Ask a butcher
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twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded ButchersDenny O said in Ask a butcher:
twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded ButchersThey do a pretty nice job of explaining the process. I like their butchering videos.
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dawg I love this question! Truthfully, you may get different answers out of me on any given day. But in general my preference is(not necessarily in order of tenderness, but flavor)… Ribeye cap, bavette, ribeye, chuckeye, Denver, teres major, flat iron, porterhouse, T-bone, NY strip, hanger, skirt steak, flank steak, oyster, merlot, chuck steak, ranch, then any steak cut from the round. These last 3 must be cooked low and slow (chuck steak is wonderful this way). I don’t really care about beef tenderloin. Aside from being the most tender, I find it lacks flavor and therefore isn’t worth the price. Not a popular opinion I’m sure, but I will cut it for stir-fry or jerky unless I plan on wrapping it in bacon and smoking it as a roast. The most tender cuts are, tenderloin, teres major and flat iron. The list goes on from there.
Deepwoodsbutcher Very nice breakdown. Your list almost matches mine. I also mostly cook/prepare your top half by reverse sear and the bottom half via sous vide or braise because they are the leaner or tougher cuts. But, there always exceptions to any rule and the people(family-friends) who are going to eat the products. Thanks for putting your expertise out there and your humble opinion. Just have fun and eat well.
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dawg I love this question! Truthfully, you may get different answers out of me on any given day. But in general my preference is(not necessarily in order of tenderness, but flavor)… Ribeye cap, bavette, ribeye, chuckeye, Denver, teres major, flat iron, porterhouse, T-bone, NY strip, hanger, skirt steak, flank steak, oyster, merlot, chuck steak, ranch, then any steak cut from the round. These last 3 must be cooked low and slow (chuck steak is wonderful this way). I don’t really care about beef tenderloin. Aside from being the most tender, I find it lacks flavor and therefore isn’t worth the price. Not a popular opinion I’m sure, but I will cut it for stir-fry or jerky unless I plan on wrapping it in bacon and smoking it as a roast. The most tender cuts are, tenderloin, teres major and flat iron. The list goes on from there.
Deepwoodsbutcher Thank you. That’s a good list and I definitely have missed some good steaks but will make sure I don’t anymore. Thank you for your opinion.
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Denny O said in Ask a butcher:
twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded ButchersThey do a pretty nice job of explaining the process. I like their butchering videos.
Deepwoodsbutcher
Was just looking at your brat post on “What did everyone cook today”.
What do you use for a final grind for brats? I have experimented some and finally ended up using a 10mm for first grind and 7mm for the second. First tried a 4.5mm for second grind. Thought these came out a little “gritty”, not a great mouth feel. Sorry Jonathon .
The 7mm seems to work for me but curious. Thought about trying the 10mm as is but not yet. Perhaps to chunky. I know twilliams has talked about this before.Thoughts?
Thanks
P.S. Using just pork butts.
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Deepwoodsbutcher
Was just looking at your brat post on “What did everyone cook today”.
What do you use for a final grind for brats? I have experimented some and finally ended up using a 10mm for first grind and 7mm for the second. First tried a 4.5mm for second grind. Thought these came out a little “gritty”, not a great mouth feel. Sorry Jonathon .
The 7mm seems to work for me but curious. Thought about trying the 10mm as is but not yet. Perhaps to chunky. I know twilliams has talked about this before.Thoughts?
Thanks
P.S. Using just pork butts.
PapaSop I believe I used a 3/16 so about 5mm on these
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PapaSop I believe I used a 3/16 so about 5mm on these
Deepwoodsbutcher said in Ask a butcher:
PapaSop I believe I used a 3/16 so about 5mm on these
Thanks.
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Deepwoodsbutcher said in Ask a butcher:
PapaSop I believe I used a 3/16 so about 5mm on these
Thanks.
PapaSop your welcome.
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Deepwoodsbutcher
Was just looking at your brat post on “What did everyone cook today”.
What do you use for a final grind for brats? I have experimented some and finally ended up using a 10mm for first grind and 7mm for the second. First tried a 4.5mm for second grind. Thought these came out a little “gritty”, not a great mouth feel. Sorry Jonathon .
The 7mm seems to work for me but curious. Thought about trying the 10mm as is but not yet. Perhaps to chunky. I know twilliams has talked about this before.Thoughts?
Thanks
P.S. Using just pork butts.
PapaSop I like a little coarser grind for brats, so for my second grind I also go with the 7mm plate.
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Deepwoodsbutcher
Was just looking at your brat post on “What did everyone cook today”.
What do you use for a final grind for brats? I have experimented some and finally ended up using a 10mm for first grind and 7mm for the second. First tried a 4.5mm for second grind. Thought these came out a little “gritty”, not a great mouth feel. Sorry Jonathon .
The 7mm seems to work for me but curious. Thought about trying the 10mm as is but not yet. Perhaps to chunky. I know twilliams has talked about this before.Thoughts?
Thanks
P.S. Using just pork butts.
PapaSop My peeps like the coarse cut (for me it’s a 3/8th). They didn’t like the overly emulsified chew using the 3/16 on the second grind. Guessing everyone has their own opinions.
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I do pork brats with 3/8s usually. All depends on what you want.
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Deepwoodsbutcher said in Ask a butcher:
PapaSop I believe I used a 3/16 so about 5mm on these
Thanks.
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Deepwoodsbutcher So, is there a difference in seasoning for pre-rigor pork processing or no?
Also, thoughts on the Denver cut, all hype or worth it?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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For my brats, chorizo, and breakfast sausage, 2 grinds. 3/8ths and then 3/16ths
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Deepwoodsbutcher So, is there a difference in seasoning for pre-rigor pork processing or no?
Also, thoughts on the Denver cut, all hype or worth it?
Jonathon no difference in seasoning that I am aware of, but I have never worked in a plant that does the hot boning so I could be wrong on that. Maybe someone else has more info about that.
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Deepwoodsbutcher So, is there a difference in seasoning for pre-rigor pork processing or no?
Also, thoughts on the Denver cut, all hype or worth it?
Jonathon As far as Denver steaks go, they are very good. Firstly, since they are cut from the chuck primal, they are nicely marbled and have tremendous beef flavor. Secondly, they stay relatively tender when cooked med rare. They are definitely worth trying if you haven’t. As a side note, here in Michigan the “Denver” steak that is sold in markets is actually a ranch steak cut from the shoulder clod. I think this is a regional issue, but just be sure you ask for this cut from a reputable butcher that cuts a true Denver.
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Deepwoodsbutcher Fairly sure I have heard of Ranch Cut. I used to work closely with a small processor in the U.P. that might have been where I heard about it. Thanks for the info
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Jonathon As far as Denver steaks go, they are very good. Firstly, since they are cut from the chuck primal, they are nicely marbled and have tremendous beef flavor. Secondly, they stay relatively tender when cooked med rare. They are definitely worth trying if you haven’t. As a side note, here in Michigan the “Denver” steak that is sold in markets is actually a ranch steak cut from the shoulder clod. I think this is a regional issue, but just be sure you ask for this cut from a reputable butcher that cuts a true Denver.
Deepwoodsbutcher Totally agree with your warning. Knowing the butcher or buying the raw product yourself (prior to butchering) is the only way to know what you’re getting.
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Deepwoodsbutcher Totally agree with your warning. Knowing the butcher or buying the raw product yourself (prior to butchering) is the only way to know what you’re getting.
zbigjeff yeah, especially with regional differences and terminologies, it’s always best to talk with your local butcher.
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