This is a new one to me. Winco had it and two packages were marked waaay
down as it needs top be used by today. I wasn't sure if that would be enough
so I bought an additional small package at regular price. It is cooking now
on top of the stove. I plan to serve it tomorrow with barely. Not entirely
sure how I'll do the barley but probably baked with carrots and celery.

Has anyone here seen or used it? It's not something I would normally buy but
the marked down price attracted me.

On Saturday, May 5, 2018 at 11:49:47 PM UTC-6, Julie Bove wrote:
> This is a new one to me. Winco had it and two packages were marked waaay
> down as it needs top be used by today. I wasn't sure if that would be enough
> so I bought an additional small package at regular price. It is cooking now
> on top of the stove. I plan to serve it tomorrow with barely. Not entirely
> sure how I'll do the barley but probably baked with carrots and celery.
>
> Has anyone here seen or used it? It's not something I would normally buy but
> the marked down price attracted me.

There is no such thing as "raw" roast beef. I was a meat cutter for 15 years
and I never saw any such product.
Better enroll in a "Home Economics" course...you need a refresher session.
====

"Roy" > wrote in message
...
> On Saturday, May 5, 2018 at 11:49:47 PM UTC-6, Julie Bove wrote:
>> This is a new one to me. Winco had it and two packages were marked waaay
>> down as it needs top be used by today. I wasn't sure if that would be
>> enough
>> so I bought an additional small package at regular price. It is cooking
>> now
>> on top of the stove. I plan to serve it tomorrow with barely. Not
>> entirely
>> sure how I'll do the barley but probably baked with carrots and celery.
>>
>> Has anyone here seen or used it? It's not something I would normally buy
>> but
>> the marked down price attracted me.
>
> There is no such thing as "raw" roast beef. I was a meat cutter for 15
> years
> and I never saw any such product.
> Better enroll in a "Home Economics" course...you need a refresher session.
> ====

I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you the
one who said there are no Haricot Verts?

On Sun, 6 May 2018 01:40:31 -0700, "Julie Bove"
> wrote:

>
>"Roy" > wrote in message
...
>> On Saturday, May 5, 2018 at 11:49:47 PM UTC-6, Julie Bove wrote:
>>> This is a new one to me. Winco had it and two packages were marked waaay
>>> down as it needs top be used by today. I wasn't sure if that would be
>>> enough
>>> so I bought an additional small package at regular price. It is cooking
>>> now
>>> on top of the stove. I plan to serve it tomorrow with barely. Not
>>> entirely
>>> sure how I'll do the barley but probably baked with carrots and celery.
>>>
>>> Has anyone here seen or used it? It's not something I would normally buy
>>> but
>>> the marked down price attracted me.
>>
>> There is no such thing as "raw" roast beef. I was a meat cutter for 15
>> years
>> and I never saw any such product.
>> Better enroll in a "Home Economics" course...you need a refresher session.
>> ====
>
>I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you the
>one who said there are no Haricot Verts?

He said haricots verts are simply green beans. That's true in French.
It may also be true in Canada, because of their French population. But
in other English speaking countries (and the Netherlands), it's like
this:
<https://www.thedailymeal.com/green-beans-vs-haricots-verts-whats-difference>

If I remember correctly, Roy bases his knowlege on the years he filled
shelves in a supermarket

"Bruce" > wrote in message
...
> On Sun, 6 May 2018 01:40:31 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Roy" > wrote in message
...
>>> On Saturday, May 5, 2018 at 11:49:47 PM UTC-6, Julie Bove wrote:
>>>> This is a new one to me. Winco had it and two packages were marked
>>>> waaay
>>>> down as it needs top be used by today. I wasn't sure if that would be
>>>> enough
>>>> so I bought an additional small package at regular price. It is cooking
>>>> now
>>>> on top of the stove. I plan to serve it tomorrow with barely. Not
>>>> entirely
>>>> sure how I'll do the barley but probably baked with carrots and celery.
>>>>
>>>> Has anyone here seen or used it? It's not something I would normally
>>>> buy
>>>> but
>>>> the marked down price attracted me.
>>>
>>> There is no such thing as "raw" roast beef. I was a meat cutter for 15
>>> years
>>> and I never saw any such product.
>>> Better enroll in a "Home Economics" course...you need a refresher
>>> session.
>>> ====
>>
>>I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you the
>>one who said there are no Haricot Verts?
>
> He said haricots verts are simply green beans. That's true in French.
> It may also be true in Canada, because of their French population. But
> in other English speaking countries (and the Netherlands), it's like
> this:
> <https://www.thedailymeal.com/green-beans-vs-haricots-verts-whats-difference>
>
> If I remember correctly, Roy bases his knowlege on the years he filled
> shelves in a supermarket

Yep.

