"Wayne Boatwright" > wrote in message
5.247...
> On the occasions when I grind my own, I always buy a chuck roast for
> grinding, and vary the amount fat as needed.

Excellent Thanks, Wayne!

On Aug 10, 10:16*am, Stu > wrote:
> On Sun, 09 Aug 2009 22:59:38 +0900, MtnTraveler >
> wrote:
>
> -->Andy wrote:
>
> -->> MtnTraveler said...
> -->>
> -->>> It's a very big *world out there, Andy. It's time to become aware of it.
> -->Touched down in some pretty
> -->> unpleasant places and smoked a bunch of Cuban cigars.
> -->
> -->Not in the US. They can't be brought into the United States. Unless, of
> -->course, you were breaking the law.
>
> Such an archaic law, we went for *three weeks a few years ago. I bought some
> Belicosos Finos, we landed in Miami to change planes and they took them at the
> airport. *Next time I'll get a non stop flight.

The USA doesn't even let their citizens go there without special
permission. Still we can appreciate that it keeps the crowds down

John Kane, Kingston ON Canada

Ophelia wrote:

> Oh yes! Mystery meat I do NOT want
>

Order a vegetarian meal on an airplane. <g>

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

sf wrote:
>
> On Mon, 10 Aug 2009 17:28:21 +0100, "Ophelia" >
> wrote:
>
> >
> >"sf" > wrote in message
> .. .
> >> On Mon, 10 Aug 2009 11:24:30 +0100, "Ophelia" >
> >> wrote:
> >>
> >>>Does everyone buy ready made? If not, what kind of beef do you use and
> >>>what
> >>>do you mix it with, if anything?
> >>>
> >>
> >> Ready made, meaning preground? We don't buy much red meat anymore.
> >> When we buy hamburger it's always preground and we never look for
> >> silly labels like "ground sirloin". The only thing we look at is fat
> >> content.
> >
> >As I have said elsewhere, I alway grind my meat. I don't trust any butcher
> >*that* far) I was interested in which cuts are used and I see you like to
> >see plenty of fat which I also would prefer.
> >
> I used to buy 20% fat because that has the best flavor. Since hubby
> had his stents put in, we rarely eat red meat. I cooked hamburger for
> the first time in almost a year last week, don't remember what it was
> called other than hamburger.
>
> >Do you buy stewing/braising/frying steak?
> >
> Do you mean whole pieces of red meat to eat whole, not ground? I
> don't have any interest in grinding my own. If it's ground, I
> consider it pouring money down the drain to buy anything except ground
> miscellaneous ends and pieces. Some call it mystery meat, I call it
> ground beef. I have the same attitude with pork and lamb.

Well, you don't know what you're missing.

I'd recommend doing a side by side comparison of two burgers, one made
with store ground meat and one fresh ground at home and both otherwise
prepared identically. It's not just a question of "mystery meat" scraps,
a very big factor is oxidation as I've mentioned before. Once the meat
is ground there is vastly more surface area exposed to oxidation, so
grinding fresh and cooking immediately makes a *huge* difference. I
don't fuss around with buying a specific cut of meat to grind, I just
find one that looks good and is a decent price. While there will be a
difference between round/chuck/etc., those are more subtle differences
while the difference between store ground and fresh ground is dramatic.

Andy wrote:
>
> I have the grinder attachment for the
> stand mixer. Does a decent job. The hopper part is practically useless
> since you have to plunge the meat down a narrow chute with a wooden
> plunger. If I had to grind 2-3 pounds of meat, I'd be there all day.

I have that attachment, and the hopper is indeed useless. I don't find
the grinder to be too slow however as long as I set the mixer on 2
(Hobart N-50 speeds 1-3). I quickly cut the meat into feedable strips
and then get to the feeding and plunging part.

Janet Wilder wrote:
>
> Ophelia wrote:
>
> > Oh yes! Mystery meat I do NOT want
> >
>
> Order a vegetarian meal on an airplane. <g>

The only place I will order a vegetarian meal is at an Indian restaurant
where they actually know how to cook vegetarian and produce something
I'd consider edible.

