Rolled roast of beef

[DavidW]

Hello,

This place seems to have become deserted, but here goes. Many years ago I often
bought rolled roasts of beef (i.e., a cut of beef in the shape of a cylinder and
bound up with string). However, I rarely see them these days. Why is this? The
roasts that are more common now are not bound up with string and aren't nearly
as good a meal, IMO.

I went to a butcher a while ago and asked for a rolled roast. He didn't have one
but he made one for me, but it was nothing like the already-prepared ones I used
to buy. Those were fatty on the outside, but the one he made was not, so I think
he must have used a different cut of beef. If I try again in future, how should
I instruct the butcher to make a proper one (i.e., what cut should I specify)?

David

[Zebee Johnstone]

In aus.food on Tue, 14 Jul 2009 09:54:02 +1000

Post by DavidW
to buy. Those were fatty on the outside, but the one he made was not, so I think
he must have used a different cut of beef. If I try again in future, how should
I instruct the butcher to make a proper one (i.e., what cut should I specify)?

My local (Wrens, Campsie, Sydney) does rolled roasts, and calls them
"chuck steak"

Zebee

[atec 7 7]

Post by DavidW
Hello,
This place seems to have become deserted, but here goes. Many years ago I often
bought rolled roasts of beef (i.e., a cut of beef in the shape of a cylinder and
bound up with string). However, I rarely see them these days. Why is this? The
roasts that are more common now are not bound up with string and aren't nearly
as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He didn't have one
but he made one for me, but it was nothing like the already-prepared ones I used
to buy. Those were fatty on the outside, but the one he made was not, so I think
he must have used a different cut of beef. If I try again in future, how should
I instruct the butcher to make a proper one (i.e., what cut should I specify)?
David

Enquire as to the "ribroast"

[DavidW]

Post by atec 7 7

Post by DavidW
Hello,
This place seems to have become deserted, but here goes. Many years
ago I often bought rolled roasts of beef (i.e., a cut of beef in the
shape of a cylinder and bound up with string). However, I rarely see
them these days. Why is this? The roasts that are more common now
are not bound up with string and aren't nearly as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He
didn't have one but he made one for me, but it was nothing like the
already-prepared ones I used to buy. Those were fatty on the
outside, but the one he made was not, so I think he must have used a
different cut of beef. If I try again in future, how should I
instruct the butcher to make a proper one (i.e., what cut should I
specify)? David

Enquire as to the "ribroast"

"Rib roast" sounds familiar now that you mention it, and "rolled rib roast" in
Google has images that look a lot like it. Thanks.

[Phred]

Post by DavidW

Post by atec 7 7

Post by DavidW
Hello,
This place seems to have become deserted, but here goes. Many years
ago I often bought rolled roasts of beef (i.e., a cut of beef in the
shape of a cylinder and bound up with string). However, I rarely see
them these days. Why is this? The roasts that are more common now
are not bound up with string and aren't nearly as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He
didn't have one but he made one for me, but it was nothing like the
already-prepared ones I used to buy. Those were fatty on the
outside, but the one he made was not, so I think he must have used a
different cut of beef. If I try again in future, how should I
instruct the butcher to make a proper one (i.e., what cut should I
specify)? David

Enquire as to the "ribroast"

"Rib roast" sounds familiar now that you mention it, and "rolled rib roast" in
Google has images that look a lot like it. Thanks.

Rib roasts as passable at a pinch; but not in the same class as a good
old fashioned [and now unaffordable] sirloin roast.

Cheers, Phred.

[atec 7 7]

Post by Phred

Post by DavidW

Post by atec 7 7

Post by DavidW
Hello,
This place seems to have become deserted, but here goes. Many years
ago I often bought rolled roasts of beef (i.e., a cut of beef in the
shape of a cylinder and bound up with string). However, I rarely see
them these days. Why is this? The roasts that are more common now
are not bound up with string and aren't nearly as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He
didn't have one but he made one for me, but it was nothing like the
already-prepared ones I used to buy. Those were fatty on the
outside, but the one he made was not, so I think he must have used a
different cut of beef. If I try again in future, how should I
instruct the butcher to make a proper one (i.e., what cut should I
specify)? David

Enquire as to the "ribroast"

"Rib roast" sounds familiar now that you mention it, and "rolled rib roast" in
Google has images that look a lot like it. Thanks.

Rib roasts as passable at a pinch; but not in the same class as a good
old fashioned [and now unaffordable] sirloin roast.
Cheers, Phred.

