Top Round Bonanza

[Brooklyn1]

They were on sale this week but there were none in the case this
afternoon when I got to the store so I asked the butcher at the little
market in town to cut me two top round roasts about 4-5 pounds... no
problem... USDA Choice:
http://i50.tinypic.com/28cdkq0.jpg
This one is in the oven now:
http://i47.tinypic.com/a131bo.jpg

My cats will gorge tonight.

[Julie Bove]

"Brooklyn1" <Gravesend1> wrote in message
news:6sco9897mq6qrh2pg...@4ax.com...

My cats show little interest in meat. :( Bali did eat a tiny bit of
chicken once. Jazzy just sniffs it and looks at me.

[Cheri]

"Brooklyn1" <Gravesend1> wrote in message
news:6sco9897mq6qrh2pg...@4ax.com...

> They were on sale this week but there were none in the case this
> afternoon when I got to the store so I asked the butcher at the little
> market in town to cut me two top round roasts about 4-5 pounds... no
> problem... USDA Choice:
> http://i50.tinypic.com/28cdkq0.jpg

They look a little rare to me. ;-)

Cheri

[Janet Bostwick]

How do you cook them -- medium rare? At what temp?
Janet US

[Zz Yzx]

>How do you cook them -- medium rare? At what temp?
>Janet US

+1, spill please

[jmcquown]

Persia doesn't eat "people food", home ground or not. Your roast does
look nice.

Jill

[Brooklyn1]

Hmm, you and your cats have the same DNA.

[pltrgyst]

I don't. They're about the worst cut of beef you can buy.

-- Larry

[Brooklyn1]

Janet Bostwick wrote:

>Brooklyn1 wrote:
>
>>They were on sale this week but there were none in the case this
>>afternoon when I got to the store so I asked the butcher at the little
>>market in town to cut me two top round roasts about 4-5 pounds... no
>>problem... USDA Choice:
>>http://i50.tinypic.com/28cdkq0.jpg
>>This one is in the oven now:
>>http://i47.tinypic.com/a131bo.jpg
>>
>>My cats will gorge tonight.
>
>How do you cook them -- medium rare? At what temp?

After so many years of cooking so many tens of thousands of roasts I
mostly cook intuitively, and I cook to a level of doneness that meets
most people's taste... out of a large crowd few prefer rare or well. A
lot depends on the shape of the roast, much more than weight alone...
I tie it so that it's more blocky, it cooks more evenly. I leave the
roast out about an hour to reach room temperature, then I start in a
preheated 400º oven (placed so the roast is in the center of the
oven), after 15 minutes I turn the temperature down to 335º. I set
the timer for 1 1/2 hours (about 20 minutes a pound), the thermometer
said it needed 10 minutes more. Then I let it rest for 15 minutes. I
don't like bloody rare, I prefer medium:
http://i47.tinypic.com/spewll.jpg

[Janet Bostwick]

On Thu, 08 Nov 2012 21:16:42 -0500, Brooklyn1 <Gravesend1> wrote:

>Janet Bostwick wrote:
snip

>>
>>How do you cook them -- medium rare? At what temp?
>
>After so many years of cooking so many tens of thousands of roasts I
>mostly cook intuitively, and I cook to a level of doneness that meets
>most people's taste... out of a large crowd few prefer rare or well. A
>lot depends on the shape of the roast, much more than weight alone...
>I tie it so that it's more blocky, it cooks more evenly. I leave the
>roast out about an hour to reach room temperature, then I start in a
>preheated 400º oven (placed so the roast is in the center of the
>oven), after 15 minutes I turn the temperature down to 335º. I set
>the timer for 1 1/2 hours (about 20 minutes a pound), the thermometer
>said it needed 10 minutes more. Then I let it rest for 15 minutes. I
>don't like bloody rare, I prefer medium:
>http://i47.tinypic.com/spewll.jpg

Thanks.
Janet US

[Malcom "Mal" Reynolds]

In article <k7he0e$rma$1...@dont-email.me>, "Julie Bove" <juli...@frontier.com>
wrote:

undoubtedly because of the way you cook it

[sf]

I wish more restaurants considered that medium. Looks excellent,
Sheldon!

--
Food is an important part of a balanced diet.

[Janet Bostwick]

Unfortunately, my husband wouldn't be in the same room if he could see
that. Put it in a sandwich where he can't really see the color with
buttered bread, some sliced onions and horseradish and he loves it.
Janet US

[Nunya Bidnits]

But that was not cooked. The OP said the pictured roast was now in the oven.
That was a pre-oven photo. Even a rare roast won't be red on the outside
after cooking.

MartyB

[Janet Bostwick]

On Fri, 9 Nov 2012 09:17:39 -0600, "Nunya Bidnits"
<nunyab...@eternal-september.invalid> wrote:

>Janet Bostwick <nos...@cableone.net> wrote:
>> On Thu, 08 Nov 2012 22:37:24 -0800, sf <s...@geemail.com> wrote:
>>
>>> On Thu, 08 Nov 2012 20:10:02 -0700, Janet Bostwick
>>> <nos...@cableone.net> wrote:
>>>
>>>> On Thu, 08 Nov 2012 21:16:42 -0500, Brooklyn1 <Gravesend1> wrote:
>>>>
>>>>> Janet Bostwick wrote:
>>>> snip
>>>>>>
>>>>>> How do you cook them -- medium rare? At what temp?
>>>>>
>>>>> After so many years of cooking so many tens of thousands of roasts
>>>>> I mostly cook intuitively, and I cook to a level of doneness that
>>>>> meets most people's taste... out of a large crowd few prefer rare
>>>>> or well. A lot depends on the shape of the roast, much more than
>>>>> weight alone... I tie it so that it's more blocky, it cooks more
>>>>> evenly. I leave the roast out about an hour to reach room

>>>>> temperature, then I start in a preheated 400� oven (placed so the

>>>>> roast is in the center of the oven), after 15 minutes I turn the

>>>>> temperature down to 335�. I set the timer for 1 1/2 hours (about

>>>>> 20 minutes a pound), the thermometer said it needed 10 minutes
>>>>> more. Then I let it rest for 15 minutes. I don't like bloody
>>>>> rare, I prefer medium: http://i47.tinypic.com/spewll.jpg
>>>>
>>> I wish more restaurants considered that medium. Looks excellent,
>>> Sheldon!
>>
>> Unfortunately, my husband wouldn't be in the same room if he could see
>> that. Put it in a sandwich where he can't really see the color with
>> buttered bread, some sliced onions and horseradish and he loves it.
>> Janet US
>
>But that was not cooked. The OP said the pictured roast was now in the oven.
>That was a pre-oven photo. Even a rare roast won't be red on the outside
>after cooking.
>
>MartyB
>

