9 pounds of corned beef. Now what?

[zinfamous]

txt

ah OK, I was going to say "smoked and slow cooked," but I thought that redundant...left out the most salient term, though.

Interesting that this suggests there are non-brisket forms?

 

[Ns1]

ah OK, I was going to say "smoked and slow cooked," but I thought that redundant...left out the most salient term, though.

Interesting that this suggests there are non-brisket forms?

 

[zinfamous]

that seems...unnecessary.

 

[Ns1]

omfg I want this so bad

$20/lb for one!!!! $15.6/lb if you buy 2-5.

random food porn time:

$35/lb :awe:

 

[rsbennett00]

3.99/lb for flat

pretty sure the wholesale price for brisket is $5++/lb.


so corned beef is both delicious AND cheap.

I buy beef by the cow (whole or half) so it's usually $2.50-$3.00 a pound for every cut. I don't pay attention to grocery store prices and have no idea why anyone is paying so much. What are you paying for the good stuff like ribeye, prime rib, tenderloins and/or filet?

Edit:

For reference, this was the last order I placed.

Ribeye 9
New York 15
Fillet 6
Sirloin 19
Sirloin Tip 1
Rump Roast 9
Chuck Roast 7
Arm Roast 3
Prime Rib 1
Liver 4
Stew Meat 9
Soup Bones 6
Ribs 3
Brisket 2
Ground Beef 102

It's a spreadsheet paste so it's formatted poorly. Those numbers are packages, not pounds, except in the case of ground beef where those are 1lb packages. The steaks are between 3/4 and 1 inch thick. It came to about 700 pounds at $2.70/lb for just under $2k.

 

[Ns1]

I buy beef by the cow (whole or half) so it's usually $2.50-$3.00 a pound for every cut. I don't pay attention to grocery store prices and have no idea why anyone is paying so much. What are you paying for the good stuff like ribeye, prime rib, tenderloins and/or filet?

when I buy from costco it's like ~9.99/lb for the premium cuts. I paid an absurd 7.99/lb for flap the other day from costco, think it was only 7.49 from the markets

from the real butcher...

5.79/lb ground
13/lb skirt
47/lb tenderloin (LOL)
13.99/lb short ribs (9.99/lb from costco)
12/lb tri-tip
26/lb spencer
32/lb porter house
31/lb ny steak

I'm too poor for real beef these days, so I've moved onto pork chops with skirt steak to supplement. I think I actually prefer skirt to NY/ribeye.

 

[MongGrel]

Corned beef goes in the garbage can, you've ruined good meat.

 

[rsbennett00]

when I buy from costco it's like ~9.99/lb for the premium cuts. I paid an absurd 7.99/lb for flap the other day from costco, think it was only 7.49 from the markets

from the real butcher...

5.79/lb ground
13/lb skirt
47/lb tenderloin (LOL)
13.99/lb short ribs (9.99/lb from costco)
12/lb tri-tip
26/lb spencer
32/lb porter house
31/lb ny steak

I'm too poor for real beef these days, so I've moved onto pork chops with skirt steak to supplement. I think I actually prefer skirt to NY/ribeye.

My god man, find a better locker, geez.

 

[Ns1]

My god man, find a better locker, geez.

that's why I buy pork

seriously though, when costco is running at $9.99/lb for premium cuts (ny, rib eye), the situation is bleak.


(also, the above butcher delivers and I don't have to buy a whole cow, so I'll settle for $13/lb skirt delivered to my door).

 

[rsbennett00]

that's why I buy pork

seriously though, when costco is running at $9.99/lb for premium cuts (ny, rib eye), the situation is bleak.


(also, the above butcher delivers and I don't have to buy a whole cow, so I'll settle for $13/lb skirt delivered to my door).

I don't know anything about costco, are they butchering in house?

Why not buy a whole cow, or half if space is an issue? Is it not having the cash up front?

Makes me think I should buy whole cows and start selling pieces to you guys for double + shipping. It would still be less than $6/lb.

 

[Ns1]

I don't know anything about costco, are they butchering in house?

i dunno (or don't remember) wtf these guys are doing in the back

 

[NetWareHead]

ah OK, I was going to say "smoked and slow cooked," but I thought that redundant...left out the most salient term, though.

Interesting that this suggests there are non-brisket forms?