They can be if the butcher bones with the tenderloim still connected
we had one recently although prefer a pot roast

[DavidW]

Post by Phred

Post by DavidW

Post by atec 7 7

Post by DavidW
Hello,
This place seems to have become deserted, but here goes. Many years
ago I often bought rolled roasts of beef (i.e., a cut of beef in
the shape of a cylinder and bound up with string). However, I
rarely see them these days. Why is this? The roasts that are more
common now are not bound up with string and aren't nearly as good
a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He
didn't have one but he made one for me, but it was nothing like the
already-prepared ones I used to buy. Those were fatty on the
outside, but the one he made was not, so I think he must have used
a different cut of beef. If I try again in future, how should I
instruct the butcher to make a proper one (i.e., what cut should I
specify)? David

Enquire as to the "ribroast"

"Rib roast" sounds familiar now that you mention it, and "rolled rib
roast" in Google has images that look a lot like it. Thanks.

Rib roasts as passable at a pinch; but not in the same class as a good
old fashioned [and now unaffordable] sirloin roast.

Do you know which type the rolled roasts that were common in the 70s would have
been? They were all the same type as far as I could tell.

[Phred]

Post by DavidW

Post by Phred

Post by DavidW

Post by atec 7 7

Post by DavidW
Hello,
This place seems to have become deserted, but here goes. Many years
ago I often bought rolled roasts of beef (i.e., a cut of beef in
the shape of a cylinder and bound up with string). However, I
rarely see them these days. Why is this? The roasts that are more
common now are not bound up with string and aren't nearly as good
a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He
didn't have one but he made one for me, but it was nothing like the
already-prepared ones I used to buy. Those were fatty on the
outside, but the one he made was not, so I think he must have used
a different cut of beef. If I try again in future, how should I
instruct the butcher to make a proper one (i.e., what cut should I
specify)? David

Enquire as to the "ribroast"

"Rib roast" sounds familiar now that you mention it, and "rolled rib
roast" in Google has images that look a lot like it. Thanks.

Rib roasts as passable at a pinch; but not in the same class as a good
old fashioned [and now unaffordable] sirloin roast.

Do you know which type the rolled roasts that were common in the 70s would have
been? They were all the same type as far as I could tell.

G'day David,

AFAICR sirloin roasts were still common here in the deep north through
most of the 60s. I didn't really start to notice rib roasts until the
late 80s (by which time the sirloins had disappeared). So your
question relates to a period in my life which seems to be missing.
Sorry... On both counts! :-)

Cheers, Phred.

[Hickory]

Post by DavidW
Many years ago I often
bought rolled roasts of beef (i.e., a cut of beef in the shape of a cylinder and
bound up with string). However, I rarely see them these days. Why is this? The
roasts that are more common now are not bound up with string and aren't nearly
as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He didn't have one
but he made one for me, but it was nothing like the already-prepared ones I used
to buy. Those were fatty on the outside, but the one he made was not, so I think
he must have used a different cut of beef. If I try again in future, how should
I instruct the butcher to make a proper one (i.e., what cut should I specify)?

David, I've been wondering the same thing for years. As a kid in
the late 50's/ early 60's I remember the rolled roasts so well. Tied up
and with 3 or 4 wooden skewers through them. The meat was always so
tender. I've tried probably 10 in the last 20 years and they turn out
crap. One butcher even said to simmer it like a silverside ! I think it
must be that they use the absolute crappiest meat these days. If I ever
run into an old, old retired butcher I'll ask why and how to get one
made up so I can enjoy that taste again.

[Geoff Muldoon]

Hickory says...

Post by Hickory

Post by DavidW
Many years ago I often
bought rolled roasts of beef (i.e., a cut of beef in the shape of a cylinder and
bound up with string). However, I rarely see them these days. Why is this? The
roasts that are more common now are not bound up with string and aren't nearly
as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He didn't have one
but he made one for me, but it was nothing like the already-prepared ones I used
to buy. Those were fatty on the outside, but the one he made was not, so I think
he must have used a different cut of beef. If I try again in future, how should
I instruct the butcher to make a proper one (i.e., what cut should I specify)?

David, I've been wondering the same thing for years. As a kid in
the late 50's/ early 60's I remember the rolled roasts so well. Tied up
and with 3 or 4 wooden skewers through them. The meat was always so
tender. I've tried probably 10 in the last 20 years and they turn out
crap. One butcher even said to simmer it like a silverside ! I think it
must be that they use the absolute crappiest meat these days. If I ever
run into an old, old retired butcher I'll ask why and how to get one
made up so I can enjoy that taste again.