I was looking at the picture of cooked, sliced meat. See link above.
Janet US

[Nunya Bidnits]

Janet Bostwick <nos...@cableone.net> wrote:
> On Fri, 9 Nov 2012 09:17:39 -0600, "Nunya Bidnits"
> <nunyab...@eternal-september.invalid> wrote:
>
>> Janet Bostwick <nos...@cableone.net> wrote:
>>> On Thu, 08 Nov 2012 22:37:24 -0800, sf <s...@geemail.com> wrote:
>>>
>>>> On Thu, 08 Nov 2012 20:10:02 -0700, Janet Bostwick
>>>> <nos...@cableone.net> wrote:
>>>>
>>>>> On Thu, 08 Nov 2012 21:16:42 -0500, Brooklyn1 <Gravesend1> wrote:
>>>>>
>>>>>> Janet Bostwick wrote:
>>>>> snip
>>>>>>>
>>>>>>> How do you cook them -- medium rare? At what temp?
>>>>>>
>>>>>> After so many years of cooking so many tens of thousands of
>>>>>> roasts I mostly cook intuitively, and I cook to a level of
>>>>>> doneness that meets most people's taste... out of a large crowd
>>>>>> few prefer rare or well. A lot depends on the shape of the
>>>>>> roast, much more than weight alone... I tie it so that it's more
>>>>>> blocky, it cooks more evenly. I leave the roast out about an

>>>>>> hour to reach room temperature, then I start in a preheated 400º

>>>>>> oven (placed so the roast is in the center of the oven), after

>>>>>> 15 minutes I turn the temperature down to 335º. I set the timer

>>>>>> for 1 1/2 hours (about 20 minutes a pound), the thermometer said
>>>>>> it needed 10 minutes more. Then I let it rest for 15 minutes.
>>>>>> I don't like bloody rare, I prefer medium:
>>>>>> http://i47.tinypic.com/spewll.jpg
>>>>>
>>>> I wish more restaurants considered that medium. Looks excellent,
>>>> Sheldon!
>>>
>>> Unfortunately, my husband wouldn't be in the same room if he could
>>> see that. Put it in a sandwich where he can't really see the color
>>> with buttered bread, some sliced onions and horseradish and he
>>> loves it. Janet US
>>
>> But that was not cooked. The OP said the pictured roast was now in
>> the oven. That was a pre-oven photo. Even a rare roast won't be red
>> on the outside after cooking.
>>
>> MartyB
>>
> I was looking at the picture of cooked, sliced meat. See link above.
> Janet US

Ahh, ok, I was looking at the OP. I'm not a top round fan but as far as
doneness it's to my liking. If it were prime rib, I'd want it a little more
rare.

MartyB

[Janet Bostwick]

On Fri, 9 Nov 2012 09:56:27 -0600, "Nunya Bidnits"

I'd be satisfied with the above. I don't like the pink to be too
jelly-feeling in the mouth. That picture has inspired me to look for
a top round and some rye bread :o)
Janet US

[Bryan]

On Nov 8, 11:04 pm, Sqwertz <swe...@cluemail.compost> wrote:

> Only good for making beef jerky, IMO.  Doesn't matter if it's USDA
> Prime+ Wagayu beef.  Top round sucks.
>
> It so figures that Sheldon would have the chutzpah to actually try
> BRAGGING about it.  Oy.

I certainly wouldn't pay $3.99/# for it. The only thing to do with it
are throw it into the Cuisinart, or slow rost it and slice it super
thin, which by hand is a lot of work.
>
> -sw

--Bryan

[sf]

On Fri, 09 Nov 2012 09:12:12 -0700, Janet Bostwick

<nos...@cableone.net> wrote:

> On Fri, 9 Nov 2012 09:56:27 -0600, "Nunya Bidnits"
> <nunyab...@eternal-september.invalid> wrote:
>
> >Janet Bostwick <nos...@cableone.net> wrote:
> >> On Fri, 9 Nov 2012 09:17:39 -0600, "Nunya Bidnits"
> >> <nunyab...@eternal-september.invalid> wrote:
> >>
> >>> Janet Bostwick <nos...@cableone.net> wrote:
> >>>> On Thu, 08 Nov 2012 22:37:24 -0800, sf <s...@geemail.com> wrote:
> >>>>
> >>>>> On Thu, 08 Nov 2012 20:10:02 -0700, Janet Bostwick
> >>>>> <nos...@cableone.net> wrote:
> >>>>>
> >>>>>> On Thu, 08 Nov 2012 21:16:42 -0500, Brooklyn1 <Gravesend1> wrote:
> >>>>>>
> >>>>>>> Janet Bostwick wrote:
> >>>>>> snip
> >>>>>>>>
> >>>>>>>> How do you cook them -- medium rare? At what temp?
> >>>>>>>
> >>>>>>> After so many years of cooking so many tens of thousands of
> >>>>>>> roasts I mostly cook intuitively, and I cook to a level of
> >>>>>>> doneness that meets most people's taste... out of a large crowd
> >>>>>>> few prefer rare or well. A lot depends on the shape of the
> >>>>>>> roast, much more than weight alone... I tie it so that it's more
> >>>>>>> blocky, it cooks more evenly. I leave the roast out about an

> >>>>>>> hour to reach room temperature, then I start in a preheated 400�

> >>>>>>> oven (placed so the roast is in the center of the oven), after

> >>>>>>> 15 minutes I turn the temperature down to 335�. I set the timer

> >>>>>>> for 1 1/2 hours (about 20 minutes a pound), the thermometer said
> >>>>>>> it needed 10 minutes more. Then I let it rest for 15 minutes.
> >>>>>>> I don't like bloody rare, I prefer medium:
> >>>>>>> http://i47.tinypic.com/spewll.jpg
> >>>>>>
> >>>>> I wish more restaurants considered that medium. Looks excellent,
> >>>>> Sheldon!
> >>>>
> >>>> Unfortunately, my husband wouldn't be in the same room if he could
> >>>> see that. Put it in a sandwich where he can't really see the color
> >>>> with buttered bread, some sliced onions and horseradish and he
> >>>> loves it. Janet US
> >>>
> >>> But that was not cooked. The OP said the pictured roast was now in
> >>> the oven. That was a pre-oven photo. Even a rare roast won't be red
> >>> on the outside after cooking.
> >>>
> >>> MartyB
> >>>
> >> I was looking at the picture of cooked, sliced meat. See link above.
> >> Janet US
> >
> >Ahh, ok, I was looking at the OP. I'm not a top round fan but as far as
> >doneness it's to my liking. If it were prime rib, I'd want it a little more
> >rare.
> >
> >MartyB
> >
> I'd be satisfied with the above. I don't like the pink to be too
> jelly-feeling in the mouth. That picture has inspired me to look for
> a top round and some rye bread :o)
> Janet US

I'm with Marty on the type of roast. Top round isn't tender enough
for me to enjoy oven roasted. I was just commenting on the degree of
doneness. Hubby prefers meat more well done than I do, but he
tolerates a certain amount of rareness in the interest of family
harmony and we could definitely meet in the middle with what was
shown.