On 5/6/2018 4:40 AM, Julie Bove wrote:
>
> "Roy" > wrote in message
> ...
>> On Saturday, May 5, 2018 at 11:49:47 PM UTC-6, Julie Bove wrote:
>>> This is a new one to me. Winco had it and two packages were marked waaay
>>> down as it needs top be used by today. I wasn't sure if that would be
>>> enough
>>> so I bought an additional small package at regular price. It is
>>> cooking now
>>> on top of the stove. I plan to serve it tomorrow with barely. Not
>>> entirely
>>> sure how I'll do the barley but probably baked with carrots and celery.
>>>
>>> Has anyone here seen or used it? It's not something I would normally
>>> buy but
>>> the marked down price attracted me.
>>
>> There is no such thing as "raw" roast beef. I was a meat cutter for 15
>> years
>> and I never saw any such product.
>> Better enroll in a "Home Economics" course...you need a refresher
>> session.
>> ====
>
> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
> the one who said there are no Haricot Verts?

Perhaps what you need is a writing course. Your subject line says it's
pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
I've never seen what you're trying to describe. How thick are these
slices? What cut of beef?

Jill

On Sunday, May 6, 2018 at 1:49:47 AM UTC-4, Julie Bove wrote:
> This is a new one to me. Winco had it and two packages were marked waaay
> down as it needs top be used by today. I wasn't sure if that would be enough
> so I bought an additional small package at regular price. It is cooking now
> on top of the stove. I plan to serve it tomorrow with barely. Not entirely
> sure how I'll do the barley but probably baked with carrots and celery.
>
> Has anyone here seen or used it? It's not something I would normally buy but
> the marked down price attracted me.

"Roast beef" is too vague and you don't say how thick the slices are.

At Costco, I saw thinly sliced beef from the rib primal, suitable for
cheesesteak, shabu-shabu, sukiyaki, or bulgogi.

Cindy Hamilton

On Sun, 6 May 2018 04:23:53 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, May 6, 2018 at 1:49:47 AM UTC-4, Julie Bove wrote:
>> This is a new one to me. Winco had it and two packages were marked waaay
>> down as it needs top be used by today. I wasn't sure if that would be enough
>> so I bought an additional small package at regular price. It is cooking now
>> on top of the stove. I plan to serve it tomorrow with barely. Not entirely
>> sure how I'll do the barley but probably baked with carrots and celery.
>>
>> Has anyone here seen or used it? It's not something I would normally buy but
>> the marked down price attracted me.
>
>"Roast beef" is too vague and you don't say how thick the slices are.
>
>At Costco, I saw thinly sliced beef from the rib primal, suitable for
>cheesesteak, shabu-shabu, sukiyaki, or bulgogi.

Yay, supermarket meat! We're in heaven!

On 2018-05-06 7:04 AM, jmcquown wrote:

>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>> the one who said there are no Haricot Verts?
>
> Perhaps what you need is a writing course.Â* Your subject line says it's
> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
> I've never seen what you're trying to describe.Â* How thick are these
> slices?Â* What cut of beef?

Sliced raw beef..... wouldn't that be steaks?

On 5/6/2018 8:01 AM, Dave Smith wrote:
> On 2018-05-06 7:04 AM, jmcquown wrote in reply to Julie replying to Roy:
>
>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>> the one who said there are no Haricot Verts?
>>
>> Perhaps what you need is a writing course.Â* Your subject line says
>> it's pre-sliced raw *roast beef*, not pre-sliced beef slices for
>> roasting. I've never seen what you're trying to describe.Â* How thick
>> are these slices?Â* What cut of beef?
>
> Sliced raw beef..... wouldn't that be steaks?
>
>
I simply don't know what she's trying to describe.

Grocery stores often have odd labels on things. I bought some raw beef
last year, cut like petite (tenderloin) filets. The label merely stated
it was beef "for marinating"; the cut was not identified. And yes,
without marinating it would be tough as shoe leather.

I have no idea what she bought at Winco. <shrug>

Jill

On Sunday, May 6, 2018 at 5:27:01 AM UTC-6, Bruce wrote:
> On Sun, 6 May 2018 04:23:53 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, May 6, 2018 at 1:49:47 AM UTC-4, Julie Bove wrote:
> >> This is a new one to me. Winco had it and two packages were marked waaay
> >> down as it needs top be used by today. I wasn't sure if that would be enough
> >> so I bought an additional small package at regular price. It is cooking now
> >> on top of the stove. I plan to serve it tomorrow with barely. Not entirely
> >> sure how I'll do the barley but probably baked with carrots and celery.
> >>
> >> Has anyone here seen or used it? It's not something I would normally buy but
> >> the marked down price attracted me.
> >
> >"Roast beef" is too vague and you don't say how thick the slices are.
> >
> >At Costco, I saw thinly sliced beef from the rib primal, suitable for
> >cheesesteak, shabu-shabu, sukiyaki, or bulgogi.
>
> Yay, supermarket meat! We're in heaven!

