No matter what you thought it was, here it is. Notice how lean it already
is, and it has just arrived in the butcher shop and will be trimmed even
more. There is little if any marbling as well.

http://i424.photobucket.com/albums/p...resthebeef.jpg

On Thu, 7 Oct 2010 00:39:56 +0200, "Giusi" > wrote:

> No matter what you thought it was, here it is. Notice how lean it already
> is, and it has just arrived in the butcher shop and will be trimmed even
> more. There is little if any marbling as well.
>
> http://i424.photobucket.com/albums/p...resthebeef.jpg
>
Holy cow! What are you going to do with all that meat?

--

Never trust a dog to watch your food.

"Sqwertz" > wrote in message
...
> On Thu, 7 Oct 2010 00:39:56 +0200, Giusi wrote:
>
>> No matter what you thought it was, here it is. Notice how lean it
>> already
>> is, and it has just arrived in the butcher shop and will be trimmed even
>> more. There is little if any marbling as well.
>>
>> http://i424.photobucket.com/albums/p...resthebeef.jpg
>
> What exactly are we looking at? Or excuse me, what am *I* looking at
> (wouldn't want to upset Marty with the "we" word).


You are looking at a hunk of meat. Kind of looks like a whole rib rack.
Duh.

> Is this the continuation of another discussion?

Yes, that would be the lean beef discussion.

Paul

"sf" > ha scritto nel messaggio "Giusi" >
wrote:
>
>> No matter what you thought it was, here it is. Notice how lean it
>> already >> is, and it has just arrived in the butcher shop and will be
>> trimmed even >> more. There is little if any marbling as well.
>>
>> http://i424.photobucket.com/albums/p...resthebeef.jpg
>>
> Holy cow! What are you going to do with all that meat?

Leave it in the mercato centrale at Florence. Someone insisted that Italian
beef had a fat cap like US beef. Do you see one? I sure don't. Max fat on
that piece is about 1/4"/ 1 cm.

Combine all the above; cover with water and simmer 3 hours. Cool in refrigerator overnight. Slice meat thinly and cover with juices; add more garlic salt and soy sauce. Slice lengthwise 2 green peppers, parboiled over meat.

"Janet" > ha scritto nel messaggio
> ? Here the "fat cap" on a joint of beef, (or venison) is a separate >
> piece of fat that a good butcher ties on to a very lean joint like
> topside, so that it cooks moist and tasty.

Looking at that lean meat, where would you find that piece of fat? You
wouldn't want to use pork which could offend many. That piece will be all
steaks unless a fool like me asks for a roast. Italians just don't make
this.

On Thu, 7 Oct 2010 09:24:40 +0200, "Giusi" > wrote:

>
> "sf" > ha scritto nel messaggio "Giusi" >
> wrote:
> >
> >> No matter what you thought it was, here it is. Notice how lean it
> >> already >> is, and it has just arrived in the butcher shop and will be
> >> trimmed even >> more. There is little if any marbling as well.
> >>
> >> http://i424.photobucket.com/albums/p...resthebeef.jpg
> >>
> > Holy cow! What are you going to do with all that meat?
>
> Leave it in the mercato centrale at Florence. Someone insisted that Italian
> beef had a fat cap like US beef. Do you see one? I sure don't. Max fat on
> that piece is about 1/4"/ 1 cm.
>
It does look well trimmed.

--

Never trust a dog to watch your food.

"Jecs Duminy" ha scritto nel messaggio

> Combine all the above; cover with water and simmer 3 hours. Cool in>
> refrigerator overnight. Slice meat thinly and cover with juices; add
> more garlic salt and soy sauce. Slice lengthwise 2 green peppers,>
> parboiled over meat.

You are joking, right?

"sf" > ha scritto nel messaggio > On Thu, 7 Oct 2010 09:24:40
+0200, "Giusi" > wrote:

>>
>> Leave it in the mercato centrale at Florence. Someone insisted that
>> Italian >> beef had a fat cap like US beef. Do you see one? I sure
>> don't. Max fat on >> that piece is about 1/4"/ 1 cm.
>>
> It does look well trimmed.

They are also slim cows that eat only grass.

On Thu, 7 Oct 2010 20:08:35 +0200, "Giusi" > wrote:

>
> "sf" > ha scritto nel messaggio > On Thu, 7 Oct 2010 09:24:40
> +0200, "Giusi" > wrote:
>
> >>
> >> Leave it in the mercato centrale at Florence. Someone insisted that
> >> Italian >> beef had a fat cap like US beef. Do you see one? I sure
> >> don't. Max fat on >> that piece is about 1/4"/ 1 cm.
> >>
> > It does look well trimmed.
>
> They are also slim cows that eat only grass.
>
I think our grass fed beef has more exterior fat than that.

--

Never trust a dog to watch your food.