[George M. Middius]

Shelley has a tale to tell.

> After so many years of cooking so many tens of thousands of roasts

I suppose you're employed as a cook at one of those gigantic
all-you-can-oink buffets, right? Unless you left out a word, i.e.
"tens of thousands of grams of roasts".

[Cheri]

"Janet Bostwick" <nos...@cableone.net> wrote in message
news:v54q9819agoari2b2...@4ax.com...

> Unfortunately, my husband wouldn't be in the same room if he could see
> that. Put it in a sandwich where he can't really see the color with
> buttered bread, some sliced onions and horseradish and he loves it.
> Janet US

Mine either. He has to have it well done. I cringe at well done meat, except
poultry.

Cheri

[Brooklyn1]

On Fri, 09 Nov 2012 07:20:16 -0700, Janet Bostwick

<nos...@cableone.net> wrote:

>On Thu, 08 Nov 2012 22:37:24 -0800, sf <s...@geemail.com> wrote:
>
>>On Thu, 08 Nov 2012 20:10:02 -0700, Janet Bostwick
>><nos...@cableone.net> wrote:
>>
>>> On Thu, 08 Nov 2012 21:16:42 -0500, Brooklyn1 <Gravesend1> wrote:
>>>
>>> >Janet Bostwick wrote:
>>> snip
>>> >>
>>> >>How do you cook them -- medium rare? At what temp?
>>> >
>>> >After so many years of cooking so many tens of thousands of roasts I
>>> >mostly cook intuitively, and I cook to a level of doneness that meets
>>> >most people's taste... out of a large crowd few prefer rare or well. A
>>> >lot depends on the shape of the roast, much more than weight alone...
>>> >I tie it so that it's more blocky, it cooks more evenly. I leave the
>>> >roast out about an hour to reach room temperature, then I start in a
>>> >preheated 400º oven (placed so the roast is in the center of the
>>> >oven), after 15 minutes I turn the temperature down to 335º. I set
>>> >the timer for 1 1/2 hours (about 20 minutes a pound), the thermometer
>>> >said it needed 10 minutes more. Then I let it rest for 15 minutes. I
>>> >don't like bloody rare, I prefer medium:
>>> >http://i47.tinypic.com/spewll.jpg
>>>
>>I wish more restaurants considered that medium. Looks excellent,
>>Sheldon!
>
>Unfortunately, my husband wouldn't be in the same room if he could see
>that.

See what? Does that mean that if you're in the same room with hubby
he makes you put a paper bag over your head? I just don't get your
comment.

[Pico Rico]

"Cheri" <che...@newsguy.com> wrote in message
news:k7jip...@news3.newsguy.com...

I cringe even at well done poultry.

[Brooklyn1]

Bryan wrote:
>
>I certainly wouldn't pay $3.99/# for it.

I didn't want to wait for the sell by date to expire and buy it from
the used meat dumpster like you do.

>The only thing to do with it
>are throw it into the Cuisinart, or slow rost it and slice it super
>thin, which by hand is a lot of work.

Everything seems to be a lot of work for you, that's why you're an
unemployed parasite. Hardly any work at all to slice meat, are you
crippled, can't afford decent cutlery, more likely can't use cutlery.
Not an hour ago I took it from the fridge, trimmed it well of fat, and
sliced it all paper thin, by hand, took like ten minutes... all the
fat fed the crows. Wasn't a very big roast, after dinner last night
wasn't all that much left to slice, enough for tonight and some for
the next day. Cold sliced beef for dinner tonight on a bed of lettuce
and tomatoes, with potato salad from the extra roasted. Bwrrrryan, we
all know you can never become a man, but you need to grow up.

[Janet Bostwick]

don't mess with me Sheldon, play nice. My husband doesn't like meat
cooked like your photo shows It is too rare for him.
Janet US

[Brooklyn1]

On Fri, 09 Nov 2012 09:12:12 -0700, Janet Bostwick

Get some horseradish too!

Don't choose one too small. Too many buy like a two pound roast and
then wonder why it cooks up tough... has to be about five pounds or it
dries too quickly in the oven. Top round is one of my favorite beef
cuts, it's good oven roasted, pot roasted, makes great burgers too...
and makes for a fine London broil. Useta be a resto on Lung Island
called "The Ground Round", was the only place I'd order a burger, they
ground it right in front of you, they had fantastic onion rings too.
Their burgers started with 10 ounces... if I was hungry I'd order
their chopped steak, started with 18 ounces. The burgers I make at
home start at 14 ounces. Usually when I buy top round I buy enough to
grind but not this time, I already have a stack of burgers in my
freezer. The second roast that I froze will very likely become pot
roast... winter is coming, a cold snowy day is perfect for a big pot
to spend all day on the stove. I don't do pot roast with gravy, my
pot roasts become sliced beef sandwiches and veggie soup. I don't
like pot roast that falls apart into strings, I watch it carefully so
that I pull it out when it's sliceable. Important hint; when cooking
roasts, oven or pot, kitchen string is your friend.

[Brooklyn1]

On Fri, 09 Nov 2012 12:11:44 -0700, Janet Bostwick

So why didn't you say about the doneness, I'm not a mindreader.
Tell hubby not to worry, he's not invited... would you like an
appetizer before dinner, a cocktail, what will you have or shall I
surprise you? ;)

[Brooklyn1]

George M. Middius wrote:
>
>Shelley has a tale to tell.
>
>> After so many years of cooking so many tens of thousands of roasts
>
>I suppose you're employed as a cook at one of those gigantic
>all-you-can-oink buffets, right?

