minced meat recipes,of any kind!

[sineaterdoodah]

i realize that y'all call ground beef, minced beeef, generally. but what's the fat ratio normally,for beef,since this came up in a different thread? 

and do you eat /cook with OTHER minced./ground meats? 

you know,like pork,or chicken? 

or things like crab?

i'm always up for new recipes,please! 🙂

[sineaterdoodah]

stawka,honey,no problem! i'm in food service and sometimes i forget the regional names,as donna mentioned.

example,minute steak in kansas is breakfast steak up north,and breakfast steak here is petite sirloin in cali,and cubed steak here is chopped steak in florida, and chopped steak here is usually stew beef EVERYWHERE else,lol!!!

*catch my breath now*

and i STILL want to know what a saddle of beef is. the piccies i found,it looks like maybe a crown roast? 

[donnasks]

It must be middle of the morning Monday for you already.

It's around 11:15 Saturday night for me.

Interesting posting when one is all perky and awake first thing in the morning and me over here is running out of steam.  LOL

Donna

[sineaterdoodah]

absolutely love brisket! i have at least 10 recipes i use brisket for,but it's expensive sometimes,so i use top round roast,or a skirt roast.

[sineaterdoodah]

donna,honey. it's SUNDAY. get some sleep,sweetie! 🙂

[donnasks]

---

OKay, my excuse is I'm tired - had a long day.   BUT

Pretend the cow is a horse  - maybe where you'd put the saddle????

Donna

[donnasks]

---

@sineaterdoodah wrote:
donna,honey. it's SUNDAY. get some sleep,sweetie! 🙂

---

LOL,

Oh yeah,  It's Sunday!  

I barely slept last night.   WAs helping son with food he was taking on a camping trip this morning.   Now, I'm watching the weather channel........cause I knew where they were going.

[sineaterdoodah]

see,that's what i'm thinking,it has to incorporate backbone and ribs,like a crown roast. but i'm not SURE.

and there are other things i need to help my friend with,like the fact that boneless chicken breats in america can be more rib meat than breast,so she needs to look for "whole" or "side" to differentiate.

[donnasks]

---

@sineaterdoodah wrote:

absolutely love brisket! i have at least 10 recipes i use brisket for,but it's expensive sometimes,so i use top round roast,or a skirt roast.

---

I'm pretty sure I posted about that store near me that I LOVE. 

Every so often they put uncut brisket on sale.   I buy it and  cook part and cut the rest into two or three roasts and freeze.

Have to watch though --- not pay for too much fat you aren't going to use.

Donna

PS:  I don't eat rare meat either.

[kabarine]

http://www.beefandlamb.com.au/Learn/Plate/Tools_and_Apps/Cuts_Chart   ..... easy peasy to google Australia cuts of beef and lamb

[donnasks]

I'm bad......

MOST of the time I buy whole chicken and cut it myself.   That way I usually get something like the end of wings, neck, maybe half the back to make broth.

Sometimes I leave it whole.  Sometimes I bone it out.