Guitar Gear Forum

Guys, snagged a hell of a deal on butcher ends. Talk about some decent cuts for stews, stocks, and steaks!

I wish I had known about this before spending tons of money on certain cuts before.

I can smell the ragu already. Fantastic work.

You keep your meat in a bucket??!?!!?!?

clipless bumper wrote:You keep your meat in a bucket??!?!!?!?

Bought it as is :-)

I have a store that brings in imported meats and they have a deal called the "random ribeye" which are basically end end cuts from when the butchers are square off the ribeyes... you MIGHT get a couple cuts that could be used as small steak but if you want to make ragus, tacos, beef stir fry or even philly cheese sandwiches it's the best.... a buddy of mine has started using a new butcher and heard good things so I need to give them a try...

That bucket reminds me of dad talking about when he worked at the first Pizza place in Rapid City as a kid. He said they kept a bucket next to the counter where they made the pizzas before tossing them into the oven. Anything that fell on the counter got scraped into the bucket before the next pizza got made. Somebody coming in could order "the garbage pail" pizza and get whatever landed in the bucket put on their pizza. It cost the same as a single topping pizza, but being the garbage pail you could end up with more toppings than any of their supreme offerings.

And now I'm hungry.

Great, the secret is out of the bag, and the price will jump to $20/lb. Every chef special will be "butcher ends confit"

Mmm, scrapple.

roadkill