Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Pre-sliced raw roast beef
135 views
Skip to first unread message
Julie Bove
May 6, 2018, 1:49:47 AM5/6/18
to
This is a new one to me. Winco had it and two packages were marked waaay
down as it needs top be used by today. I wasn't sure if that would be enough
so I bought an additional small package at regular price. It is cooking now
on top of the stove. I plan to serve it tomorrow with barely. Not entirely
sure how I'll do the barley but probably baked with carrots and celery.
Has anyone here seen or used it? It's not something I would normally buy but
the marked down price attracted me.
down as it needs top be used by today. I wasn't sure if that would be enough
so I bought an additional small package at regular price. It is cooking now
on top of the stove. I plan to serve it tomorrow with barely. Not entirely
sure how I'll do the barley but probably baked with carrots and celery.
Has anyone here seen or used it? It's not something I would normally buy but
the marked down price attracted me.
Roy
May 6, 2018, 3:47:20 AM5/6/18
to
and I never saw any such product.
Better enroll in a "Home Economics" course...you need a refresher session.
====
Julie Bove
May 6, 2018, 4:40:56 AM5/6/18
to
"Roy" <wil...@outlook.com> wrote in message
news:a1776644-8345-4834...@googlegroups.com...
one who said there are no Haricot Verts?
Bruce
May 6, 2018, 4:54:25 AM5/6/18
to
It may also be true in Canada, because of their French population. But
in other English speaking countries (and the Netherlands), it's like
this:
<https://www.thedailymeal.com/green-beans-vs-haricots-verts-whats-difference>
If I remember correctly, Roy bases his knowlege on the years he filled
shelves in a supermarket :)
Julie Bove
May 6, 2018, 7:00:46 AM5/6/18
to
"Bruce" <Br...@invalid.invalid> wrote in message
news:8agtedlfiegvq2pem...@4ax.com...
jmcquown
May 6, 2018, 7:04:22 AM5/6/18
to
pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
I've never seen what you're trying to describe. How thick are these
slices? What cut of beef?
Jill
Cindy Hamilton
May 6, 2018, 7:23:56 AM5/6/18
to
At Costco, I saw thinly sliced beef from the rib primal, suitable for
cheesesteak, shabu-shabu, sukiyaki, or bulgogi.
Cindy Hamilton
Bruce
May 6, 2018, 7:27:01 AM5/6/18
to
Dave Smith
May 6, 2018, 8:02:14 AM5/6/18
to
On 2018-05-06 7:04 AM, jmcquown wrote:
>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>> the one who said there are no Haricot Verts?
>
> Perhaps what you need is a writing course. Your subject line says it's
> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
> I've never seen what you're trying to describe. How thick are these
> slices? What cut of beef?
Sliced raw beef..... wouldn't that be steaks?
>> I bought it today at Winco. Beef for roasting. Pre-sliced. Aren't you
>> the one who said there are no Haricot Verts?
>
> Perhaps what you need is a writing course. Your subject line says it's
> pre-sliced raw *roast beef*, not pre-sliced beef slices for roasting.
> I've never seen what you're trying to describe. How thick are these
> slices? What cut of beef?
jmcquown
May 6, 2018, 8:36:13 AM5/6/18
to
On 5/6/2018 8:01 AM, Dave Smith wrote:
I simply don't know what she's trying to describe.
Grocery stores often have odd labels on things. I bought some raw beef
last year, cut like petite (tenderloin) filets. The label merely stated
it was beef "for marinating"; the cut was not identified. And yes,
without marinating it would be tough as shoe leather. :)
I have no idea what she bought at Winco. <shrug>
Jill
Grocery stores often have odd labels on things. I bought some raw beef
last year, cut like petite (tenderloin) filets. The label merely stated
it was beef "for marinating"; the cut was not identified. And yes,
without marinating it would be tough as shoe leather. :)
I have no idea what she bought at Winco. <shrug>
Jill
Roy
May 6, 2018, 8:53:28 AM5/6/18
to
=====
U.S. Janet B.
May 6, 2018, 9:36:39 AM5/6/18
to
a beef recipe where you roll a filling inside of the beef?
Janet US
U.S. Janet B.
