| Janet Bostwick |
I'm hoping you can help me out. I'm looking for a meat cutting chart for
beef, kind of like you see carving charts in cookbooks for turkeys and hams.
I got a #114 shoulder clod (cryopack) today at Costco. I know the kinds of
things that are in the piece, I would just like a guide to liberating the
cuts. Do you know of a place on the Internet where I can find such a
thing -- I haven't had any luck so far. I'm pretty pleased with the price I
paid -- $1.69/pound. That's cheaper than I can get ground beef around here.
Thanks for any help.
Janet
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| aem |
Janet Bostwick wrote:
> I'm hoping you can help me out. I'm looking for a meat cutting chart for
> beef, kind of like you see carving charts in cookbooks for turkeys and hams.
> I got a #114 shoulder clod (cryopack) today at Costco. I know the kinds of
> things that are in the piece, I would just like a guide to liberating the
> cuts. Do you know of a place on the Internet where I can find such a
> thing -- I haven't had any luck so far. I'm pretty pleased with the price I
> paid -- $1.69/pound. That's cheaper than I can get ground beef around here.
> Thanks for any help.
> Janet
Did you look at this one?
http://www.virtualweberbullet.com/meatcharts.html
|
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| Janet Bostwick |
"aem" <aem_again@yahoo.com> wrote in message
news:1134245855.370171.212200@g14g2000cwa.googlegroups.com...
>
> Janet Bostwick wrote:
>> I'm hoping you can help me out. I'm looking for a meat cutting chart for
>> beef, kind of like you see carving charts in cookbooks for turkeys and
>> hams.
>> I got a #114 shoulder clod (cryopack) today at Costco. I know the kinds
>> of
>> things that are in the piece, I would just like a guide to liberating the
>> cuts. Do you know of a place on the Internet where I can find such a
>> thing -- I haven't had any luck so far. I'm pretty pleased with the
>> price I
>> paid -- $1.69/pound. That's cheaper than I can get ground beef around
>> here.
>> Thanks for any help.
>> Janet
>
> Did you look at this one?
> http://www.virtualweberbullet.com/meatcharts.html
>
That's a nice group of charts. I hadn't seen that page. What I'm looking
for is a map of the Chuck. I can just go in a cut it up the first time
around, but if cutting directions are available somewhere, it would be nice.
Janet
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| PastaLover |
Janet Bostwick wrote:
> I'm hoping you can help me out. I'm looking for a meat cutting chart for
> beef, kind of like you see carving charts in cookbooks for turkeys and hams.
> I got a #114 shoulder clod (cryopack) today at Costco. I know the kinds of
> things that are in the piece, I would just like a guide to liberating the
> cuts. Do you know of a place on the Internet where I can find such a
> thing -- I haven't had any luck so far. I'm pretty pleased with the price I
> paid -- $1.69/pound. That's cheaper than I can get ground beef around here.
> Thanks for any help.
> Janet
>
>
Janet,
Are you friendly with any local butchers? I'm thinking this is the sort
of thing that someone who knows how to do it would be able to show you
better than you could learn it from a book or a picture.
Granted, I realize this is probably not something butchers really want
all their customers to do--processing their own meat--but if you could
find the right expert that wouldn't mind sharing their knowledge...
And as I understand it, it's knowledge that is in danger of dying off as
so much meat processing is now done at large centralized processing
factories.
Another possibility: try a Yahoo or Google search for "butcher supplies"
and see if any of the web vendors have instruction books or posters. I
know I've seen that sort of thing a couple years ago when looking for a
web source for sausage making supplies.
|
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| Melba's Jammin' |
In article <11pmdaqp37j6vf7@corp.supernews.com>,
"Janet Bostwick" <nospam@cableone.net> wrote:
> I'm hoping you can help me out. I'm looking for a meat cutting chart for
> beef, kind of like you see carving charts in cookbooks for turkeys and hams.
> I got a #114 shoulder clod (cryopack) today at Costco. I know the kinds of
> things that are in the piece, I would just like a guide to liberating the
> cuts. Do you know of a place on the Internet where I can find such a
> thing -- I haven't had any luck so far. I'm pretty pleased with the price I
> paid -- $1.69/pound. That's cheaper than I can get ground beef around here.
> Thanks for any help.
> Janet
Have you tried the USDA site?
