The butcher made us six rib roasts for our customers. That's a fore rib roast to the Brits and a standing rib roast to the Americans. [Note that some Americans with lovely Southern accents give 'rib' two syllables.] In French terms, this is a roast made from the entrecôte of the animal. They don't usually … Continue reading 3 x entrecôte = fore rib roast
For those interested, here are the numbers from the recent veal/young beef. It had a carcass weight of 154kg at a little over 7 months. From that carcass the butcher made 108kg of cuts, a rendering of 70%. Note that the cuts include the jarret which includes the shin bone thus adding to the weight. … Continue reading Young beef, get out of my pan
We found a butcher that makes ground beef using nice vacuum packs. This makes using mince from the freezer very easy. Jean used them to make some business cards. These business cards taste great.