I was wondering if you youngbloods here know what old school use to make stew meat out of, it wasn't the pretty stuff we cut nowadays. We use to use nothing but shin meat and any piece of lean the size of a quarter when we were boning out . I think we stop this around 1985 when whole beef rounds and crooknecks started disappearing because we took the shin meat and back ends of our rounds and the back end of goose necks to get our stew meat. And no silver skin was taken off
Stew Meat, Soup Bones, Shin Roast came out of this too. An That my friends was old school
shin bones/soup bones are making a come back - maybe thanks to the cooking channel
Walmart is 5.49lb on shin bones, and many supermarkets get them in case ready for over 4.00lb
we use to use a lot of "boomerangs" off the top of the clod- the terres major and attached muscle for stew beef and heels
take the rat out and use heel meat
but also,, the older cutters will/would always get a piece of stew rather than throwing into the grind lugs - I use to be able to tell a fine cutter by the size of the chunks that were in the grinding tubs/ my old supervisors would dump out the whole lugs and go thru it to see if any stew meat could have been made
today, like you said , the flats are designated for stew beef
although I have quite a following of "chuck" stew I will leave some fat/flavor on this and it is perfect for slow cookers
I will use chuck rolls
Great valued burger, clean cheap chops, and excellent affordable stew combined with cleanliness and temperature control will carry a shop all day long, everyday.
I manage to sell at least one pound of burger and one pound of stew beef to every customer that walks through the door.
For every person in the door two pounds of meat should go out. Just find a way to get folks to take home a package of good quality burger at an excellent value. Any thing more than that is gravy.
You really just got to know when and where to invest time and to lose money.
