The commissary meat cutter told me this was the meat from back ribs. Anyone heard of this before? How to cook it?
Attached Files
-
-
I grind them for the best burgers ever! I've only ever seen them at the commissary and I've never done anything but burgers with them. They have great flavor and make about a 65/35 burger blend. I've been thinking about just doing them low and slow like ribs to see what I get. Let us know what you come up with. -
Grind them. Make burgers. I bet they will be insanely good. Pork burgers are one of the most underrated grubs of all time.Comment
-
We know what your mind is thinking aboutComment
-
Sous vide at 131* until it passes pinch tender test. Shock, season, sear, serve.Comment
-
Hmmmph! I always wondered what they did with the meat they were stealing off the rib bones they try to sell me. All the pre market ribs come in around here sans 90% of the meat. I buy almost every rack of market cut ribs I see without the innerbone meat stripped out. My wife's favorite on the PBC
I would do to the meat exactly the way you make your favorite bone in back ribs, then slice and enjoy!
It looks like about the same price as the stripped bones sell for here, so I think it is a good deal. BTW, where did you buy them?Comment
-
Well, if that were pork that would be a loin, maybe even a tenderloin. But with that much fat I bet you could take that low and slow to probe tender at around 195F - 205F and get some great shredded beef for enchiladas, taquitos, etc. from it. Never seen that in the stores here. I guess I need to make friends with a local Air Farce guy at Nellis and get me one.Comment
Comment