Especially when you're used to ten year old kangaroo meat, eh Mate???
=====

On Sat, 5 May 2018 22:49:24 -0700, "Julie Bove"
> wrote:

>This is a new one to me. Winco had it and two packages were marked waaay
>down as it needs top be used by today. I wasn't sure if that would be enough
>so I bought an additional small package at regular price. It is cooking now
>on top of the stove. I plan to serve it tomorrow with barely. Not entirely
>sure how I'll do the barley but probably baked with carrots and celery.
>
>Has anyone here seen or used it? It's not something I would normally buy but
>the marked down price attracted me.

I've seen it there Julie. I've never bought any. Maybe use them for
a beef recipe where you roll a filling inside of the beef?
Janet US

On Sun, 6 May 2018 08:35:56 -0400, jmcquown >
wrote:

>On 5/6/2018 8:01 AM, Dave Smith wrote:
>> On 2018-05-06 7:04 AM, jmcquown wrote in reply to Julie replying to Roy:
>>
>>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>>> the one who said there are no Haricot Verts?
>>>
>>> Perhaps what you need is a writing course.* Your subject line says
>>> it's pre-sliced raw *roast beef*, not pre-sliced beef slices for
>>> roasting. I've never seen what you're trying to describe.* How thick
>>> are these slices?* What cut of beef?
>>
>> Sliced raw beef..... wouldn't that be steaks?
>>
>>
>I simply don't know what she's trying to describe.
>
>Grocery stores often have odd labels on things. I bought some raw beef
>last year, cut like petite (tenderloin) filets. The label merely stated
>it was beef "for marinating"; the cut was not identified. And yes,
>without marinating it would be tough as shoe leather.
>
>I have no idea what she bought at Winco. <shrug>
>
>Jill
thinly sliced raw beef from a leaner cut of beef. Maybe sirloin or
round, cut maybe 4x4 or 4x6 something like that. The only thing I
can see for that would be using the beef to wrap around a filling and
then doing a braise. Winco does a bunch of specific pre-cuts. They
must have a customer base for them. If you go to Winco in the
morning, they have gone through all their packaged butcher cuts,
checked the dates and yellow tag those that have been in the case a
couple of days. I always check the meat cases for yellow tags. The
meat is always in excellent condition and, after all, just last night
I would have had to pay full price for a package that is now yellow
tagged and a great deal cheaper.
Janet US

On 5/6/2018 9:47 AM, U.S. Janet B. wrote:
> On Sun, 6 May 2018 08:35:56 -0400, jmcquown >
> wrote:
>
>> On 5/6/2018 8:01 AM, Dave Smith wrote:
>>> On 2018-05-06 7:04 AM, jmcquown wrote in reply to Julie replying to Roy:
>>>
>>>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>>>> the one who said there are no Haricot Verts?
>>>>
>>>> Perhaps what you need is a writing course.Â* Your subject line says
>>>> it's pre-sliced raw *roast beef*, not pre-sliced beef slices for
>>>> roasting. I've never seen what you're trying to describe.Â* How thick
>>>> are these slices?Â* What cut of beef?
>>>
>>> Sliced raw beef..... wouldn't that be steaks?
>>>
>>>
>> I simply don't know what she's trying to describe.
>>
>> Grocery stores often have odd labels on things. I bought some raw beef
>> last year, cut like petite (tenderloin) filets. The label merely stated
>> it was beef "for marinating"; the cut was not identified. And yes,
>> without marinating it would be tough as shoe leather.
>>
>> I have no idea what she bought at Winco. <shrug>
>>
>> Jill
> thinly sliced raw beef from a leaner cut of beef. Maybe sirloin or
> round, cut maybe 4x4 or 4x6 something like that. The only thing I
> can see for that would be using the beef to wrap around a filling and
> then doing a braise. Winco does a bunch of specific pre-cuts. They
> must have a customer base for them. If you go to Winco in the
> morning, they have gone through all their packaged butcher cuts,
> checked the dates and yellow tag those that have been in the case a
> couple of days. I always check the meat cases for yellow tags. The
> meat is always in excellent condition and, after all, just last night
> I would have had to pay full price for a package that is now yellow
> tagged and a great deal cheaper.
> Janet US
>
I'm glad you're familiar with Winco and the pre-cuts, so you know what
she's talking about.