"MtnTraveler" wrote


> You display a remarkable lack of world knowledge. Do you live in the US?

Many USA folks are mono-cultural but they highly dislike being referred to
as such or having it pointed out.

You might do better just letting that subject be. Grin, *I* can say as I'm
a native. Don't BTW assume all here are like that. They arent. Quite a few
in fact are folks who've lived and loved living in other places for many
years.

> but have you any idea where :
Surinam -yes
Aland? - no woyld have to google it

Kiribati or Lesotho? - yes

Brunei? - been there. Interesting place!

> did you go to school?

USA school emphasize different topics with a much higher amount of math and
hard sciences. Geography for example is seldom taught past 7th grade and if
so, is mixed with developmental archetechure of cities leading to
arichetecture classes on building codes etc. You know, why you want a 5 ft
Leevee here in this spot and a 15 ft in the other. Took that one in 9th
grade. Cool stuff! But my knowldge of geography is more based on being a
sailor and being near or to those places. 'Geography' class had more to do
with land topography and geology in the harder sense by 9th grade.

Just a different school system with a different emphasis.

"Ophelia" wrote

> Does everyone buy ready made? If not, what kind of beef do you use and
> what do you mix it with, if anything?

I almost never buy pre-ground anymore. We buy various cuts depending on
what we want to make of it, from bottom round, to 'pot roast' types.

I have a very simple manual grinder that is quite up to the task of a lb or
so for dinner needs. If the beef is too unfatty of a cut, we'll add a
little bit of pork roast if we dont have some beef fat.

Pete C. wrote:
> Janet Wilder wrote:
>> Ophelia wrote:
>>
>>> Oh yes! Mystery meat I do NOT want
>>>
>> Order a vegetarian meal on an airplane. <g>
>
> The only place I will order a vegetarian meal is at an Indian restaurant
> where they actually know how to cook vegetarian and produce something
> I'd consider edible.

It was a joke about mystery meat.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

jmcquown wrote:
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Mon 10 Aug 2009 03:24:30a, Ophelia told us...
>>
>>> Does everyone buy ready made? If not, what kind of beef do you use and
>>> what do you mix it with, if anything?
>>
>> There is one butcher shop near me and one local supermarket chain where I
>> trust what I'm buying because it is ground in their stores daily. If
>> I must
>> buy beef from another source, I prefer to grind it myself as their ground
>> meat is shipped in.
>>
>> I prefer 80% lean for making hamburgers for cooking on the gas grill,
>> as it
>> provides more flavor and juciness. Otherwise, for cooking in recipes, I
>> prefer 90-96% lean.
>>
>> I don't mix anything into the meat for hamburgers.
>>
>> --
>> Wayne Boatwright
>>
>>
> The meat market on Lady's Island (where I bought the shrimp sausage) had
> a sign-up sheet to be sent sales flyers, etc. Since everyone these days
> asks for an email address (even the doctors office!) I jotted it down
> without giving it a thought. The very next day I got a chatty little
> email from them asking "What's in their ground beef?" (They practically
> called the stuff you get at the grocery store "mystery meat"which
> immediately made me think of Sheldon LOL) The email went on to say
> their own freshly ground chuck is exactly that, ground chuck roast with
> added beef trimmings (fat). Their ground round is made from top round,
> again with fat added as needed.
>
> I don't know about other countries but the USDA does specify a certain
> percentage of fat depending on how the ground beef is labelled. I
> couldn't tell you off the top of my head what those percentages are. I
> think it's 80/20 for ground chuck, 90/10 for ground round. Something
> like that. So that would be a guideline of sorts for the OP for
> grinding your own hamburger. I can't be bothered. I don't use a lot of
> ground beef (or even ground sausage).
>
> Jill

Amazing!

-dk

On 2009-08-11, Andy > wrote:

> Pretty shrewd move, wouldn't you say?

I might if there was any proof this actually occured.

nb

In article >,
"Ophelia" > wrote:

> Does everyone buy ready made?

