I have two 6lb pieces of topside. I am thinking of using one for
Bourguignon (to freeze portions) and I haven't made up my mind about the
other. I don't want to roast one and freeze slices.

What would you do with them?

--
http://www.helpforheroes.org.uk/shop/

On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> I have two 6lb pieces of topside. I am thinking of using one for
> Bourguignon (to freeze portions) and I haven't made up my mind about the
> other. I don't want to roast one and freeze slices.
>
> What would you do with them?
>
> --
> http://www.helpforheroes.org.uk/shop/

Over in the states I believe the topside cut is called a rump roast. It's one of the funnier sounding roasts. I have not seen those in the markets for quite a while. With a name like that, I can understand why.

"dsi1" > wrote in message
...
> On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
>> I have two 6lb pieces of topside. I am thinking of using one for
>> Bourguignon (to freeze portions) and I haven't made up my mind about the
>> other. I don't want to roast one and freeze slices.
>>
>> What would you do with them?
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> Over in the states I believe the topside cut is called a rump roast. It's
> one of the funnier sounding roasts. I have not seen those in the markets
> for quite a while. With a name like that, I can understand why.

I just saw some the other day. Only way I know how to fix those is pot
roast.

Julie Bove wrote:
>
> I just saw some the other day. Only way I know how to fix those is pot
> roast.

That's so boring and unimaginative. Let your imagination run
free...don't diss a lesser cut of beef. Treat it like a top choice and
make it right.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I just saw some the other day. Only way I know how to fix those is pot
>> roast.
>
> That's so boring and unimaginative. Let your imagination run
> free...don't diss a lesser cut of beef. Treat it like a top choice and
> make it right.

But we like pot roast.

On Mon, 14 Dec 2015 12:02:38 -0500, Gary > wrote:

> Julie Bove wrote:
> >
> > I just saw some the other day. Only way I know how to fix those is pot
> > roast.
>
> That's so boring and unimaginative. Let your imagination run
> free...don't diss a lesser cut of beef. Treat it like a top choice and
> make it right.

What does make it right mean to you, Gary?

--

sf

sf wrote:
>
> On Mon, 14 Dec 2015 12:02:38 -0500, Gary > wrote:
>
> > Julie Bove wrote:
> > >
> > > I just saw some the other day. Only way I know how to fix those is pot
> > > roast.
> >
> > That's so boring and unimaginative. Let your imagination run
> > free...don't diss a lesser cut of beef. Treat it like a top choice and
> > make it right.
>
> What does make it right mean to you, Gary?

Anything but a lousy pot roast. I've had them from my MOM and from my
ex-wife... Just guessing but all were made using no seasoning other
than S&P. They had potatoes and carrots on the side in the dish while
cooking. The meat was not so tasty. The carrots tasted bad. The
potatoes tasted odd. And the meat was overdone and very bland tasting
(like watered down).

It was a meal but never a good one. Leftovers were only worth tossing
out, imo.

I've bought any cheap cut of beef, sliced them into 1"+ steaks, season
them and cook for some really flavorful steak dinners. No pot roast
for me ever...it's the best way to ruin beef that I can think of.

On Monday, December 14, 2015 at 2:46:05 AM UTC-10, Julie Bove wrote:
> "dsi1" <> wrote in message
> ...
> > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> >> I have two 6lb pieces of topside. I am thinking of using one for
> >> Bourguignon (to freeze portions) and I haven't made up my mind about the
> >> other. I don't want to roast one and freeze slices.
> >>
> >> What would you do with them?
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > Over in the states I believe the topside cut is called a rump roast. It's
> > one of the funnier sounding roasts. I have not seen those in the markets
> > for quite a while. With a name like that, I can understand why.
>
> I just saw some the other day. Only way I know how to fix those is pot
> roast.

I used to make that when I was a kid. That's a tough piece of meat! As I recall, the meat was poked and garlic was embedded into it. What a strange thing to do.

"dsi1" > wrote in message
...
> On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
>> I have two 6lb pieces of topside. I am thinking of using one for
>> Bourguignon (to freeze portions) and I haven't made up my mind about the
>> other. I don't want to roast one and freeze slices.
>>
>> What would you do with them?
>>
>
> Over in the states I believe the topside cut is called a rump roast. It's
> one of the funnier sounding roasts. I have not seen those in the markets
> for quite a while. With a name like that, I can understand why.

Oh! But I think the excellent cooks here will work it out and think what
they might do with them) If you ever got your hands on one, what would
you do with it?

Thanks, MrD

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "dsi1" wrote:
> > Over in the states I believe the topside cut is called a rump roast. It's
> > one of the funnier sounding roasts. I have not seen those in the markets
> > for quite a while. With a name like that, I can understand why.
>
> Oh! But I think the excellent cooks here will work it out and think what
> they might do with them) If you ever got your hands on one, what would
> you do with it?

I often buy "roasts" on sale and I'll cut them into 1"+ steaks. I'll
season them and cook just like a better cut of meat. They might not
be as tender but they rule to eat and you can save a lot of money vs
the more expensive cuts.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "dsi1" wrote:
>> > Over in the states I believe the topside cut is called a rump roast.
>> > It's
>> > one of the funnier sounding roasts. I have not seen those in the
>> > markets
>> > for quite a while. With a name like that, I can understand why.
>>
>> Oh! But I think the excellent cooks here will work it out and think what
>> they might do with them) If you ever got your hands on one, what would
>> you do with it?
>
> I often buy "roasts" on sale and I'll cut them into 1"+ steaks. I'll
> season them and cook just like a better cut of meat. They might not
> be as tender but they rule to eat and you can save a lot of money vs
> the more expensive cuts.