Yup, US Navy Commissaryman... I got a lot of practice on the
taxpayer's dime...

[Janet Bostwick]

On Fri, 09 Nov 2012 14:40:10 -0500, Brooklyn1 <Gravesend1> wrote:
snip

>>>
>>I'd be satisfied with the above. I don't like the pink to be too
>>jelly-feeling in the mouth. That picture has inspired me to look for
>>a top round and some rye bread :o)
>>Janet US
>
>Get some horseradish too!

I always have horseradish available. I am just now getting mine out
of the ground. Your other instructions are noted. Thanks
Janet US

[Janet Bostwick]

On Fri, 09 Nov 2012 14:55:15 -0500, Brooklyn1 <Gravesend1> wrote:

>On Fri, 09 Nov 2012 12:11:44 -0700, Janet Bostwick
><nos...@cableone.net> wrote:

snip

>>
>>don't mess with me Sheldon, play nice. My husband doesn't like meat
>>cooked like your photo shows It is too rare for him.
>>Janet US
>
>So why didn't you say about the doneness, I'm not a mindreader.
>Tell hubby not to worry, he's not invited... would you like an
>appetizer before dinner, a cocktail, what will you have or shall I
>surprise you? ;)

Yes, I'd love a cocktail -- nothing too sweet, please. ;o)
Janet US

[Cheryl]

On 11/8/2012 6:08 PM, Julie Bove wrote:
> "Brooklyn1" <Gravesend1> wrote in message
> news:6sco9897mq6qrh2pg...@4ax.com...
>> They were on sale this week but there were none in the case this
>> afternoon when I got to the store so I asked the butcher at the little
>> market in town to cut me two top round roasts about 4-5 pounds... no
>> problem... USDA Choice:
>> http://i50.tinypic.com/28cdkq0.jpg
>> This one is in the oven now:
>> http://i47.tinypic.com/a131bo.jpg
>>
>> My cats will gorge tonight.
>
> My cats show little interest in meat. :( Bali did eat a tiny bit of
> chicken once. Jazzy just sniffs it and looks at me.
>
>

My cats don't really like beef, but 2 out of 4 love chicken and turkey.
1 out of 4 likes any kind of seafood. So I don't have to share my
portion of meat when I cook it.

[Brooklyn1]

On Fri, 09 Nov 2012 15:52:12 -0700, Janet Bostwick

<nos...@cableone.net> wrote:

>On Fri, 09 Nov 2012 14:55:15 -0500, Brooklyn1 <Gravesend1> wrote:
>
>>On Fri, 09 Nov 2012 12:11:44 -0700, Janet Bostwick
>><nos...@cableone.net> wrote:
>snip
>>>
>>>don't mess with me Sheldon, play nice. My husband doesn't like meat
>>>cooked like your photo shows It is too rare for him.
>>>Janet US
>>
>>So why didn't you say about the doneness, I'm not a mindreader.
>>Tell hubby not to worry, he's not invited... would you like an
>>appetizer before dinner, a cocktail, what will you have or shall I
>>surprise you? ;)
>
>Yes, I'd love a cocktail -- nothing too sweet, please. ;o)

I like Galliano, your pick:
http://www.galliano.com/en/galliano

[Cheryl]

On 11/9/2012 12:04 AM, Sqwertz wrote:
> On Thu, 08 Nov 2012 21:14:52 -0500, pltrgyst wrote:
>
>> On 11/8/12 8:08 PM, Zz Yzx wrote:
>>>

>>>> How do you cook them -- medium rare? At what temp?

>>>> Janet US
>>> +1, spill please
>>
>> I don't. They're about the worst cut of beef you can buy.
>
> Only good for making beef jerky, IMO. Doesn't matter if it's USDA
> Prime+ Wagayu beef. Top round sucks.
>
> It so figures that Sheldon would have the chutzpah to actually try
> BRAGGING about it. Oy.

I only like top round if I can slice it very thin. I'm not very
talented at that, or maybe I just don't have the right chefs knife.

[Gary]

Nunya Bidnits wrote:
>
> Ahh, ok, I was looking at the OP. I'm not a top round fan but as far as
> doneness it's to my liking. If it were prime rib, I'd want it a little more
> rare.

Believe it or not....59 years old and I've never tried prime rib. I love
steak, especially rib-eye. Prime rib is on my list to do before I die. I
better hurry up. :o

Gary

[Chemo]

I'll take rib-eye over prime rib any day!

[Gary]

Bryan wrote:
>
> I certainly wouldn't pay $3.99/# for it. The only thing to do with it
> are throw it into the Cuisinart, or slow rost it and slice it super
> thin, which by hand is a lot of work.

Allow me to take it to the next lever. Maybe lower level. ;)
I love eating steak with onions, etc. but not always affordable.
I often will buy either top or bottom roasts on sale.

I bring them home and slice them into steaks about 1.5 inches thick.
I cook one and wrap and freeze the rest.

I cook them just like any other real steak and I'm happy with the results.
Maybe a little extra chewy sometimes but the taste is right.

G.

[Gary]

sf wrote:
>
> I'm with Marty on the type of roast. Top round isn't tender enough
> for me to enjoy oven roasted. I was just commenting on the degree of
> doneness. Hubby prefers meat more well done than I do,

Sadly, all of the years I was growing up, Mom cooked all meals according to
Dad's preferences. He liked no spice on anything and his (our) steaks cooked
well done. I grew up chewing on shoe leather. Never had a good steak until
I moved out at age 19+.

Perhaps my history of steak is why I'm happy turning a cheap cut of meat
into steaks. At least I get a medium-rare something now. :)

G.

[Dave Smith]

On 09/11/2012 7:20 PM, Gary wrote:
> sf wrote:
>>
>> I'm with Marty on the type of roast. Top round isn't tender enough
>> for me to enjoy oven roasted. I was just commenting on the degree of
>> doneness. Hubby prefers meat more well done than I do,
>
> Sadly, all of the years I was growing up, Mom cooked all meals according to
> Dad's preferences. He liked no spice on anything and his (our) steaks cooked
> well done. I grew up chewing on shoe leather. Never had a good steak until
> I moved out at age 19+.

My mother was a pretty cook, but.... ditto on the over cooked beef...
and fish. I never understood why people raved about steaks. It wasn't
until I moved out and discovered medium, or better..... rare, that I
realized how good beef can be.