Often but not always. As fresh ground beef.
But, I can see the kitchen that does the work from the area where I
shop. It is meticulously clean.

> If not, what kind of beef do you use

If I grind it myself (which I do sometimes), chuck, as it is inexpensive.
Brisket when it's on sale. Or whatever beef is the cheapest at the time.
I recently made a wonderful beef sausage from some sliced chuck that was
$1.49. I'm considering trying that again with some cure and smoking it.

> and what
> do you mix it with, if anything?

Why? :-)

Mix it with anything and it becomes meatloaf imho. Or when I do mix it
with seasonings, beef sausage. If I want burgers, it's pure ground beef
served with the usual veggies and condiments.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
MtnTraveler > wrote:

> Ophelia wrote:
> > Does everyone buy ready made? If not, what kind of beef do you use and
> > what
> > do you mix it with, if anything?
> >
> >
>
> I prefer to grind my own. That way I can be sure of what is in the mix,
> control the fat content, and adjust the flavor for the usage. For
> grilled hamburgers served on a bun or roll, I like to use the best cuts
> of meat I can find in the shops with about a 10%-15% fat content. Just
> enough for flavor but not enough to block up our arteries.

Heh! Most of the local pre-ground is 20% to 22% fat.
A very good incentive to grind your own!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"jmcquown" > wrote:

> The meat market on Lady's Island (where I bought the shrimp sausage) had a
> sign-up sheet to be sent sales flyers, etc. Since everyone these days asks
> for an email address (even the doctors office!) I jotted it down without
> giving it a thought. The very next day I got a chatty little email from
> them asking "What's in their ground beef?" (They practically called the
> stuff you get at the grocery store "mystery meat"which immediately made me
> think of Sheldon LOL) The email went on to say their own freshly ground
> chuck is exactly that, ground chuck roast with added beef trimmings (fat).
> Their ground round is made from top round, again with fat added as needed.

Our local grocery store has ground "mystery meat" on a daily basis, and
it's really very good. It varies with the fat content as, per the chief
butcher that I spoke with, they use the close to expiring beef at the
store. Therefore, the "fresh ground beef" that they grind 3 times per
day can be chuck, brisket, sirloin, rib eye, t-bone, etc.

It runs around $2.79 per lb.

I will happily grind my own when Chuck is $1.49. <g> The grinder I have
can easily put out 20 lbs. of ground beef in a matter of minutes. I
can't recall the horsepower... but it makes quick work of 20 lbs. of
meat!

I have to agree with Sheldon that grinding anything less than that is
not worth the effort of cleaning the grinder when you are done.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news SNIP
>
> I will happily grind my own when Chuck is $1.49. <g> The grinder I have
> can easily put out 20 lbs. of ground beef in a matter of minutes. I
> can't recall the horsepower... but it makes quick work of 20 lbs. of
> meat!
>
> I have to agree with Sheldon that grinding anything less than that is
> not worth the effort of cleaning the grinder when you are done.
> --
> Peace! Om
Check the price per pound of a case of chuck at Costco (around 50-60 pounds)
Or, if you have a Cash and Carry near you, you can pick up one brisket or
various cuts of chuck for reasonable prices -- they have sales at various
times. I buy from either place and grind my own. When I buy from Costco, I
cut roasts, stew meat, ground beef and then trimmings for beef broth.
Nothing is wasted.
Janet

Janet Wilder wrote:
> Ophelia wrote:
>
>> Oh yes! Mystery meat I do NOT want
>>
>
> Order a vegetarian meal on an airplane. <g>

LOL I don't fly any more unless I am forced, but I never liked flight food
anyway

Pete C. wrote:
> I'd recommend doing a side by side comparison of two burgers, one made
> with store ground meat and one fresh ground at home and both otherwise
> prepared identically. It's not just a question of "mystery meat"
> scraps, a very big factor is oxidation as I've mentioned before. Once
> the meat is ground there is vastly more surface area exposed to
> oxidation, so grinding fresh and cooking immediately makes a *huge*
> difference. I don't fuss around with buying a specific cut of meat to
> grind, I just find one that looks good and is a decent price. While
> there will be a difference between round/chuck/etc., those are more
> subtle differences while the difference between store ground and
> fresh ground is dramatic.