That's interesting! I was really thinking of composite meals, like the
bourguignon I mentioned.


--
http://www.helpforheroes.org.uk/shop/

On Monday, December 14, 2015 at 2:48:46 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> >> I have two 6lb pieces of topside. I am thinking of using one for
> >> Bourguignon (to freeze portions) and I haven't made up my mind about the
> >> other. I don't want to roast one and freeze slices.
> >>
> >> What would you do with them?
> >>
> >
> > Over in the states I believe the topside cut is called a rump roast. It's
> > one of the funnier sounding roasts. I have not seen those in the markets
> > for quite a while. With a name like that, I can understand why.
>
> Oh! But I think the excellent cooks here will work it out and think what
> they might do with them) If you ever got your hands on one, what would
> you do with it?
>
> Thanks, MrD
>
> --
> http://www.helpforheroes.org.uk/shop/

These days, I'd just roast it in a slow oven to medium rare. I don't have very many idea concerning this piece of meat. I suppose one could slice it thinly, marinate it, and grill it for teriyaki beef. At least that's what the local restaurants do to cross-rib roasts - a piece that's similar.

On Monday, December 14, 2015 at 10:13:37 AM UTC-8, dsi1 wrote:
> On Monday, December 14, 2015 at 2:48:46 AM UTC-10, Ophelia wrote:
> > "dsi1" <> wrote in message
> > ...
> > > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> > >> I have two 6lb pieces of topside. I am thinking of using one for
> > >> Bourguignon (to freeze portions) and I haven't made up my mind about the
> > >> other. I don't want to roast one and freeze slices.
> > >>
> > >> What would you do with them?
> > >>
> > >
> > > Over in the states I believe the topside cut is called a rump roast. It's
> > > one of the funnier sounding roasts. I have not seen those in the markets
> > > for quite a while. With a name like that, I can understand why.
> >
> > Oh! But I think the excellent cooks here will work it out and think what
> > they might do with them) If you ever got your hands on one, what would
> > you do with it?
> >
> > Thanks, MrD
> >

> These days, I'd just roast it in a slow oven to medium rare. I don't have very many idea concerning this piece of meat. I suppose one could slice it thinly, marinate it, and grill it for teriyaki beef. At least that's what the local restaurants do to cross-rib roasts - a piece that's similar.

A cross-rib roast is an amazingly annoying piece of beef to me -- it
doesn't even grind up properly as far as I am concerned. So I appreciate
this tip.

On Monday, December 14, 2015 at 8:20:44 AM UTC-10, wrote:
> On Monday, December 14, 2015 at 10:13:37 AM UTC-8, dsi1 wrote:
> > On Monday, December 14, 2015 at 2:48:46 AM UTC-10, Ophelia wrote:
> > > "dsi1" <> wrote in message
> > > ...
> > > > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> > > >> I have two 6lb pieces of topside. I am thinking of using one for
> > > >> Bourguignon (to freeze portions) and I haven't made up my mind about the
> > > >> other. I don't want to roast one and freeze slices.
> > > >>
> > > >> What would you do with them?
> > > >>
> > > >
> > > > Over in the states I believe the topside cut is called a rump roast.. It's
> > > > one of the funnier sounding roasts. I have not seen those in the markets
> > > > for quite a while. With a name like that, I can understand why.
> > >
> > > Oh! But I think the excellent cooks here will work it out and think what
> > > they might do with them) If you ever got your hands on one, what would
> > > you do with it?
> > >
> > > Thanks, MrD
> > >
>
> > These days, I'd just roast it in a slow oven to medium rare. I don't have very many idea concerning this piece of meat. I suppose one could slice it thinly, marinate it, and grill it for teriyaki beef. At least that's what the local restaurants do to cross-rib roasts - a piece that's similar.
>
> A cross-rib roast is an amazingly annoying piece of beef to me -- it
> doesn't even grind up properly as far as I am concerned. So I appreciate
> this tip.

Teriyaki beef is on most every fast food restaurant menu over here. Back in the 60's, Frozen New Zealand rib eye was used for teri-beef. It was not a very good piece of meat but I guess it was selling for dirt cheap. These days, it's fallen out of favor and most joints use cross-rib roast. The guy in the restaurant next to me uses hanger meat for his great beef teriyaki. Some folks think his is the best teriyaki beef on the island. Hopefully this will catch on!

"dsi1" > wrote in message
...
> On Monday, December 14, 2015 at 2:48:46 AM UTC-10, Ophelia wrote:
>> "dsi1" <> wrote in message
>> ...
>> > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
>> >> I have two 6lb pieces of topside. I am thinking of using one for
>> >> Bourguignon (to freeze portions) and I haven't made up my mind about
>> >> the
>> >> other. I don't want to roast one and freeze slices.
>> >>
>> >> What would you do with them?
>> >>
>> >
>> > Over in the states I believe the topside cut is called a rump roast.
>> > It's
>> > one of the funnier sounding roasts. I have not seen those in the
>> > markets
>> > for quite a while. With a name like that, I can understand why.
>>
>> Oh! But I think the excellent cooks here will work it out and think what
>> they might do with them) If you ever got your hands on one, what would
>> you do with it?
>>
>> Thanks, MrD
>>
>
> These days, I'd just roast it in a slow oven to medium rare. I don't have
> very many idea concerning this piece of meat. I suppose one could slice it
> thinly, marinate it, and grill it for teriyaki beef. At least that's what
> the local restaurants do to cross-rib roasts - a piece that's similar.