Jill

On Sunday, May 6, 2018 at 8:02:14 AM UTC-4, Dave Smith wrote:
> On 2018-05-06 7:04 AM, jmcquown wrote:
>
> >> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
> >> the one who said there are no Haricot Verts?
> >
> > Perhaps what you need is a writing course.Â* Your subject line says it's
> > pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
> > I've never seen what you're trying to describe.Â* How thick are these
> > slices?Â* What cut of beef?
>
> Sliced raw beef..... wouldn't that be steaks?

If sliced paper thin, I doubt it would be suitable as a steak.

Of course, it wouldn't work as a roast, either.

Cindy Hamilton

Cindy Hamilton

In article >,
says...
>
> On 2018-05-06 7:04 AM, jmcquown wrote:
>
> >> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
> >> the one who said there are no Haricot Verts?
> >
> > Perhaps what you need is a writing course.* Your subject line says it's
> > pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
> > I've never seen what you're trying to describe.* How thick are these
> > slices?* What cut of beef?
>
> Sliced raw beef..... wouldn't that be steaks?

It's thinner ; used for making beef olives. (stuff and roll the
slices) Beef olives were economy food in my childhood, a way of eking
out cheap meat cut from very tough old dairy cows. We used to dread beef
olives when they were served at school dinner and I've never eaten them
since.

https://www.thebuffalofarm.co.uk/rec...lives-cooking-
instructions

Janet UK





---
This email has been checked for viruses by AVG.
http://www.avg.com

On 5/6/2018 11:00 AM, Janet wrote:
> In article >,
> says...
>>
>> On 2018-05-06 7:04 AM, jmcquown wrote:
>>
>>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>>> the one who said there are no Haricot Verts?
>>>
>>> Perhaps what you need is a writing course.* Your subject line says it's
>>> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
>>> I've never seen what you're trying to describe.* How thick are these
>>> slices?* What cut of beef?
>>
>> Sliced raw beef..... wouldn't that be steaks?
>
> It's thinner ; used for making beef olives. (stuff and roll the
> slices) Beef olives were economy food in my childhood, a way of eking
> out cheap meat cut from very tough old dairy cows. We used to dread beef
> olives when they were served at school dinner and I've never eaten them
> since.
>
> https://www.thebuffalofarm.co.uk/rec...lives-cooking-
> instructions
>
> Janet UK
>
I'm 99.9% sure julie wouldn't have any idea what "beef olives" are.
Come to think of it, neither do I. Sounds horrid!

Jill

On Sun, 6 May 2018 11:19:02 -0400, jmcquown >
wrote:

>On 5/6/2018 11:00 AM, Janet wrote:
>> In article >,
>> says...
>>>
>>> On 2018-05-06 7:04 AM, jmcquown wrote:
>>>
>>>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>>>> the one who said there are no Haricot Verts?
>>>>
>>>> Perhaps what you need is a writing course.* Your subject line says it's
>>>> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
>>>> I've never seen what you're trying to describe.* How thick are these
>>>> slices?* What cut of beef?
>>>
>>> Sliced raw beef..... wouldn't that be steaks?
>>
>> It's thinner ; used for making beef olives. (stuff and roll the
>> slices) Beef olives were economy food in my childhood, a way of eking
>> out cheap meat cut from very tough old dairy cows. We used to dread beef
>> olives when they were served at school dinner and I've never eaten them
>> since.
>>
>> https://www.thebuffalofarm.co.uk/rec...lives-cooking-
>> instructions
>>
>> Janet UK
>>
>I'm 99.9% sure julie wouldn't have any idea what "beef olives" are.
>Come to think of it, neither do I. Sounds horrid!
>
>Jill
click on her link. Sounds pretty decent to me.
Janet US

On Sun, 6 May 2018 16:00:32 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On 2018-05-06 7:04 AM, jmcquown wrote:
>>
>> >> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>> >> the one who said there are no Haricot Verts?
>> >
>> > Perhaps what you need is a writing course.* Your subject line says it's
>> > pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
>> > I've never seen what you're trying to describe.* How thick are these
>> > slices?* What cut of beef?
>>
>> Sliced raw beef..... wouldn't that be steaks?
>
> It's thinner ; used for making beef olives. (stuff and roll the
>slices) Beef olives were economy food in my childhood, a way of eking
>out cheap meat cut from very tough old dairy cows. We used to dread beef
>olives when they were served at school dinner and I've never eaten them
>since.
>
> https://www.thebuffalofarm.co.uk/rec...lives-cooking-
>instructions
>
> Janet UK
>
Yes, something exactly like that.
Janet US

On Sat, 5 May 2018 22:49:24 -0700, "Julie Bove"
> wrote:

> I plan to serve it tomorrow with barely.


With barely WHAT??