Yes I do agree about freshly ground meat. Not only oxidization but also
bacterial contamination is a problem in minced meat that has been hanging
around.

Thanks for the advice about the meat. I had wondered if tougher cuts would
make tough hamburger because it it cooked quickly.

In article > ,
"Janet Bostwick" > wrote:

> "Omelet" > wrote in message
> news > SNIP
> >
> > I will happily grind my own when Chuck is $1.49. <g> The grinder I have
> > can easily put out 20 lbs. of ground beef in a matter of minutes. I
> > can't recall the horsepower... but it makes quick work of 20 lbs. of
> > meat!
> >
> > I have to agree with Sheldon that grinding anything less than that is
> > not worth the effort of cleaning the grinder when you are done.
> > --
> > Peace! Om
> Check the price per pound of a case of chuck at Costco (around 50-60 pounds)

Thanks! I will do that.
Or Sams.

> Or, if you have a Cash and Carry near you, you can pick up one brisket or
> various cuts of chuck for reasonable prices -- they have sales at various
> times. I buy from either place and grind my own. When I buy from Costco, I
> cut roasts, stew meat, ground beef and then trimmings for beef broth.
> Nothing is wasted.
> Janet

Ideally, I should purchase 1/2 of a steer. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Pete C. wrote:
> Andy wrote:
>>
>> I have the grinder attachment for the
>> stand mixer. Does a decent job. The hopper part is practically
>> useless since you have to plunge the meat down a narrow chute with a
>> wooden plunger. If I had to grind 2-3 pounds of meat, I'd be there
>> all day.
>
> I have that attachment, and the hopper is indeed useless. I don't find
> the grinder to be too slow however as long as I set the mixer on 2
> (Hobart N-50 speeds 1-3). I quickly cut the meat into feedable strips
> and then get to the feeding and plunging part.

I used to have an attachment and also found it useless. The machine I have
now is excellent. It also has a Kubbe attachment which I keep promising to
try out

Mine is similar to these:
http://www2.westfalia.net/search/ind...hstring=mincer

cshenk wrote:
> "Ophelia" wrote
>
>> Does everyone buy ready made? If not, what kind of beef do you use
>> and what do you mix it with, if anything?
>
> I almost never buy pre-ground anymore. We buy various cuts depending
> on what we want to make of it, from bottom round, to 'pot roast'
> types.
> I have a very simple manual grinder that is quite up to the task of a
> lb or so for dinner needs. If the beef is too unfatty of a cut,
> we'll add a little bit of pork roast if we dont have some beef fat.

Thank you

Omelet wrote:
> In article >,
> "Ophelia" > wrote:
>
>> Does everyone buy ready made?
>
> Often but not always. As fresh ground beef.
> But, I can see the kitchen that does the work from the area where I
> shop. It is meticulously clean.
>
>> If not, what kind of beef do you use
>
> If I grind it myself (which I do sometimes), chuck, as it is
> inexpensive. Brisket when it's on sale. Or whatever beef is the
> cheapest at the time. I recently made a wonderful beef sausage from
> some sliced chuck that was $1.49. I'm considering trying that again
> with some cure and smoking it.
>
>> and what
>> do you mix it with, if anything?
>
> Why? :-)
>
> Mix it with anything and it becomes meatloaf imho. Or when I do mix it
> with seasonings, beef sausage. If I want burgers, it's pure ground
> beef served with the usual veggies and condiments.

