Some cosmetic changes in preparation for larger site changes in the works.


Does anyone do their own meat "fabrication"

Veteran Member
782 posts
Joined: Dec 22, 2005


Posted to Thread #21235 at 7:00 pm on Dec 19, 2011

I bought a "chuck roll" the other day and could use some ideas about the cuts I'll be able to get out of it. Can anyone tell me what today's equivalent of a "Delmonico" steak is? Also...since I don't have a proper "meat slicing" knife...what would be my next best bet? I've got the Food Saver ready to go and I'm ready to tackle the "hunk!"

For the record... I've read how to divide it, and that I'll get "chuck eye" and "delmonico" cuts...please wish me luck and a steady hand!

Other messages in this thread: