So, the quality cuts, then.

Pocket Ninja: So, the quality cuts, then.

Chuck is commonly ground for hamburger meat. Better stay away from burgers for a while.

More testicles mean more iron!

Clod just so happens to be one of the bestest cuts of beef there is. I mourn the recall of it.

Oh good another vegetarianism thread.

JSM Meat Holdings....lol

/lol

doesn't thorough cooking destroy coli?

So i guess I won't be making myself that knuckle sandwich for lunch.

I sure love the smell of a repeat on a Sunday afternoon.

wtf is clod?

Nabb1: Better stay away from burgers for a while.

or aleast fully cook them...

OriginalReaper: doesn't thorough cooking destroy coli?

yes throughly cooking the surface area does, that is why you have to cook a burger all the way through, it is all surface area...

It's always great when meat is measured by the gallon. And 47-gallon barrels of meat! Mmmmm mmmm!

"Mmm... meat juice"
"Doh, I could have had an M-8!"
"Now with added bacon!"

/poor attempt to spin off V-8
//even poorer slashies

/obligatory

Mmm, 47-gallon barrel of meat...

flat rounds


What about Short Rounds?

Headso: OriginalReaper: doesn't thorough cooking destroy coli?

yes throughly cooking the surface area does, that is why you have to cook a burger all the way through, it is all surface area...

This is exactly what I have always said when people ask me why I don't want burgers that are pink in the middle, these exact words - all surface area. You are my new best friend.

Nothing better than a Montreal rubbed NY strip steak.

Shishkani: This is exactly what I have always said when people ask me why I don't want burgers that are pink in the middle, these exact words - all surface area. You are my new best friend.

Meh. Get some decent meat, and have it rare (^). Yummy

frangelico_y_flamingo:
Meh. Get some decent meat, and have it rare (^). Yummy

i think i just threw up a little..

Dennis_Moore: JSM Meat Holdings....lol

/lol

Yeah, I spewed soda on my keyboard over that one too...

ZuzuPetals Cows hide their best meat in organs known as clodicules. Expert butches carefully remove the codicules, and then slice them thinly before forming the clods in to a ball. Clods are also naturally harvested from the drains of rendering plants (and sometimes as far away a 1/2 mile downstream)

Hopefully they don't distribute to Kroger/Payless grocery stores in Lafayette, Indiana, because I just bought a shiatload of beef from there, and just recently enjoyed a delicious slightly rare burger from the grill....

Am I the only one who was reminded of Chuck Norris by the headline?

/hates the sellout

All of that sounds delicious to me.

Passive Aggressive Larry: Hopefully they don't distribute to Kroger/Payless grocery stores in Lafayette, Indiana, because I just bought a shiatload of beef from there, and just recently enjoyed a delicious slightly rare burger from the grill....

YOU'RE GOING TO DIE.

That's going to be my new Fark putdown.

You don't know what the hell you're talking about, you boneless clod.

We need a Fark gun enthusiast to tell us which weapons will properly accept a Flat Round cut.

Boneless Clod:

Hmmm...now I want to make potroast.

Shishkani: Headso: OriginalReaper: doesn't thorough cooking destroy coli?

yes throughly cooking the surface area does, that is why you have to cook a burger all the way through, it is all surface area...

The saddest part is that meat is sterile by nature. It's the way it is processed that allows for contamination. Faster and less clean processing = more meat. More meat = more dollars. It's just that simple...until something like this recall happens.

I'm hoping to change the way food is processed and monitored up here in Canada so that these bugs will be detected in less than a few hours (down from the current 48 hours). It'll prevent the release of unsafe meats to the public and keep us Farker's from having to comment on the latest recall. But that's a few years away I think.

(unless some Canadian politician with some major sway can give me a hand).

Until then, cook ground meats and chicken well and make sure it's 140F (60C) throughout. Steak...well, you can still eat that one blue...thank the Flying Spaghetti Monster and Ceiling Cat for that!

/Remember kids: speed kills
//or at least gives the trots

Bonless Clod sounds so Plum.

/Almost as good as "You flesh covered minus"

Smokey The Bear: flat rounds


What about Short Rounds?

bit of a stretch but it's a good one.

Boneless clod: "Family Guy" did it!