Thank you As you may have realised, hamburger is not something I have had
much to do with. We were travelling recently and my better half suggested
going to a 'Wimpy' for a hamburger. I was amazed) Anyway, he got a
barbecued rib in a bread roll and I asked for chicken in a roll.
Bleaghhhhhhhh! That certainly cured his curiousity <g> But then I got to
thinking about making some myself. Hence the (daft) questions)

Ophelia wrote:

> I always grind meat myself. I was trying to find out what cut of
> beef you use and if you add things like onion to the mix

The beef cut I prefer is the one which "fettine" are cut from. Fettine means
just "little slices", they're just thin slices which are intended to be
quickly pan fried, the exact opposite of a "fiorentina" or a T-bone or any
other thick beef slice intended for Q'ing, grilling or pan frying.
This part of the cow is the same used to cut carpaccio, very very thin
slices intended to be served raw, along with some EVO oil and herbs.

The cut is called "fesa" or "scamone", and here in this page is the third
one, numbered 17 and named "scamone o polpa". Here in italian:
http://www.cucinaitaliana.info/COSA_...E%20nobili.htm
Here in english:
http://images.google.it/imgres?imgur...a%3DN%26um%3D1

I can't find the english name of this cut, from what I've seen in many beef
cut charts it's between the sirloin and the round, so there's no equivalent
cut in those charts.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

In article >,
"Ophelia" > wrote:

> Omelet wrote:
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Does everyone buy ready made?
> >
> > Often but not always. As fresh ground beef.
> > But, I can see the kitchen that does the work from the area where I
> > shop. It is meticulously clean.
> >
> >> If not, what kind of beef do you use
> >
> > If I grind it myself (which I do sometimes), chuck, as it is
> > inexpensive. Brisket when it's on sale. Or whatever beef is the
> > cheapest at the time. I recently made a wonderful beef sausage from
> > some sliced chuck that was $1.49. I'm considering trying that again
> > with some cure and smoking it.
> >
> >> and what
> >> do you mix it with, if anything?
> >
> > Why? :-)
> >
> > Mix it with anything and it becomes meatloaf imho. Or when I do mix it
> > with seasonings, beef sausage. If I want burgers, it's pure ground
> > beef served with the usual veggies and condiments.
>
> Thank you As you may have realised, hamburger is not something I have had
> much to do with. We were travelling recently and my better half suggested
> going to a 'Wimpy' for a hamburger. I was amazed) Anyway, he got a
> barbecued rib in a bread roll and I asked for chicken in a roll.
> Bleaghhhhhhhh! That certainly cured his curiousity <g> But then I got to
> thinking about making some myself. Hence the (daft) questions)

Not a daft question at all, and made for a fun thread. :-)

Hope it helps you!

Hamburgers sandwiches are most often dressed with mayo, mustard and/or
ketchup, pickle slices. lettuce, tomato slices and onion. Additional
yummies are sliced avocado, bacon strips and/or cheese slices.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"ViLco" ha scritto nel messaggio
>
> The beef cut I prefer is the one which "fettine" are cut from. The cut is
> called "fesa" or "scamone", and here in this page is the third > one,
> numbered 17 and named "scamone o polpa". Here in italian:

I think some fettine play fast and loose with where it comes from. I like
it too, but I would think it too lean for ground beef.

I have only found brisket once here and it was labeled "tasca" but when I
search on "tasca di vitellone" I get recipes in which any old piece of veal
is cut into a pocket shape to receive a stuffing. Is there another name?

"ViLco" ha scritto nel messaggio

> The beef cut I prefer is the one which "fettine" are cut from. Fettine

I think the brisket may be the fiocco or sottospalla, but the shapes on your
chart don't resemble same on the US chart!

"ViLco" > wrote in message
...
> Ophelia wrote:
>
>> I always grind meat myself. I was trying to find out what cut of
>> beef you use and if you add things like onion to the mix
>
> The beef cut I prefer is the one which "fettine" are cut from. Fettine
> means just "little slices", they're just thin slices which are intended to
> be quickly pan fried, the exact opposite of a "fiorentina" or a T-bone or
> any other thick beef slice intended for Q'ing, grilling or pan frying.
> This part of the cow is the same used to cut carpaccio, very very thin
> slices intended to be served raw, along with some EVO oil and herbs.
>
> The cut is called "fesa" or "scamone", and here in this page is the third
> one, numbered 17 and named "scamone o polpa". Here in italian:
> http://www.cucinaitaliana.info/COSA_...E%20nobili.htm
> Here in english:
> http://images.google.it/imgres?imgur...a%3DN%26um%3D1
>
> I can't find the english name of this cut, from what I've seen in many
> beef cut charts it's between the sirloin and the round, so there's no
> equivalent cut in those charts.

