Thats it, when I started this business older people bought that, get mad as hell if you didn't have one. in those days if we got push for stew meat we would cut it up for stew. make us run short on the Heel roast.
I don't quite understand that 10, 11, 12 were pinbones, we never cut but one out of a loin, we did get one more with a small bone and cut it across above the pinbone and make a porterhouse steak out of it. it was a big seller, had no tail on it as it was cut across where the tail started
does the denver roast come from the shoulder in your book? because here i call that the english roast but the steaks are denver steaks...funny how that works out huh
does the denver roast come from the shoulder in your book? because here i call that the english roast but the steaks are denver steaks...funny how that works out huh
It's a huge binder with about 35 books in it. Maybe Denver roast will be in one of the "displaying meats", or "self serve meats" books. I haven't actually read much of what I have. I didn't go to the school. It's an ebay item. So far, I have not seen Pikes Peak, or Denver Roast mentioned. In the self serve section, it does talk about wrapping and sealing with an iron like I think Leon talked about in another thread.
