What did everyone cook today?
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Yes I did mean Steak Umms…sorry spell check doesn’t review for stupid. So I stumbled upon an article about how the owners of the company were court ordered to provide the production process for a right to know request. Something like their process was too vague for consumers to be able to tell what they were eating. Anyways…it is basically ground beef trimmings that is formed, frozen, and sliced very thin. Given that information, when you look at the steak umms, you can see that in their finished product. Thinly sliced ribeye is what the big names in Philly claim they use. We can’t get sliced ribeye at the same price point as them so I went to work. I took ground venison that was already cut with beef fat. I googled the estimated fat content of ribeye (44%) and adjusted my fat percentage to closely match. Did a secondary fine grind on the venison burger with the added beef fat. I then lined a loaf pan with saran wrap and pressed the ground meat into a loaf pan. Let it freeze for a day and then sliced it with one of those slicers they sell for slicing frozen meat. It looks kind of like a paper cutter from when I was in school. I set it to 1/8" and up to 1/4" and made a bunch of slices. Cooks up just like steak ums. I do the peppers, onions, and mushrooms on the griddle and then throw the meat on frozen. Chop it up with the spatula, season it, mix it all up, and put American cheese on it so it all melts together. Bulk boxes of beef trimmings are easily attained in my area and are roughly the same meat to fat ratio as per the wholesaler. I plan on doing a 60lb box of trimmings in the fall when I have all of my processing stuff out for butchering deer. For now, the 20lbs I made will have to do but I doubt they will make it through summer. Adding a binder of some type might help, but they are pretty damn tasty as is. I have had friends that want me to turn their entire whitetail deer into this stuff now. If I could figure out how to attach a picture, I could show you a finished sandwich.
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Yes I did mean Steak Umms…sorry spell check doesn’t review for stupid. So I stumbled upon an article about how the owners of the company were court ordered to provide the production process for a right to know request. Something like their process was too vague for consumers to be able to tell what they were eating. Anyways…it is basically ground beef trimmings that is formed, frozen, and sliced very thin. Given that information, when you look at the steak umms, you can see that in their finished product. Thinly sliced ribeye is what the big names in Philly claim they use. We can’t get sliced ribeye at the same price point as them so I went to work. I took ground venison that was already cut with beef fat. I googled the estimated fat content of ribeye (44%) and adjusted my fat percentage to closely match. Did a secondary fine grind on the venison burger with the added beef fat. I then lined a loaf pan with saran wrap and pressed the ground meat into a loaf pan. Let it freeze for a day and then sliced it with one of those slicers they sell for slicing frozen meat. It looks kind of like a paper cutter from when I was in school. I set it to 1/8" and up to 1/4" and made a bunch of slices. Cooks up just like steak ums. I do the peppers, onions, and mushrooms on the griddle and then throw the meat on frozen. Chop it up with the spatula, season it, mix it all up, and put American cheese on it so it all melts together. Bulk boxes of beef trimmings are easily attained in my area and are roughly the same meat to fat ratio as per the wholesaler. I plan on doing a 60lb box of trimmings in the fall when I have all of my processing stuff out for butchering deer. For now, the 20lbs I made will have to do but I doubt they will make it through summer. Adding a binder of some type might help, but they are pretty damn tasty as is. I have had friends that want me to turn their entire whitetail deer into this stuff now. If I could figure out how to attach a picture, I could show you a finished sandwich.
scott farm interesting experiment, sounds great. Can you provide a link or photo of the frozen slicer to are talking about? Thanks
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scott farm interesting experiment, sounds great. Can you provide a link or photo of the frozen slicer to are talking about? Thanks
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I tried using it for the jerky. You are limited to the size of the piece of meat you are using. My electric meat slicer still works better for jerky but would be better than cutting by hand for sure.
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Here is the type of slicer I was talking about.
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Here is the type of slicer I was talking about.
scott farm Where did you find this at? Will it work for cutting Bacon? Does the meat need to be semi frozen or is chilled sufficient?
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There are a ton of them on the internet, some with video demo. Depending on the size you get, it will slice something as big as a boneless pork loin or maybe a filet. Most of them come with food grade bags that you can put the meat in and twist to help get a cylinder shape. Bacon would be too big unless you cut it up into small pieces first. It cuts meat when it is rock solid frozen and is how it is supposed to be used. Once you see one in use, you will understand better.
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I have also use it to slice lardo and some of my harder salami. You can adjust the thickness down extremely thin. I freeze it over night and slice it paper thin. When you put the lardo in your mouth, it almost dissolves on your tongue like those breath strips that Listerine used to make.
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I have also use it to slice lardo and some of my harder salami. You can adjust the thickness down extremely thin. I freeze it over night and slice it paper thin. When you put the lardo in your mouth, it almost dissolves on your tongue like those breath strips that Listerine used to make.
scott farm
Wow. Looks great. Very interesting. -
Jonathon I made lunch for the shop crew today by putting a bunch of tenderloin bits through the Weston Cuber and served it with bacon ends and pieces on brioche buns. We ate it too fast for pictures.
Made a pretty simple dinner for the end to a busy week.
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Made a pretty simple dinner for the end to a busy week.
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YooperDog Going Uptown this week! Those are some nice looking Rib Steaks. Haven’t had one of those in a long time.
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YooperDog Going Uptown this week! Those are some nice looking Rib Steaks. Haven’t had one of those in a long time.
calldoctoday It has been awhile here too. Definitely have some leftovers, maybe a breakfast burrito or steak salad. Màking a trip to my local locker next week to hopefully find some decent cuts and amounts vs what is in the store, maybe stop in at a couple of farms I know that sell direct. A little scarcity around, but crazy prices for sure. I can still get whole animals, but my better half frowns when I talk about getting another freezer. I could definitely fill it.
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calldoctoday It has been awhile here too. Definitely have some leftovers, maybe a breakfast burrito or steak salad. Màking a trip to my local locker next week to hopefully find some decent cuts and amounts vs what is in the store, maybe stop in at a couple of farms I know that sell direct. A little scarcity around, but crazy prices for sure. I can still get whole animals, but my better half frowns when I talk about getting another freezer. I could definitely fill it.
YooperDog I understand!
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I did some Chicken Thighs today using the Marinade Express Pro and sweet Kentucky bourbon marinade. Then i grilled them on the PK over lump charcoal.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Bacon wrapped venison back straps. Two different ways. The open pit was much preferred by all.
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Onion meatballs in mushroom gravy.
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Bacon wrapped venison back straps. Two different ways. The open pit was much preferred by all.
PapaSop did you marinade them before hand? I have done them with a bourbon marinade over mesquite in a pit.
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