Many thanks for that, Vilco

From your description it is a very tender cut, yes? I shall print the pic
of that cow and ask my butcher

"Omelet" > wrote in message
news
>> Not a daft question at all, and made for a fun thread. :-)
>
> Hope it helps you!

Thanks, yes As always, I learn much here!

> Hamburgers sandwiches are most often dressed with mayo, mustard and/or
> ketchup, pickle slices. lettuce, tomato slices and onion. Additional
> yummies are sliced avocado, bacon strips and/or cheese slices.

All noted thanks

"Giusi" > wrote in message
...
>
> "ViLco" ha scritto nel messaggio
>>
>> The beef cut I prefer is the one which "fettine" are cut from. The cut is
>> called "fesa" or "scamone", and here in this page is the third > one,
>> numbered 17 and named "scamone o polpa". Here in italian:
>
> I think some fettine play fast and loose with where it comes from. I like
> it too, but I would think it too lean for ground beef.
>
> I have only found brisket once here and it was labeled "tasca" but when I
> search on "tasca di vitellone" I get recipes in which any old piece of
> veal is cut into a pocket shape to receive a stuffing. Is there another
> name?

So which cut would you choose for hamburger?

In article >,
"Ophelia" > wrote:

> Does everyone buy ready made? If not, what kind of beef do you use and what
> do you mix it with, if anything?

Lately I've been buying ready-made; my butcher makes them up. When I
make them I use ground chuck, preferably ground chuck roast. I believe
you use "mince" instead of "ground".

-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check it out
Lots of new stuff in the last couple days.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> Does everyone buy ready made? If not, what kind of beef do you use and
>> what
>> do you mix it with, if anything?
>
> Lately I've been buying ready-made; my butcher makes them up. When I
> make them I use ground chuck, preferably ground chuck roast. I believe
> you use "mince" instead of "ground".

Yes we do but I know they are the same) Chuck roast!! Thank you

Giusi wrote:

>> The beef cut I prefer is the one which "fettine" are cut from. The
>> cut is called "fesa" or "scamone", and here in this page is the
>> third > one, numbered 17 and named "scamone o polpa". Here in
>> italian:

> I think some fettine play fast and loose with where it comes from. I
> like it too, but I would think it too lean for ground beef.

I like it's taste, and the leanness is why I add some fat.

> I have only found brisket once here and it was labeled "tasca" but
> when I search on "tasca di vitellone" I get recipes in which any old
> piece of veal is cut into a pocket shape to receive a stuffing. Is
> there another name?

Tasca means exactly that, "pocket", so I don't know what it could be. Maybe
try asking the butcher if that piece has another name, or which cut does
that "tasca" come from. It could come from any part with a cooking time
between medium and log, and better if fibrous as "diaframma". Was that cut
visibly fibrous, I mean: with larger fibers than other more tender parts?
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Giusi wrote:

>> The beef cut I prefer is the one which "fettine" are cut from.
>> Fettine

> I think the brisket may be the fiocco or sottospalla, but the shapes
> on your chart don't resemble same on the US chart!

That's the issue. The beast gets cut so differently that what I find as a
defined italian cut does not exist in the USA because it is part in a
certain cut and part in another cut.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Ophelia wrote:

>> I can't find the english name of this cut, from what I've seen in
>> many beef cut charts it's between the sirloin and the round, so
>> there's no equivalent cut in those charts.

