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Pastrami - Page 2

post #21 of 27

Pops I get it! The ultimate cut is the same thing down here but we dont start from the same place,meaning we dont call the starting piece round. We dont have any cut called tritip or bottom round either but its just names in a lot of cases. Its hard to explain stuff like this to a generation who cant get past words like steak,chop,fillet. Pastrami is not that big here,whatever the cut. Brisket is hard to find as well,its either minced for hamburger or sausage or  sold as generic stewing steak.Not that many butcher shops still break down whole bodies,its all prepacked from processers.

post #22 of 27
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

Beyond brisket and beef plate, I have had great results using sirloin tip roast for pastrami. Any good boneless solid chunk of beef should work well.


Thank you, I shall try a sirloin tip.
JC

 



Quote:
Originally Posted by Moikel View Post

When in doubt pull out my dearly departed mothers cookbooks. Man that woman could cook.Silverside =the outside rear portion of the hind leg.The name silverside comes from the sheen of its internal surface.Topside  = inner thigh portion of hindquarter. Round steak or thick flank=front portion of the thigh of the hind leg. I think in the USA you call  all of it round.Down under the next cut moving forward is rump(thickly fleshed part of hips) then sirloin whereas you guys call them sirloin collectively. Hope this helps The silverside does make great cornbeef/pastrami.


Thank you, I will see if I can find a place that has the cut.

JC
 
 

 



Quote:
Originally Posted by Venture View Post

JC, this one has puzzled me for a long time.  Pops made a great post on this, but I can't find it now.  Maybe he will weigh in?

 

Silverside is not a term you will see much in the US.  Best I can tell it comes off what we would call the bottom round.  See:

 

http://www.ask.com/wiki/Silverside_%28beef%29

 

Due to the conflicting terms, part of the round and the bottom sirloin, or even the sirloin itself get all mixed up erroneously.  Many of these terms come from marketing terms for meat, rather than true cuts, and different countries have different terminology, too..  To make it even more confusing, the true cuts of meat are changing all the time as butchers separate out muscle groups from what were once subprimal cuts.  They have learned that selling cuts from muscle groups often reaps better profit than how they used to cut up the subprimals.

 

I hope this helps until Pops comes along.  He will probably post great pics.  Whatever he tells you will be good to take to the bank!  LOL

 

Good luck and good smoking.


Thank you for the info and the LINK.

JC
 

 



Quote:
Originally Posted by Pops6927 View Post

"Silverside" that part of the sirloin tip/bottom round that has a silver membrane on it that has to be removed lest it be tough and sinewy; it is the outer sheath of the muscle group.  It actually is best shown in a slice of ham vs. beef, as the ham slice is not separated into it's subprimals:

 

You can see the sirloin tip and the bottom round and they are separated by a muscle group line, which is the silver membrane.  Likewise on the other side of the bone to a lesser amount between the top round and the sirloin tip, but moreso a softer, fattier line than the harder muscle sheath of the bottom/tip.  The side of the sirloin tip next to the bottom is referred to as 'silverside' as well as the adjoining side of the bottom round because they both share the same silver membrane, so 'silverside' can come from both sirloin tip and bottom round. 

hamparts.jpg

 

In a previous post I showed 'silverside' as part of the sirloin tip, which is commonly referred to as such:

 

silversidesirlointip.jpg

 

Likewise, adjoining to it is the bottom round:

 

Bottom%20Round%20Roastsilverside.jpg

 

or from the whole bottom round/gooseneck:

 

bottomround_silverside.gif

 

another shot of untrimmed silverside on the bottom round:

 

BottomRoundRoast_large.jpg

 

 

 

Hope this explains it!


Pops, like always you explain meat cuts so even us newbies get the picture. Are you by chance a teacher?

Thank you
JC

 

 



Quote:
Originally Posted by SmokinAl View Post

Any cut of meat can be "corned". For me though, pastrami is just not pastrami if it's not from a brisket.


Thank you, might turn out like that for me too lol who knows?
JC

 

 

post #23 of 27

Thanks Pops.  As always you get us from the generalities to the specifics, and your pics really help a lot!

 

Good luck and good smoking.

post #24 of 27
Quote:
Originally Posted by solaryellow View Post

Beyond brisket and beef plate, I have had great results using sirloin tip roast for pastrami. Any good boneless solid chunk of beef should work well.



Yo Solar! I am planning on doing a sirloin tip this weekend.How do you make your pastrami?

 

post #25 of 27

 


Pops, like always you explain meat cuts so even us newbies get the picture. Are you by chance a teacher?

Thank you
JC

 


No, wanted to be a woodshop teacher  but couldn't bear the thought of going to school for four more years, wanted to do something physical with my hands and dad took me under his wing and taught me meatcutting plus all his carpentry skills too; he had camps up in the North Woods past Barnes Corners in Montague County and built them himself, plus remodeled the apartment above the store where we lived, and of course a ton of work on the store too, so I got a double education; in reality far more than I would have gotten going to college!  But, didn't get the 40 week school year and 12 weeks off, lol!

post #26 of 27

If all of that had happened, Pops, we wouldn't have the wealth of knowledge you bring us here!

 

We wouldn't change a thing, and I doubt that you would either.

 

Good luck and good smoking.

post #27 of 27

It was a really clear explanation,photos help heaps. Thanks

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