May 6, 2018, 9:47:10 AM5/6/18
to
On Sun, 6 May 2018 08:35:56 -0400, jmcquown <j_mc...@comcast.net>
wrote:
thinly sliced raw beef from a leaner cut of beef. Maybe sirloin or
round, cut maybe 4x4 or 4x6 something like that. The only thing I
can see for that would be using the beef to wrap around a filling and
then doing a braise. Winco does a bunch of specific pre-cuts. They
must have a customer base for them. If you go to Winco in the
morning, they have gone through all their packaged butcher cuts,
checked the dates and yellow tag those that have been in the case a
couple of days. I always check the meat cases for yellow tags. The
meat is always in excellent condition and, after all, just last night
I would have had to pay full price for a package that is now yellow
tagged and a great deal cheaper.
Janet US
wrote:
round, cut maybe 4x4 or 4x6 something like that. The only thing I
can see for that would be using the beef to wrap around a filling and
then doing a braise. Winco does a bunch of specific pre-cuts. They
must have a customer base for them. If you go to Winco in the
morning, they have gone through all their packaged butcher cuts,
checked the dates and yellow tag those that have been in the case a
couple of days. I always check the meat cases for yellow tags. The
meat is always in excellent condition and, after all, just last night
I would have had to pay full price for a package that is now yellow
tagged and a great deal cheaper.
Janet US
jmcquown
May 6, 2018, 10:02:54 AM5/6/18
to
she's talking about. :)
Jill
Cindy Hamilton
May 6, 2018, 10:21:47 AM5/6/18
to
Of course, it wouldn't work as a roast, either.
Cindy Hamilton
Cindy Hamilton
Janet
May 6, 2018, 11:00:38 AM5/6/18
to
In article <49CHC.100284$w94....@fx43.iad>, adavid...@sympatico.ca
says...
It's thinner ; used for making beef olives. (stuff and roll the
slices) Beef olives were economy food in my childhood, a way of eking
out cheap meat cut from very tough old dairy cows. We used to dread beef
olives when they were served at school dinner and I've never eaten them
since.
https://www.thebuffalofarm.co.uk/recipes/beef-olives-cooking-
instructions
Janet UK
---
This email has been checked for viruses by AVG.
http://www.avg.com
says...
slices) Beef olives were economy food in my childhood, a way of eking
out cheap meat cut from very tough old dairy cows. We used to dread beef
olives when they were served at school dinner and I've never eaten them
since.
https://www.thebuffalofarm.co.uk/recipes/beef-olives-cooking-
instructions
Janet UK
---
This email has been checked for viruses by AVG.
http://www.avg.com
jmcquown
May 6, 2018, 11:19:20 AM5/6/18
to
Come to think of it, neither do I. Sounds horrid!
Jill
U.S. Janet B.
May 6, 2018, 11:27:45 AM5/6/18
to
On Sun, 6 May 2018 11:19:02 -0400, jmcquown <j_mc...@comcast.net>
wrote:
click on her link. Sounds pretty decent to me.
Janet US
wrote:
Janet US
U.S. Janet B.
May 6, 2018, 11:28:14 AM5/6/18
to
Janet US
m...@privacy.net
May 6, 2018, 12:06:44 PM5/6/18
to
> I plan to serve it tomorrow with barely.
With barely WHAT??
graham
May 6, 2018, 12:45:48 PM5/6/18
to
Bruce
May 6, 2018, 2:46:34 PM5/6/18
to
On Sun, 6 May 2018 05:53:24 -0700 (PDT), Roy <wil...@outlook.com>
wrote:
>On Sunday, May 6, 2018 at 5:27:01 AM UTC-6, Bruce wrote:
>> On Sun, 6 May 2018 04:23:53 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Sunday, May 6, 2018 at 1:49:47 AM UTC-4, Julie Bove wrote:
>> >> This is a new one to me. Winco had it and two packages were marked waaay
>> >> down as it needs top be used by today. I wasn't sure if that would be enough
>> >> so I bought an additional small package at regular price. It is cooking now
>> >> on top of the stove. I plan to serve it tomorrow with barely. Not entirely
>> >> sure how I'll do the barley but probably baked with carrots and celery.
>> >>
>> >> Has anyone here seen or used it? It's not something I would normally buy but
>> >> the marked down price attracted me.
>> >
>> >"Roast beef" is too vague and you don't say how thick the slices are.