Yes, I could do that, but I am looking for casseroles and stew type dishes
We are just mostly two now, so 6lb joint is rather large and I don't want
to be just freezing sliced meats.


--
http://www.helpforheroes.org.uk/shop/

On Monday, December 14, 2015 at 8:21:33 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Monday, December 14, 2015 at 2:48:46 AM UTC-10, Ophelia wrote:
> >> "dsi1" <> wrote in message
> >> ...
> >> > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> >> >> I have two 6lb pieces of topside. I am thinking of using one for
> >> >> Bourguignon (to freeze portions) and I haven't made up my mind about
> >> >> the
> >> >> other. I don't want to roast one and freeze slices.
> >> >>
> >> >> What would you do with them?
> >> >>
> >> >
> >> > Over in the states I believe the topside cut is called a rump roast.
> >> > It's
> >> > one of the funnier sounding roasts. I have not seen those in the
> >> > markets
> >> > for quite a while. With a name like that, I can understand why.
> >>
> >> Oh! But I think the excellent cooks here will work it out and think what
> >> they might do with them) If you ever got your hands on one, what would
> >> you do with it?
> >>
> >> Thanks, MrD
> >>
> >
> > These days, I'd just roast it in a slow oven to medium rare. I don't have
> > very many idea concerning this piece of meat. I suppose one could slice it
> > thinly, marinate it, and grill it for teriyaki beef. At least that's what
> > the local restaurants do to cross-rib roasts - a piece that's similar.
>
> Yes, I could do that, but I am looking for casseroles and stew type dishes
> We are just mostly two now, so 6lb joint is rather large and I don't want
> to be just freezing sliced meats.
>
>
> --
> http://www.helpforheroes.org.uk/shop/

I really don't have any ideas on this piece of meat. It might work great in a stew but I've never tried it that way.

On Mon, 14 Dec 2015 10:13:30 -0800 (PST), dsi1 >
wrote:

> On Monday, December 14, 2015 at 2:48:46 AM UTC-10, Ophelia wrote:
> > "dsi1" <> wrote in message
> > ...
> > > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> > >> I have two 6lb pieces of topside. I am thinking of using one for
> > >> Bourguignon (to freeze portions) and I haven't made up my mind about the
> > >> other. I don't want to roast one and freeze slices.
> > >>
> > >> What would you do with them?
> > >>
> > >
> > > Over in the states I believe the topside cut is called a rump roast. It's
> > > one of the funnier sounding roasts. I have not seen those in the markets
> > > for quite a while. With a name like that, I can understand why.
> >
> > Oh! But I think the excellent cooks here will work it out and think what
> > they might do with them) If you ever got your hands on one, what would
> > you do with it?
> >
> > Thanks, MrD
> >
> > --
> > http://www.helpforheroes.org.uk/shop/
>
> These days, I'd just roast it in a slow oven to medium rare. I don't have very many idea concerning this piece of meat. I suppose one could slice it thinly, marinate it, and grill it for teriyaki beef. At least that's what the local restaurants do to cross-rib roasts - a piece that's similar.

You're might be right. Silverside is the one that's equal to rump
roast, I can't find what topside is equal to but it's more tender than
that. She's looking for a long cooking composite, probably with a
freezer meal in mind to dispatch with the leftovers. Carbonnade or
bourguignon sound wonderful to me. Americans would make beef stew
without booze or a nice Southwestern chili. What about rouladen, or
something similar Ophelia?

--

sf

"sf" > wrote in message
...
> On Mon, 14 Dec 2015 10:13:30 -0800 (PST), dsi1 >
> wrote:
>
>> On Monday, December 14, 2015 at 2:48:46 AM UTC-10, Ophelia wrote:
>> > "dsi1" <> wrote in message
>> > ...
>> > > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
>> > >> I have two 6lb pieces of topside. I am thinking of using one for
>> > >> Bourguignon (to freeze portions) and I haven't made up my mind about
>> > >> the
>> > >> other. I don't want to roast one and freeze slices.
>> > >>
>> > >> What would you do with them?
>> > >>
>> > >
>> > > Over in the states I believe the topside cut is called a rump roast.
>> > > It's
>> > > one of the funnier sounding roasts. I have not seen those in the
>> > > markets
>> > > for quite a while. With a name like that, I can understand why.
>> >
>> > Oh! But I think the excellent cooks here will work it out and think
>> > what
>> > they might do with them) If you ever got your hands on one, what
>> > would
>> > you do with it?
>> >
>> > Thanks, MrD
>> >
>> > --
>> > http://www.helpforheroes.org.uk/shop/
>>
>> These days, I'd just roast it in a slow oven to medium rare. I don't have
>> very many idea concerning this piece of meat. I suppose one could slice
>> it thinly, marinate it, and grill it for teriyaki beef. At least that's
>> what the local restaurants do to cross-rib roasts - a piece that's
>> similar.
>
> You're might be right. Silverside is the one that's equal to rump
> roast, I can't find what topside is equal to but it's more tender than
> that. She's looking for a long cooking composite, probably with a
> freezer meal in mind to dispatch with the leftovers.