As an aside, lately we've been enjoying kangaroo rolled fillet roasts
Cylindrical, wrapped in string, just like the old roast beef ones, but
they're much smaller. We normally use two of them for a family feed, just
popped in the baking tray with the roasting vegies. Delicious, and one of
the best ways to cook roo without the problem of it toughening up.

Geoff M

[Hoges in WA]

Post by Geoff Muldoon
Hickory says...

[snipped].

Post by Geoff Muldoon
As an aside, lately we've been enjoying kangaroo rolled fillet roasts
Cylindrical, wrapped in string, just like the old roast beef ones, but
they're much smaller. We normally use two of them for a family feed, just
popped in the baking tray with the roasting vegies. Delicious, and one of
the best ways to cook roo without the problem of it toughening up.
Geoff M

What temp? How long/

I'm interested in the not toughening up bit.

thanks

Hoges in WA

[Geoff Muldoon]

Hoges in WA says...

Post by Hoges in WA

Post by Geoff Muldoon
Hickory says...

[snipped].

Post by Geoff Muldoon
As an aside, lately we've been enjoying kangaroo rolled fillet roasts
Cylindrical, wrapped in string, just like the old roast beef ones, but
they're much smaller. We normally use two of them for a family feed, just
popped in the baking tray with the roasting vegies. Delicious, and one of
the best ways to cook roo without the problem of it toughening up.

What temp? How long/
I'm interested in the not toughening up bit.

As I said they're much smaller, about the size of a medium/large cucumber.

We just toss them into the baking pan at the same time as the chunks of
sweet potato, halved onions and whole garlic cloves. Temp and timing as
per the vegies.

Geoff M

[DavidW]

Post by Geoff Muldoon
Hoges in WA says...

Post by Hoges in WA

Post by Geoff Muldoon
Hickory says...

[snipped].

Post by Geoff Muldoon
As an aside, lately we've been enjoying kangaroo rolled fillet
roasts Cylindrical, wrapped in string, just like the old roast beef
ones, but they're much smaller. We normally use two of them for a
family feed, just popped in the baking tray with the roasting
vegies. Delicious, and one of the best ways to cook roo without
the problem of it toughening up.

What temp? How long/
I'm interested in the not toughening up bit.

As I said they're much smaller, about the size of a medium/large cucumber.
We just toss them into the baking pan at the same time as the chunks
of sweet potato, halved onions and whole garlic cloves. Temp and
timing as per the vegies.

I would swap the sweet potato with normal potato and pumpkin. Haven't tried the
garlic cloves.

[Hoges in WA]

Post by Geoff Muldoon
Hoges in WA says...

Post by Hoges in WA

Post by Geoff Muldoon
Hickory says...

[snipped].

Post by Geoff Muldoon
As an aside, lately we've been enjoying kangaroo rolled fillet roasts
Cylindrical, wrapped in string, just like the old roast beef ones, but
they're much smaller. We normally use two of them for a family feed, just
popped in the baking tray with the roasting vegies. Delicious, and one of
the best ways to cook roo without the problem of it toughening up.

What temp? How long/
I'm interested in the not toughening up bit.

As I said they're much smaller, about the size of a medium/large cucumber.
We just toss them into the baking pan at the same time as the chunks of
sweet potato, halved onions and whole garlic cloves. Temp and timing as
per the vegies.
Geoff M

OK, thanks.
Never have taken to Sweet Potato but the onions and garlic cloves are
regulars in my roast pan.
Hoges

[Jeßus]

In article <IP87m.4987$***@news-server.bigpond.net.au>, tzhoganzz2
@bigpond.net.au said...

Post by Hoges in WA

Post by Geoff Muldoon
Hickory says...

[snipped].

Post by Geoff Muldoon
As an aside, lately we've been enjoying kangaroo rolled fillet roasts
Cylindrical, wrapped in string, just like the old roast beef ones, but
they're much smaller. We normally use two of them for a family feed, just
popped in the baking tray with the roasting vegies. Delicious, and one of
the best ways to cook roo without the problem of it toughening up.
Geoff M

What temp? How long/
I'm interested in the not toughening up bit.

I can't say I've had problems with Roo or Wallaby being tough, although
I always take care to cook it with an eye to tenderness.