>> >
>> >At Costco, I saw thinly sliced beef from the rib primal, suitable for
>> >cheesesteak, shabu-shabu, sukiyaki, or bulgogi.
>>
>> Yay, supermarket meat! We're in heaven!
>
>Especially when you're used to ten year old kangaroo meat, eh Mate???
>=====
Whatchoo on about, cobber?
>On Sunday, May 6, 2018 at 5:27:01 AM UTC-6, Bruce wrote:
>> On Sun, 6 May 2018 04:23:53 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Sunday, May 6, 2018 at 1:49:47 AM UTC-4, Julie Bove wrote:
>> >> This is a new one to me. Winco had it and two packages were marked waaay
>> >> down as it needs top be used by today. I wasn't sure if that would be enough
>> >> so I bought an additional small package at regular price. It is cooking now
>> >> on top of the stove. I plan to serve it tomorrow with barely. Not entirely
>> >> sure how I'll do the barley but probably baked with carrots and celery.
>> >>
>> >> Has anyone here seen or used it? It's not something I would normally buy but
>> >> the marked down price attracted me.
>> >
>> >"Roast beef" is too vague and you don't say how thick the slices are.
>> >
>> >At Costco, I saw thinly sliced beef from the rib primal, suitable for
>> >cheesesteak, shabu-shabu, sukiyaki, or bulgogi.
>>
>> Yay, supermarket meat! We're in heaven!
>
>Especially when you're used to ten year old kangaroo meat, eh Mate???
>=====
penm...@aol.com
May 6, 2018, 2:55:23 PM5/6/18
to
On Sun, 6 May 2018 00:47:16 -0700 (PDT), Roy <wil...@outlook.com>
wrote:
Raw & Roast are mutually exclusive... first sshe needs a remedial
reading class.
wrote:
reading class.
penm...@aol.com
May 6, 2018, 3:02:44 PM5/6/18
to
Bruce
May 6, 2018, 3:10:14 PM5/6/18
to
<https://creativemarket.com/VICUSHKA/2242543-Close-up-of-raw-roast-beef>
<https://stock.adobe.com/sk/images/pieces-of-raw-roast-beef-meat-with-ingredients/145461033>
I'd post more links, but I don't want to upset Dave.
Casa de Masa
May 6, 2018, 4:57:35 PM5/6/18
to
Shhhhhhhheeee! lol
Julie Bove
May 6, 2018, 6:28:29 PM5/6/18
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:SiBHC.123325$br4....@fx34.iad...
cut of beef but it cooked up nicely!
Julie Bove
May 6, 2018, 6:28:56 PM5/6/18
to
"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:49CHC.100284$w94....@fx43.iad...
Julie Bove
May 6, 2018, 6:30:24 PM5/6/18
to
news:YECHC.35685$1a5....@fx09.iad...
Me either. We have thin cut beef at Central Market that says Sukiyaki Beef.
That's obviously some kind of steak. This is clearly just like what I make
for roast beef.
That's obviously some kind of steak. This is clearly just like what I make
for roast beef.
Julie Bove
May 6, 2018, 6:31:04 PM5/6/18
to
Julie Bove
May 6, 2018, 6:33:44 PM5/6/18
to
news:bm7ueddffql13vun4...@4ax.com...
This beef doesn't look like that. And it's very tender. Weird thing is, it
was tender but rare right away. Then it got tough so I had to cook it long
enough for it to get tender again.
was tender but rare right away. Then it got tough so I had to cook it long
enough for it to get tender again.
Julie Bove
May 6, 2018, 6:35:50 PM5/6/18
to
news:o11uedt2amfl0vnvj...@4ax.com...
I just browned the slices and cooked it like I would a roast. Will serve it
with barley.
with barley.
Julie Bove
May 6, 2018, 6:36:43 PM5/6/18
to
itsjoan...@webtv.net
May 6, 2018, 6:42:59 PM5/6/18
to
Roy
May 6, 2018, 7:46:20 PM5/6/18
to
entire life. Must be from "Jack and the Beanstalk" days.
====
barbie gee
May 6, 2018, 8:10:05 PM5/6/18
to
On Sat, 5 May 2018, Julie Bove wrote:
> This is a new one to me. Winco had it and two packages were marked waaay down
> as it needs top be used by today. I wasn't sure if that would be enough so I
> bought an additional small package at regular price. It is cooking now on top
> of the stove. I plan to serve it tomorrow with barely. Not entirely sure how
> I'll do the barley but probably baked with carrots and celery.