Yes, but rather than for leftovers, I am actually cooking FOR the freezer.
This last illness made me very aware of how absolutely useful the stuff I
had already cooked and frozen was. As I have said before, D doesn't cook
and it was a comfort to me that I could pull out good food for him.

Carbonnade or
> bourguignon sound wonderful to me. Americans would make beef stew
> without booze or a nice Southwestern chili. What about rouladen, or
> something similar Ophelia?

Thanks, yes, I will look at all those. I have a few days yet before it must
be used so I am still deciding. Those stuffed chicken breasts I made the
other day were a great hit too <g> so I will be making some of those to
freeze too

All suggestions very welcome and big thanks for any and all.

--
http://www.helpforheroes.org.uk/shop/

On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 >
wrote:

>On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
>> I have two 6lb pieces of topside. I am thinking of using one for
>> Bourguignon (to freeze portions) and I haven't made up my mind about the
>> other. I don't want to roast one and freeze slices.
>>
>> What would you do with them?
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
>Over in the states I believe the topside cut is called a rump roast.
>It's one of the funnier sounding roasts. I have not seen those in the
>markets for quite a while. With a name like that, I can understand why.

Rump roast is bottom round, I much prefer top round, it's cleaner...
bottom round contains excessive silver skin and gristle. If one
doesn't want to stew it all trim one half well and grind it; burgers,
meat loaf, meat-a-balles, meat sauce (ragu). Bottom, top, and eye
round are usually sold at the same price so for me choosing top round
is a no brainer, although I'll buy eye round too, makes fine rare
roast beef sandwiches... I have a whole eyeround in the freezer now,
cut into three roasts. I won't buy bottom round unless it's at a
give-away price. Last week beef round roasts were on sale, any of
those three cuts at $3.99/lb... top round steaks for London broil were
$4.49 lb, I would buy a roast and cut my own steaks.... in fact when
top round is on sale I'll ask the butcher for a 6-7 pound roast
(typically those displayed are all in the 3 pound range), I'll cut the
large roast in half and use the nicer end for oven roast and grind the
rest.... in fact there's a restaurant chain on Lung Island called "The
Ground Round", darn good burgers.
http://www.food.com/about/beef-round-cuts-818
https://en.wikipedia.org/wiki/Ground_Round
I went here as it was located near where I lived and worked:
http://www.brookhavengroundround.com/home.html

On Monday, December 14, 2015 at 6:03:15 AM UTC-10, Brooklyn1 wrote:
> On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 <>
> wrote:
>
> >On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> >> I have two 6lb pieces of topside. I am thinking of using one for
> >> Bourguignon (to freeze portions) and I haven't made up my mind about the
> >> other. I don't want to roast one and freeze slices.
> >>
> >> What would you do with them?
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> >Over in the states I believe the topside cut is called a rump roast.
> >It's one of the funnier sounding roasts. I have not seen those in the
> >markets for quite a while. With a name like that, I can understand why.
>
> Rump roast is bottom round, I much prefer top round, it's cleaner...
> bottom round contains excessive silver skin and gristle. If one
> doesn't want to stew it all trim one half well and grind it; burgers,
> meat loaf, meat-a-balles, meat sauce (ragu). Bottom, top, and eye
> round are usually sold at the same price so for me choosing top round
> is a no brainer, although I'll buy eye round too, makes fine rare
> roast beef sandwiches... I have a whole eyeround in the freezer now,
> cut into three roasts. I won't buy bottom round unless it's at a
> give-away price. Last week beef round roasts were on sale, any of
> those three cuts at $3.99/lb... top round steaks for London broil were
> $4.49 lb, I would buy a roast and cut my own steaks.... in fact when
> top round is on sale I'll ask the butcher for a 6-7 pound roast
> (typically those displayed are all in the 3 pound range), I'll cut the
> large roast in half and use the nicer end for oven roast and grind the
> rest.... in fact there's a restaurant chain on Lung Island called "The
> Ground Round", darn good burgers.
> http://www.food.com/about/beef-round-cuts-818
> https://en.wikipedia.org/wiki/Ground_Round
> I went here as it was located near where I lived and worked:
> http://www.brookhavengroundround.com/home.html

Say, you're really into meat!

