Identify my meat

uber soldat · 22 Dec 2021 at 21:33

Do you beat your meat?..............................................to tenderise it obviously.

Nutty_Death · 22 Dec 2021 at 21:35

robfosters said:
And 2 veg?

Just a light garnish of two veg

dacads · 26 Dec 2021 at 13:43

robfosters said:
Are you relieved or disappointed?

Disappointed I wasn’t relieved

Deleted member 77746 · 26 Dec 2021 at 13:53

looks like two packs of sausages.

Chris Wilson · 26 Dec 2021 at 14:01

Could be ostrich, its moment of low fat fame has passed and they are worth sod all for their meat in the UK.

Nutty_Death · 26 Dec 2021 at 16:38

Family were happy with my meat, enough for seconds and even some the next day.

Droolinggimp · 26 Dec 2021 at 17:09

Thick Flank. /thread
Source me. Ex. butcher and 15 years at morrisons butchery.

Nutty_Death · 26 Dec 2021 at 20:51

Droolinggimp said:
Thick Flank. /thread
Source me. Ex. butcher and 15 years at morrisons butchery.

I don't think it was stringy enough to be a flank.

Texture looked a lot more like topside to me when cooked.

Housey · 27 Dec 2021 at 01:27

Is that a Bugatti Veyron?

Monkeynut · 27 Dec 2021 at 01:44

Housey said:
Is that a Bugatti Veyron?

It's a Bugatti Topside and I know that because my dad kills them for a living.

hux · 27 Dec 2021 at 05:21

Droolinggimp said:
Thick Flank. /thread
Source me. Ex. butcher and 15 years at morrisons butchery.

Nothing like it, got three of them in the freezer right now.

Ex butcher/packer/trimmer and currently boning hall supervisor for nearly 30 years

But enough playing with meat, as I'm all but spent.

Edit - Bugatti topside haha I love it

Hanuki · 9 Jan 2022 at 20:34

topside

BUDFORCE · 9 Jan 2022 at 21:04

Those beef roasting joints are horrible.

I mean what the hell is that, take some ****** bits of beef and a wodge of fat, tie it up in a net and sell it for a horrendous amount.

You cook it in the oven, it shrinks to about a third of its original size and it like boot leather.

Why would anyone in their right mind cook one of those over say a chicken? I mean I'd rather stick a tin of corned beef in the oven.

robfosters · 9 Jan 2022 at 21:12

BUDFORCE said:
Those beef roasting joints are horrible.

I mean what the hell is that, take some ****** bits of beef and a wodge of fat, tie it up in a net and sell it for a horrendous amount.

You cook it in the oven, it shrinks to about a third of its original size and it like boot leather.

Why would anyone in their right mind cook one of those over say a chicken? I mean I'd rather stick a tin of corned beef in the oven.

Sounds like you’re overcooking it tbh

hux · 9 Jan 2022 at 22:06

BUDFORCE said:
Those beef roasting joints are horrible.

I mean what the hell is that, take some ****** bits of beef and a wodge of fat, tie it up in a net and sell it for a horrendous amount.

You cook it in the oven, it shrinks to about a third of its original size and it like boot leather.

Why would anyone in their right mind cook one of those over say a chicken? I mean I'd rather stick a tin of corned beef in the oven.

Friend I live with, she slow cooked a thick flank/top rump for Christmas, and I swear it was the most tender, flavourful beef joint I've ever had.

We're talking slabs of beef, you could pull apart with a butter knife.
Ok it helps coming from a local supplier, but like the above guy says, you're cooking it wrong.

Nutty_Death · 9 Jan 2022 at 22:11

BUDFORCE said:
Those beef roasting joints are horrible.

I mean what the hell is that, take some ****** bits of beef and a wodge of fat, tie it up in a net and sell it for a horrendous amount.

You cook it in the oven, it shrinks to about a third of its original size and it like boot leather.

Why would anyone in their right mind cook one of those over say a chicken? I mean I'd rather stick a tin of corned beef in the oven.

We were happy enough with it. Granted I'd probably spend a bit more next time for a better cut at Christmas but would happily get something similar for a weekend roast.

It certainly didn't reduce drastically in size and was reasonably tender.

PlacidCasual · 9 Jan 2022 at 22:18

I pot roasted one of those low and slow for 5 hours after searing in the pot. Super tender and pretty tasty. I aimed for a 75degC final temp but did it very slowly. Gravy was great blended in the trivet of veg. I had planned to sous vide but my Anova died.

robfosters · 9 Jan 2022 at 22:23

PlacidCasual said:
I pot roasted one of those low and slow for 5 hours after searing in the pot. Super tender and pretty tasty. I aimed for a 75degC final temp but did it very slowly. Gravy was great blended in the trivet of veg. I had planned to sous vide but my Anova died.

I would go lower than tbh. About 70-71 is even better.

PlacidCasual · 9 Jan 2022 at 22:31

Tricky keeping the oven low enough without an oven thermometer to hit 75 after 5 hours. Otherwise I might have aimed lower. It was tender and tasty for a cheap cup.

Hanuki · 10 Jan 2022 at 08:25

BUDFORCE said:
Those beef roasting joints are horrible.

I mean what the hell is that, take some ****** bits of beef and a wodge of fat, tie it up in a net and sell it for a horrendous amount.

You cook it in the oven, it shrinks to about a third of its original size and it like boot leather.

Why would anyone in their right mind cook one of those over say a chicken? I mean I'd rather stick a tin of corned beef in the oven.

Agree with the Shrinkage, but the boot leather part sounds bit like your cooking