>
> Has anyone here seen or used it? It's not something I would normally buy but
> the marked down price attracted me.
>
<https://www.koreanbapsang.com/wp-content/uploads/2015/02/bulgogi3-e1423016768717.jpg>
Doris Night
May 6, 2018, 10:20:48 PM5/6/18
to
On Sun, 6 May 2018 15:35:26 -0700, "Julie Bove"
<juli...@frontier.com> wrote:
>I just browned the slices and cooked it like I would a roast. Will serve it
>with barley.
Not sure I understand, Julie. If you "cooked it like you would a
<juli...@frontier.com> wrote:
>I just browned the slices and cooked it like I would a roast. Will serve it
>with barley.
roast" that would mean you put it in the oven for a couple of hours.
I believe you have said in the past that you don't do meat in the
oven. How do you normally cook a roast, and how does that cooking
method work with thin slices?
Doris
Julie Bove
May 6, 2018, 11:22:19 PM5/6/18
to
"Doris Night" <goodnig...@yahoo.com> wrote in message
news:ipdvedhes6f671jbs...@4ax.com...
> On Sun, 6 May 2018 15:35:26 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>>I just browned the slices and cooked it like I would a roast. Will serve
>>it
>>with barley.
>
> Not sure I understand, Julie. If you "cooked it like you would a
> roast" that would mean you put it in the oven for a couple of hours.
No. I usually do pot roast and that is cooked on top of the stove.
> <juli...@frontier.com> wrote:
>
>>I just browned the slices and cooked it like I would a roast. Will serve
>>it
>>with barley.
>
> Not sure I understand, Julie. If you "cooked it like you would a
> roast" that would mean you put it in the oven for a couple of hours.
>
> I believe you have said in the past that you don't do meat in the
> oven. How do you normally cook a roast, and how does that cooking
> method work with thin slices?
See above. Worked well. It's in the oven now over a bed of barley. Cooked
> I believe you have said in the past that you don't do meat in the
> oven. How do you normally cook a roast, and how does that cooking
> method work with thin slices?
the barley first and am just keeping it warm.
> Doris
Julie Bove
May 6, 2018, 11:23:00 PM5/6/18
to
"barbie gee" <boo...@nosespam.com> wrote in message
news:alpine.DEB.2.10.1...@sghcrg.sghcrg.pbz...
dsi1
May 7, 2018, 1:45:47 AM5/7/18
to
On Sunday, May 6, 2018 at 2:10:05 PM UTC-10, barbie gee wrote:
>
>
> meat for bulgogi?
>
> <https://www.koreanbapsang.com/wp-content/uploads/2015/02/bulgogi3-e1423016768717.jpg>
That's the kind of stuff we was eating last night. It was various thin sliced meats grilled at the table. Lots of pork belly, beef brisket, and beef tongue. The kids ordered several plates of pork jowls. Those crazy kids! We got out of the joint round about midnight.
>
>
> meat for bulgogi?
>
> <https://www.koreanbapsang.com/wp-content/uploads/2015/02/bulgogi3-e1423016768717.jpg>
https://www.amazon.com/photos/share/JRu3AvI6boPYzhkDSJgo0Lkt8tJqZVLOnkUnFkeidn9
Julie Bove
May 7, 2018, 1:51:30 AM5/7/18
to
notbob
May 8, 2018, 11:20:40 AM5/8/18
to
On 2018-05-06, Janet <nob...@home.com> wrote:
> It's thinner ; used for making beef olives. (stuff and roll the
> slices) Beef olives were economy food in my childhood, a way of eking
> out cheap meat cut from very tough old dairy cows. We used to dread beef
> olives when they were served at school dinner and I've never eaten them
> since.