dsi1 wrote:
> On Monday, December 14, 2015 at 6:03:15 AM UTC-10, Brooklyn1 wrote:
>> On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 <>
>> wrote:
>>
>>> On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
>>>> I have two 6lb pieces of topside. I am thinking of using one for
>>>> Bourguignon (to freeze portions) and I haven't made up my mind about the
>>>> other. I don't want to roast one and freeze slices.
>>>>
>>>> What would you do with them?
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk/shop/
>>>
>>> Over in the states I believe the topside cut is called a rump roast.
>>> It's one of the funnier sounding roasts. I have not seen those in the
>>> markets for quite a while. With a name like that, I can understand why.
>>
>> Rump roast is bottom round, I much prefer top round, it's cleaner...
>> bottom round contains excessive silver skin and gristle. If one
>> doesn't want to stew it all trim one half well and grind it; burgers,
>> meat loaf, meat-a-balles, meat sauce (ragu). Bottom, top, and eye
>> round are usually sold at the same price so for me choosing top round
>> is a no brainer, although I'll buy eye round too, makes fine rare
>> roast beef sandwiches... I have a whole eyeround in the freezer now,
>> cut into three roasts. I won't buy bottom round unless it's at a
>> give-away price. Last week beef round roasts were on sale, any of
>> those three cuts at $3.99/lb... top round steaks for London broil were
>> $4.49 lb, I would buy a roast and cut my own steaks.... in fact when
>> top round is on sale I'll ask the butcher for a 6-7 pound roast
>> (typically those displayed are all in the 3 pound range), I'll cut the
>> large roast in half and use the nicer end for oven roast and grind the
>> rest.... in fact there's a restaurant chain on Lung Island called "The
>> Ground Round", darn good burgers.
>> http://www.food.com/about/beef-round-cuts-818
>> https://en.wikipedia.org/wiki/Ground_Round
>> I went here as it was located near where I lived and worked:
>> http://www.brookhavengroundround.com/home.html
>
> Say, you're really into meat!
>

He needs some beef on Weck!

http://www.foodnetwork.com/recipes/b...ck-recipe.html

http://whatscookingamerica.net/Sandwich/BeefOnWeck.htm

On Monday, December 14, 2015 at 8:38:12 AM UTC-10, Abiquiu wrote:
> dsi1 wrote:
> > On Monday, December 14, 2015 at 6:03:15 AM UTC-10, Brooklyn1 wrote:
> >> On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 <>
> >> wrote:
> >>
> >>> On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> >>>> I have two 6lb pieces of topside. I am thinking of using one for
> >>>> Bourguignon (to freeze portions) and I haven't made up my mind about the
> >>>> other. I don't want to roast one and freeze slices.
> >>>>
> >>>> What would you do with them?
> >>>>
> >>>> --
> >>>> http://www.helpforheroes.org.uk/shop/
> >>>
> >>> Over in the states I believe the topside cut is called a rump roast.
> >>> It's one of the funnier sounding roasts. I have not seen those in the
> >>> markets for quite a while. With a name like that, I can understand why.
> >>
> >> Rump roast is bottom round, I much prefer top round, it's cleaner...
> >> bottom round contains excessive silver skin and gristle. If one
> >> doesn't want to stew it all trim one half well and grind it; burgers,
> >> meat loaf, meat-a-balles, meat sauce (ragu). Bottom, top, and eye
> >> round are usually sold at the same price so for me choosing top round
> >> is a no brainer, although I'll buy eye round too, makes fine rare
> >> roast beef sandwiches... I have a whole eyeround in the freezer now,
> >> cut into three roasts. I won't buy bottom round unless it's at a
> >> give-away price. Last week beef round roasts were on sale, any of
> >> those three cuts at $3.99/lb... top round steaks for London broil were
> >> $4.49 lb, I would buy a roast and cut my own steaks.... in fact when
> >> top round is on sale I'll ask the butcher for a 6-7 pound roast
> >> (typically those displayed are all in the 3 pound range), I'll cut the
> >> large roast in half and use the nicer end for oven roast and grind the
> >> rest.... in fact there's a restaurant chain on Lung Island called "The
> >> Ground Round", darn good burgers.
> >> http://www.food.com/about/beef-round-cuts-818
> >> https://en.wikipedia.org/wiki/Ground_Round
> >> I went here as it was located near where I lived and worked:
> >> http://www.brookhavengroundround.com/home.html
> >
> > Say, you're really into meat!
> >
>
> He needs some beef on Weck!
>
> http://www.foodnetwork.com/recipes/b...ck-recipe.html
>
> http://whatscookingamerica.net/Sandwich/BeefOnWeck.htm

"Beef on weck" is a new one to me. The sandwich sounds great and the name is too!

On Mon, 14 Dec 2015 10:33:16 -0800 (PST), dsi1 >
wrote:

>On Monday, December 14, 2015 at 6:03:15 AM UTC-10, Brooklyn1 wrote:
>> On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 <>
>> wrote:
>>
>> >On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
>> >> I have two 6lb pieces of topside. I am thinking of using one for
>> >> Bourguignon (to freeze portions) and I haven't made up my mind about the
>> >> other. I don't want to roast one and freeze slices.
>> >>
>> >> What would you do with them?
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> >Over in the states I believe the topside cut is called a rump roast.
>> >It's one of the funnier sounding roasts. I have not seen those in the
>> >markets for quite a while. With a name like that, I can understand why.
>>
>> Rump roast is bottom round, I much prefer top round, it's cleaner...
>> bottom round contains excessive silver skin and gristle. If one
>> doesn't want to stew it all trim one half well and grind it; burgers,
>> meat loaf, meat-a-balles, meat sauce (ragu). Bottom, top, and eye
>> round are usually sold at the same price so for me choosing top round
>> is a no brainer, although I'll buy eye round too, makes fine rare
>> roast beef sandwiches... I have a whole eyeround in the freezer now,
>> cut into three roasts. I won't buy bottom round unless it's at a
>> give-away price. Last week beef round roasts were on sale, any of
>> those three cuts at $3.99/lb... top round steaks for London broil were
>> $4.49 lb, I would buy a roast and cut my own steaks.... in fact when
>> top round is on sale I'll ask the butcher for a 6-7 pound roast
>> (typically those displayed are all in the 3 pound range), I'll cut the
>> large roast in half and use the nicer end for oven roast and grind the
>> rest.... in fact there's a restaurant chain on Lung Island called "The
>> Ground Round", darn good burgers.
>> http://www.food.com/about/beef-round-cuts-818
>> https://en.wikipedia.org/wiki/Ground_Round
>> I went here as it was located near where I lived and worked:
>> http://www.brookhavengroundround.com/home.html
>
>Say, you're really into meat!