On Oct 7, 6:23*pm, sf > wrote:
> On Thu, 7 Oct 2010 20:08:35 +0200, "Giusi" > wrote:
>
> > "sf" > ha scritto nel messaggio > On Thu, 7 Oct 2010 09:24:40
> > +0200, "Giusi" > wrote:
>
> > >> Leave it in the mercato centrale at Florence. *Someone insisted that
> > >> Italian >> beef had a fat cap like US beef. *Do you see one? *I sure
> > >> don't. *Max fat on >> that piece is about 1/4"/ 1 cm.
>
> > > It does look well trimmed.
>
> > They are also slim cows that eat only grass.
>
> I think our grass fed beef has more exterior fat than that.
>
> --
>
> Never trust a dog to watch your food.

==
Probably from a Piedmontese beef animal. Double-muscled and lean. I
prefer the meat from British breeds...more marbling and more tender.
==

On Oct 7, 6:23*pm, sf > wrote:
> On Thu, 7 Oct 2010 20:08:35 +0200, "Giusi" > wrote:
>
> > "sf" > ha scritto nel messaggio > On Thu, 7 Oct 2010 09:24:40
> > +0200, "Giusi" > wrote:
>
> > >> Leave it in the mercato centrale at Florence. *Someone insisted that
> > >> Italian >> beef had a fat cap like US beef. *Do you see one? *I sure
> > >> don't. *Max fat on >> that piece is about 1/4"/ 1 cm.
>
> > > It does look well trimmed.
>
> > They are also slim cows that eat only grass.
>
> I think our grass fed beef has more exterior fat than that.
>
> --
>
> Never trust a dog to watch your food.

==
Probably Piedmontese beef.
==

Giusi wrote:

> Leave it in the mercato centrale at Florence. Someone insisted that
> Italian beef had a fat cap like US beef. Do you see one? I sure
> don't. Max fat on that piece is about 1/4"/ 1 cm.

Cuts vary a lot between every part of Italy, take pork ribs for example: in
Tuscany they leave a lot of meat on them, in my area they leave very few
meat because the rest goes for other uses. The same happens with beef and
other meats. Take fassona cow butchered in the langhe region, the external
fat layer is way thicker than that. That piece of meat is similar to what is
used here for fiorentine, but it looks both small (sure not from a Chianina,
unless it was a young animal) and particularly trimmed.
--
ViLco
And the family stone

Giusi wrote:
>
> Looking at that lean meat, where would you find that piece of fat?
> You wouldn't want to use pork which could offend many. That piece
> will be all steaks unless a fool like me asks for a roast. Italians
> just don't make this.

Guisi, with beef so lean, won't the steaks be really tough? Or how
would the Italians fix the steaks?

Giusi wrote:
> "Jecs Duminy" ha scritto nel messaggio
>
>> Combine all the above; cover with water and simmer 3 hours. Cool
>> in>
>> refrigerator overnight. Slice meat thinly and cover with juices;
>> add
>> more garlic salt and soy sauce. Slice lengthwise 2 green peppers,>
>> parboiled over meat.
>
> You are joking, right?

I hope so.

"ViLco" > ha scritto nel messaggio
> Giusi wrote:
>
>> Leave it in the mercato centrale at Florence. Someone insisted that>>
>> Italian beef had a fat cap like US beef. Do you see one? I sure
>> don't. Max fat on that piece is about 1/4"/ 1 cm.
>
> Cuts vary a lot between every part of Italy, take pork ribs for example:
> in > Tuscany they leave a lot of meat on them, in my area they leave very
> few > meat because the rest goes for other uses. The same happens with
> beef and other meats. Take fassona cow butchered in the langhe region, the
> external > fat layer is way thicker than that. That piece of meat is
> similar to what is > used here for fiorentine, but it looks both small
> (sure not from a Chianina, unless it was a young animal) and particularly
> trimmed.

I thionk it's bigger than it looks to you. It's very large and Chiannina
usually aren't that big. (I have many Chiannina friends.) I never see much
fat on the outside of loins.

"Dora" > ha scritto nel messaggio
...
> Giusi wrote:
>>
>> Looking at that lean meat, where would you find that piece of fat? You
>> wouldn't want to use pork which could offend many. That piece
>> will be all steaks unless a fool like me asks for a roast. Italians
>> just don't make this.
>
> Guisi, with beef so lean, won't the steaks be really tough? Or how would
> the Italians fix the steaks?

They would be chewy if cooked more than rare, so they don't.

Roy wrote:

> ==
> Probably Piedmontese beef...very lean.
> I prefer Meat from the British breeds...more marbling better flavour.
> ==

You should try "fassona" cow meat from "La Granda" consortium, in Piedmont,
it's got incredible marbling and it's very tasty. Franco Cazzamali's fame is
starting to go worldwide, who knows... maybe some of his work is arriving
near you.
--
ViLco
And the family stone