|
|
Two Questions about Prime Rib
(Preview)
I've been cutting for 10 years and still get confused when customers ask me these questions: Could I get that bone-in Rib Roast from the small end? or Could I get the 5,6 and 7th ribs? The Sirloin side has a large bone, lesser weight in meat, and the chuck side has more weight in meat but smaller bones. So w...
|
Dalthyrian
|
11
|
3984
|
|
|
|
|
|
difference between sausage and link
(Preview)
From: JConStilts (Original Message)Sent: 9/12/2005 11:37 AMIve had this question a few times and Im not sure how to answer.Im referring to both being smoked. For example, BarM makes a large box of extra hot smoked sausage 'links' (as the box says). The same company makes what looks like the same sa...
|
apcowboy
|
9
|
35466
|
|
|
|
|
|
CUBE STEAK ( from old site )
(Preview)
From: ttruver (Original Message)
Sent: 9/16/2007 2:57 PM
O.K. Yesterday I had a lady looking for "English style cube steaks" ....Any answers here? orion
|
apcowboy
|
7
|
2792
|
|
|
|
|
|
flap meat
(Preview)
From: ttruver (Original Message)Sent: 2/23/2005 11:59 PMO.K. I give up.What exactly is flap meat?~~~tom~~~
|
apcowboy
|
3
|
6017
|
|
|
|
|
|
Spare ribs
(Preview)
Got a question I hope you all can answer. What all kind of pork ribs do you all cut? I do the regular spare ribs, country style, and a New York style spare rib. I seen this on Emeril's show one time. His ribs that he used one time were cut off of the lower end of the loin. Almost like thick rib chops but with the to...
|
irish squirrel
|
3
|
2195
|
|
|
|
|
|
gross profit
(Preview)
From: godeibudbud (Original Message)Sent: 8/7/2005 8:30 PMHey, I feel stupid, but I can't remember how you figure out your gross profit when you do inventory. The past few times I have taken it, we have done everything on the computer and I am in the situation that I have to figure it out long-hand...
|
apcowboy
|
1
|
4043
|
|
|
