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knifelady


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The old bone in shoulder roast
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I still cut them also, we handle swinging beef, nothing better in my book



-- Edited by knifelady on Sunday 25th of November 2012 09:49:15 PM

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apcowboy


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The old bone in shoulder roast
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When I start this business this was the way we cut shoulder roast, we left the ribs on. This roast at that time was a good seller, out sold chuck roast and we got 40 to 50 cents a lb more for it. Hardly any woman over 40 back then wanted anything but a bone in shoulder roast for Sunday dinner.  Around 66, 68 we started taking the ribs off.
 
Any you old timer here cut them like this?

Photobucket



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Leon Wildberger

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JimmyMac


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RE: The old bone in shoulder roast
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I have cut these. They are like giant space alien lamb shoulder chops.


I remember eatting them as a kid.

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Burgermeister


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RE: The old bone in shoulder roast
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JimmyMac wrote:

I have cut these. They are like giant space alien lamb shoulder chops.


I remember eatting them as a kid.

 I think those are round bone lamb chops.

I know you can get the same thing from beef and we had a thread on it recently, but the ones pictured sure look like lamb to me.



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DonnyC


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RE: The old bone in shoulder roast
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Yes I also used to sell these, and then we'd have an english cut pot roast as well then leave the rest of the neck for stew, or maybe a rolled boneless chuck roast

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Mimeatguy


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RE: The old bone in shoulder roast
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yah I cut lots of them at my previous job 3 yrs ago. We put out the blade rst, boned all the centers (or 7bones) for boneless rst and put out B.I. english where the round bone got too big, usually 2 off each arm. God I miss those days.....NOT! lol Really it's all good.



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Master_Meat_Sawman


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RE: The old bone in shoulder roast
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The English cut has moved around a lot, when I first started it was the first 2 to 3 inch roast off the shoulder, then it was cut away from the bone leaving it boneless and the rest used as a shank soup bone



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Master_Meat_Sawman


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RE: The old bone in shoulder roast
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Cowboy I don't go back as far as you but close lol I cut shoulders like that also. I think you may be right about the years because I think A&P change off it around late 60's in Atlanta



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Big Beef


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RE: The old bone in shoulder roast
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Still cut them like that today

But I run an old fashion Butcher Shop, where some of the beef comes in hanging and you actually have to work and merchandise these babies

Anyone want a 7 bone roast???


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Joe Parajecki

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JimmyMac


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RE: The old bone in shoulder roast
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Chuck 7-Bone is my eldest sister's favorite cut of beef.

Mine is cross-cut fore shanks. Must be an Italian-American thing because cross-cut lamb shanks are one of the few things I'll take home from work.... that and chuck eyes (which confusedly we do not sell)

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JimmyMac


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Do all IGA's do swinging beef?

Maybe I should go work those folks after I get more time under my belt!

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Pops6927


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yup, that was the stab'n'slab way to cut them; 3 slices off the arm, then the big knuckle for soup bone and the rest of the shoulder for 2 english cut roasts. Take the ribs off first for long or short ribs or leave them on the slices. Dad worked in the 40's for A&P and that's how they taught him, and likewise me until I worked for Big M, IGA, and so on. Don't know anyone using swing beef any more, I was raised on that breaking down fores and hinds! Great American/Victory used a combination in the 70's and 80's. GA introduced me to full muscle-boning processing and it vastly improved our margins. We'd merchandise everything to the max.

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Pops6927


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RE: The old bone in shoulder roast
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And today I don't see much at all that they are doing any different. I did sirloin tips different; many stores here in the south sell the split as 'petite sirloin steaks'. We'd remove the silver side and make sandwich steaks out of them and sell the rest as sirloin tip steaks, 2 to a 4.


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Mimeatguy


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RE: The old bone in shoulder roast
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Pops6927 wrote:

And today I don't see much at all that they are doing any different. I did sirloin tips different; many stores here in the south sell the split as 'petite sirloin steaks'. We'd remove the silver side and make sandwich steaks out of them and sell the rest as sirloin tip steaks, 2 to a 4.

 That's how I do tips also, sandwich stks and tip stk the rest. Sure don't make it easy to get much out of IBP's peeled nubs oops I mean knuckles after they get done stealing the ball tip off them.



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number9manager


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RE: The old bone in shoulder roast
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Big Beef wrote:

Still cut them like that today

But I run an old fashion Butcher Shop, where some of the beef comes in hanging and you actually have to work and merchandise these babies

Anyone want a 7 bone roast???

 7 bone is my favotite to eat. I have to settle for boneless underblade roasts most of the time.



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