Breast meat:
http://www.voyeurclouds.com/files/15...ch-voyeur.html

On 12/14/2015 11:18 AM, Brooklyn1 wrote:
> On Mon, 14 Dec 2015 10:33:16 -0800 (PST), dsi1 >
> wrote:
>
>> On Monday, December 14, 2015 at 6:03:15 AM UTC-10, Brooklyn1 wrote:
>>> On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 <>
>>> wrote:
>>>
>>>> On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
>>>>> I have two 6lb pieces of topside. I am thinking of using one for
>>>>> Bourguignon (to freeze portions) and I haven't made up my mind about the
>>>>> other. I don't want to roast one and freeze slices.
>>>>>
>>>>> What would you do with them?
>>>>>
>>>>> --
>>>>> http://www.helpforheroes.org.uk/shop/
>>>>
>>>> Over in the states I believe the topside cut is called a rump roast.
>>>> It's one of the funnier sounding roasts. I have not seen those in the
>>>> markets for quite a while. With a name like that, I can understand why.
>>>
>>> Rump roast is bottom round, I much prefer top round, it's cleaner...
>>> bottom round contains excessive silver skin and gristle. If one
>>> doesn't want to stew it all trim one half well and grind it; burgers,
>>> meat loaf, meat-a-balles, meat sauce (ragu). Bottom, top, and eye
>>> round are usually sold at the same price so for me choosing top round
>>> is a no brainer, although I'll buy eye round too, makes fine rare
>>> roast beef sandwiches... I have a whole eyeround in the freezer now,
>>> cut into three roasts. I won't buy bottom round unless it's at a
>>> give-away price. Last week beef round roasts were on sale, any of
>>> those three cuts at $3.99/lb... top round steaks for London broil were
>>> $4.49 lb, I would buy a roast and cut my own steaks.... in fact when
>>> top round is on sale I'll ask the butcher for a 6-7 pound roast
>>> (typically those displayed are all in the 3 pound range), I'll cut the
>>> large roast in half and use the nicer end for oven roast and grind the
>>> rest.... in fact there's a restaurant chain on Lung Island called "The
>>> Ground Round", darn good burgers.
>>> http://www.food.com/about/beef-round-cuts-818
>>> https://en.wikipedia.org/wiki/Ground_Round
>>> I went here as it was located near where I lived and worked:
>>> http://www.brookhavengroundround.com/home.html
>>
>> Say, you're really into meat!
>
> Breast meat:
> http://www.voyeurclouds.com/files/15...ch-voyeur.html
>

It's a paradise of meat in the US. Make sure you enjoy it while you can.
You might, however, be enjoying it way too much. I'm not clicking on
that link as I'm fairly sure that my religion has some kind of
restriction on doing something like that.

ds1, rump roasts have been around forever, and still are.

The name isn't as "funny" as the "Boston butt" roast. ;-))

N.

"Nancy2" > wrote in message
...
> ds1, rump roasts have been around forever, and still are.
>
> The name isn't as "funny" as the "Boston butt" roast. ;-))

Is that 'shoulder' too? <g>


--
http://www.helpforheroes.org.uk/shop/

On Mon, 14 Dec 2015 17:38:46 -0000, "Ophelia" >
wrote:

>
>
> "Nancy2" > wrote in message
> ...
> > ds1, rump roasts have been around forever, and still are.
> >
> > The name isn't as "funny" as the "Boston butt" roast. ;-))
>
> Is that 'shoulder' too? <g>

Rump roast is from the bottom round, the round is part of the leg.

--

sf

"sf" > wrote in message
...
> On Mon, 14 Dec 2015 17:38:46 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "Nancy2" > wrote in message
>> ...
>> > ds1, rump roasts have been around forever, and still are.
>> >
>> > The name isn't as "funny" as the "Boston butt" roast. ;-))
>>
>> Is that 'shoulder' too? <g>
>
> Rump roast is from the bottom round, the round is part of the leg.

OK thanks. Wouldn't it be good if the name for parts of meat was
standardised internationally.


--
http://www.helpforheroes.org.uk/shop/

Ophelia, yes, Boston butt is shoulder...often used for pulled pork.

N.

"Nancy2" > wrote in message
...
> Ophelia, yes, Boston butt is shoulder...often used for pulled pork.

Thanks, Nancy)


--
http://www.helpforheroes.org.uk/shop/

On Monday, December 14, 2015 at 7:32:25 AM UTC-10, Nancy2 wrote:
> ds1, rump roasts have been around forever, and still are.
>
> The name isn't as "funny" as the "Boston butt" roast. ;-))
>
> N.

Boston butt - that cracks me up.

I'll have to do a survey of the cuts of meat in the store. The Safeway down the street doesn't have a big variety. I guess they're not that into meat. That makes the two of us.

