Great idea. Very innovative. I had a guy put one on a rotisserie so I tied bacon around it however your way is a lot more cost effective. Keep those videos coming.
Great idea Wyo Dave ....... we do some times ....... but I paid for theese 4 monthes ago at around $6 a pound and now sell them for $12.99 a pound ....... I will make a killing this Christmas
you could never sell that here at all with the fat on it. selling a rib roast is hard enough even when its on sale no one wants them unless of course they arnt on sale so they dont get ordered then you get half a dozen people wanting them in the same day. Is your meat grain or grass fed normally?
I ll answer that question about the meat. If I am reading that marking correctly on the cryovac ButcherD opened in the video that particular Ribeye is grain fed Black Angus. Grass fed has a yellowish tint on the fat.
I am curious. What are the normal meat purchases over there? You worked here for awhile so how do they compare to U.S. meat?
I mean do they buy a lot of T bones or Strip steaks there? or are they mainly lamb eaters? What is popular in Ireland?
-- Edited by fdarn on Wednesday 17th of December 2014 10:46:16 PM
striploins are a popular steak then fillet then t-bone in the uk t-bone were bannned for ages because of the bse scare.
lamb is pretty popular it used to be cheap but when its on sale you can get a whole leg for about 25 euros. beef is most popular mice of course then for steaks striploins or sirloin which is rump/chump but a sirlion in a restaurant is a striploin. As for roasta its silverside or eye of the round be hard to sell a chuck roast people here dont really use crock pots for a chuck roast they just do silverside or topside in the oven and is usually cooked dry as a bone they just dont like fat on meat.
pork wise people dont really buy ribs so they are cheap here thought they do have bacon ribs which you boil they are also popular in liverpool in england.
