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Old 05-29-2013, 03:34 PM   #21
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Originally Posted by Rocklobster View Post
I just had a meeting with a rep from a meat manufacturer. He is also a chef. He says that the piece of meat could lose up to 50% of its weight.
From hanging, or is that including what you trim off when it's ready?
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Old 05-29-2013, 04:43 PM   #22
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Rock,

Did he have any thoughts on the length of time?

When I look at the natural separations on this piece of meat and then try to imagine having to trim/shrink 50% of it away I can't get a good feel for what the end product will look like. I am very curious to see how this plays out.
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Old 05-29-2013, 07:55 PM   #23
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I don't quite know how things are going to end up. It is an experiment as far as we are concerned. I am also interested in how this thing is going to play out..
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Old 05-29-2013, 08:03 PM   #24
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Rock,

Did he have any thoughts on the length of time?

When I look at the natural separations on this piece of meat and then try to imagine having to trim/shrink 50% of it away I can't get a good feel for what the end product will look like. I am very curious to see how this plays out.
I think a lot of that shrinkage is from moisture evaporating from the meat, thus concentrating the beefy flavor, not from trimming.
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Old 05-29-2013, 08:06 PM   #25
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I think a lot of that shrinkage is from moisture evaporating from the meat, thus concentrating the beefy flavor, not from trimming.
This is what I expect. The trimming won't be that much. I figure about a quarter inch all around. But, I have never done this, so, I don't know.
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Old 05-29-2013, 08:29 PM   #26
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I think a lot of that shrinkage is from moisture evaporating from the meat, thus concentrating the beefy flavor, not from trimming.
Thanks for answering that for me, GG. I was curious.
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Old 05-29-2013, 08:33 PM   #27
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Based on what I've seen on TV, there is a fair amount that has to be removed.
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Old 05-29-2013, 08:35 PM   #28
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A lot of fat cap on those.
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Old 05-29-2013, 08:37 PM   #29
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A lot of fat cap on those.
Yes. There is. He is looking to have 6 to 8 people there. Hopefully there is enough.
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Old 05-29-2013, 09:00 PM   #30
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With it losing 50% of it's weight you can see why it costs so much. Just to serve it doubles the cost, let alone the time and space for it's creation.
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