> Perhaps my history of steak is why I'm happy turning a cheap cut of meat
> into steaks. At least I get a medium-rare something now. :)
>

My brother has friends who he often has over for dinner. The wife likes
her steaks very very well done. I suggested that he feed her burnt
burgers. She won't know the difference and he will save money.

[bill_N]

Mine either. But my boycat has to inspect all of my meals in case
there's anything he might like :-).

When he was younger he did like potatoes and gravy. I remember one time
when he got up on the table and he started on one side of the plate and
I started on the other and we met in the middle LOL!!
--
bill_n

[Janet Bostwick]

Any of the ones under Aperitivo -- I can't choose. They all sound
wonderful. What's not to like when the drinks are using Proseco,
fruit juices, and ice. La Dolce Vita sounds perfect.
Janet US

[Nunya Bidnits]

Not me. The dark meat on the bone doesn't really render properly until about
180F. Until then, you're going to have to gnaw on connective tissues around
the ends of the bones. Brine it and cook it to death and it will have a much
better texture.

OTOH I want boneless breast cooked to only about 155F in a hot oven or on a
hot grill. Even less if I have a warming oven going at that temp or
insulated holding container which is already heated up. 145F held for ten
minutes at that temp is the best breast meat texture and it's plenty moist.
As long as it sits at that temp for just a few minutes, it is indeed safe,
no matter what the gummint tells you. See Google, Thermal Death Time. I'd
post links but I've put them up here about a jillion times already.

MartyB

[Nunya Bidnits]

Brooklyn1 <Gravesend1> wrote:
> On Fri, 09 Nov 2012 15:52:12 -0700, Janet Bostwick
> <nos...@cableone.net> wrote:
>
>> On Fri, 09 Nov 2012 14:55:15 -0500, Brooklyn1 <Gravesend1> wrote:
>>
>>> On Fri, 09 Nov 2012 12:11:44 -0700, Janet Bostwick
>>> <nos...@cableone.net> wrote:
>> snip
>>>>
>>>> don't mess with me Sheldon, play nice. My husband doesn't like
>>>> meat cooked like your photo shows It is too rare for him.
>>>> Janet US
>>>
>>> So why didn't you say about the doneness, I'm not a mindreader.
>>> Tell hubby not to worry, he's not invited... would you like an
>>> appetizer before dinner, a cocktail, what will you have or shall I
>>> surprise you? ;)
>>
>> Yes, I'd love a cocktail -- nothing too sweet, please. ;o)
>
> I like Galliano, your pick:
> http://www.galliano.com/en/galliano

Barf!

Give the lady some good scotch, you cheapskate.

[Brooklyn1]

You'll probably be greatly disappointed, prime rib is highly over
rated... it's popular boaster's fare because they like how the word
"prime" rolls off their tongue. Prime rib is typically served at
catered affairs (looks elegant on the menu) but it's really no
different from your rib eye steak... rib eye is the least flavorful
cut of beef, it's popular with those who really don't like the flavor
of beef, it's the tofu of beef. I like porterhouse, that's my go-to
resto choice. But at home on my grill nothing comes as close to
succulent beefyness as a big thick 1st cut top blade chuck steak.
People don't like it only because they are too lazy to cut around all
the fat and bone... if grilled to med rare it's plenty tender without
marinating. Get one 1 1/4" thk and slap on a hot grill, five minutes
a side.

[Brooklyn1]

On Fri, 09 Nov 2012 17:50:16 -0700, Janet Bostwick

<nos...@cableone.net> wrote:

>On Fri, 09 Nov 2012 18:12:07 -0500, Brooklyn1 <Gravesend1> wrote:
>
>>On Fri, 09 Nov 2012 15:52:12 -0700, Janet Bostwick
>><nos...@cableone.net> wrote:
>>
>>>On Fri, 09 Nov 2012 14:55:15 -0500, Brooklyn1 <Gravesend1> wrote:
>>>
>>>>On Fri, 09 Nov 2012 12:11:44 -0700, Janet Bostwick
>>>><nos...@cableone.net> wrote:
>>>snip
>>>>>
>>>>>don't mess with me Sheldon, play nice. My husband doesn't like meat
>>>>>cooked like your photo shows It is too rare for him.
>>>>>Janet US
>>>>
>>>>So why didn't you say about the doneness, I'm not a mindreader.
>>>>Tell hubby not to worry, he's not invited... would you like an
>>>>appetizer before dinner, a cocktail, what will you have or shall I
>>>>surprise you? ;)
>>>
>>>Yes, I'd love a cocktail -- nothing too sweet, please. ;o)
>>
>>I like Galliano, your pick:
>>http://www.galliano.com/en/galliano
>
>Any of the ones under Aperitivo -- I can't choose. They all sound
>wonderful. What's not to like when the drinks are using Proseco,
>fruit juices, and ice. La Dolce Vita sounds perfect.

That's the one I'd choose for you. I like Galliano for sipping.
I also like Chartreuse for sipping:
http://en.wikipedia.org/wiki/Chartreuse_(liqueur)
http://www.chartreuse.fr/index.php

[Brooklyn1]

Idiot! Galliano costs as much as top shelf scotch... that comment
just proves you can't rub two nickles together, you impoverished
douchebag... you've never tasted Galliano.

[Roy]

Oh...yuck...sharing with a cat out of the same dish...double yuck.

[Bigbazza]

"Brooklyn1" wrote in message
news:0tno98lgdrute4h2v...@4ax.com...

Janet Bostwick wrote:

>Brooklyn1 wrote:
>
>>They were on sale this week but there were none in the case this
>>afternoon when I got to the store so I asked the butcher at the little
>>market in town to cut me two top round roasts about 4-5 pounds... no
>>problem... USDA Choice:
>>http://i50.tinypic.com/28cdkq0.jpg
>>This one is in the oven now:
>>http://i47.tinypic.com/a131bo.jpg
>>
>>My cats will gorge tonight.
>

>How do you cook them -- medium rare? At what temp?

After so many years of cooking so many tens of thousands of roasts I

mostly cook intuitively, and I cook to a level of doneness that meets
most people's taste... out of a large crowd few prefer rare or well. A
lot depends on the shape of the roast, much more than weight alone...
I tie it so that it's more blocky, it cooks more evenly. I leave the
roast out about an hour to reach room temperature, then I start in a

preheated 400� oven (placed so the roast is in the center of the
oven), after 15 minutes I turn the temperature down to 335�. I set

the timer for 1 1/2 hours (about 20 minutes a pound), the thermometer
said it needed 10 minutes more. Then I let it rest for 15 minutes. I
don't like bloody rare, I prefer medium:
http://i47.tinypic.com/spewll.jpg

To me, Sheldon, that roast beef is cooked just perfect for me.....