--
http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
Farfel with Mushrooms. Jeez!
|
|
|
| Edwin Pawlowski |
Newsgroups: rec.food.cooking
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"PastaLover" <photodoglv@yahoo.com> wrote in message
>
> Are you friendly with any local butchers? I'm thinking this is the sort of
> thing that someone who knows how to do it would be able to show you better
> than you could learn it from a book or a picture.
>
> Granted, I realize this is probably not something butchers really want all
> their customers to do--processing their own meat--but if you could find
> the right expert that wouldn't mind sharing their knowledge...
The problem with buying at many big stores is that they don't always have
butcher working. If they are there, you can ask for help. Most are happy
to tell you what to do or even do it for you.
|
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| Sheldon |
Janet Bostwick wrote:
> I'm hoping you can help me out. I'm looking for a meat cutting chart for
> beef, kind of like you see carving charts in cookbooks for turkeys and hams.
> I got a #114 shoulder clod (cryopack) today at Costco. I know the kinds of
> things that are in the piece, I would just like a guide to liberating the
> cuts. Do you know of a place on the Internet where I can find such a
> thing -- I haven't had any luck so far. I'm pretty pleased with the price I
> paid -- $1.69/pound. That's cheaper than I can get ground beef around here.
> Thanks for any help.
I don't quite understand your question. Shoulder clod is a chuck
roast. Shoulder clod is flavorful but rather tough... can be used as
pot roast, stew, or ground for burgers/meatloaf. $1.69/lb is a decent
price.
Sheldon
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| Reg |
Newsgroups: rec.food.cooking
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Xref: spool6-east.superfeed.net rec.food.cooking:1139737
Janet Bostwick wrote:
> I'm hoping you can help me out. I'm looking for a meat cutting chart for
> beef, kind of like you see carving charts in cookbooks for turkeys and hams.
> I got a #114 shoulder clod (cryopack) today at Costco. I know the kinds of
> things that are in the piece, I would just like a guide to liberating the
> cuts. Do you know of a place on the Internet where I can find such a
> thing -- I haven't had any luck so far. I'm pretty pleased with the price I
> paid -- $1.69/pound. That's cheaper than I can get ground beef around here.
> Thanks for any help.
> Janet
>
>
That's a good price for a 114. My usual approach is to cut
it straight in half and BBQ it. Pretty simple.
If you want to break it down further, first separate out the top
blade. Then remove the arm roast, which is a group of muscles on the
thick end of the clod. It's a bit hard to describe, but look
for the natural seams in the meat and go from there.
HTH. It makes perfect sense that you'd prefer seeing a diagram.
If I come across one I'll post the info.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
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| Sheldon |
Janet Bostwick wrote:
> I'm hoping you can help me out. I'm looking for a meat cutting chart for
> beef, kind of like you see carving charts in cookbooks for turkeys and hams.
> I got a #114 shoulder clod (cryopack) today at Costco. I know the kinds of
> things that are in the piece, I would just like a guide to liberating the
> cuts. Do you know of a place on the Internet where I can find such a
> thing -- I haven't had any luck so far. I'm pretty pleased with the price I
> paid -- $1.69/pound. That's cheaper than I can get ground beef around here.
http://www.beeffoodservice.com/Cuts/Info.aspx?Code=9
Sheldon
|
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| Janet Bostwick |
"PastaLover" <photodoglv@yahoo.com> wrote in message
news:3EHmf.2720$Ev.1505@fed1read06...
snip> Janet,
>
> Are you friendly with any local butchers? I'm thinking this is the sort of
> thing that someone who knows how to do it would be able to show you better
> than you could learn it from a book or a picture.
snip
It was another crazy day at Costco (right before Christmas). The butcher
did tell me that they normally get 3 of the Costco-size chuck roasts from
the piece. But looking at the entire 114, it is obvious that there are
other pieces obtainable. I can wing it and the meat/meal will not suffer.
I just wanted more info.
Janet
|
|
|
| Janet Bostwick |
"Edwin Pawlowski" <esp@snet.net> wrote in message
news:XPHmf.3596$fO5.684@newssvr33.news.prodigy.com...
>
> "PastaLover" <photodoglv@yahoo.com> wrote in message
>>
>> Are you friendly with any local butchers? I'm thinking this is the sort
>> of thing that someone who knows how to do it would be able to show you
>> better than you could learn it from a book or a picture.
