mattthebutcher Weblog

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Food Q’s & A’s….

May 21, 2008 · 8 Comments

Hi everyone, thanks for checkin in !!! One of my faithful readers gave me a good idea. Thanks to L H …..for anyone that posts a question on my blog,i’ll try to have a Q & A thingy at the end of every week so you won’t have to scroll thru all the comments. My next couplea posts will have to do with roasting green coffee beans at home….i know…i know….that ain’t m

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8 responses so far ↓

  • LizNYC // May 21, 2008 at 9:29 pm

    I think that’s a great idea! Naturally :)

  • wookie // May 22, 2008 at 1:03 pm

    Matt,
    I have a question, I hope this is a good place to post it.
    My husband brought home a pack of veal breast. It’s size and shape reminds me of short ribs. Does this sound familiar to you? If so, what sort of cooking method do you recommend?

    I think hubby bought it because (a) it was cheap and (b) it looks like beef short ribs (we love braised short ribs). Any info would be greatly appreciated!

    Thanks!

  • mattthebutcher // May 22, 2008 at 6:48 pm

    Hi wookie…it sounds to me like the veal breast was already cut into individual ribs,lookig like beef short ribs,if so just cook them as you would regular short ribs.Be advised tho,what makes short ribs so good is all the marbling (fat) in them.As veal is much leaner than beef I don’t suppose they’ll be as rich as the beef ones. Most of the time veal breast is sold whole or halved,with a pocket cut in them. then they are uusually stuffed with a savory stuffing and baked.Hope this helps and if you need more info feel free to email me at onepercent99@hotmail.com

  • wookie // May 23, 2008 at 12:03 am

    Thanks for the info Matt! My hubby is impressed that I have you as a resource and I feel fortunate. I’m so glad that you decided to have this website!

    I’ll report back with the resulting veal breast dish. Stuffing ‘em sounds great!

  • Wenoah // May 28, 2008 at 10:07 pm

    I have a question: Whats the best meat for kabobs?

    I Know I already asked you, but I thought that you could answer it here too for everyone’s benefit!

    Thanks!

  • spidrcow // July 29, 2008 at 6:52 pm

    Once in awhile, when I buy a roast it has a shinny metalic green sheen to it. I know it’s fresh, what is that?

  • mattthebutcher // July 30, 2008 at 11:33 am

    Wenoah, the best meat for ka-bobs is usually sirloin steak ,otherwise known as top sirloin.Personally I love lamb ka-bobs,using meat from the leg,as the loin chops or rib chops are prohibitively expensive.When I make lamb-bobs,I usually cut the meat no larger than 1″chunks,marinate in some olive oil,fresh garlic,s&p,a little cumin and a touch of lemon juice. Eat well !!!!

  • mattthebutcher // July 30, 2008 at 11:38 am

    @ spidrcow, think of a rainbow,where light hits water droplets and refracts into different colors.It’s the same principle on your roast.There’s a little water naturally present in all meat,and when the meat is cut,light refracts off the water,creating the irridescense you see. By the way,when I’m cutting meat at work,the eye round roasts seem to be the piece of meat that has that greenish metallic sheen to it.Hope this helps,and thanks for stopping by !!!

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