Barry Oz

[bill_N]

Yeah, it's a funny thing, I won't touch anything eaten by another human,
but my cats I have no problem with. Go figure...
--
bill_n

[jmcquown]

In this instance, I have to agree with you, Roy ;) My cat Persia has
never shown any interest in jumping on kitchen counters. But if she
did, a squirt bottle would cure her of that notion. Eating off the same
plate? Absolutely not!

I cat sit for a woman who feeds her cats on the kitchen counter. The
same areas where she prepares her food. I'm sorry, but I don't want
paws that have been scratching around in a litter box anywhere near my
food prep surfaces.

Jill

[jmcquown]

Got a little romance going here over some roast beef, eh? ;)

Jill

[jmcquown]

Besides which, not all ladies *like* scotch. I'd take the Galliano any day.

Jill

[Nunya Bidnits]

Indeed I have. She asked for a cocktail, not cough syrup!

[Nunya Bidnits]

Maybe a nice top shelf margariita. Anything as sweet as Galliano before a
meal would kill my appetite. I don't think Sheldon understands that it's
intended as an apertif.

[Janet Bostwick]

On Sat, 10 Nov 2012 05:42:23 -0500, jmcquown <j_mc...@comcast.net>
wrote:

I do like scotch and will choose it when the other choices are wine or
beer . But I was offered a cocktail before dinner -- so civilized ;o)
Janet US

[George M. Middius]

Cheryl wrote:

> I only like top round if I can slice it very thin. I'm not very
> talented at that, or maybe I just don't have the right chefs knife.

If you really want to roast a tough cut and slice it for sandwiches,
you need a slicer. Chef's Choice has a lot of models, starting at
$120. I use mine for meat, cheese, and bread.

[George M. Middius]

Crock-o-crap alert!

> rib eye is the least flavorful cut of beef

Shelley, did you stop taking your meds again?

[Roy]

As a cattle raiser, meat cutter, and cook I prefer rib steak
and enjoy rib roasts as well. A nice well-marbled rib steak
beats a T-bone any day IMHO. My guests have raved about how
my BBQ'd rib steaks are so great and are now preparing
them for their guests as well.

[Gary]

bill_N wrote:
>
> On 11/9/2012 8:15 PM, Roy wrote:
> > On Friday, November 9, 2012 5:31:57 PM UTC-7, bill_N wrote:
> >> When he was younger he did like potatoes and gravy. I remember one time
> >> when he got up on the table and he started on one side of the plate and
> >> I started on the other and we met in the middle LOL!!
> >

> > Oh...yuck...sharing with a cat out of the same dish...double yuck.
>
> Yeah, it's a funny thing, I won't touch anything eaten by another human,
> but my cats I have no problem with. Go figure...

No biggie, imo. You live together (humans and/or animals), you share germs.
I share my food with my one ferret. The other one has no interest in my food
except stealing a potato chip from my plate occasionally. She prefers the
official ferret food only.

My older ferret, however, was here from not long after birth. I got her very
young and she's used to me offering her human food. She likes new things, so
I always offer her some of what I eat. She will taste everything and does
have occasional favorites. She like tuna water drained from the can, she
loves chicken broth, potato chips, raisins and quite a few other things.
These are occasional treats, not everyday offerings.

Whenever I'm eating something, she will come up to check it out and I will
offer everything. One thing she absolutely loves is mayo. I was starting to
eat some sandwich with mayo just last week and she came up to check out the
menu. I opened up the sandwich and let her sniff. She went ballistic over
the mayo so I let her lick it. She wouldn't stop and finally I had to stop
HER. Back off Jackie! I need some mayo too! ;) Then I went ahead and ate
the sandwich. No worries about ferret germs to me. I save my worries for
more important things.

I only write this (true story) because I know it will horrify many here. I
like shocking people that think pets are germy, filthy, and to be avoided.

G.

[Gary]

Andy wrote:
>
> I've ground rib eye to make the best hamburger I've ever
> eaten!!! A luxury for sure! Fat to lean, of zero concern.

Oh yeah, Andy! You are "da man!" Once I was looking through a local gourmet
grocery store (Fresh Market) and they had ground sirloin so I bought 1/2
pound just to try it. The best 2 burgers I ever had!

Since rib eye is my favorite steak, I've been planning to try that as
hamburgers someday too. I assumed they might be the "ultimate burgers."

The only reason I haven't tried it yet is:
1) I don't buy rib eye often and when I do, it's hard to pass up
the steak version and turn it into hamburgers ;)

2) My grocery store has a full time butcher in store. There's a window
behind the meat section where you can see him cutting the meat for
packaging. They do offer grinding any meat (or combination). Just pick your
meat then ask him to grind it for you. I feel, though, like I would asking
too much for him to grind just a pound or so with the time taken for such a
small amount, including have to wash the grinder afterwards.

Is this me just worrying about annoying him? I've always felt that if I ask
the butcher to grind some meat for me, it should be at least 3-5 pounds, not
one pound. I wouldn't want that much ground rib-eye though. If I was going
to buy 3-5 pounds of it, I would prefer maybe one pound of it ground and the
rest as killer steaks.

G.

PS - to others here... Am I correct in assuming that asking for only one
pound of meat being ground vs several pounds is too little?

[Gary]

jmcquown wrote:
>
> I cat sit for a woman who feeds her cats on the kitchen counter. The
> same areas where she prepares her food. I'm sorry, but I don't want
> paws that have been scratching around in a litter box anywhere near my
> food prep surfaces.

In her defense, Jill - I often let my ferrets on the kitchen counter to
explore and play. I always wipe the counter down though afterwards and
before I do any food prep. no worries.

Gary

Again....people with germ issues/phobias should not own pets.

[Cheri]

"Gary" <g.ma...@att.net> wrote in message news:509EA1F2...@att.net...

That's baloney. You don't have to have animals slobbering all over you or
your food prep surfaces etc., to love them. I imagine your animals do a lot
of your cleaning for you though so that's probably helpful to you, but it's
not for me.

Cheri

[bill_N]

Ferrets are great, I had them close to 20 years starting in the early
'80's. I had 6 all together during that time when the last one died in
2000. Mostly they had the run of the house and behaved, and used their
litterboxes.

