Tweet
Pretty good title eh? Every character used CA... Take Note! 
This was an interesting endeavor to say the least. First time at trying to dismantle a large piece of meat besides briskets. I tried to visualize how I was going to do it based on a couple of Youtube videos I watched & some of the photos, but when I cut it out of the cryovac I was lost
.... I had no idea where to start, so I started by trimming off areas that did not look like a "steak" or a "roast" or a muscle.... So I must have had about 3 lbs of meat trimmed away from the beast & I was getting a little frustrated at this point, cause I did not feel like I was making any progress..... I decided to try to cut it in 1/2 or close to, to make it easier to work with..... I followed a "seam" & got it split up.... From there, the areas of meat that looked like they were meant to be cut out sort of ~appeared~ & I could visualize what I thought was supposed to be separated & or trimmed..... So I finished cutting out what appeared to look like "steaks" or "roasts" & labled them & vacuum packed em..... You will see writing on the bags such as "Flank ?" .... or .... "Looks like a flat iron (kinda)" ..... or ..... "might possibly be a chuckie?"
Anyhow, ended up with quite a few decent looking "roasts" & "steaks" and about 15 pounds of trim to be ground for burger or sausage...... The whole 28 pounder cost $2.60 lb, so at $73 is not cheap by any means, but when considering the cheapest steaks & even ground beef around here typically start out @ $3.99 lb, it appears to be a pretty good value & I probably only threw away about 1/4 to 1/2 lb of "stuff".
The Beast Starting Out, Full Sized F-650 On Top
Random Carving Pictures
For Grinding About 15 Pounds
Vacuum Packed Minus The Ground Beef
This was an interesting endeavor to say the least. First time at trying to dismantle a large piece of meat besides briskets. I tried to visualize how I was going to do it based on a couple of Youtube videos I watched & some of the photos, but when I cut it out of the cryovac I was lost
.... I had no idea where to start, so I started by trimming off areas that did not look like a "steak" or a "roast" or a muscle.... So I must have had about 3 lbs of meat trimmed away from the beast & I was getting a little frustrated at this point, cause I did not feel like I was making any progress..... I decided to try to cut it in 1/2 or close to, to make it easier to work with..... I followed a "seam" & got it split up.... From there, the areas of meat that looked like they were meant to be cut out sort of ~appeared~ & I could visualize what I thought was supposed to be separated & or trimmed..... So I finished cutting out what appeared to look like "steaks" or "roasts" & labled them & vacuum packed em..... You will see writing on the bags such as "Flank ?" .... or .... "Looks like a flat iron (kinda)" ..... or ..... "might possibly be a chuckie?" Anyhow, ended up with quite a few decent looking "roasts" & "steaks" and about 15 pounds of trim to be ground for burger or sausage...... The whole 28 pounder cost $2.60 lb, so at $73 is not cheap by any means, but when considering the cheapest steaks & even ground beef around here typically start out @ $3.99 lb, it appears to be a pretty good value & I probably only threw away about 1/4 to 1/2 lb of "stuff".
The Beast Starting Out, Full Sized F-650 On Top
Random Carving Pictures
For Grinding About 15 Pounds
Vacuum Packed Minus The Ground Beef
Comment