Old fashion cut of meat question?

Discussion in 'Meat Selection and Processing' started by bilgeslime, Jan 8, 2016.

  1. bilgeslime

    bilgeslime Fire Starter

    Growing up my wife and I both remember these fascinating beef roasts. They were circular about a foot in dia, approx. 2" thick but had rib like bones around the circumference. Both of us grew up in poor families so this was not a expensive cut back then 1960-1970 approx.

    Does anyone here know what these were?
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    7 bone roast?  I used to see them all the time when I was younger, but now I only see them at the Hispanic market I frequent.

    Google 7 bone roast and see if that's it.
     
  3. Maybe a Crown roast?
     
  4. bilgeslime

    bilgeslime Fire Starter

    No cigar. The 7 bone roast has only one bone whose cross section looks like the number sevan. The roast I remember was surrounded around perimeter with bones.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like a Great Camp-Site!!

    Surrounded with bones around the perimeter. [​IMG]

    Bear
     
    Last edited: Jan 8, 2016
  6. bilgeslime

    bilgeslime Fire Starter

    Unlike the Crown roast the bones did not stick out over the top and Crown roasts are expensive. Like I said we were poor :) (Still are)

    Unfortunatly all of my family has passed so there is no one to ask.
     
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Around the perimeter and about 12" in diameter?  I've cut up a LOT of meat and can't recall that one...

    Could it have been a belly plate roast?  They sometimes have rib bone tips on one end.
     
  8. bilgeslime

    bilgeslime Fire Starter

    More clues have surfaced. We called it a Rib Roast, and it was not a cut of meat. It was assembled with sticks holding it together.
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    12" around...Bones and 2" of meat...Cheap...I would go with 2 racks of Short Ribs formed into a Roast. The bones in a Crown Roast stick up because the meat between the ribs is trimmed away. If you don't trim no bones exposed. Maybe two of below tied together and roasted. These were among the cheapest beef cuts in the 60's and 70's...JJ

    [​IMG]
     
  10. mneeley490

    mneeley490 Master of the Pit OTBS Member

    My mother used to buy something similar back then, an arm roast, I think. But there was just one big round bone in the middle. It was probably the cheapest cut she could buy.
     
  11. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    You said: "They were circular about a foot in dia, approx. 2" thick but had rib like bones around the circumference."

    So, sitting on the table, the roast was 2" or so tall.   WRT the foot in diameter, was that solid meat or a ring of meat with space in the center ?
     
  12. Could it be beef short ribs formed into a crown roast? 
     
  13. bilgeslime

    bilgeslime Fire Starter

    I think the poster may be right about the short ribs. As we searched our memory there were wooden sticks holding it together.
     
  14. mtime7

    mtime7 Fire Starter

    I think you guys are remembering beef, but it was probably pork. I come from a some what poor family from the southeast, we would have never had something like that out of beef
     

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