My first ferret really liked cherry tomatoes, so every evening we'd go
out and raid the garden for one LOL.
--
bill_n

[Gary]

Cheri wrote:

>
> "Gary" wrote:
> > Again....people with germ issues/phobias should not own pets.
>
> That's baloney. You don't have to have animals slobbering all over you or
> your food prep surfaces etc., to love them. I imagine your animals do a lot
> of your cleaning for you though so that's probably helpful to you, but it's
> not for me.
>
> Cheri

Yeah...I let my animals wash the plates then I only have to dry them. ;)
The way you talk,Cheri, you hopefully don't have any pets.
People with a germ phobia don't need any critters around the house.
Animals on kitchen counter followed by cleaning before cooking prep?
Where do you have a problem with that?

And going back a couple of weeks, pets wanting to lick your face/mouth? It's
their way of showing ultimate affection to you. You can stop them, just
don't yell at them for that. How would you feel if you kissed your husband
and he freaked out and yelled, "YUK?"

Glad to debate you more over this, if you care. We can keep it civil.

Gary

[Cheri]

"Gary" <g.ma...@att.net> wrote in message news:509EB1D7...@att.net...

I do have/had much loved pets. They have boundaries, as do we all. When
animals know what they can and can't do, it makes for a happy family. Who
said anything about yelling at them for that, I just move them away and say
no, a few times and it becomes a non issue. There is no need for debate,
since in the case of my animals and what they're allowed and not allowed to
do, my opinion is the only one that counts. Oh, and you're the one who
started with the name calling going back a couple of weeks with the "morons"
reference.

Cheri

[jmcquown]

Until Persia starts paying rent (or paying for her prescription kibble),
she's not allowed to do whatever she wants. LOL It's a non-issue for me
since she's never shown any inclination to jump on the kitchen counters.
I just don't want animals on my kitchen counters. If Gary does,
that's his business.

Jill

[Brooklyn1]

Gary wrote:
>jmcquown wrote:
>>
>> I cat sit for a woman who feeds her cats on the kitchen counter. The
>> same areas where she prepares her food. I'm sorry, but I don't want
>> paws that have been scratching around in a litter box anywhere near my
>> food prep surfaces.
>
>In her defense, Jill - I often let my ferrets on the kitchen counter to
>explore and play. I always wipe the counter down though afterwards and
>before I do any food prep. no worries.

'Zactly... I clean my work space throughly each time before I use it
to prepare food... you can't just clean once a week and expect it'll
still be clean days later... don't yoose wash your hands each time
before preparing food... just because you washed in the morning who
knows where your hands have been by noon. It takes less than five
minutes to sanitize a countertop, I wash it with a clean schmatah and,
spray with Lysol, let is sit a minute, and wipe with a clean damp
towel... and anyway I never place food directly on the counter...
that's what prep boards are for. When I work with veggies I line my
counter with a clean towel or two, wash the produce in the sink, let
drip a bit, and place on the towels to absorb excess water. I have no
idea why folks make such a big deal about pets on counters, my cats
sleep in bed with me. My cats go wherever they please, but somehow
they know not to get on the counter when I'm working with food... they
don't go on the counter much anyway, Peach, Blackie, and Sarah are to
fat to jump up there, Jilly can bounce up like she's on springs but
very rarely is interested in anything up there, only Mooch spends time
on the counter but she has her own spot way over on the end over the
dishwasher where I never prep food... she's old and spends hours
sleeping on her soft gardening kneeling pad covered with a towel...
she really doesn't walk about on the counter but she likes her spot
because the sun hits right there and so she can observe all her
subject's comings and goings.

>Again....people with germ issues/phobias should not own pets.

Absolutely... and cats are cleaner than humans.

[Brooklyn1]

On Sat, 10 Nov 2012 13:19:14 -0600, bill_N <li&s...@wi.rr.com> wrote:

>On 11/10/2012 11:36 AM, Gary wrote:
>> bill_N wrote:
>>>
>>> On 11/9/2012 8:15 PM, Roy wrote:
>>>> On Friday, November 9, 2012 5:31:57 PM UTC-7, bill_N wrote:
>>>>> When he was younger he did like potatoes and gravy. I remember one time
>>>>> when he got up on the table and he started on one side of the plate and
>>>>> I started on the other and we met in the middle LOL!!
>>>>
>>>> Oh...yuck...sharing with a cat out of the same dish...double yuck.
>>>
>>> Yeah, it's a funny thing, I won't touch anything eaten by another human,
>>> but my cats I have no problem with. Go figure...
>>
>> No biggie, imo. You live together (humans and/or animals), you share germs.
>> I share my food with my one ferret. The other one has no interest in my food
>> except stealing a potato chip from my plate occasionally. She prefers the
>> official ferret food only.
>>
>> My older ferret, however, was here from not long after birth. I got her very
>> young and she's used to me offering her human food. She likes new things, so
>> I always offer her some of what I eat. She will taste everything and does
>> have occasional favorites. She like tuna water drained from the can, she
>> loves chicken broth, potato chips, raisins and quite a few other things.
>> These are occasional treats, not everyday offerings.

I don't have any experience with ferrets but some human foods are very
toxic to cats and dogs, raisins are very toxic... the chemical in
raisins accumulates in the animals body, they can't eliminate it, and
eventually shuts down their organs and they die... a lot of animals in
the wild instinctively know not to eat grapes, deer won't touch
grapes, only some birds will eat them. Even if not toxic raisins are
high in sugar and sugar/sweets is not healthful for ferrets. I were
you I'd do a little research, ask your vet about which foods are taboo
for ferrets. Tuna water is not too healthful either, it contains
salts and traces of mercury, not enough to do much harm to humans but
ferrets are much smaller. My cats love tuna water but they don't get
any, the most they get is each gets a scant tsp of well drained tuna,
and I don't do tuna often, maybe four times a year. Mayo is not good
for ferrets either, it contains a lot of salt and even though
pasturized it contains raw egg, raw egg whites are bad for ferrets.
Animals can't talk, we need to protect them.
http://www.essortment.com/foods-plants-dangerous-ferrets-22612.html
http://www.helium.com/items/1564946-bad-food-for-ferrets

[bill_N]

My girl-cat, Smoochie-Mew was the one most likely to go on the counter,
she always wanted to see what was going on and look out the window above
the kitchen sink, but she passed away September 1st. Her brother, the
big Mooch doesn't really have an interest in it.

