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silverfinger 03-17-2013 07:27 PM

Feli minoin
 
Look,
I'm not even sure how to spell it and spell check has been no help here but I think you know where I'm going with this.

Over a year ago a friend brought me this piece of meat and said, here take it. I'm moving and can't take it with me.

Well,
Last night I pulled it out of the freezer to see what I really had. This is what it looked like after I thawed it out

http://img.tapatalk.com/d/13/03/18/ugypupez.jpg

This is what it looked like when I cut it up into thick steaks. So far, it's looking real tasty. Prepping the weber now to cook up three of the steaks I cut.
http://img.tapatalk.com/d/13/03/18/qe2eryze.jpg

Question,
That's allot of meat.
It came to me frozen so I'm thinking its only been frozen one time.
Should I be ok splitting it up and refreezing for future cooks or will I need to eat it all up in the next couple if days?

http://img.tapatalk.com/d/13/03/18/yra6ypym.jpg

Thanks for all your input in advance brethren!!!

code3rrt 03-17-2013 07:38 PM

Refreezing really shouldn't be a problem, especially if you have a vacuum sealer, if you don't, just make sure all the air is out of the wrapped portions.

And if that is filet mignon you are in for a real treat, good stuff!

KC

superlazy 03-17-2013 07:38 PM

Not filet Mignon. Wife thinks maybe rib eye. I think untrimmed strips

silverfinger 03-17-2013 07:46 PM

Feli minoin
 
Quote:

Originally Posted by superlazy (Post 2411690)
Not filet Mignon. Wife thinks maybe rib eye. I think untrimmed strips

Agree,
That's what it was marked as on the package so who knows?

I will give an update on the taste and tenderness. Etc.

Hoss 03-17-2013 07:48 PM

It is not beef tenderloin.That is the Primal that Fillet is cut from.Looks like a Ribroast(ribeye) to me.Still yummee eats though.

landarc 03-17-2013 07:52 PM

That is a nice chunk of meat, I have to differ, that looks very much to me like an untrimmed Beef tenderloin, the heart of which would be a Filet Mignon. Not only the shape, but, the color of the meat, it has that look.

Doesn't really matter, it can be refrozen if carefully packed.

silverfinger 03-17-2013 07:55 PM

Feli minoin
 
Quote:

Originally Posted by landarc (Post 2411706)
That is a nice chunk of meat, I have to differ, that looks very much to me like an untrimmed Beef tenderloin, the heart of which would be a Filet Mignon. Not only the shape, but, the color of the meat, it has that look.

Doesn't really matter, it can be refrozen if carefully packed.

And that's why I have WWGALD in my signature!!! Thanks!!!

Hoss 03-17-2013 07:59 PM

Quote:

Originally Posted by landarc (Post 2411706)
That is a nice chunk of meat, I have to differ, that looks very much to me like an untrimmed Beef tenderloin, the heart of which would be a Filet Mignon. Not only the shape, but, the color of the meat, it has that look.

Doesn't really matter, it can be refrozen if carefully packed.

You are correct on the refreezing.Looks like too much marbling to be tenderloin,to me.Tenderloin is very lean.

superlazy 03-17-2013 08:07 PM

Looking forward to see some cooked up. Really interesting cuts

Wampus 03-17-2013 08:39 PM

I think I agree with landarc. That center piece looks like the color and consistency of filet. Actually, I bet that is perhaps better than regular old filet since you get the adjacent muscles and a bit of fat with it.



And WHAT the heck is WWGALD?

silverfinger 03-17-2013 08:46 PM

Feli minoin
 
Quote:

Originally Posted by Wampus (Post 2411782)
I think I agree with landarc. That center piece looks like the color and consistency of filet. Actually, I bet that is perhaps better than regular old filet since you get the adjacent muscles and a bit of fat with it.



And WHAT the heck is WWGALD?

Not sure ?
Just following the rest of the sheep around here!! Lol

What I really want to know is where our cousin N8 has been?

landarc 03-17-2013 08:54 PM

WWGALD=why would Gore ask Landarc's deer

Budman1 03-17-2013 09:00 PM

Looks like dinner to me.

BABYGOTBUTT 03-17-2013 09:02 PM

Def. untrimmed filet mignon.

buccaneer 03-17-2013 09:05 PM

I recommend trimming out the filet and cooking it separate, just a sear on a hot grill.
They are small, I wouldn't refreeze unless I had to.


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