On Mon, 14 Dec 2015 10:36:59 -0800 (PST), dsi1 >
wrote:

> On Monday, December 14, 2015 at 7:32:25 AM UTC-10, Nancy2 wrote:
> > ds1, rump roasts have been around forever, and still are.
> >
> > The name isn't as "funny" as the "Boston butt" roast. ;-))
> >
> > N.
>
> Boston butt - that cracks me up.
>
> I'll have to do a survey of the cuts of meat in the store. The Safeway down the street doesn't have a big variety. I guess they're not that into meat. That makes the two of us.

I don't see rump roasts here either. If they're in the meat case,
there sure enough of them to notice!

--

sf

On Monday, December 14, 2015 at 3:38:09 AM UTC-8, dsi1 wrote:
> On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> > I have two 6lb pieces of topside. I am thinking of using one for
> > Bourguignon (to freeze portions) and I haven't made up my mind about the
> > other. I don't want to roast one and freeze slices.
> >
> > What would you do with them?
> >

> Over in the states I believe the topside cut is called a rump roast. It's one of the funnier sounding roasts. I have not seen those in the markets for quite a while. With a name like that, I can understand why.
>
Topside is a more tender part of the round.
But I would make Italian beef sandwiches -- a Chicago specialty -- from it.

1 3-5 lb rump roast
1-2 garlic cloves, slivered
1 T fennel seed

Heat oven to 400F.

With knife, make slashes in meat on all sides.
Stuff garlic pieces into slashes. Place on rack
in open roasting pan. Sprinkle with fennel.
Roast in 400F oven for 20 minutes, then reduce heat
to 325F. Allow 15-20 minutes to the pound, or until
meat thermometer registers 140F.
Roast must be rare. Cool and slice paper thin,
preferably with a meat slicer.

"Juice"
-------
Bouillon cubes and water or beef broth
1 t marjoram
1 t thyme
1 t oregano
A few drops hot pepper sauce
1 T Worcestershire sauce
1 smashed garlic clove
1/2 c chopped green bell peppers
Salt and pepper to taste

To drippings in pan add water + one bouillon cube
per cup of water used (we now use a can of beef
broth). Add remaining ingredients and simmer
15 minutes.

Add slices of beef and marinate in refrigerator
overnight.

Serve warm on crusty white bread -- baguette or
similar.
Note: don't boil the beef!)

On Monday, December 14, 2015 at 7:43:14 AM UTC-10, wrote:
> On Monday, December 14, 2015 at 3:38:09 AM UTC-8, dsi1 wrote:
> > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> > > I have two 6lb pieces of topside. I am thinking of using one for
> > > Bourguignon (to freeze portions) and I haven't made up my mind about the
> > > other. I don't want to roast one and freeze slices.
> > >
> > > What would you do with them?
> > >
>
> > Over in the states I believe the topside cut is called a rump roast. It's one of the funnier sounding roasts. I have not seen those in the markets for quite a while. With a name like that, I can understand why.
> >
> Topside is a more tender part of the round.
> But I would make Italian beef sandwiches -- a Chicago specialty -- from it.
>
> 1 3-5 lb rump roast
> 1-2 garlic cloves, slivered
> 1 T fennel seed
>
> Heat oven to 400F.
>
> With knife, make slashes in meat on all sides.
> Stuff garlic pieces into slashes. Place on rack
> in open roasting pan. Sprinkle with fennel.
> Roast in 400F oven for 20 minutes, then reduce heat
> to 325F. Allow 15-20 minutes to the pound, or until
> meat thermometer registers 140F.
> Roast must be rare. Cool and slice paper thin,
> preferably with a meat slicer.
>
> "Juice"
> -------
> Bouillon cubes and water or beef broth
> 1 t marjoram
> 1 t thyme
> 1 t oregano
> A few drops hot pepper sauce
> 1 T Worcestershire sauce
> 1 smashed garlic clove
> 1/2 c chopped green bell peppers
> Salt and pepper to taste
>
> To drippings in pan add water + one bouillon cube
> per cup of water used (we now use a can of beef
> broth). Add remaining ingredients and simmer
> 15 minutes.
>
> Add slices of beef and marinate in refrigerator
> overnight.
>
> Serve warm on crusty white bread -- baguette or
> similar.
> Note: don't boil the beef!)

I think you're right about this. It's best roasted to rare/med. rare and served cold, sliced thinly as possible. I'd sure eat that!

On 12/14/2015 12:43 PM, wrote:

> With knife, make slashes in meat on all sides.
> Stuff garlic pieces into slashes. Place on rack
> in open roasting pan. Sprinkle with fennel.
> Roast in 400F oven for 20 minutes, then reduce heat
> to 325F. Allow 15-20 minutes to the pound, or until
> meat thermometer registers 140F.
> Roast must be rare. Cool and slice paper thin,
> preferably with a meat slicer.

To me that is way overdone for that cut. I pulled mine at 110.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 >
wrote:

> On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> > I have two 6lb pieces of topside. I am thinking of using one for
> > Bourguignon (to freeze portions) and I haven't made up my mind about the
> > other. I don't want to roast one and freeze slices.
> >
> > What would you do with them?
> >
> > --
> > http://www.helpforheroes.org.uk/shop/
>
> Over in the states I believe the topside cut is called a rump roast. It's one of the funnier sounding roasts. I have not seen those in the markets for quite a while. With a name like that, I can understand why.

