I often think of different cuts during on my drive home. I also think of them in my sleep. I am sure someone has done this.
Here is one I think I like, inspired by the boneless short loin of beef roast; that is, short loin boned and tenderloin tied back on.
Cut through a rib-loin at ribs 8 and 9. The rib-loin with ribs 6 through 8 are sold as a rib-roast. The rib-eye portion from beneath ribs 9 through 12 are sold as a boneless roast, rolled and tied, at its usual premium. The back-ribs, partially-frenched from 9 through 12 are applied and tied to the posterior tissue end of the strip loin, fat caps facing outboard, in order to get a 4 rib standing sirloin roast .
If I measure it correctly in my brain, this will leave three (maybe four steaks) from the anterior 13th rib portion of the strip loin. These are, in my opinion, likely the best steaks in the whole beef.
For the record: My favorite cut of beef is a good old shank, braised in cast-iron dutch and baked dry.
-- Edited by JimmyMac on Thursday 13th of December 2012 08:52:23 PM
I have bee selling this roast for over 38 years..We called it a chuckwagon roast.We used the cod fat from hinds.. Rib lifters they use we left on the rib roast...Boneless and bon in....
jimmymac, don't ever lose your curiosity, or want to try or think of something new- otherwise, we are just robots in meat factories.. When you say you think meat day and night I can relate, so can many others
there's no such thing of an old joke if you haven't heard it before-meaning, just because something has been done before,,,doesnt mean it cant be new and work for your store... I thrive on innovation, I encourage every cutter I know to try something new....and Ive done it myself Ive tried many things, that didnt work, but also tried alot that have,,,,and some are originals.
