Monday, February 28, 2011
Yabba Dabba Doo!
Husband forgot to get a weight on the meat at the locker. So once again I have to weigh things out as I process it.
We started with the smallest of the cuts. I have never worked with meat this big before. I have cut medium pieces down to smaller pieces, but never extra-large down to small before. The smallest of the cuts was the ribs.
We discovered that the meat bandsaw that we purchased didn't like cutting bone, and our ribs resembled lightening bolts. I did take several pictures of the results, but when I uploaded the photos, they were missing. Not the first time this has happened with the camera. I'm not stressing on it though.
once the ribs and short ribs were removed, we cut down the rib roasts into smaller pieces
The counter is sterilized.
There has been some confusion because the way the locker cut the meat up differs from everything (diagrams) I have found. But we are managing through it.
The meat saw wasn't working for us so we broke out the saws-all. I highly recommend DeWalt. It is a bit pricey, costing us about $100, then other saws-all, but worth it. Other's bind up or don't have enough power to cut through bone. You will need to cut the thick layers of fat with a very sharp knife however. You also want to use a wood blade. They do not make a bone blade for this product and the wood blade works better than say the metal blade.
We then took on the hind leg, cutting up the shank and the top and bottom rounds. We cut them into nice size top and bottom round roasts. Later I will break them down even more.
We hacked up 70 lbs of beef the first day.
If you are wanting to make your own corned beef for St. Paddy's day. Get your 4-6 lbs Brisket by the 7th. I will show you how to make your own, but it take 10 days to do.