31 Jan 22
@very-rusty saidBacon
As a Butcher what was your favorite cut?
-VR
I love some pinto beans with bacon or salt pork. Beef etc wise a ribeye or a fillet mignon is good. We've tried.bison several times, not fond if it. It's gamey and to me the fat tastes like candle wax.
31 Jan 22
1 edit
@gambrel saidI love bacon and ribeye...There use to be another one with no bone in it forget the name of it now, it will pop in my head for no reason some time. It was expensive that part I remember.
Bacon
I love some pinto beans with bacon or salt pork. Beef etc wise a ribeye or a fillet mignon is good. We've tried.bison several times, not fond if it. It's gamey and to me the fat tastes like candle wax.
-VR
31 Jan 22
1 edit
@very-rusty saidThe most expensive part off any animal is the tenderloin aka fillet mignon.
I love bacon and ribeye...There use to be another one with no bone in it forget the name of it now, it will pop in my head for no reason some time. It was expensive that part I remember.
-VR
31 Jan 22
2 edits
@gambrel saidOk it couldn't have been the most expensive but remember no bone in it. A little Family Restaurant I went to years ago, the owner and cook suggested it to me. Be damned if I can think the name of it. Very little fat around it and no bone in it, delicious. Does tenderloin have a bone it?
The most expensive part off any animal is the tenderloin aka fillet mignon.
-VR
31 Jan 22
@very-rusty saidMost generally any cut can be bone in or boneless. I remember you talking about a sirloin tip roast years ago
Ok it couldn't have been the most expensive but remember no bone in it. A little Family Restaurant I went to years ago, the owner and cook suggested it to me. Be damned if I can think the name of it. Very little fat around it and no bone in it, delicious. Does tenderloin have a bone it?
-VR
They are boneless, the only bone would be the patella or kneecap. And that's always removed. The name for a sirloin tip at the plants etc is a knuckle.
31 Jan 22
1 edit
@gambrel saidIt was Filet mignon. I saw a picture of it on google. Thanks!
Most generally any cut can be bone in or boneless. I remember you talking about a sirloin tip roast years ago
They are boneless, the only bone would be the patella or kneecap. And that's always removed. The name for a sirloin tip at the plants etc is a knuckle.
Trev, so sorry to steal your thunder. I was genuinely interested and gambrel was a butcher and knows his cuts of meat. I hit other. I don't know why anyone would eat lamb! To each his own I guess. 🙂
-VR
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31 Jan 22
@gambrel saidDammit, Gambrel! Now it looks like YOU're the one putting your thumb on the scale (of this thread).
I'm sorry Trev
31 Jan 22
@kevin-eleven saidThat's old school butchery, no one does that today. We just put in 0 tare etc
Dammit, Gambrel! Now it looks like YOU're the one putting your thumb on the scale (of this thread).
or put like car keys, a Vice Grip etc on the scale along with the product.
31 Jan 22
@kevin-eleven saidBecause he put a video of the Simpsons eating lamb! 🙂
Dammit, Gambrel! Now it looks like YOU're the one putting your thumb on the scale (of this thread).
VR