Corned beef is usually brisket that is soaked in a bath of salt, spices, herbs and cure #1 (sodium nitrite). You can "corn" other cuts of meat (even pork etc...) and you sometimes see beef top or bottom round as they are more tender. Actually anything can be corned but since the cooking process involves hours of boiling, it is really more for tough cheap cuts of meat that will be made tender this way.

You would typically boil corned beef with veggies but pastrami takes a different approach. Take the unboiled raw corn beef out of the brine and coat it with a spice rub. Then it goes on a smoker and cooks low and slow for hours. When it emerges, that is pastrami. Its also as tender as boiled corned beef but with a vastly different taste. Pastrami is frequently seen made with beef plate (the navel cut. its pork counterpart is belly. think of plate/navel as bacon but from a cow). While its more tasty and marbled, plate has huge rivers of fat running through it and somewhat too much for my taste. Plate pastrami does taste better than brisket pastrami though

 

[rudder]

9lbs is not bulk beef.

9lbs is roughly the size of an alternator.... I would consider that bulk.

 

[rsbennett00]

9lbs is roughly the size of an alternator.... I would consider that bulk.

Because an alternator is bulk current? What?

 

[Carson Dyle]

A couple of sandwiches should do it. Nine pounds doesn't go very far.

 

[Captante]

9 pounds of corned beef. Now what?

All you'll really need is a knife & fork!

 

[Bubbleawsome]

If you put it in a meat grinder and layer it lightly you might get it alternator sized.

 

[Bubbleawsome]

Because an alternator is bulk current? What?

http://forums.anandtech.com/showthread.php?t=2501

 

[MarkLuvsCS]

A couple of sandwiches should do it. Nine pounds doesn't go very far.

St. Patrick' s Day is my birthday and I'm SOOOO jealous right now

 

[rsbennett00]

http://forums.anandtech.com/showthread.php?t=2501

Ah-hah! I hadn't seen that thread. Probably because it's so small.

 

[Ns1]

okay seriously what the fuck is up with corned beef and cabbage. the only thought in my mind while eating it was "bland as fuck" - saved only by the mustard.

 

[NetWareHead]

okay seriously what the fuck is up with corned beef and cabbage. the only thought in my mind while eating it was "bland as fuck" - saved only by the mustard.

Agree with you. Making your own corned beef is the only solution. I use a great recipe that is far more tasty than the bland store bought corned beef Ive tried. When you boil cabbage and veggies with good flavored corned beef, they pick up those flavors too and the end result is far tastier meat and veggies. I've had lifelong New Englanders tell me the corned beef I made was the best they ever tried.

 

[ElFenix]

I buy beef by the cow (whole or half) so it's usually $2.50-$3.00 a pound for every cut. I don't pay attention to grocery store prices and have no idea why anyone is paying so much. What are you paying for the good stuff like ribeye, prime rib, tenderloins and/or filet?

Edit:

For reference, this was the last order I placed.

Ribeye 9
New York 15
Fillet 6
Sirloin 19
Sirloin Tip 1
Rump Roast 9
Chuck Roast 7
Arm Roast 3
Prime Rib 1
Liver 4
Stew Meat 9
Soup Bones 6
Ribs 3
Brisket 2
Ground Beef 102

It's a spreadsheet paste so it's formatted poorly. Those numbers are packages, not pounds, except in the case of ground beef where those are 1lb packages. The steaks are between 3/4 and 1 inch thick. It came to about 700 pounds at $2.70/lb for just under $2k.

did we finally get an answer to the age-old question of where to find bulk beef?

 

[slag]

I always do a boil, then bake with a brown sugar/mustard glaze with my corned beef that gets a lot of compliments.

Boil corned beef for a few hours with the seasoning.
Boil potatoes, carrots, and cabbage for last 20 minutes or so with corned beef.
Mix brown sugar and dijon (or choice) mustard and maybe some fruit preserves.
Take out corned beef and cover with sugar/mustard mixture for it to glaze.
Glaze as needed, remove and let rest. Cut against grain and enjoy your mouthgasms.

WTF
Boil? Carrots? Fruit Preserves? Gah.

It's probably one of those things that after you have it you think damn, this is tasty, but just thinking about what you posted doesn't make it sound good to me.

 

[NuclearNed]

I tend to be breakfast-centric, so my contribution:

corned beef hash, or...
scramble a couple of eggs over corned beef, or...
corned beef hashish