ME TO !Can you tell I was a bit afraid of uneven cooking temps lol.
Bear I don't know whether to laugh or cry at that statement, you had a bit of a rough time.
Glad to see it did not affect your great sense of humor.
Thats funny.Looks awesome! Especially the wrap.
Oddly enough, my favorite part was the Mad Dog 20/20 reference :)
Craig has two pieces of bottom round, not the heel:A Bottom Round can contain up to 3 muscles...So depending on the butcher or processor, one, two or all three may show up in the case labeled " Bottom Round "...JJ
The #170 Bottom Round (Gooseneck) is removed from the primal beef round (IMPS/NAMP 158) and contains the eye, outside round (flat) and the heel. This cut is often referred to as the gooseneck.
The #170A Bottom Round (Gooseneck), Heel Out is the same as the #170 with the heel muscle removed. It still contains the eye and outside round (flat).
The #171B Outside Round (Flat) is cut from the bottom round with the heel, eye, bones, cartilage and heavy connective tissue removed. Because it is leaner, the flat has a higher cooked yield than the gooseneck.
This pick shows the Eye Round (Bottom Left), the Outside Round (Top) and the Heel (bottom middle). Pops can verify but I believe the Heel gets trimmed and is what Craig has that is labeled Bottom Round...
No but i'm up for it!Did you ever try Spanada..... or something like that.... Real fruity..... Technicolor up-chuck.....
Thanks Pops. The pics from Google are BS...Oh well... I am a Novice Cutter...JJCraig has two pieces of bottom round, not the heel:
On the left is the bottom round; on the right is part of the rump with the point removed.
The heel:
has a center muscle that is very similar to shank muscle; very tough and sinewy; you seam it out and use it in ground round or shank-type stew meat (you can see it protruding out). It is an extension of the shank, cut off the shank when separated out. The rest is in layers of lean meat and silver sinew, trimmed out for stew or a couple decent round cube steaks and ground round trim. Some meatcutters try to merchandise it into a higher-priced cut as heel-of-round roast and tie or ziptie it up. But, it only sells once; it's tough and sinewy and people don't buy it again unless they pot-roast it, and it doesn't have enough fat for that. Proves the old saying, "The First Loss is The Best Loss..."
Ugh. Mike, the only memories that brought back for me was the morning after...complete with Tylenol and the obligatory bags of half-eaten White Castle. I am glad those days are over.MMMMMMMM!!! Boons Farm.. Wild mountain grape or strawberry hill anyone? Havent had that in 20 years LOL..That brought back memories..
Thats awesome.Ugh. Mike, the only memories that brought back for me was the morning after...complete with Tylenol and the obligatory bags of half-eaten White Castle. I am glad those days are over.
I've experienced it with both, lol!Thats awesome.
Was that from Boones?
or MD.
If it was from Boones STAY AWAY FROM MD.
Boones farm goes with any meal, it's like SODA POP!
I experienced it with both, lol!Thats awesome.
Was that from Boones?
or MD.
If it was from Boones STAY AWAY FROM MD.
Boones farm goes with any meal, it's like SODA POP!