Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: LostArrow on August 28, 2013, 05:47:08 PM
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Whole cryo-vac choice angus boneless rib-eye for $7
Or trimmed & cut boneless ribeye for $9?
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Cryo-vac untrimmed pork ribs $1.70/lb or St. Louis trimmed for $2.50/ lb?
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Whole cryo-vac choice angus boneless rib-eye for $7
Or trimmed & cut boneless ribeye for $9?
Just depends..personaly I grind my own meats so I would use the fat trimmed off the $7 ribeye and would go that route.
Would take the trimmed pork ribs as I find very little use for the waste on pork spares.
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Whole cryo-vac choice angus boneless rib-eye for $7
Or trimmed & cut boneless ribeye for $9?
Just depends..personaly I grind my own meats so I would use the fat trimmed off the $7 ribeye and would go that route.
Would take the trimmed pork ribs as I find very little use for the waste on pork spares.
X2
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Whole cryo-vac choice angus boneless rib-eye for $7
Or trimmed & cut boneless ribeye for $9?
Tough call! Personally, I like the whole pieces as I can cut them as thick or thin as I like, plus I like to use the trimmings.
Is the trimmed & cut the same quality as the whole piece? Can you get them the thickness you like?
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Whole cryo-vac choice angus boneless rib-eye for $7
Or trimmed & cut boneless ribeye for $9?
Tough call! Personally, I like the whole pieces as I can cut them as thick or thin as I like, plus I like to use the trimmings.
Is the trimmed & cut the same quality as the whole piece? Can you get them the thickness you like?
Same quality & can get cut to any thickness
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Cryo-vac untrimmed pork ribs $1.70/lb or St. Louis trimmed for $2.50/ lb?
Like the beef question......I like the untrimmed, as I use the brisket meat, etc, for cooking veggies, baked beans, just snacking on......
If you don't use those things, then the best way for you to go is with the St. Louis style.
Btw, both the beef and the pork products you mentioned are a good deal on price, at least compared to where I am :)
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Whole cryo-vac choice angus boneless rib-eye for $7
Or trimmed & cut boneless ribeye for $9?
Tough call! Personally, I like the whole pieces as I can cut them as thick or thin as I like, plus I like to use the trimmings.
Is the trimmed & cut the same quality as the whole piece? Can you get them the thickness you like?
Same quality & can get cut to any thickness
They are making money at the $9 price, you know that ;)
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Cryo-vac untrimmed pork ribs $1.70/lb or St. Louis trimmed for $2.50/ lb?
Like the beef question......I like the untrimmed, as I use the brisket meat, etc, for cooking veggies, baked beans, just snacking on......
If you don't use those things, then the best way for you to go is with the St. Louis style.
Btw, both the beef and the pork products you mentioned are a good deal on price, at least compared to where I am :)
It's a Labor Day sale to get you in !
I don't care if they make money it's a small neighborhood chain with 4 stores & I'm glad to see them make it!
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Buy all you can and enjoy :P
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I buy untrimmed unless the price is really close. Both of those trimmed prices are pretty reasonable if you don't have anything specific planned for the trimmings.
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When I get spares, I love to take the tips (that strip across the top) and cut it into strips, pound 'em out pretty flat, weave 'em onto a skewers, add the rub, then smoke 'em along with the ribs for about an hour. They make terrific snacks while you're waiting for the ribs to finish and being on a stick...well, its like eatin' candy.
Here's the video - they are so easy and so good.
http://www.youtube.com/watch?v=fcXE5TYdClk
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Sounds good to me! (http://primogrillforum.com/forums/images/smilies/thumbsup.gif)
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You need to sell those at the state fair Jack! ;D
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Btw, both the beef and the pork products you mentioned are a good deal on price, at least compared to where I am[/b] :)
Same here. Great prices.
Found CAB ribeyes for $6.99/lb, and I bought all SWMBO would let me. Also found pork butts for $1.29/lb. and untrimmed spares for $1.79/lb. cryo packed in threes. Again, I bought all I was allowed to buy.
Planning to create a diversion and get back to that store to buy more if I can. 8)
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When I get spares, I love to take the tips (that strip across the top) and cut it into strips, pound 'em out pretty flat, weave 'em onto a skewers, add the rub, then smoke 'em along with the ribs for about an hour. They make terrific snacks while you're waiting for the ribs to finish and being on a stick...well, its like eatin' candy.
That's a great idea!
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When I get spares, I love to take the tips (that strip across the top) and cut it into strips, pound 'em out pretty flat, weave 'em onto a skewers, add the rub, then smoke 'em along with the ribs for about an hour. They make terrific snacks while you're waiting for the ribs to finish and being on a stick...well, its like eatin' candy.
Jaxon that is an excellent use for that strip. I never thought to do that. Two thumbs up buddy!
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Great topic! I like seeing how others use trimmings.
Here's my 2ยข - I prefer whole cuts and have learned how to have very little, if any, waste.
Rib roasts:
I get bone-in rib roasts (usually around $5.99/lb.) and get at least a couple meals out of it. I usually slice the bones off and save them for the beef back ribs and save the fat trimmings for adding to deer sausage, etc. when needed. Then I have a boneless prime rib roast, or slice into steaks. No waste.
(https://lh6.googleusercontent.com/-v6HLls5ea-U/UOTNTHwhO1I/AAAAAAAAEU0/NFEjcN_OYow/s500/NYD20134.JPG)
Spareribs:
I choose the whole untrimmed spares every time. Other than the membrane & silver skin there's no waste here; only trimmings that have many uses.
The rib tips are excellent smoked just like the ribs. Every time I smoke the tips and serve them alongside the ribs they disappear just as quickly with no complaints. I love 'em; they're actually very succulent.
(https://lh4.googleusercontent.com/-SaGMBm3HNx4/TuWu5JXCfYI/AAAAAAAABtE/MRDaX-e540E/s500/2hrRibs4.JPG)(https://lh6.googleusercontent.com/-y9EIrWW3fvo/TkiOi5OWQMI/AAAAAAAABbI/RptmVQe6keY/s500/HBBQRIB7.JPG)
If the end pieces are big enough they make excellent pork cutlets. If not, they get cut into stir-fry meat along with the skirt flap.
(https://lh6.googleusercontent.com/-NcBHHaT9HmU/TmitPjmfEGI/AAAAAAAABfM/_swo58coXmo/s600/LOMEIN2.JPG)
Whole bone-in Pork Loin:
The pork version of a rib roast. This is the cheapest way to buy baby back ribs!
Most butchers will cut the whole loin any way you like. Why not take advantage of that? Instead of having it sliced into chops, I ask the butcher to cut off the chine bone (use it for making stock). Then the rib bones can be easily sliced away giving you a rack of baby back ribs at less than half the cost you would normally pay for them!
(https://lh3.googleusercontent.com/-PHOdVqdAzyI/Uih-w0AfMVI/AAAAAAAAFQ0/Dtw2NALncWE/s358/BB-RIBS.JPG)
You then have the whole boneless pork loin to do with as you please; Boneless loin chops, loin roast, Canadian bacon, etc.
Well, that was my two cents, anyone want change back? :D
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Very good (http://primogrillforum.com/forums/images/smilies/thumbsup.gif) (http://primogrillforum.com/forums/images/smilies/thumbsup.gif)
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Super tips! Thank you.
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Indeed, great tips, especially about the bone-in pork loin - I've actually never seen it at the local small town markets, but will be sure to ask the next time I'm at the butcher shop in the big city.