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Unread 05-01-2009, 12:37 PM   #1
MilitantSquatter
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Default Got Beef ?? ........"1946 Blend"

In my search for a source for a high end custom beef blend similar to the La Frieda blend sold to NYC restaurants, I have purchased 10 lbs of the "1946 Blend". It's a combo of Kobe brisket, prime aged angus rib cap, boneless short rib and an Angus chuck base,

Through the efforts of Motoeric, it was introduced at Williepalooza who got a local meat purveyor/wholesaler to sponsor and provide their new product to the competitors for the burger category. Currently not available at the retail level. I only got to try a tiny piece that day so I wanted to experiment more.

So... Gonna get the BGE fired up this weekend and try to test these at different temps and thicknesses. I think 10 lb over the course of a few cooks will help me decide if I like it.
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Unread 05-01-2009, 12:49 PM   #2
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Vinny I really like the sound of this. Would not mind trying it myself. I have never seen anything like that before
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Unread 05-01-2009, 01:01 PM   #3
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Wow, that blend is even older than I am!
Good luck Vinny and enjoy.
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Unread 05-01-2009, 01:02 PM   #4
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I think it's a very bad idea.........................cause I'm not there to help taste test. Damn, that stuff looks really good. I bet those burgers are going to be dripping with flavor. I'll be keeping an eye on this thread.
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Unread 05-01-2009, 01:41 PM   #5
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I am glad that someone has the grit to test that beef out. Thanks for volunteering to take one the team.
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Unread 05-01-2009, 03:32 PM   #6
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I have to say that we were not impressed by the 1946 blend at WP2009. It was great that Eric got it going and it's only our opinion.

The meat is real coarse and does not have a lot of extra flavor. It didn't taste bad but I was hoping for a real big difference from my normal 80/20 ground beef burgers. We only put a bit of chipotle adobo in it and Lowry's on the outside. I was thinking it would be real juicy cooked to MR but it was not.

I have had ground prime burgers and they were much better as a premium meat burger. I would have thought the Kobe component would have added a significant flavor but it did not.

We cooked up 3 burgers for the turn-in but could not get them done enough (our fault) so we passed and ate them. I think we might have been the only folks who actually ate the meat!!

Let us know what you think.
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Unread 05-01-2009, 06:23 PM   #7
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I cooked one pound tonight.. nothing on it but fire, cheese, ketchup and a Martin's potato bun.

Were they the best burgers I've ever had ? Probably not but I can't recall what I think the best burger is . I do think they were well above average though. Definitely a coarse grind, but I found them to be very flavorful,moist/juicy (notice the juice in the first pic). They did cook down a bit.

Next time, I will try only making two burgers out of the pound package. I think with this type of beef, a larger, thicker burger would be best to retain juices and flavor. I'll also try different temps. I forsee a topping of some Dizzy Raising the Steaks rub on it with the cheese, lettuce & tomato.
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Unread 05-01-2009, 06:45 PM   #8
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Great looking Vinny and I am sure nice tasting;
Brian and I had a lot of fun cooking our version at WP 2009;
agree the thicker burger is worth the try.
but I enjoyed the small bit I had.
(Hey we had to test it a bit....)
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Unread 05-01-2009, 06:49 PM   #9
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Looks good Vinny!
We didn't taste any of the beef at Williepalooza either, so I'll be following your tests closely. Keep the pron coming.
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Unread 05-01-2009, 06:55 PM   #10
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looks like a higher percentage of fat in the package, is it about 25/75?

how about a "1946" fattie with a whole pound?

i use dp raising the steaks on angus burgers and flat irons at vinny's
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Unread 05-01-2009, 08:03 PM   #11
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Not sure what the ratio is...but I'd bet 75/25 is close..

Here's the write-up..

INTRODUCING OUR ALL NEW "1946 BLEND"

MAIN STREET WHOLESALE MEATS ANNOUNCES PROPRIETARY UPSCALE “1946 BLEND”




Main Street Wholesale Meats has entered the premium chopped meat market with a proprietary product called “Main Street’s 1946 Blend.” The rich, luxurious blend combines Kobe Brisket, Prime Aged Angus Rib Cap and Boneless Short Ribs with an Angus Chuck base. The “1946” in the name of the product refers to the year the company was founded by Julius Seelig. The company is now run by the founder’s son Kent Seelig and grandsons Jeffrey Feiner and Lee Seelig.
“My father Julius was the inspiration for this recipe,” said Kent Seelig. “When he was still alive, we would work endlessly on the perfect hamburger blend. Now, as our business has grown to service upscale restaurants and country clubs, we’ve developed this premium product for those who demand it. While our regular blend is fantastic, this 1946 Blend takes it to the next level.”
Main Street’s 1946 Blend is produced to order on a daily basis. The product is run through a coarse blade so that it does not get too delicate. The Kobe Brisket adds a sturdy beefy flavor to the mixture, the Boneless Short Ribs contribute a lush texture while the Prime Aged Rib Cap meat enhances the richness and juiciness of the product.
Main Street’s 1946 Blend is already featured at several restaurants, most notably by Executive Chef Kevin Penner whose East Hampton, NY restaurants include 1770 House, Citta Nuova and East Hampton Point. Chef Penner was instrumental in helping to develop and test the final formula.
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Unread 05-01-2009, 08:15 PM   #12
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Interesting. I've just started grinding my own meat from brisket points and other cuts and am not sure what a lot of that adds other than hype but would like to try a pound sometime.
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Unread 05-01-2009, 08:26 PM   #13
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Are we talking 60 year old hunk of meat?







Is it enhanced?
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Unread 05-01-2009, 10:46 PM   #14
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**off topic**


I'll take a serving of the top one
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Unread 05-02-2009, 07:43 AM   #15
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! dolly just ain't natural !

are you still going to waldorf to get that XL?
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