>>
>> Granted, I realize this is probably not something butchers really want
>> all their customers to do--processing their own meat--but if you could
>> find the right expert that wouldn't mind sharing their knowledge...
>
> The problem with buying at many big stores is that they don't always have
> butcher working. If they are there, you can ask for help. Most are happy
> to tell you what to do or even do it for you.
I requested a chuck cryopac from the butcher, they don't put them out on the
counter. He had to get one from the cooler. He told me they get 3 chuck
roasts from the piece, but there's obviously more in the 114 Clod. I was
pretty much in shock when I glanced at the package because of the price per
pound -- $1.69 for boneless with not much cap fat. Butcher packaged/cut
chuck roasts at Costco are $3.39/pound, ground beef is $1.69/pound. I
scored big today.
Janet
|
|
|
| Janet Bostwick |
"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
news:barbs.challer-43D625.15235810122005@individual.net...
> In article <11pmdaqp37j6vf7@corp.supernews.com>,
> "Janet Bostwick" <nospam@cableone.net> wrote:
>
>> I'm hoping you can help me out. I'm looking for a meat cutting chart for
>> beef,snip
>
> Have you tried the USDA site?
> --
> http://www.jamlady.eboard.com, updated 12-8-05, My Farfel-less
> Farfel with Mushrooms. Jeez!
>
Yes and others, but I guess I'm not good with the magic combination of words
for search. I keep getting hits all around what I want.
Janet
|
|
|
| Janet Bostwick |
"Sheldon" <PENMART01@aol.com> wrote in message
news:1134251545.326145.180750@g47g2000cwa.googlegroups.com...
snip
> I don't quite understand your question. Shoulder clod is a chuck
> roast. Shoulder clod is flavorful but rather tough... can be used as
> pot roast, stew, or ground for burgers/meatloaf. $1.69/lb is a decent
> price.
>
> Sheldon
Yes, I know that it is the chuck. From my point of view, one of the most
useful hunks of meat on a beef. Before I "butcher" (evocative word) the
piece, I was just looking for a little guidance.
Janet
|
|
|
| Janet Bostwick |
"Reg" <reg@nospam.com> wrote in message
news:bfImf.3076$Zb2.252@newssvr23.news.prodigy.net...
> Janet Bostwick wrote:
snip
> That's a good price for a 114. My usual approach is to cut
> it straight in half and BBQ it. Pretty simple.
>
> If you want to break it down further, first separate out the top
> blade. Then remove the arm roast, which is a group of muscles on the
> thick end of the clod. It's a bit hard to describe, but look
> for the natural seams in the meat and go from there.
>
> HTH. It makes perfect sense that you'd prefer seeing a diagram.
> If I come across one I'll post the info.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
I was looking at the natural seams. O.k., I'm sure I'll know a lot more
after I cut into it and look around. Do you treat the 114 the same as a
brisket for BBQ? If you find a diagram anytime or before tomorrow morning,
would you post it? I'm sure I will buy this 21 pound chunk again because of
its usefulness and the price. I'm figuring on the edges for stew
meat/ground beef. Thanks for your help
Janet
|
|
|
| Janet Bostwick |
"Sheldon" <PENMART01@aol.com> wrote in message
news:1134252274.113604.263450@o13g2000cwo.googlegroups.com...
>
> Janet Bostwick wrote:
>> I'm hoping you can help me out. I'm looking for a meat cutting chart for
>> beef, kind of like you see carving charts in cookbooks for turkeys and
>> hams.
>> I got a #114 shoulder clod (cryopack) today at Costco. I know the kinds
>> of
>> things that are in the piece, I would just like a guide to liberating the
>> cuts. Do you know of a place on the Internet where I can find such a
>> thing -- I haven't had any luck so far. I'm pretty pleased with the
>> price I
>> paid -- $1.69/pound. That's cheaper than I can get ground beef around
>> here.
>
> http://www.beeffoodservice.com/Cuts/Info.aspx?Code=9
>
> Sheldon
>
That site is how I identified that my cut was a 114. I couldn't find a
cutting diagram to produce retail cuts, however.