On 2018-05-06 7:47 AM, U.S. Janet B. wrote:
> On Sun, 6 May 2018 08:35:56 -0400, jmcquown >
> wrote:
>
>> On 5/6/2018 8:01 AM, Dave Smith wrote:
>>> On 2018-05-06 7:04 AM, jmcquown wrote in reply to Julie replying to Roy:
>>>
>>>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>>>> the one who said there are no Haricot Verts?
>>>>
>>>> Perhaps what you need is a writing course.Â* Your subject line says
>>>> it's pre-sliced raw *roast beef*, not pre-sliced beef slices for
>>>> roasting. I've never seen what you're trying to describe.Â* How thick
>>>> are these slices?Â* What cut of beef?
>>>
>>> Sliced raw beef..... wouldn't that be steaks?
>>>
>>>
>> I simply don't know what she's trying to describe.
>>
>> Grocery stores often have odd labels on things. I bought some raw beef
>> last year, cut like petite (tenderloin) filets. The label merely stated
>> it was beef "for marinating"; the cut was not identified. And yes,
>> without marinating it would be tough as shoe leather.
>>
>> I have no idea what she bought at Winco. <shrug>
>>
>> Jill
> thinly sliced raw beef from a leaner cut of beef. Maybe sirloin or
> round, cut maybe 4x4 or 4x6 something like that. The only thing I
> can see for that would be using the beef to wrap around a filling and
> then doing a braise. Winco does a bunch of specific pre-cuts. They
> must have a customer base for them. If you go to Winco in the
> morning, they have gone through all their packaged butcher cuts,
> checked the dates and yellow tag those that have been in the case a
> couple of days. I always check the meat cases for yellow tags. The
> meat is always in excellent condition and, after all, just last night
> I would have had to pay full price for a package that is now yellow
> tagged and a great deal cheaper.
> Janet US
>
Rouladen.

On Sun, 6 May 2018 05:53:24 -0700 (PDT), Roy >
wrote:

>On Sunday, May 6, 2018 at 5:27:01 AM UTC-6, Bruce wrote:
>> On Sun, 6 May 2018 04:23:53 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, May 6, 2018 at 1:49:47 AM UTC-4, Julie Bove wrote:
>> >> This is a new one to me. Winco had it and two packages were marked waaay
>> >> down as it needs top be used by today. I wasn't sure if that would be enough
>> >> so I bought an additional small package at regular price. It is cooking now
>> >> on top of the stove. I plan to serve it tomorrow with barely. Not entirely
>> >> sure how I'll do the barley but probably baked with carrots and celery.
>> >>
>> >> Has anyone here seen or used it? It's not something I would normally buy but
>> >> the marked down price attracted me.
>> >
>> >"Roast beef" is too vague and you don't say how thick the slices are.
>> >
>> >At Costco, I saw thinly sliced beef from the rib primal, suitable for
>> >cheesesteak, shabu-shabu, sukiyaki, or bulgogi.
>>
>> Yay, supermarket meat! We're in heaven!
>
>Especially when you're used to ten year old kangaroo meat, eh Mate???
>=====

Whatchoo on about, cobber?

On Sun, 6 May 2018 00:47:16 -0700 (PDT), Roy >
wrote:

>On Saturday, May 5, 2018 at 11:49:47 PM UTC-6, Julie Bove wrote:
>> This is a new one to me. Winco had it and two packages were marked waaay
>> down as it needs top be used by today. I wasn't sure if that would be enough
>> so I bought an additional small package at regular price. It is cooking now
>> on top of the stove. I plan to serve it tomorrow with barely. Not entirely
>> sure how I'll do the barley but probably baked with carrots and celery.
>>
>> Has anyone here seen or used it? It's not something I would normally buy but
>> the marked down price attracted me.
>
>There is no such thing as "raw" roast beef. I was a meat cutter for 15 years
>and I never saw any such product.
>Better enroll in a "Home Economics" course...you need a refresher session.

Raw & Roast are mutually exclusive... first sshe needs a remedial
reading class.

On Sun, 6 May 2018 07:21:43 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, May 6, 2018 at 8:02:14 AM UTC-4, Dave Smith wrote:
>> On 2018-05-06 7:04 AM, jmcquown wrote:
>>
>> >> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>> >> the one who said there are no Haricot Verts?
>> >
>> > Perhaps what you need is a writing course.* Your subject line says it's
>> > pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
>> > I've never seen what you're trying to describe.* How thick are these
>> > slices?* What cut of beef?
>>
>> Sliced raw beef..... wouldn't that be steaks?
>
>If sliced paper thin, I doubt it would be suitable as a steak.
>
>Of course, it wouldn't work as a roast, either.