I dug my copy of The Cook's Handbook out and dusted it off. It has illustrations of all the usual English, French and American cuts of beef. I can guess at some of them but here's CH aided guesses:
boneless clod: a rib roast without the ribs; a round steak roast--slice it and you have round steaks; possibly an "eye of rib roast" or "Delmonico"; gooseneck round: "eye of round"--looks like a gooseneck; knuckle? the knee of the cow?; boneless rounds=round steaks or round roast.

I found "clod" on Wikipedia--it's a British cut from the neck:

http://en.wikipedia.org/wiki/Beef#American_Primal_Cuts

Beef "knuckle" is way better than it sounds:

http://www.beeffoodservice.com/cuts/Info.aspx?Code=59

Some of these are good cuts of meat--it's the nomenclature that is horrible.

Relatively Obscure: Passive Aggressive Larry: Hopefully they don't distribute to Kroger/Payless grocery stores in Lafayette, Indiana, because I just bought a shiatload of beef from there, and just recently enjoyed a delicious slightly rare burger from the grill....

YOU'RE GOING TO DIE.

I'm sorry, I didn't hear that over the sound of parasites attacking my colon.

I'm no butcher but I have learned that the price you pay for beef depends largely on the cutting and trimming. If you look at a roast and see steak you can be pretty sure a good knife will turn a $10 roast into maybe $20-25 of steaks in a few minutes. The expensive fancy cuts are mostly small pieces of the primary cuts. Keep your eyes open, be willing to do a little dirty work, and you can cut your meat bill in half, at least. Also lean hamburger has simply been through the grinder again so the fat and the meat are better mixed. Extra lean goes through once more.

brantgoose:
I am a Butcher, so stop telling people that!!

/Our Ground Round/Diet Lean is the same thing, but we actually put less fat in our Chuck.

Passive Aggressive Larry: Hopefully they don't distribute to Kroger/Payless grocery stores in Lafayette, Indiana,

Have you tried the Bison yet? It's pretty good, and allegedly much healthier.

Cook your beef until it is 160 degrees and it will take care of any e-coli bacteria:



/well done!

brantgoose Funny you should say that. I will often get a roast on sale, usually after a holiday, and cut it into single serving slices. What I end up with is steaks.

Recently, I got a shock at the grocery store. I wanted bones for stock. They were in the frozen section, like some strange specialty meat. Ooo, fancy - bones?? I'm guessing that the butcher section at that grocery store is mostly for show, and that the side of beef they have hanging in a glass walled locker is just a prop. Weird.

brantgoose: I'm no butcher but I have learned that the price you pay for beef depends largely on the cutting and trimming. If you look at a roast and see steak you can be pretty sure a good knife will turn a $10 roast into maybe $20-25 of steaks in a few minutes. The expensive fancy cuts are mostly small pieces of the primary cuts. Keep your eyes open, be willing to do a little dirty work, and you can cut your meat bill in half, at least. Also lean hamburger has simply been through the grinder again so the fat and the meat are better mixed. Extra lean goes through once more.

When you cook it, lean ground beef cooks off much less fat, size of the grind doesn't matter does it?

Buy local.

Farkin'round: Cook your beef until it is 160 degrees and it will take care of any e-coli bacteria:
ruin it completely.




ftfy

/if I can't eat it bleeding, it's not worth eating
//well, for beef at least
///pork can be pink, but chicken and fish have to be well done.

From the Office of Fluctuation Control and Ceiling Repairs, Bureau Edible Condiments, Soluble, Insoluble and Indigestible Fats and Glutinous Derivatives, Washington DC.

Direction of Directive 9-4345-56201, concerning the fixed price of Groundhog meat should read:

"Ground Hogmeat."

This has been a public service announcement.


/...obscure?

Goimir: ///pork can be pink, but chicken and fish have to be well done.

FTFY. Sushi FTW!

/This will all be fixed once we start grinding up old people.
//"Boomers" will be known as what it makes your arse do after eating it, the fat bastards.

I'm grilling a steak in Georgia so I'm really getting a...oh crap

/off to check label

frangelico_y_flamingo: Shishkani: This is exactly what I have always said when people ask me why I don't want burgers that are pink in the middle, these exact words - all surface area. You are my new best friend.

Meh. Get some decent meat, and have it rare (^). Yummy

I bought my own meat grinder specifically to make that. Good, good stuff

Farkin'round: Cook your beef until it is 160 degrees and it will take care of any e-coli bacteria:

/well done!

That's cooked way more than necessary. It's only the ground-up beef that you need to cook that much (basically because the bacteria is ground into and throughout the beef).