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Burgermeister


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what cut of meat is this?
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I took this picture at work yesterday at about 6:45 AM. Do you know what it is?



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davida6302


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Looks like off the front quarter, from the neck down to the leg, may include the brisket?... am I close?



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Burgermeister


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davida6302 wrote:

Looks like off the front quarter, from the neck down to the leg, may include the brisket?... am I close?

 Not real close. Here's another pic. BTW, that's a grass fed carcass if you're wondering why it's lean and not choice and fat color may be different.

 

 



-- Edited by CarniceroLarry on Wednesday 11th of May 2011 09:24:35 AM

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davida6302


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Heck, I was wayyyy off, pictures can be decieving. Then, off the hind quarter, I see the kidney hanging on the other hind. Then I assume it's the kidney "sack"?



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davida6302 wrote:

Heck, I was wayyyy off, pictures can be decieving. Then, off the hind quarter, I see the kidney hanging on the other hind. Then I assume it's the kidney "sack"?

 One more picture. This time it's removed from where it was hanging.  Then trimmed a little, but not completely.

About the kidney from the other hind quarter. They don't always hang down like that. Sometimes they're higher up in a large clump of fat. This beef didn't have much fat.

 



-- Edited by CarniceroLarry on Wednesday 11th of May 2011 12:15:25 PM

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Big Beef


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I'm afraid to post my answer
but I am wincing right now in pain

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Joe Parajecki

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to me it looks like the rump on the hind quarlet

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let me rephrase by rump i mean the round

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jsummers


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I think we used to call that a "Butcher's Tender"

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the thing hanging off it is the liver

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apcowboy


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hell it looks like Osama bin Laden picture they want release lol

 jsummers, when you use that line " I THINK" it shows your age lol BUT you are a winner !! at lest one name for it

 



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Leon Wildberger

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jsummers wrote:

I think we used to call that a "Butcher's Tender"

  

Ladies and gentlemen, we have a winner. Not sure if I've heard it called exactly that, but the judges (me) say your answer is acceptable. I've heard a few things such as skirt and this item called "butchers steak". We call it hanging tenderloin, hanging tender, or just hanger steak.
Since you used either of those words (hanging/tender), you are correct.


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apcowboy


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By the way Larry I like that hint you gave them LOL



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Leon Wildberger

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what the hell i thought we were talking about the whole damn picture not just the little turd hanging off it. ..please tell me the prize wasn't y our white camaro

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apcowboy


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ahhhhhhhhhhh meat cutters and their sense of humor !! LOL



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JohnnyWatts


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Damn that sure is an ugly hind qtr. are they tender enough to eat other than grinds and cubing. The yellow fat would turn most customers off down my way , they want it white. I saw some Mexican beef at a local pig and it didn't look much better, was much smaller and had yellow fat.


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Johnny Watts

 
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fdarn wrote:

what the hell i thought we were talking about the whole damn picture not just the little turd hanging off it. ..please tell me the prize wasn't y our white camaro

 Joking? I circled the thing in the hindquarter picture and posted two pics of it alone.

I've never owned a Camaro, or a picture of one. If you can find my old Cougar and I buy it, I'll send you a fresh grass fed hanging tender.

I was gonna take that pic down, but since you like it so much, I think I'll leave it there for another week or so.    :)



-- Edited by CarniceroLarry on Wednesday 11th of May 2011 08:16:43 PM

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JohnnyWatts wrote:

Damn that sure is an ugly hind qtr. are they tender enough to eat other than grinds and cubing. The yellow fat would turn most customers off down my way , they want it white. I saw some Mexican beef at a local pig and it didn't look much better, was much smaller and had yellow fat.

 

 We get just the one grass fed carcass each week.  A very small percentage of our sales. Most of it is sold for ground beef. Very popular. The rest of our beef is regular USDA Choice. Although some customers love it, I don't care for the flavor. It is tender enough.



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Big Beef


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By the way the tiles under it are broken lol
Ate many of those hanging tenders over the years
as the breaker I got first dibs on them
I also got the Skirt and all the chuck eyes too

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Big Beef wrote:

By the way the tiles under it are broken lol
Ate many of those hanging tenders over the years
as the breaker I got first dibs on them
I also got the Skirt and all the chuck eyes too

 Ha ha, you're right. Broken tiles everywhere. They are good for tiping racks over if you're not careful. It's a very old store.

 Speaking of skirt steaks, here's a picture of one still on the forequarter just in case anyone thought skirt steaks came from a box.



-- Edited by CarniceroLarry on Wednesday 11th of May 2011 08:49:54 PM

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jsummers


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Sooo.... when do i get my white camaro? lol


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apcowboy


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As soon as Obama borrows the money from China to pay for it LOL



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Leon Wildberger

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jsummers wrote:


Sooo.... when do i get my white camaro? lol

 

 No Cougar, just bragging rights. BTW, did ya'll see the 1968 Cougar that sold for $165,000.00 at Barrett Jackson earlier this year?



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cowboy  you crack me up.  i think it looks better than bin laden when he was still alive.



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Big Beef


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Most cutters today think all beef comes in a box
Just a few of us Old timers know the truth
Just graduated an apprentice last week and was thinking back to his first week
I came in early and set up a whole cow on the bench
Dug through all the Box Beef and found right side and left side of everything and put the cow back together
One of his last test was to recreate this. He told me it was nice to see this because he understood where each piece came off the cow and then could tell how it should be cooked by the relation to it on the cow

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Joe Parajecki

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