Beef cutlets, marinated, breaded and sauted make a good sandwich.

On Sun, 06 May 2018 14:55:20 -0400, wrote:

>On Sun, 6 May 2018 00:47:16 -0700 (PDT), Roy >
>wrote:
>
>>On Saturday, May 5, 2018 at 11:49:47 PM UTC-6, Julie Bove wrote:
>>> This is a new one to me. Winco had it and two packages were marked waaay
>>> down as it needs top be used by today. I wasn't sure if that would be enough
>>> so I bought an additional small package at regular price. It is cooking now
>>> on top of the stove. I plan to serve it tomorrow with barely. Not entirely
>>> sure how I'll do the barley but probably baked with carrots and celery.
>>>
>>> Has anyone here seen or used it? It's not something I would normally buy but
>>> the marked down price attracted me.
>>
>>There is no such thing as "raw" roast beef. I was a meat cutter for 15 years
>>and I never saw any such product.
>>Better enroll in a "Home Economics" course...you need a refresher session.
>
>Raw & Roast are mutually exclusive... first sshe needs a remedial
>reading class.

It sounds contradictory, but the Internet is full of "raw roast beef":

<https://creativemarket.com/VICUSHKA/2242543-Close-up-of-raw-roast-beef>
<https://stock.adobe.com/sk/images/pieces-of-raw-roast-beef-meat-with-ingredients/145461033>

I'd post more links, but I don't want to upset Dave.

On 5/6/2018 2:55 PM, wrote:
> first sshe needs a remedial reading class.
>
Shhhhhhhheeee! lol

"jmcquown" > wrote in message
...
> On 5/6/2018 4:40 AM, Julie Bove wrote:
>>
>> "Roy" > wrote in message
>> ...
>>> On Saturday, May 5, 2018 at 11:49:47 PM UTC-6, Julie Bove wrote:
>>>> This is a new one to me. Winco had it and two packages were marked
>>>> waaay
>>>> down as it needs top be used by today. I wasn't sure if that would be
>>>> enough
>>>> so I bought an additional small package at regular price. It is cooking
>>>> now
>>>> on top of the stove. I plan to serve it tomorrow with barely. Not
>>>> entirely
>>>> sure how I'll do the barley but probably baked with carrots and celery.
>>>>
>>>> Has anyone here seen or used it? It's not something I would normally
>>>> buy but
>>>> the marked down price attracted me.
>>>
>>> There is no such thing as "raw" roast beef. I was a meat cutter for 15
>>> years
>>> and I never saw any such product.
>>> Better enroll in a "Home Economics" course...you need a refresher
>>> session.
>>> ====
>>
>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you the
>> one who said there are no Haricot Verts?
>
> Perhaps what you need is a writing course. Your subject line says it's
> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting. I've
> never seen what you're trying to describe. How thick are these slices?
> What cut of beef?

That's what the label said. Slices are perhaps 1/8 inch thick. Not sure the
cut of beef but it cooked up nicely!

"Dave Smith" > wrote in message
...
> On 2018-05-06 7:04 AM, jmcquown wrote:
>
>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>> the one who said there are no Haricot Verts?
>>
>> Perhaps what you need is a writing course. Your subject line says it's
>> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
>> I've never seen what you're trying to describe. How thick are these
>> slices? What cut of beef?
>
> Sliced raw beef..... wouldn't that be steaks?

No. It says roast beef on the package.

"jmcquown" > wrote in message
...
> On 5/6/2018 8:01 AM, Dave Smith wrote:
>> On 2018-05-06 7:04 AM, jmcquown wrote in reply to Julie replying to Roy:
>>
>>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>>> the one who said there are no Haricot Verts?
>>>
>>> Perhaps what you need is a writing course. Your subject line says it's
>>> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
>>> I've never seen what you're trying to describe. How thick are these
>>> slices? What cut of beef?
>>
>> Sliced raw beef..... wouldn't that be steaks?
>>
>>
> I simply don't know what she's trying to describe.
>
> Grocery stores often have odd labels on things. I bought some raw beef
> last year, cut like petite (tenderloin) filets. The label merely stated
> it was beef "for marinating"; the cut was not identified. And yes,
> without marinating it would be tough as shoe leather.
>
> I have no idea what she bought at Winco. <shrug>

Me either. We have thin cut beef at Central Market that says Sukiyaki Beef.
That's obviously some kind of steak. This is clearly just like what I make
for roast beef.

