A question that markeabakersr had on the chat box,
have a question for all i had a customer ask me for a cornet steak is there anyone who can tell me what a cornet steak is.
I haven't heard the name Cornet in years, don't know if any one is using the name on any cut of meat now,
When a youngblood in our Trade I cut Swift'sProTentenderbeef, it was a beef that was injected with a plant enzyme while still alive, it was heat activated by the live animal. In 1965 Construction of a Swift beef plant in Grand Island, Nebraska, is finished and this plant was where they begain the Swift Pro Ten Tender beef,by 1970 Swift’s ProTen tender beef becomes the largest dollar sales, branded food item in the world.
This beef was the first that I know of that was merchandise out into cuts that I never had heard of before, From the round came,
Manhattan steak was a bottom round steak.
top round was cut 1 inch thick, cut in half and called a Denver steak.
eye round steaks was cut 1 inch thick, defatted and called a swiss steak
The front was debone and the mock tender was called a Scotch tender steak.
the boneless shoulder steak was a Savoy Steak.
the Essex steak I think was a boneless chuck steak without the cap, that's been 50 years ago and old mind can't remember lol
the blade steaks, chicken steaks was called the" cornet "
One big problem with this beef was if you didn't grind the trimmings by the end of the second day they would get mushy, the end of day 3 they needed to go in the barrel.
This beef was what cause me to NEVER put anything in my grinds. we had some of these trimmings that was on day 4, I told the market manager they needed to go in the barrel, he told me to grind them, put a substance called "Potato White", in it. this when added to freshly ground beef would prevent it from turning dark, the outside would be red for weeks, the inside would be green after three days.
we had a open market window, we had two young black boys ( age 12 & 13 ) that cleaned up for us, I had to get one to sit under the window and spray Lysol disinfectant spray to kill the smell, we put it in 5 lbs packs for a dollar, ground beef at that time was .39 cents a lb.
The next morning a lady came in the store about 7:20 and told me she just came from thehospital, that she had to put her 6 year old son in there that night and they had to pump his stomach and she was told it was from bad hamburger.
From that point on I always refuse to put any thing in grind except once I had to use some red food coloring BUT that is another story lol I never had a problem about grinding Ice with it but in this day and time they will hang you for that if not on the ingredient label.
Another thing about this beef, it had it's USDA stamp rolled in red ink, when you picked up hindquarters and carry them on your shoulder the ink would come off on your shirt collar, if you carry a front it came off on the top of your shirt or on your shoulder part. I was accused many times by my first wife of playing around on her as the red ink looked like smeared lipstick on your shirt. LOL
thanks for the info i remember the swift pro ten beef at old piggly wiggly southern where i started cutting back in the olden days lol i think the sales pitch was never a tough steak. we never added any thing to the grinds and my market had enough volume that trimings didn't stay more than a day
thats probably why they use blue ink now. . its amazing how different we use the names..denver steak for me is the shoulder steak..the top blade is petite steak and swiss steak is when you take the bottom round steak and drop it through the cuber one time. when i moved to virginia noone knew was i was talking about,.then i come back to michigan and its all normal again.
