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| No puns here!! LOL I know this isn't a cooking forum, but it is a money savings one.
Beef bottom round is on sale here. Would this be good ground for burgers? How do I blend fat and lean to get a good mix - grind then stir? Is this a good cut for pot roast? |
Follow-Up Postings:
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| The folks at the Cooking Forum will have lots of good advice for you! |
Here is a link that might be useful: Cooking Forum
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- Posted by lazygardens (My Page) on Wed, Jun 9, 10 at 14:57
| It makes good pot roast. For burgers, cube it and as you grind, feed in a blend of the fatty chunks and the lean ones. |
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| thanks! |
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| I purchase both top and bottom round when on sale and then cut up into slices or pieces for stews, soups, etc. With pounding can make a smothered steak but the cheaper types of chuck have more flavor. |
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| good to know, thank you! |
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| My bottom ... ... seems to get rounder and rounder, year by year. ole joyful |
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- Posted by oilpainter (My Page) on Thu, Jun 10, 10 at 17:54
| When Round roasts are on sale for a good price I buy lots. Some I cut up for stews and Hungarian goulash. Some I slice thinly for mock sukiaki and stir fries. Some I make into 1/2 inch slices for Swiss steak or beef rollups, and some I use for roasts. When I cook a roast I cook it frozen. I put it in a hot oven for 1/2 hour. The outside gets cooked and the inside is still frozen. Then I reduce the heat to 325 and cook it until it's well done. For a 3 pound roast it takes 2 hours and 15 minutes or 45 minutes per pound. This method makes a nice juicy tender roast. As for anything else you do with it besides hamburger. Cook it with Tomato or soy sauce or marinate it, or cook it on low for a long time. Presidents choice has some good marinades. In addition when I'm cutting up the roasts I cut out any gristle. This is easy to do if you remove the string and separate it along the natural divisions of the meat. |
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