Janet
|
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| Reg |
Newsgroups: rec.food.cooking
X-Trace: newssvr30.news.prodigy.com 1134268704 ST000 71.131.247.216 (Sat, 10 Dec 2005 21:38:24 EST)
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Janet Bostwick wrote:
> I was looking at the natural seams. O.k., I'm sure I'll know a lot more
> after I cut into it and look around. Do you treat the 114 the same as a
> brisket for BBQ? If you find a diagram anytime or before tomorrow morning,
> would you post it? I'm sure I will buy this 21 pound chunk again because of
> its usefulness and the price. I'm figuring on the edges for stew
> meat/ground beef. Thanks for your help
Yes, shoulder clod BBQs quite well. The texture is a bit
different from brisket. If you cook it to a high enough temp
you get "pulled" beef, similar to pulled pork. I take it out
at about 185-190 F, pull it, and add some sauce.
A big advantage shoulder clod has over brisket is that
the yield is much better. You'll get about 30% shrinkage
where brisket is closer to 50%. Not bad.
Like you say, after you've seen a few from the inside you'll
get a feel for it. Get right in there.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
|
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| Janet Bostwick |
"Janet Bostwick" <nospam@cableone.net> wrote in message
news:11pmqp7rh7cdofb@corp.supernews.com...
snip Butcher packaged/cut
> chuck roasts at Costco are $3.39/pound, ground beef is $1.69/pound. I
> scored big today.
> Janet
Sorry, ground beef is $2.29/pound at Costco.
|
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| Michael \Dog3\ Lonergan |
"Edwin Pawlowski" <esp@snet.net> looking for trouble wrote in
news:XPHmf.3596$fO5.684@newssvr33.news.prodigy.com:
>
> "PastaLover" <photodoglv@yahoo.com> wrote in message
>>
>> Are you friendly with any local butchers? I'm thinking this is the
>> sort of thing that someone who knows how to do it would be able to
>> show you better than you could learn it from a book or a picture.
>>
>> Granted, I realize this is probably not something butchers really
>> want all their customers to do--processing their own meat--but if you
>> could find the right expert that wouldn't mind sharing their
>> knowledge...
>
> The problem with buying at many big stores is that they don't always
> have butcher working. If they are there, you can ask for help. Most
> are happy to tell you what to do or even do it for you.
I suppose we're lucky. We have a regular butcher shop and fish monger
relatively close to the house. Steven bought a side of beef last year which
we are still using. There isn't much left of it but some ground beef but
the meat was really good. I don't know if he'll do it again this next
year. The store here called Straubs also has excellent meat. You can
order whatever you want from them and can be assured of the quality.
I still buy meat from the supermarkets, especially when it's on sale. Other
than tilapia, which I buy in large frozen quantities, all fish comes from
the fish dude down the street.
Michael
--
....Bacteria: The rear entrance to a cafeteria.
All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net
|
|
|
| Janet Bostwick |
"PastaLover" <photodoglv@yahoo.com> wrote in message
news:3EHmf.2720$Ev.1505@fed1read06...
snip> Janet,
>
> Are you friendly with any local butchers? I'm thinking this is the sort of
> thing that someone who knows how to do it would be able to show you better
> than you could learn it from a book or a picture.
snip
It was another crazy day at Costco (right before Christmas). The butcher
did tell me that they normally get 3 of the Costco-size chuck roasts from
the piece. But looking at the entire 114, it is obvious that there are
other pieces obtainable. I can wing it and the meat/meal will not suffer.
I just wanted more info.
Janet
|
|
|
| Janet Bostwick |
"Edwin Pawlowski" <esp@snet.net> wrote in message
news:XPHmf.3596$fO5.684@newssvr33.news.prodigy.com...
>
> "PastaLover" <photodoglv@yahoo.com> wrote in message
>>
>> Are you friendly with any local butchers? I'm thinking this is the sort
>> of thing that someone who knows how to do it would be able to show you
>> better than you could learn it from a book or a picture.
>>
>> Granted, I realize this is probably not something butchers really want
>> all their customers to do--processing their own meat--but if you could
>> find the right expert that wouldn't mind sharing their knowledge...
>
> The problem with buying at many big stores is that they don't always have
> butcher working. If they are there, you can ask for help. Most are happy
> to tell you what to do or even do it for you.
