Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

Feel free to drop me a line with any suggestions or just to let me know what you think. Thanks!

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Saturday, September 10, 2011

DIY Meat, anyone?

On our last trip to Restaurant Depot, I was looking for something to replenish our dwindling beef supply at home. This trip, the nod went to to a whole untrimmed Inside Top Round. To quote from the the IMPS guide;
"This boneless item consists of the semimembranosus, sartorius, adductor, gracilis, and pectineus and is separated from the bottom round and knuckle through the natural seams. The iliopsoas may remain if firmly attached. All bones, cartilage, and exposed lymph glands shall be removed."
Here's what it looks like in a cryovac bag, on a full size 33" wide sheet pan. It's a big chunk of Choice grade Certified Angus Beef:
After removing the fat cap, I found that the clod was easily separated along the natural seams into a several large cuts and a few smaller trim pieces. Here is a shot of the large sections after reduction:

It's hard to tell from the picture, but there was a nice amount of intramuscular fat, so it should be fairly tender for such a typically lean piece of meat. I have already used some of the small trimmings in some carne asada, beef and some green chile and bean burritos. Very tender, very tasty, and can't wait to dive into some more!


Yanquita said...

Lobster is so much easier!

Mark said...

True! And no one likes lobster more than I do, but it isn't as versatile, is a lot more expensive, and doesn't go nearly as far. Thanks for reading!