I work on an active plantation as a game keeper. One of my jobs is to manage our walk-in freezers, coolers and processing facility. I'm in the process of cleaning out our freezer of aging beef and have two whole beef loins. I'm not talking a whole strip loin. I'm talking the whole 44lbs each worth loin. What should I do with this thing?
We have a commercial grade meat table saw, but it takes 2hrs to clean for a few cuts. It was one of things that was a great idea that became a real pain. I may take it to the butcher.
Here is an article that could provide some info if you are feeling bold and have a good boning knife. Nothing I read indicates that you would need a bandsaw for this part of the carcass. This would be a great opportunity to learn because you have a second one to do better on after you ahem butcher the first one.
Ya might try a hacksaw. Clean the blade before starting and toss it when done. Cut from the side where the bone is closest to the surface. All you need to do is get through the bone. A sharp knife will finish the cut.
not sure where to post my question! smoking a brisket, now that will not reach 200 degree's. i don't understand what's happening. smoked over night in primo temps 270 max just above 200 in morning. the thin part of whole brisket showed 158 the thick fatty side near 180. wrapped and grill/oven cooked 3 more hours at 250 temp of meat went down! never had anything like this happen before. anybody explain what's happening? i removed from wrap and put it back over coals. I think 180 degree's is done but thought i'd hit 203?????
daveyd You are in the right channel, you just need to post your own thread. Go to the "Beef Discussion" channel ( https://pitmaster.amazingribs.com/fo...-prime-rib-etc ) look at the left side for a red tab "+ Post A New Topic" and click it. Make a title and post your question where it says "write something".
I don't have an answer for you, I haven't had that happen to me (yet).
I don't quite know how to ask this question so I'll just ask it: if you work for the plantation and you are responsible for managing their walk-in freezer, it seems to me the stuff in the freezer is theirs. Why not ask them what they might want to do with it? Or have I missed something here?
Of course if they have already told you the meat is yours to keep, forget my question and congratulations on the windfall. Even with the possibility of a little freezer burn trimmed off it will still be good.
The cooler was managed by a former employee and I'm inheriting everything. I did find out that our executive chef we had temporarily last year asked for this cut, but ended up at a different property of ours. Our current chef doesn't care for this being he typically imports Waygu if the family wants beef when visiting.
We basically butcher a few cows a year for reserve food for guest. It's never eaten by them and we typically divide it up every year when the new meat is slaughtered. I separated out 2k lbs of beef for 10 of us last Friday and will continue to work through it while our new beef ages the next two weeks. It's a nice perk
Wish I had your problem, surprised your new chief is not interested in it. he must be lazy, not wanting to carve it up. My knife skills are not the best. But we would have some nice cuts.
randy.56, I don't think that lazy is a fair asset with the little information you have. He's probably in the top ten of most sought after private chef's in the world. It's more that In southeastern NC we don't really have the food naturally to produce world class beef. Its more choice and top choice than prime or Waygu. It's fine for regular people like me, but not ideal when every meal has to be world class.
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