Hard to believe she's been gone 2 months. I still really miss her. We
all miss her terribly.
--
bill_n

[Jean B.]

jmcquown wrote:
> In this instance, I have to agree with you, Roy ;) My cat Persia has
> never shown any interest in jumping on kitchen counters. But if she
> did, a squirt bottle would cure her of that notion. Eating off the same
> plate? Absolutely not!
>
> I cat sit for a woman who feeds her cats on the kitchen counter. The
> same areas where she prepares her food. I'm sorry, but I don't want
> paws that have been scratching around in a litter box anywhere near my
> food prep surfaces.
>
> Jill

But how do you know she's just not up there when you aren't
looking? I thought Ming didn't go on the counter until he got
water all over the kitchen floor. I think it's frequently just a
matter of not knowing.

[Jean B.]

Even though I don't eat off the same plate, I will say that when I
drop something on the floor, I will eat it--depending on what it
was. And cat feet etc. have been on that floor.

--

[Cheryl]

On 11/10/2012 9:03 PM, bill_N wrote:

> My girl-cat, Smoochie-Mew was the one most likely to go on the counter,
> she always wanted to see what was going on and look out the window above
> the kitchen sink, but she passed away September 1st. Her brother, the
> big Mooch doesn't really have an interest in it.
>
> Hard to believe she's been gone 2 months. I still really miss her. We
> all miss her terribly.

I'm sorry for your furry loss. :(

[Cheryl]

I've thought about getting one.

[Brooklyn1]

Cats especially are up and about most of the night, no telling where
they've been, but usually everywhere... they poke into places you
didn't know you had places.

[Cheryl]

On 11/9/2012 7:50 PM, Nunya Bidnits wrote:

> OTOH I want boneless breast cooked to only about 155F in a hot oven or on a
> hot grill. Even less if I have a warming oven going at that temp or
> insulated holding container which is already heated up. 145F held for ten
> minutes at that temp is the best breast meat texture and it's plenty moist.
> As long as it sits at that temp for just a few minutes, it is indeed safe,
> no matter what the gummint tells you. See Google, Thermal Death Time. I'd
> post links but I've put them up here about a jillion times already.

155F is my done temp for breasts, too. Perfect.

[bill_N]

Aw, Thanks, Cheryl!
--
bill_n

[cshenk]

Brooklyn1 wrote in rec.food.cooking:

> They were on sale this week but there were none in the case this
> afternoon when I got to the store so I asked the butcher at the little
> market in town to cut me two top round roasts about 4-5 pounds... no
> problem... USDA Choice:
> http://i50.tinypic.com/28cdkq0.jpg
> This one is in the oven now:
> http://i47.tinypic.com/a131bo.jpg
>
> My cats will gorge tonight.

LOL! They look good.

I got something like it a bit ago for the dogs. Before you think that
I am picking on you, I am not. It was freezerburned but safe stored so
totally safe. Dogs can't taste freezerburn apparently so the person
rather than tossing it out, let me make 2 lbs of pet jerky of 100% USA
beef. Now if it hadn't been freezerburned, it would have been for US 2
foots!



--

[Jean B.]

I believe it! Why wouldn't they? They might learn decide not to
do something while one is looking, but...

[Nunya Bidnits]

I don't need no steenking slicer. ;-) At least not a mechanical one.

This type of slicer is what I use.
http://www.bakedeco.com/a/russell-internationa-9633.htm#.UKOkHGfTuYE I have
two, one 12" just like the photo. I keep it razor sharp. I use it in
barbecue competitions for perfect brisket slices with no mechanical marks.
NSF rated, it can even go in the dishwasher. I also have a nicer quality
high carbon 14" slicer with granton edge but it's so long it doesn't travel
well.

MartyB

[jmcquown]

That may have been true when I was going to work every day. I'd have no
way of knowing for sure. But she never once attempted it when I was home.

Persia is too old now to jump up on anything but the couch or the bed in
the guest room. A few years ago I bought pet steps to help her get up
on *my* bed. It's rather high off the floor. (Hell, I may wind up
needing steps myself!)

I still don't believe she was ever up on the kitchen counters. I sure
never saw any sign of it. And it's not like I leave food sitting out
that would interest her.

Jill

[jmcquown]

Okay, so I have a very strange cat :) I know they're supposed to be
nocturnal, but she has slept with me from day one. Now that she's
getting old she sometimes chooses to start off my bedtime in her comfy
padded pyramid bed. Or on the bed in the guest bedroom on a quilt. But
most of the time when I turn out the bedroom light, she comes up the pet
steps to the bed and curls up next to me. I do hear her crunching on
her R/x kibble in the middle of the night, or drinking water. (Her
bowls are in my bedroom, on plastic place mats.) I really don't think
she's ever really been the nocturnal explorer type.

Jill

[Gary]

Trust me. You cats rule the house (in their minds). If you don't want them
doing something they might be doing it only while you are gone. They aren't
dumb.

Mr.Kitty (lived here almost 20 years), loved sitting on top of my kitchen
cabinets and watching me cook from a birds-eye view. He would spring from
floor to countertop (amazing to see him do that in one nonchalant leap). He
would jump on the counter right next to the fridge, then leap from there to
the top of fridge, then one more short leap to the top of my cabinets, all
in a quick 1-2-3 leap sequence.

He loved it up there so much, I put a towel for him to lay on so he could
"supervise" my cooking, washing dishes, etc.... It was his special place to
lay.

G

[Jean B.]

I didn't have food on the counter either. Yeah, age may preclude
being up there.

[Janet Bostwick]

On Thu, 08 Nov 2012 18:01:01 -0500, Brooklyn1 <Gravesend1> wrote:

>They were on sale this week but there were none in the case this
>afternoon when I got to the store so I asked the butcher at the little
>market in town to cut me two top round roasts about 4-5 pounds... no
>problem... USDA Choice:
>http://i50.tinypic.com/28cdkq0.jpg
>This one is in the oven now:
>http://i47.tinypic.com/a131bo.jpg
>
>My cats will gorge tonight.

I'm having a hard time finding one of these roasts at this time. I
know that I have seen them. Currently, all space seems to be devoted
to turkeys, hams and standing rib roasts. I even, gasp, saw some
lamb! I'll look again in the new year. I've put it on my computer
shopping list.
Janet US

[Brooklyn1]

I'm sure the meat department has top round but it's not featured this
time of year. If you ask they will get you what you want but it will
probably be pricier now. Yes, I'd wait until after new year, top
round is a lot more popular during cold weather; roasts, stews, soups.