March 2016 Challenge - BEEF

Discussion in 'Food & Cooking' started by hank, Mar 1, 2016.

  1. hank

    hank

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    Beef has not been a monthly challenge yet so here we go!  Extra points for butchering a side of beef yourself.  /img/vbsmilies/smilies/drinkbeer.gif  
     
    Last edited: Mar 2, 2016
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  2. koukouvagia

    koukouvagia

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    Stand back I got this one. I'm a beefaholic.
     
    Last edited: Mar 1, 2016
  3. mike9

    mike9

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    Cool  /img/vbsmilies/smilies/thumb.gif  I love me some good beef.  
     
    Last edited: Mar 2, 2016
  4. masonrk

    masonrk

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    Oh this will be fun. Beef is my specialty!
     
  5. masonrk

    masonrk

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    You stole my line! /img/vbsmilies/smilies/cool.gif/img/vbsmilies/smilies/rollsmile.gif  
     
    Last edited: Mar 2, 2016
  6. chefbuba

    chefbuba

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    Damn, I just made pasties, meatloaf, and salisbury steak.
     
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  7. planethoff

    planethoff

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    great challenge!
     
  8. teamfat

    teamfat

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    Good choice, almost picked it myself.

    I'm having a pork chop for dinner. Maybe beef tomorrow.

    mjb.
     
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  9. ordo

    ordo

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    Ha, ha, ha! (mean laugh). Beef Challenge to an Argentinean? Ha, ha, ha!

    This will be a piece of cake. Wait..., a piece of beef.
     
  10. foody518

    foody518

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    A piece of steak, maybe? :D
     
  11. cerise

    cerise Banned

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    Don't cry for me Chimichurri. :lol:
     
    Last edited: Mar 2, 2016
  12. chefbillyb

    chefbillyb

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    I wish it was that easy to butcher my beef. I would have to have a place to hang the sides for 28 days then an area to work on the sides. It's a hell of a lot easier to have it cut and wrapped for 58 cents a pound. The ground beef is also packaged in one and two pound packages. I have my beef in my freezer for one to two years with no problem with any freezer burn. This piece of meat was in the freezer for over a year. I'll post a picture of this 30 hour Sous Vide cooked Bottom round later. This bottom round is a cut from by Anugs/ Holstein Steer that was processed last December.


    This is a braised Arm roast and then slow baked at 275 degrees for 5 hrs. 

     

    This is the Bottom round cooked Sous Vide at 130 degrees for 30hrs. These are the cuts of meat I use for Sous Vide because it lets me have a top to bottom tender medium rare cooked piece of meat. I could never get this accomplished using dry heat with this cut of meat with no fat cap.

     
    Last edited: Mar 2, 2016
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  13. koukouvagia

    koukouvagia

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    Ok I am a little scared.
     
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  14. ordo

    ordo

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    I have about a hundred beef picks in my computer from past recipes. Check this beauty:


    Sorry i can't present past dishes.
     
  15. lagom

    lagom

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    Hmmm, and I just did wallanburgare. I think I may have an entree or two this month.
     
  16. cerise

    cerise Banned

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    I couldn't resist.

     
  17. butzy

    butzy

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    And I made some beef nachos, but that was just before I read what this months'challenge was.
    Forgot to take pictures
     
  18. lagom

    lagom

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    And here I am, have just helped cut up a moose,(hit by car and put down by hunters) with 20 kilograms+ of meat for my efforts. Could I pass that off as beef?😛 No of course not but I'll buy some good Krav local beef or something imported and get a good entree or two. Damn I'm excited.
     
  19. ordo

    ordo

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    Disqualified.
     
  20. koukouvagia

    koukouvagia

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    Which one of us will bust out a Tournedos Rossini?