I never heard that term, before. Likewise, never heard of "veal
> It's thinner ; used for making beef olives. (stuff and roll the
> slices) Beef olives were economy food in my childhood, a way of eking
> out cheap meat cut from very tough old dairy cows. We used to dread beef
> olives when they were served at school dinner and I've never eaten them
> since.
birds". BUT!, I have heard of "bragioli". Never had it, but saw on
one of the very few times I watched Everybody Loves Raymond (except
me!, dumbest show on TV!). ;)
nb
Cindy Hamilton
May 8, 2018, 3:04:00 PM5/8/18
to
The East Coast Italians (and those who have learned from them) use the
Neapolitan pronunciations. "Cappicola" becomes "gabbagool"
Cindy Hamilton
penm...@aol.com
May 8, 2018, 3:56:24 PM5/8/18
to
Cindy Hamilton wrote:
>notbob wrote:
>BUT!, I have heard of "bragioli".
>
Didja know that in Brooklyn to Italians all pasta is macaronis (Pl)
regardless of shape, and tomato sauce is tomato gravy.
>notbob wrote:
>>Janet wrote:
>>
>> > It's thinner ; used for making beef olives. (stuff and roll the
>> > slices) Beef olives were economy food in my childhood, a way of eking
>> > out cheap meat cut from very tough old dairy cows. We used to dread beef
>> > olives when they were served at school dinner and I've never eaten them
>> > since.
>>
>> I never heard that term, before. Likewise, never heard of "veal
>> birds".
Me neither until today.
>>
>> > It's thinner ; used for making beef olives. (stuff and roll the
>> > slices) Beef olives were economy food in my childhood, a way of eking
>> > out cheap meat cut from very tough old dairy cows. We used to dread beef
>> > olives when they were served at school dinner and I've never eaten them
>> > since.
>>
>> I never heard that term, before. Likewise, never heard of "veal
>> birds".
>BUT!, I have heard of "bragioli".
>
>Although if you want to Google for it, it's actually spelled "braciole".
>The East Coast Italians (and those who have learned from them) use the
>Neapolitan pronunciations. "Cappicola" becomes "gabbagool"
Exactly... saw-seege and meat-a-balles too. lol
>The East Coast Italians (and those who have learned from them) use the
>Neapolitan pronunciations. "Cappicola" becomes "gabbagool"
Didja know that in Brooklyn to Italians all pasta is macaronis (Pl)
regardless of shape, and tomato sauce is tomato gravy.
Julie Bove
May 8, 2018, 5:42:48 PM5/8/18
to
<penm...@aol.com> wrote in message
news:uav3fdljs0th2mjpq...@4ax.com...
> Cindy Hamilton wrote:
>>notbob wrote:
>>>Janet wrote:
>>>
>>> > It's thinner ; used for making beef olives. (stuff and roll the
>>> > slices) Beef olives were economy food in my childhood, a way of eking
>>> > out cheap meat cut from very tough old dairy cows. We used to dread
>>> > beef
>>> > olives when they were served at school dinner and I've never eaten
>>> > them
>>> > since.
>>>
>>> I never heard that term, before. Likewise, never heard of "veal
>>> birds".
>
> Me neither until today.
Old recipe that I've seen countless times but never made it.
>>notbob wrote:
>>>Janet wrote:
>>>
>>> > It's thinner ; used for making beef olives. (stuff and roll the
>>> > slices) Beef olives were economy food in my childhood, a way of eking
>>> > out cheap meat cut from very tough old dairy cows. We used to dread
>>> > beef
>>> > olives when they were served at school dinner and I've never eaten
>>> > them
>>> > since.
>>>
>>> I never heard that term, before. Likewise, never heard of "veal
>>> birds".
>
> Me neither until today.
>
>>BUT!, I have heard of "bragioli".
>>
>>Although if you want to Google for it, it's actually spelled "braciole".
>>The East Coast Italians (and those who have learned from them) use the
>>Neapolitan pronunciations. "Cappicola" becomes "gabbagool"
>
> Exactly... saw-seege and meat-a-balles too. lol
> Didja know that in Brooklyn to Italians all pasta is macaronis (Pl)
> regardless of shape, and tomato sauce is tomato gravy.
Yep.
>>BUT!, I have heard of "bragioli".
>>
>>Although if you want to Google for it, it's actually spelled "braciole".
>>The East Coast Italians (and those who have learned from them) use the
>>Neapolitan pronunciations. "Cappicola" becomes "gabbagool"
>
> Exactly... saw-seege and meat-a-balles too. lol
> Didja know that in Brooklyn to Italians all pasta is macaronis (Pl)
> regardless of shape, and tomato sauce is tomato gravy.
0 new messages