"U.S. Janet B." > wrote in message
...
> On Sun, 6 May 2018 08:35:56 -0400, jmcquown >
> wrote:
>
>>On 5/6/2018 8:01 AM, Dave Smith wrote:
>>> On 2018-05-06 7:04 AM, jmcquown wrote in reply to Julie replying to Roy:
>>>
>>>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>>>> the one who said there are no Haricot Verts?
>>>>
>>>> Perhaps what you need is a writing course. Your subject line says
>>>> it's pre-sliced raw *roast beef*, not pre-sliced beef slices for
>>>> roasting. I've never seen what you're trying to describe. How thick
>>>> are these slices? What cut of beef?
>>>
>>> Sliced raw beef..... wouldn't that be steaks?
>>>
>>>
>>I simply don't know what she's trying to describe.
>>
>>Grocery stores often have odd labels on things. I bought some raw beef
>>last year, cut like petite (tenderloin) filets. The label merely stated
>>it was beef "for marinating"; the cut was not identified. And yes,
>>without marinating it would be tough as shoe leather.
>>
>>I have no idea what she bought at Winco. <shrug>
>>
>>Jill
> thinly sliced raw beef from a leaner cut of beef. Maybe sirloin or
> round, cut maybe 4x4 or 4x6 something like that. The only thing I
> can see for that would be using the beef to wrap around a filling and
> then doing a braise. Winco does a bunch of specific pre-cuts. They
> must have a customer base for them. If you go to Winco in the
> morning, they have gone through all their packaged butcher cuts,
> checked the dates and yellow tag those that have been in the case a
> couple of days. I always check the meat cases for yellow tags. The
> meat is always in excellent condition and, after all, just last night
> I would have had to pay full price for a package that is now yellow
> tagged and a great deal cheaper.
> Janet US

Yep.

"U.S. Janet B." > wrote in message
...
> On Sun, 6 May 2018 11:19:02 -0400, jmcquown >
> wrote:
>
>>On 5/6/2018 11:00 AM, Janet wrote:
>>> In article >,
>>> says...
>>>>
>>>> On 2018-05-06 7:04 AM, jmcquown wrote:
>>>>
>>>>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>>>>>> the one who said there are no Haricot Verts?
>>>>>
>>>>> Perhaps what you need is a writing course. Your subject line says it's
>>>>> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
>>>>> I've never seen what you're trying to describe. How thick are these
>>>>> slices? What cut of beef?
>>>>
>>>> Sliced raw beef..... wouldn't that be steaks?
>>>
>>> It's thinner ; used for making beef olives. (stuff and roll the
>>> slices) Beef olives were economy food in my childhood, a way of eking
>>> out cheap meat cut from very tough old dairy cows. We used to dread beef
>>> olives when they were served at school dinner and I've never eaten them
>>> since.
>>>
>>> https://www.thebuffalofarm.co.uk/rec...lives-cooking-
>>> instructions
>>>
>>> Janet UK
>>>
>>I'm 99.9% sure julie wouldn't have any idea what "beef olives" are.
>>Come to think of it, neither do I. Sounds horrid!
>>
>>Jill
> click on her link. Sounds pretty decent to me.
> Janet US

This beef doesn't look like that. And it's very tender. Weird thing is, it
was tender but rare right away. Then it got tough so I had to cook it long
enough for it to get tender again.

"U.S. Janet B." > wrote in message
news
> On Sat, 5 May 2018 22:49:24 -0700, "Julie Bove"
> > wrote:
>
>>This is a new one to me. Winco had it and two packages were marked waaay
>>down as it needs top be used by today. I wasn't sure if that would be
>>enough
>>so I bought an additional small package at regular price. It is cooking
>>now
>>on top of the stove. I plan to serve it tomorrow with barely. Not entirely
>>sure how I'll do the barley but probably baked with carrots and celery.
>>
>>Has anyone here seen or used it? It's not something I would normally buy
>>but
>>the marked down price attracted me.
>
> I've seen it there Julie. I've never bought any. Maybe use them for
> a beef recipe where you roll a filling inside of the beef?
> Janet US

I just browned the slices and cooked it like I would a roast. Will serve it
with barley.

> wrote in message
...
> On Sat, 5 May 2018 22:49:24 -0700, "Julie Bove"
> > wrote:
>
>> I plan to serve it tomorrow with barely.
>
>
> With barely WHAT??

That should say "barley".

On Sunday, May 6, 2018 at 3:57:35 PM UTC-5, Casa de Masa wrote:
>
> On 5/6/2018 2:55 PM, wrote:
> > first sshe needs a remedial reading class.
> >
> Shhhhhhhheeee! lol
>
>
Remember, we're not dealing with a genius when you feed Julie's ego.