I requested a chuck cryopac from the butcher, they don't put them out on the
counter. He had to get one from the cooler. He told me they get 3 chuck
roasts from the piece, but there's obviously more in the 114 Clod. I was
pretty much in shock when I glanced at the package because of the price per
pound -- $1.69 for boneless with not much cap fat. Butcher packaged/cut
chuck roasts at Costco are $3.39/pound, ground beef is $1.69/pound. I
scored big today.
Janet
|
|
|
| Janet Bostwick |
"Sheldon" <PENMART01@aol.com> wrote in message
news:1134251545.326145.180750@g47g2000cwa.googlegroups.com...
snip
> I don't quite understand your question. Shoulder clod is a chuck
> roast. Shoulder clod is flavorful but rather tough... can be used as
> pot roast, stew, or ground for burgers/meatloaf. $1.69/lb is a decent
> price.
>
> Sheldon
Yes, I know that it is the chuck. From my point of view, one of the most
useful hunks of meat on a beef. Before I "butcher" (evocative word) the
piece, I was just looking for a little guidance.
Janet
|
|
|
| Janet Bostwick |
"Reg" <reg@nospam.com> wrote in message
news:bfImf.3076$Zb2.252@newssvr23.news.prodigy.net...
> Janet Bostwick wrote:
snip
> That's a good price for a 114. My usual approach is to cut
> it straight in half and BBQ it. Pretty simple.
>
> If you want to break it down further, first separate out the top
> blade. Then remove the arm roast, which is a group of muscles on the
> thick end of the clod. It's a bit hard to describe, but look
> for the natural seams in the meat and go from there.
>
> HTH. It makes perfect sense that you'd prefer seeing a diagram.
> If I come across one I'll post the info.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
I was looking at the natural seams. O.k., I'm sure I'll know a lot more
after I cut into it and look around. Do you treat the 114 the same as a
brisket for BBQ? If you find a diagram anytime or before tomorrow morning,
would you post it? I'm sure I will buy this 21 pound chunk again because of
its usefulness and the price. I'm figuring on the edges for stew
meat/ground beef. Thanks for your help
Janet
|
|
|
| Reg |
Janet Bostwick wrote:
> I was looking at the natural seams. O.k., I'm sure I'll know a lot more
> after I cut into it and look around. Do you treat the 114 the same as a
> brisket for BBQ? If you find a diagram anytime or before tomorrow morning,
> would you post it? I'm sure I will buy this 21 pound chunk again because of
> its usefulness and the price. I'm figuring on the edges for stew
> meat/ground beef. Thanks for your help
Yes, shoulder clod BBQs quite well. The texture is a bit
different from brisket. If you cook it to a high enough temp
you get "pulled" beef, similar to pulled pork. I take it out
at about 185-190 F, pull it, and add some sauce.
A big advantage shoulder clod has over brisket is that
the yield is much better. You'll get about 30% shrinkage
where brisket is closer to 50%. Not bad.
Like you say, after you've seen a few from the inside you'll
get a feel for it. Get right in there.
--
Reg email: RegForte (at) (that free MS email service) (dot) com
|
|
|
| Michael \Dog3\ Lonergan |
"Edwin Pawlowski" <esp@snet.net> looking for trouble wrote in
news:XPHmf.3596$fO5.684@newssvr33.news.prodigy.com:
>
> "PastaLover" <photodoglv@yahoo.com> wrote in message
>>
>> Are you friendly with any local butchers? I'm thinking this is the
>> sort of thing that someone who knows how to do it would be able to
>> show you better than you could learn it from a book or a picture.
>>
>> Granted, I realize this is probably not something butchers really
>> want all their customers to do--processing their own meat--but if you
>> could find the right expert that wouldn't mind sharing their
>> knowledge...
>
> The problem with buying at many big stores is that they don't always
> have butcher working. If they are there, you can ask for help. Most
> are happy to tell you what to do or even do it for you.
I suppose we're lucky. We have a regular butcher shop and fish monger
relatively close to the house. Steven bought a side of beef last year which
we are still using. There isn't much left of it but some ground beef but
the meat was really good. I don't know if he'll do it again this next
year. The store here called Straubs also has excellent meat. You can
order whatever you want from them and can be assured of the quality.
I still buy meat from the supermarkets, especially when it's on sale. Other
than tilapia, which I buy in large frozen quantities, all fish comes from
the fish dude down the street.
Michael
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....Bacteria: The rear entrance to a cafeteria.
All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net
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