Same here. There have been times I wish I could find one because I'd
like to make an old fashioned braised roast sometime. I'd use my slow
cooker because I don't have one of those speckled covered roasters.

--

sf

On Tuesday, December 15, 2015 at 1:34:22 AM UTC-5, sf wrote:
> On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 >
> wrote:
>
> > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> > > I have two 6lb pieces of topside. I am thinking of using one for
> > > Bourguignon (to freeze portions) and I haven't made up my mind about the
> > > other. I don't want to roast one and freeze slices.
> > >
> > > What would you do with them?
> > >
> > > --
> > > http://www.helpforheroes.org.uk/shop/
> >
> > Over in the states I believe the topside cut is called a rump roast. It's one of the funnier sounding roasts. I have not seen those in the markets for quite a while. With a name like that, I can understand why.
>
> Same here. There have been times I wish I could find one because I'd
> like to make an old fashioned braised roast sometime. I'd use my slow
> cooker because I don't have one of those speckled covered roasters.

Dutch oven, unless the roast is really huge. I've noticed that cuts
of meat are becoming smaller. My theory is twofold:

Smaller families
Less sticker shock

I've been known to buy two 7-bone chuck roasts for pot roast.

Me, I'll be on the lookout for beef shank soon, to make broth for
onion soup.

Cindy Hamilton

On Tue, 15 Dec 2015 03:35:25 -0800 (PST), Cindy Hamilton
> wrote:


snip
>
>Me, I'll be on the lookout for beef shank soon, to make broth for
>onion soup.
>
>Cindy Hamilton

My Winco has beef shank that are really fine. They are the size of a
sandwich plate and about 3/4 inch thick. I have to wait for any that
go on yellow tag otherwise they are just too expensive. $5.99/# or
more. -- shudder-- steak prices in my mind.
Janet US

On Tue, 15 Dec 2015 03:35:25 -0800 (PST), Cindy Hamilton
> wrote:

> On Tuesday, December 15, 2015 at 1:34:22 AM UTC-5, sf wrote:
> > On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 >
> > wrote:
> >
> > > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> > > > I have two 6lb pieces of topside. I am thinking of using one for
> > > > Bourguignon (to freeze portions) and I haven't made up my mind about the
> > > > other. I don't want to roast one and freeze slices.
> > > >
> > > > What would you do with them?
> > > >
> > > > --
> > > > http://www.helpforheroes.org.uk/shop/
> > >
> > > Over in the states I believe the topside cut is called a rump roast. It's one of the funnier sounding roasts. I have not seen those in the markets for quite a while. With a name like that, I can understand why.
> >
> > Same here. There have been times I wish I could find one because I'd
> > like to make an old fashioned braised roast sometime. I'd use my slow
> > cooker because I don't have one of those speckled covered roasters.
>
> Dutch oven, unless the roast is really huge. I've noticed that cuts
> of meat are becoming smaller. My theory is twofold:
>
> Smaller families
> Less sticker shock
>
> I've been known to buy two 7-bone chuck roasts for pot roast.
>
> Me, I'll be on the lookout for beef shank soon, to make broth for
> onion soup.
>
There's just two of us. I don't cook for the freezer and I don't want
a month of Sunday's worth of leftovers. If there's enough to tide
hubby through lunch that's fine, but I don't want more than that.

--

sf

On Wednesday, December 16, 2015 at 1:34:34 AM UTC-5, sf wrote:
> On Tue, 15 Dec 2015 03:35:25 -0800 (PST), Cindy Hamilton
> > wrote:
>
> > On Tuesday, December 15, 2015 at 1:34:22 AM UTC-5, sf wrote:
> > > On Mon, 14 Dec 2015 03:38:05 -0800 (PST), dsi1 >
> > > wrote:
> > >
> > > > On Monday, December 14, 2015 at 12:29:05 AM UTC-10, Ophelia wrote:
> > > > > I have two 6lb pieces of topside. I am thinking of using one for
> > > > > Bourguignon (to freeze portions) and I haven't made up my mind about the
> > > > > other. I don't want to roast one and freeze slices.
> > > > >
> > > > > What would you do with them?
> > > > >
> > > > > --
> > > > > http://www.helpforheroes.org.uk/shop/
> > > >
> > > > Over in the states I believe the topside cut is called a rump roast. It's one of the funnier sounding roasts. I have not seen those in the markets for quite a while. With a name like that, I can understand why.
> > >
> > > Same here. There have been times I wish I could find one because I'd
> > > like to make an old fashioned braised roast sometime. I'd use my slow
> > > cooker because I don't have one of those speckled covered roasters.
> >
> > Dutch oven, unless the roast is really huge. I've noticed that cuts
> > of meat are becoming smaller. My theory is twofold:
> >
> > Smaller families
> > Less sticker shock
> >
> > I've been known to buy two 7-bone chuck roasts for pot roast.
> >
> > Me, I'll be on the lookout for beef shank soon, to make broth for
> > onion soup.
> >
> There's just two of us. I don't cook for the freezer and I don't want
> a month of Sunday's worth of leftovers. If there's enough to tide
> hubby through lunch that's fine, but I don't want more than that.

There's just the two of us, but my husband likes leftovers for lunches.
When 7-bone chuck roasts started clocking in at 3 pounds, a good portion
of which is fat that renders out in cooking, I begin cooking two. They
last about a week.

Cindy Hamilton