Roast Dinner!

[FunkyFlowerpot]

OK so this has nothing to do with gardening but I'm intrigued to know why 'people' are obsessed with cutting roast beef/pork/lamb etc so thinly.
Any ideas?
Is it to do with the rationing years & making the meat go further?

By people I mean my grandad did it & my dad does it!

[veggiechicken]

Carving meat at the table is an art; dolloping lumps of meat onto a plate is not.
Carving meat thinly can make tougher meat easier to eat.
Speaking as a non-meat eater, I take a lot of pride in carving my courgettes thinly

[Nes]

Thinner meat is generally more tender (you cut the longer meat fibres into shorter bits when you cut across the grain).
However, I prefer chunky courgettes!

[sam82smith]

Think it's down to personal taste, i like thin slices my husband and son like thick slices :-)

[dim]

I have a large topside roast smoking on a weber kettle bbq at the moment (natural lumpwood charcoal, arranged in a horseshoe ring, with chunks of apple tree) .... slowly smoking at 120 degrees C and takes 5 hrs ....

I used a cajun rub, left in the fridge overnight, and 20 minutes before serving, will be basted with a sticky bbq sauce

this will be cut into thin slices, and served on fresh crusty breadrolls with fried onions and a few cans of ice cold stella beer

this sort of meat has to be cut thinly (with an electric carving knife)... brisket is another of my favourites done exactly the same way, but sometimes, I use pecan wood for smoking

[FunkyFlowerpot]

Hmmm, my mouth is now watering! Thanks for that. X

[sam82smith]

Sounds lovely Dim, are our invites on there way?? ;-)

[Compo72]

i enjoy a nice bit of steak like anyone else.
trouble is with modern breeds and farming methods .
you do not get quality meat , that has been matured and raised on grass.

Aberdeen Angus has marbling which means he fat is between the meat.
Expensive but worth it.

I sometimes get buffalo meat. it is alot more tender than beef.
TBH would choose it over beef at times

[arpoet]

There is a lot of high quality meat about if you are willing to pay for it.
Farm shops, farmers markets and good local butchers always hang meat to ensure flavour and tenderness.
But once you get it home, leave it at room temp for a good few hours before cooking, and once cooked to your liking, leave to rest for 15 mins in a warm place before carving.
Eat and enjoy.
Roger

[Potstubsdustbins]

Back in my youth carving the joint was seen as a skill. Back in the late 50's the wife cooked the food but the husband always carved the joint.

I was taught by my father first how to sharpen the knife on an indian stone and then how to carve a joint or bird. The test to discover whether the knife was sharp enough was to shave the fine hairs off your forearm.

A proper joint of meat was a treat for the family usually served once a month if you were lucky, as to a chicken these were relatively expensive back then so were reserved for Christmad and other special occasions.

Potty

[out in the cold]

i enjoy a nice bit of steak like anyone else.
trouble is with modern breeds and farming methods .
you do not get quality meat , that has been matured and raised on grass.

Aberdeen Angus has marbling which means he fat is between the meat.
Expensive but worth it.
U
I sometimes get buffalo meat. it is alot more tender than beef.
TBH would choose it over beef at times

Aberdeen Angus.... Hmmmmm......

We are very fortunate that we live around 4 miles from where the breed was raised, and I can vouch for the quality of the meat. With apologies to KCN (a veggie), here is a picture of a roast yet to come.


Taken from the kitchen window

Ps it is the black blob in the field you are looking at...

[binley100]

Think someone must've eaten him OITC .........