I'd never heard of this cut of meat before, so after I bought the
roast, I did a little research on it and found that it's reportedly
as desirable a cut of meat as a prime rib, some people say they prefer
the strip loin to the prime rib. I'm telling you, it's a tender
delicious cut of meat. It's also know as Top Loin Roast, New York
Strip Roast, Short-cut Beef Loin. No matter what you call it, it's a
wonderful cut of meat.

Here's what I did
http://www.kokoscornerblog.com/mycor...oin-roast.html

or
http://tinyurl.com/koqzkuu

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On 8/17/2013 10:57 PM, wrote:

> I'd never heard of this cut of meat before, so after I bought the
> roast, I did a little research on it and found that it's reportedly
> as desirable a cut of meat as a prime rib, some people say they prefer
> the strip loin to the prime rib. I'm telling you, it's a tender
> delicious cut of meat. It's also know as Top Loin Roast, New York
> Strip Roast, Short-cut Beef Loin. No matter what you call it, it's a
> wonderful cut of meat.
>
> Here's what I did
> http://www.kokoscornerblog.com/mycor...oin-roast.html

It looks fantastic! I haven't heard of that cut either but I'll be
looking. The rub you made looks great, too. I especially love the
plated pic. Yum yum!

--
CAPSLOCK–Preventing Login Since 1980.

> wrote in message
...
>
> I'd never heard of this cut of meat before, so after I bought the
> roast, I did a little research on it and found that it's reportedly
> as desirable a cut of meat as a prime rib, some people say they prefer
> the strip loin to the prime rib. I'm telling you, it's a tender
> delicious cut of meat. It's also know as Top Loin Roast, New York
> Strip Roast, Short-cut Beef Loin. No matter what you call it, it's a
> wonderful cut of meat.

It looks wonderful.

Cheri

On 8/17/2013 10:57 PM, wrote:
>
> I'd never heard of this cut of meat before, so after I bought the
> roast, I did a little research on it and found that it's reportedly
> as desirable a cut of meat as a prime rib, some people say they prefer
> the strip loin to the prime rib. I'm telling you, it's a tender
> delicious cut of meat. It's also know as Top Loin Roast, New York
> Strip Roast, Short-cut Beef Loin. No matter what you call it, it's a
> wonderful cut of meat.
>
> Here's what I did
> http://www.kokoscornerblog.com/mycor...oin-roast.html
>
> or
> http://tinyurl.com/koqzkuu
>
> koko
> --

Looks fantastic! I don't think I've seen that particular cut. I'll
have to ask the next time I am looking for beef to roast. Thanks!

Jill

I saw it in the supermarket meat aisle and never heard of it before, and was curious about it and bought one, as it was like a NY Strip Steak that was about eight inches thick. I made one of these for the 4th of July, and rubbed it down and roasted it low and slow, 200 degrees for about 5 hours until the middle reached medium rare. It came out delicious. Highly recommended, but cook it at low temp as it's like Prime Rib in that you want to get the middle medium rare.

On Saturday, August 17, 2013 11:29:11 PM UTC-6, Michael OConnor wrote:
> I saw it in the supermarket meat aisle and never heard of it before, and was curious about it and bought one, as it was like a NY Strip Steak that was about eight inches thick.<snippage>

Great roast but it will not be cheap...most of these
are cut into New York strip steaks...to get the same
return in a roast be prepared to ante up.

===

On Sat, 17 Aug 2013 23:01:45 -0700 (PDT), Roy >
wrote:

>On Saturday, August 17, 2013 11:29:11 PM UTC-6, Michael OConnor wrote:
>> I saw it in the supermarket meat aisle and never heard of it before, and was curious about it and bought one, as it was like a NY Strip Steak that was about eight inches thick.<snippage>
>
>Great roast but it will not be cheap...most of these
>are cut into New York strip steaks...to get the same
>return in a roast be prepared to ante up.
>
>===

Money well spent.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sat, 17 Aug 2013 19:57:31 -0700, wrote:

>
> I'd never heard of this cut of meat before, so after I bought the
> roast, I did a little research on it and found that it's reportedly
> as desirable a cut of meat as a prime rib, some people say they prefer
> the strip loin to the prime rib. I'm telling you, it's a tender
> delicious cut of meat. It's also know as Top Loin Roast, New York
> Strip Roast, Short-cut Beef Loin. No matter what you call it, it's a
> wonderful cut of meat.
>
> Here's what I did
> http://www.kokoscornerblog.com/mycor...oin-roast.html
>
> or
> http://tinyurl.com/koqzkuu
>
Looks delicious!