On Sunday, May 6, 2018 at 4:33:44 PM UTC-6, Julie Bove wrote:
> "U.S. Janet B." > wrote in message
> ...
> > On Sun, 6 May 2018 11:19:02 -0400, jmcquown >
> > wrote:
> >
> >>On 5/6/2018 11:00 AM, Janet wrote:
> >>> In article >,
> >>> says...
> >>>>
> >>>> On 2018-05-06 7:04 AM, jmcquown wrote:
> >>>>
> >>>>>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
> >>>>>> the one who said there are no Haricot Verts?
> >>>>>
> >>>>> Perhaps what you need is a writing course. Your subject line says it's
> >>>>> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
> >>>>> I've never seen what you're trying to describe. How thick are these
> >>>>> slices? What cut of beef?
> >>>>
> >>>> Sliced raw beef..... wouldn't that be steaks?
> >>>
> >>> It's thinner ; used for making beef olives. (stuff and roll the
> >>> slices) Beef olives were economy food in my childhood, a way of eking
> >>> out cheap meat cut from very tough old dairy cows. We used to dread beef
> >>> olives when they were served at school dinner and I've never eaten them
> >>> since.
> >>>
> >>> https://www.thebuffalofarm.co.uk/rec...lives-cooking-
> >>> instructions
> >>>
> >>> Janet UK
> >>>
> >>I'm 99.9% sure julie wouldn't have any idea what "beef olives" are.
> >>Come to think of it, neither do I. Sounds horrid!
> >>
> >>Jill
> > click on her link. Sounds pretty decent to me.
> > Janet US
>
> This beef doesn't look like that. And it's very tender. Weird thing is, it
> was tender but rare right away. Then it got tough so I had to cook it long
> enough for it to get tender again.

Hmmmm...that is an unusual characteristic that I have never encountered in my
entire life. Must be from "Jack and the Beanstalk" days.
====

On Sat, 5 May 2018, Julie Bove wrote:

> This is a new one to me. Winco had it and two packages were marked waaay down
> as it needs top be used by today. I wasn't sure if that would be enough so I
> bought an additional small package at regular price. It is cooking now on top
> of the stove. I plan to serve it tomorrow with barely. Not entirely sure how
> I'll do the barley but probably baked with carrots and celery.
>
> Has anyone here seen or used it? It's not something I would normally buy but
> the marked down price attracted me.
>


meat for bulgogi?

<https://www.koreanbapsang.com/wp-content/uploads/2015/02/bulgogi3-e1423016768717.jpg>

On Sun, 6 May 2018 15:35:26 -0700, "Julie Bove"
> wrote:

>I just browned the slices and cooked it like I would a roast. Will serve it
>with barley.

Not sure I understand, Julie. If you "cooked it like you would a
roast" that would mean you put it in the oven for a couple of hours.

I believe you have said in the past that you don't do meat in the
oven. How do you normally cook a roast, and how does that cooking
method work with thin slices?

Doris

"Doris Night" > wrote in message
...
> On Sun, 6 May 2018 15:35:26 -0700, "Julie Bove"
> > wrote:
>
>>I just browned the slices and cooked it like I would a roast. Will serve
>>it
>>with barley.
>
> Not sure I understand, Julie. If you "cooked it like you would a
> roast" that would mean you put it in the oven for a couple of hours.

No. I usually do pot roast and that is cooked on top of the stove.
>
> I believe you have said in the past that you don't do meat in the
> oven. How do you normally cook a roast, and how does that cooking
> method work with thin slices?

See above. Worked well. It's in the oven now over a bed of barley. Cooked
the barley first and am just keeping it warm.
> Doris

"barbie gee" > wrote in message
hcrg.pbz...
>
>
> On Sat, 5 May 2018, Julie Bove wrote:
>
>> This is a new one to me. Winco had it and two packages were marked waaay
>> down as it needs top be used by today. I wasn't sure if that would be
>> enough so I bought an additional small package at regular price. It is
>> cooking now on top of the stove. I plan to serve it tomorrow with barely.
>> Not entirely sure how I'll do the barley but probably baked with carrots
>> and celery.
>>
>> Has anyone here seen or used it? It's not something I would normally buy
>> but the marked down price attracted me.
>
>
> meat for bulgogi?
>
> <https://www.koreanbapsang.com/wp-content/uploads/2015/02/bulgogi3-e1423016768717.jpg>

Not that fatty.

On Sunday, May 6, 2018 at 2:10:05 PM UTC-10, barbie gee wrote:
>
>
> meat for bulgogi?
>
> <https://www.koreanbapsang.com/wp-content/uploads/2015/02/bulgogi3-e1423016768717.jpg>

That's the kind of stuff we was eating last night. It was various thin sliced meats grilled at the table. Lots of pork belly, beef brisket, and beef tongue. The kids ordered several plates of pork jowls. Those crazy kids! We got out of the joint round about midnight.

https://www.amazon.com/photos/share/...VLOnkUnFkeidn9