Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
I Found a Butcher. What Should I Buy To Test Him?
Options
Fred19Flintstone
Posts: 8,168
What should I buy to test the quality of his product? I would really like to stop depending on Kroger & Wally World for my meat.
Flint, Michigan
Comments
-
see if he has or knows what a tritip is
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Porterhouse steak.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
I am east of the Mississippi. What is this tri-tip you speak of?fishlessman said:see if he has or knows what a tritip is
Flint, Michigan -
google santa maria tritip, delicous cut of beef, nearly impossible to find up here in the northeast, only the best shops know what im asking for. if he is good he will know what it is or atleast try and find it for you, they mostly get sent to california
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I go to a butcher that has antibiotic free pork which seems like a bonus since his meat seems generally nicer than the grocery store's. I am a Ribeye fan so try that, if the steaks aren aged they will be more tender and tastier than what you buy at the grocery store. Ageing is one of the reasons meat is cheaper at the grocery store because the longer the meat is aged the more weight is lost. I am not religious about it but try to support him with my business whenever possible.Gerhard
-
Freddie, sirloin. That's where you will see the biggest difference in quality. See if you can get sirloin flap from him.
Steve
Caledon, ON
-
Fred....Green egg, dead animal and alcohol. The "Boro".. TN
-
In the east, the primal is called a bottom sirloin as I recall, the tri-tip is cut from that primal. Great if cooked rare to medium rare and carved across the grain.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
-
There is only one butcher in town where I have ever seen tri-tip.
If you are willing to pay a fortune, look for a "spinalis dorsi" more commonly known as ribeye cap. According to many, the best part of the ribeye, and somewhat difficult to cut away cleanly.
-
"I've made a note never to piss you two off." - Stike
-
Ask him to cut you some Picanha... Top sirloin cap with the fat on it.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I just vomited in my mouth.henapple said:Fred....
Flint, Michigan -
I was reading all the responses and noticed they all recommend beef. All that is except @henapple 's. That was just wrong!Flint, Michigan
-
Buy one of everything you like. Steak, pork, lamb, chicken, hamburger and fill up the egg. Then you'll know. I have been known to try one of everything including their sausage and brats. MDSH thought it was great idea and loved it. ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
-
-
hanger steak
______________________________________________I love lamp.. -
....or pork belly. A good pork belly should be mostly fat. That lean stuff is no bueno.
______________________________________________I love lamp.. -
disturbing.............very disturbing.Keepin' It Weird in The ATX FBTX
-
Keep it up @henapple. At this rate, Salado will either be the most offensive or greatest sight ever. I expect the best.
-
It'll hopefully be both...Green egg, dead animal and alcohol. The "Boro".. TN
-
I just went into a new butcher at lunch today and they had hanger steak for $12/lb. Tri-tip was about the same. That was a good enough test for me to turn around and walk out without buying anything!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
hapster said:Ask him to cut you some Picanha... Top sirloin cap with the fat on it.Took my butcher 15 minutes to figure this one out. THIS steak will test the knowledge of any meat cutter.
-
Little Steven said:
Freddie, sirloin. That's where you will see the biggest difference in quality. See if you can get sirloin flap from him.
Flint, Michigan -
Freddie, That's too bad. Find another butcher.
Steve
Caledon, ON
-
Fred,Don't give up on your butcher. As I said in a previous thread, sirloin, to me, is a tough cut of meat compared to ribeye, loin, porterhouse, etc. If you're going to use it, tenderize it first.Little Steven (bless his pea pickin' heart) comes from Marmot and Reindeer country, and his notion of meat cuts is a bit skewed from the mainstream.__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
Village Idiot said:Fred,Don't give up on your butcher. As I said in a previous thread, sirloin, to me, is a tough cut of meat compared to ribeye, loin, porterhouse, etc. If you're going to use it, tenderize it first.Little Steven (bless his pea pickin' heart) comes from Marmot and Reindeer country, and his notion of meat cuts is a bit skewed from the mainstream.
Steve
Caledon, ON
-
It may be just me but I thought that was damn funny. Cracked my own self up anyway.
Steve
Caledon, ON
-
If you live anywhere near Oakland California, this is one place that should be on your list for shopping for your meat. They specialize in pork and sausages. Check out the pictures on this yelp site. They will do special cuts of meat for you. http://www.yelp.com/biz/taylors-sausage-oakland
-
Go with a Cowboy Ribeye, 2 1/2 to 3 inches thick, EVOO, salt, pepper and garlic, reverse sear plate setter in legs up indirect at 250 to 105 than pull the plate setter out and crank it up to 500/550 and sear until 130 YUM!!!Charlotte, Michigan XL BGE
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum