it.
>
> -sw

have you tried the european butter?

In ,
Sqwertz > belched:
> On Sun, 2 Jun 2013 13:43:14 -0500, ChairMan wrote:
>
>> In ,
>> Sqwertz > belched:
>>> On Sat, 1 Jun 2013 13:06:13 -0500, ChairMan wrote:
>>>
>>>> I'm sure you got the new RD flyer.
>>>> So tell me,wtf is a sirloin butt and how do you cook 'em?
>>>
>>> Yeah, I saw those for $4.09 (IIRC). I think they're the upper part
>>> of the top sirloin adjacent to the sirloin tip. Probably about
>>> 8lbs. I think it's the default "sirloin roast" when "tip" is not
>>> specified. It's the better part of the sirloin.
>>
>> Yeah it did say top or upper, I believe
>
> Yeah - I remember seeing that wording. In that case they meant the
> "upper" grade of USDA Choice. There are two grades of USDA choice.
> The "upper" grade is the top 2/3rds in terms of quality. The bottom
> 1/3rd of that grade is near USDA Select and goes to Walmart so they
> can technically advertise "USDA Choice!"
>

i'm not sure what they meant, but my link to marty did show the butt to be
the upper part of the sirlion.
So it could mean either, I guess<shrug>

>> So, can you smoke 'em, slice 'em for steaks or what?
>
> You should be able to. I consider that the lowest of steaks but
> plenty of other people consider them steaks. Pop a whole one in a
> 200-220F smoker for 2 hours then finish it in a low 220F oven until it
> reaches 127F.
>
> http://www.flickr.com/photos/7275891...n/photostream/
>
> Then slice it and use it as a steak right then and save the rest for
> sandwiches, beef and gravy, and whatever else.
>
> http://oi42.tinypic.com/ml4i1c.jpg
>
> -sw

thanks, might just have to get one a give it a try.
make some cheesesteaks with the leftovers

Sqwertz > wrote:
> On Sun, 2 Jun 2013 14:45:12 -0500, ChairMan wrote:
>
>> In ,
>> Sqwertz > belched:
>>> On Sun, 2 Jun 2013 13:43:14 -0500, ChairMan wrote:
>>>
>>>> In ,
>>>> Sqwertz > belched:
>>>>> On Sat, 1 Jun 2013 13:06:13 -0500, ChairMan wrote:
>>>>>
>>>>>> I'm sure you got the new RD flyer.
>>>>>> So tell me,wtf is a sirloin butt and how do you cook
>>>>>> 'em?
>>>>>
>>>>> Yeah, I saw those for $4.09 (IIRC). I think they're
>>>>> the upper
>>>>> part of the top sirloin adjacent to the sirloin tip.
>>>>> Probably
>>>>> about 8lbs. I think it's the default "sirloin roast"
>>>>> when "tip"
>>>>> is not specified. It's the better part of the sirloin.
>>>>
>>>> Yeah it did say top or upper, I believe
>>>
>>> Yeah - I remember seeing that wording. In that case
>>> they meant the
>>> "upper" grade of USDA Choice. There are two grades of
>>> USDA choice.
>>> The "upper" grade is the top 2/3rds in terms of quality.
>>> The bottom
>>> 1/3rd of that grade is near USDA Select and goes to
>>> Walmart so they
>>> can technically advertise "USDA Choice!"
>>
>> i'm not sure what they meant, but my link to marty did
>> show the butt
>> to be the upper part of the sirlion.
>> So it could mean either, I guess<shrug>
>
> Nope. I just took a look at the ad again. It's
> specifically referring
> to the grade rather than the cut.
>
> "Top Sirloin Butts _Upper Choice_" with "Upper Choice"
> underlined:
>
> http://www.restaurantdepot.com/Branc...june13_tex.pdf
>
> Don't make me... Now go find out WTF "R/W" means and
> don't come back
> until you do.
>
> And FWIW, this is what used to be called "Top Choice" in
> the 60's and
> 70's but for some reason they can't/don't use that
> terminology any
> more.
>
> -sw

I tried to call 'em, but nobody answered and Marty done come
up with what I was thinkin it was.

"Sqwertz" > wrote in message
...
> On Sat, 1 Jun 2013 13:06:13 -0500, ChairMan wrote:
>
>> I'm sure you got the new RD flyer.
>> So tell me,wtf is a sirloin butt and how do you cook 'em?
>
> Yeah, I saw those for $4.09 (IIRC). I think they're the upper part of
> the top sirloin adjacent to the sirloin tip. Probably about 8lbs. I
> think it's the default "sirloin roast" when "tip" is not specified.
> It's the better part of the sirloin.
>
> I'm still trying to figure out what exactly "pork cushion meat" and a
> few other things they advertise (like, WTF does "R/W" mean?).
>
> I love their prices on cheese. Half the price of the supermarkets.
> and i think they had a good price on tri-tips this week, too. But
> they were only Select. I still might go for it.
>
> -sw

Ain't that the new name for pork BUTT?
BeeJay

In ,
Sqwertz > belched:
> On Sun, 2 Jun 2013 23:21:20 -0500, ChairMan wrote:
>
>> I tried to call 'em, but nobody answered and Marty done come
>> up with what I was thinkin it was.
>
> I figured the W stood for weight because of the types of items it was
> describing, but I kept gravitating toward "Raw".
>
> -sw

yeah , I was thinkin raw too, but random kinda made more sense

I'm thinking it was because Top Choice made an inroad as a dog food
brand ,, wanted to dis associate it?

>>
>> http://www.restaurantdepot.com/Branc...june13_tex.pdf
>>
>> Don't make me... Now go find out WTF "R/W" means and
>> don't come back
>> until you do.
>>
>> And FWIW, this is what used to be called "Top Choice" in
>> the 60's and
>> 70's but for some reason they can't/don't use that
>> terminology any
>> more.
>>
>> -sw
>
> I tried to call 'em, but nobody answered and Marty done come
> up with what I was thinkin it was.
>
>