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Old fashion cut of meat question?

post #1 of 14
Thread Starter 

Growing up my wife and I both remember these fascinating beef roasts. They were circular about a foot in dia, approx. 2" thick but had rib like bones around the circumference. Both of us grew up in poor families so this was not a expensive cut back then 1960-1970 approx.

Does anyone here know what these were?

post #2 of 14

7 bone roast?  I used to see them all the time when I was younger, but now I only see them at the Hispanic market I frequent.

 

Google 7 bone roast and see if that's it.

post #3 of 14

Maybe a Crown roast?

post #4 of 14
Thread Starter 


No cigar. The 7 bone roast has only one bone whose cross section looks like the number sevan. The roast I remember was surrounded around perimeter with bones.

post #5 of 14
Quote:
Originally Posted by Bilgeslime View Post
 


No cigar. The 7 bone roast has only one bone whose cross section looks like the number sevan. The roast I remember was surrounded around perimeter with bones.

 

 

Sounds like a Great Camp-Site!!

Surrounded with bones around the perimeter. PDT_Armataz_01_12.gif

 

Bear

post #6 of 14
Thread Starter 

Unlike the Crown roast the bones did not stick out over the top and Crown roasts are expensive. Like I said we were poor :-) (Still are)

Unfortunatly all of my family has passed so there is no one to ask.

post #7 of 14
Quote:
Originally Posted by Bilgeslime View Post
 


No cigar. The 7 bone roast has only one bone whose cross section looks like the number sevan. The roast I remember was surrounded around perimeter with bones.

Around the perimeter and about 12" in diameter?  I've cut up a LOT of meat and can't recall that one...

 

Could it have been a belly plate roast?  They sometimes have rib bone tips on one end.

post #8 of 14
Thread Starter 

More clues have surfaced. We called it a Rib Roast, and it was not a cut of meat. It was assembled with sticks holding it together.

post #9 of 14

12" around...Bones and 2" of meat...Cheap...I would go with 2 racks of Short Ribs formed into a Roast. The bones in a Crown Roast stick up because the meat between the ribs is trimmed away. If you don't trim no bones exposed. Maybe two of below tied together and roasted. These were among the cheapest beef cuts in the 60's and 70's...JJ

 

BeefRibs.jpg

post #10 of 14

My mother used to buy something similar back then, an arm roast, I think. But there was just one big round bone in the middle. It was probably the cheapest cut she could buy.

post #11 of 14
Quote:
Originally Posted by Bilgeslime View Post
 

Growing up my wife and I both remember these fascinating beef roasts. They were circular about a foot in dia, approx. 2" thick but had rib like bones around the circumference. Both of us grew up in poor families so this was not a expensive cut back then 1960-1970 approx.

Does anyone here know what these were?

 

 

You said: "They were circular about a foot in dia, approx. 2" thick but had rib like bones around the circumference."

 

 

So, sitting on the table, the roast was 2" or so tall.   WRT the foot in diameter, was that solid meat or a ring of meat with space in the center ?

post #12 of 14

Could it be beef short ribs formed into a crown roast? 

post #13 of 14
Thread Starter 

I think the poster may be right about the short ribs. As we searched our memory there were wooden sticks holding it together.

post #14 of 14

I think you guys are remembering beef, but it was probably pork. I come from a some what poor family from the southeast, we would have never had something like that out of beef

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