> Many thanks for that, Vilco
>
> From your description it is a very tender cut, yes? I shall print
> the pic of that cow and ask my butcher

Yes it is. And it's got to be, if we use to slice it very thin and eat it
raw
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

ViLco wrote:
> Ophelia wrote:
>
>>> I can't find the english name of this cut, from what I've seen in
>>> many beef cut charts it's between the sirloin and the round, so
>>> there's no equivalent cut in those charts.
>
>> Many thanks for that, Vilco
>>
>> From your description it is a very tender cut, yes? I shall print
>> the pic of that cow and ask my butcher
>
> Yes it is. And it's got to be, if we use to slice it very thin and
> eat it raw

Just as I suspected, Mr Holmes <g>

Giusi wrote:

> "ViLco" ha scritto nel messaggio
>
>> The beef cut I prefer is the one which "fettine" are cut from. Fettine
>
> I think the brisket may be the fiocco or sottospalla, but the shapes on your
> chart don't resemble same on the US chart!

The whole of brisket is petto. However, there are many different
regional names:
<http://www.politicheagricole.gov.it/SettoriAgroalimentari/Zootecnico/Carni/TagliCarniBovine/90_petto.htm>

And now, knock yourself out:

<http://www.politicheagricole.gov.it/SettoriAgroalimentari/Zootecnico/Carni/TagliCarniBovine/default.htm>

<http://www.buraniinterfood.it/ing/carni.html>

<http://www.unes.it/carne4_html>

<http://www.sagpya.gov.ar/new/0-0/programas/dma/ganaderia/glosario/2-1_glosario.pdf>

<http://www.marchenet.it/galeazzi/principali_tagli_bovini.htm>

Victor

On Aug 10, 10:02*pm, notbob > wrote:
> On 2009-08-11, Andy > wrote:
>
> > Pretty shrewd move, wouldn't you say?
>
> I might if there was any proof this actually occured.
>
> nb

Of course it did. Just like Churchill got a shipload of cigars out of
the Dutch East Indies as the Japanese invaded.

OTOH Kennedy did have insider information.

John Kane, Kingston ON Canada

On Mon, 10 Aug 2009 13:06:00 -0500, George Leppla wrote:

> "Andy" > wrote
>>
>> I agree about the in-store grinding. I have the grinder attachment for the
>> stand mixer. Does a decent job. The hopper part is practically useless
>> since you have to plunge the meat down a narrow chute with a wooden
>> plunger. If I had to grind 2-3 pounds of meat, I'd be there all day.
>>
>> Dave, the butcher never cheated me. I had him trim skirt steaks a handful
>> of times and he weighed and priced it after trimming.
>>
>> I suppose if a customer was smug and impatient, that *could* tip the
>> honesty scale.
>
> Or maybe if the customer had Death Riding On His Shoulder. A butcher with
> gumption might be tempted to Cheat Death.
>
> George L

<snort>

your pal,
blake

On Mon, 10 Aug 2009 22:14:43 -0500, Omelet >
wrote:

>I have to agree with Sheldon that grinding anything less than that is
>not worth the effort of cleaning the grinder when you are done.

What are you going to do? Eat it all at one sitting? If you freeze
anything somebody is going to jump down your throat about TIAD.

--
I love cooking with wine.
Sometimes I even put it in the food.

"Victor Sack" ha scritto nel messaggio
> Giusi wrote:
<http://www.politicheagricole.gov.it/SettoriAgroalimentari/Zootecnico/Carni/TagliCarniBovine/90_petto.htm>
>
The petto is like the Australian brisket with bones. The fiocco SOUNDS
right. As with all the sites I visited this morning, there is no cut shown
that matches what I need to make corned beef.

On Tue, 11 Aug 2009 10:01:35 +0100, "Ophelia" >
wrote:

>We were travelling recently and my better half suggested
>going to a 'Wimpy' for a hamburger. I was amazed) Anyway, he got a
>barbecued rib in a bread roll and I asked for chicken in a roll.
>Bleaghhhhhhhh! That certainly cured his curiousity <g>

Why would you go to a Wimpy and expect to get something you liked? At
least go to a real burger restaurant.

--
I love cooking with wine.
Sometimes I even put it in the food.