"Zz Yzx" > wrote in message
...
> When you go to a fancy restaruant buffet like at a casino or a wedding
> reception or whatever, and there's the guy or gal in a white apron and
> a funny hat cutting slices of roast beef off a big chunk of beef with
> a special knife....
>
> What is that cut of meat? I remember hearing hte term "Steamboat
> round". Also, I see a big chunk o' beef at Costco called a "sirloin".
>
> Any help? How'd you cook such at home?
>
> Thanks a heap.
> -Zz
> "Zz Yzx" rhymes with "physics"; or " Isaacs" if you prefer.
> http://www.abandonedbutnotforgotten.com/zzyzx_road.htm

Long ago, and far away, in another galaxy, I was young, and growing up in
Las Vegas in the sixties. I was at the opening of the Tropicana in '57.
Buffets were $2.50. There was boiled shrimp, three types of herring, a big
ham, lots of dinner dishes, lots of salads, and at the end of the line what
was called a "baron of beef." It really looked like a cow's leg, with the
bone sticking up. The man in the white uniform and chef's hat would carve
you what you wanted. Ahhhhhhhhhhhh. Life was good in the sixties in Las
Vegas. $2.50 buffets, $2.95 16 ounce porterhouse with salad and baked
potato, and $.19 cent breakfast, two eggs, ham, bacon, or sausage, hash
browns, toast, and coffee.

Never knew what the cut was actually named, nor did I ever see it in the
market meat section. I imagine one could order one special. But, in those
days, it was common fare for every buffet that was a buffet.

Ah, the old days. When the mob ran the joints.

sigh ...........

Steve, an old timer from Vegas