--
Food is an important part of a balanced diet.

wrote:
>
> Roy wrote:
> >Great roast but it will not be cheap...most of these
> >are cut into New York strip steaks...to get the same
> >return in a roast be prepared to ante up.
> >
> >===
>
> Money well spent.

I'm sure it was. Looks very tasty, Koko.

Two questions for you:
1) How did you do those green beans. Again, very tasty looking.
2) What did you do with all that trimmed fat? I see a potential 2 cups
or so of a nice beef broth after processing.

G.

On Sun, 18 Aug 2013 05:54:24 -0400, Gary > wrote:

wrote:
>>
>> Roy wrote:
>> >Great roast but it will not be cheap...most of these
>> >are cut into New York strip steaks...to get the same
>> >return in a roast be prepared to ante up.
>> >
>> >===
>>
>> Money well spent.
>
>I'm sure it was. Looks very tasty, Koko.
>
>Two questions for you:
>1) How did you do those green beans. Again, very tasty looking.
>2) What did you do with all that trimmed fat? I see a potential 2 cups
>or so of a nice beef broth after processing.
>
>G.

G. I "blister" the green beans in butter.
Please don't make me admit I didn't save the trimmed fat. I suppose I
could have rendered that down for some nice lard, but I have a nice
assortment of fats right now, and don't need anymore for a while.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Sat, 17 Aug 2013 19:57:31 -0700, wrote:

>
>I'd never heard of this cut of meat before, so after I bought the
>roast, I did a little research on it and found that it's reportedly
>as desirable a cut of meat as a prime rib, some people say they prefer
>the strip loin to the prime rib. I'm telling you, it's a tender
>delicious cut of meat. It's also know as Top Loin Roast, New York
>Strip Roast, Short-cut Beef Loin. No matter what you call it, it's a
>wonderful cut of meat.
>
>Here's what I did
>http://www.kokoscornerblog.com/mycor...oin-roast.html
>
>or
>http://tinyurl.com/koqzkuu
>
>koko

Top loin roast is a very nice cut of beef.. looks the perfect doneness
but you need better knife skills and a sharper knife. What's that
yellow rectangular thingie?

Brooklyn1 wrote:
>
> Top loin roast is a very nice cut of beef.. looks the perfect doneness
> but you need better knife skills and a sharper knife. What's that
> yellow rectangular thingie?

LOL! I almost asked the same question this morning but then looked at
the pic more closely. It appears to be 1/2 of a baked potato.

G.

On Sunday, August 18, 2013 12:25:18 AM UTC-5, jmcquown wrote:
>
>
> Looks fantastic! I don't think I've seen that particular cut. I'll
>
> have to ask the next time I am looking for beef to roast. Thanks!
>
I had one in my deep freeze when it lost power. IMO, it is by far the best piece of beef. They are expensive though. Tell, you, next time bone-in strips are on sale, I should ask for an uncut roast.
>
> Jill

--Bryan O|O

On Sunday, August 18, 2013 8:42:59 AM UTC-5, wrote:
>
>
> Please don't make me admit I didn't save the trimmed fat. I suppose I
>
> could have rendered that down for some nice lard, but I have a nice
>
> assortment of fats right now, and don't need anymore for a while.
>
You can't get lard from beef.
>
> koko
>
--Bryan O|O

On Sun, 18 Aug 2013 06:42:59 -0700, wrote:

>On Sun, 18 Aug 2013 05:54:24 -0400, Gary > wrote:
>
wrote:
>>>
>>> Roy wrote:
>>> >Great roast but it will not be cheap...most of these
>>> >are cut into New York strip steaks...to get the same
>>> >return in a roast be prepared to ante up.
>>> >
>>> >===
>>>
>>> Money well spent.
>>
>>I'm sure it was. Looks very tasty, Koko.
>>
>>Two questions for you:
>>1) How did you do those green beans. Again, very tasty looking.
>>2) What did you do with all that trimmed fat? I see a potential 2 cups
>>or so of a nice beef broth after processing.
>>
>>G.
>
>G. I "blister" the green beans in butter.
>Please don't make me admit I didn't save the trimmed fat. I suppose I
>could have rendered that down for some nice lard,

Beef fat is suet!