A 'slow roast' is one good way, along the lines of this:
Preheat oven to 180C. Place lamb leg in a roasting tin and rub salt and
the olive oil over the meat. Add garlic, rosemary and 1 cup water around
the lamb. Roast in a preheated oven at 180C for 1 hour. Remove roasting
tin from oven, add another cup of water, cover the lamb with aluminium
foil, return to oven and cook for 1 more hour. Remove foil and cook for
further 30 minutes or until the lamb is almost falling off the bone.


from:
http://gourmettraveller.com.au/slowroasted_leg_of_lamb_with_garlic_and_r
oot_vegetable_mash.htm

[Phred]

Post by Hickory

Post by DavidW
Many years ago I often
bought rolled roasts of beef (i.e., a cut of beef in the shape of a cylinder and
bound up with string). However, I rarely see them these days. Why is this?
The roasts that are more common now are not bound up with string and aren't
nearly as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He didn't have one
but he made one for me, but it was nothing like the already-prepared ones I used
to buy. Those were fatty on the outside, but the one he made was not, so I think
he must have used a different cut of beef. If I try again in future, how should
I instruct the butcher to make a proper one (i.e., what cut should I specify)?

David, I've been wondering the same thing for years. As a kid in
the late 50's/ early 60's I remember the rolled roasts so well. Tied up
and with 3 or 4 wooden skewers through them. The meat was always so
tender. I've tried probably 10 in the last 20 years and they turn out
crap. One butcher even said to simmer it like a silverside ! I think it
must be that they use the absolute crappiest meat these days. If I ever
run into an old, old retired butcher I'll ask why and how to get one
made up so I can enjoy that taste again.

I similarly enjoyed those rolled roasts as a kid in the 50s, and was
even cooking them for myself in the mid to late 60s here in the deep
north. Then they seemed to vanish...

The ones I remember were called roast sirloin and they were basically
a de-boned T-bone rolled to include the fillet portion in the middle.

Some years ago (probably about the early to mid 80s) I asked the local
butcher if he knew what had happened to them. His response was that
he could make one for me like I remembered, but I wouldn't be able to
afford it!

With T-bones at the local IGA now selling for up to $12.00 each (and
people *buying them* at that price according to the resident butcher)
it's now even less likely that I'll ever again get to enjoy a proper
sirloin roast. :-(

Cheers, Phred.

[hickory]

Post by Phred
I similarly enjoyed those rolled roasts as a kid in the 50s, and was
even cooking them for myself in the mid to late 60s here in the deep
north. Then they seemed to vanish...
The ones I remember were called roast sirloin and they were basically
a de-boned T-bone rolled to include the fillet portion in the middle.
Some years ago (probably about the early to mid 80s) I asked the local
butcher if he knew what had happened to them. His response was that
he could make one for me like I remembered, but I wouldn't be able to
afford it!
Cheers, Phred.

Phred, I might run it past the 'quality plus'(supposedly) butcher we've
got near cairns here and see if I can afford one for xmas !!.....

[Phred]

Post by hickory

Post by Phred
I similarly enjoyed those rolled roasts as a kid in the 50s, and was
even cooking them for myself in the mid to late 60s here in the deep
north. Then they seemed to vanish...
The ones I remember were called roast sirloin and they were basically
a de-boned T-bone rolled to include the fillet portion in the middle.
Some years ago (probably about the early to mid 80s) I asked the local
butcher if he knew what had happened to them. His response was that
he could make one for me like I remembered, but I wouldn't be able to
afford it!

Phred, I might run it past the 'quality plus'(supposedly) butcher we've
got near cairns here and see if I can afford one for xmas !!.....

A similar thought has occurred to me from time to time, but I can't
stand the thought of possibly ruining something so expensive! :-)

Cheers, Phred.

[Jeßus]

Post by Phred

Post by Hickory

Post by DavidW
Many years ago I often
bought rolled roasts of beef (i.e., a cut of beef in the shape of a cylinder and
bound up with string). However, I rarely see them these days. Why is this?
The roasts that are more common now are not bound up with string and aren't
nearly as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He didn't have one
but he made one for me, but it was nothing like the already-prepared ones I used
to buy. Those were fatty on the outside, but the one he made was not, so I think
he must have used a different cut of beef. If I try again in future, how should
I instruct the butcher to make a proper one (i.e., what cut should I specify)?

David, I've been wondering the same thing for years. As a kid in
the late 50's/ early 60's I remember the rolled roasts so well. Tied up
and with 3 or 4 wooden skewers through them. The meat was always so
tender. I've tried probably 10 in the last 20 years and they turn out
crap. One butcher even said to simmer it like a silverside ! I think it
must be that they use the absolute crappiest meat these days. If I ever
run into an old, old retired butcher I'll ask why and how to get one
made up so I can enjoy that taste again.

I similarly enjoyed those rolled roasts as a kid in the 50s, and was
even cooking them for myself in the mid to late 60s here in the deep
north. Then they seemed to vanish...
The ones I remember were called roast sirloin and they were basically
a de-boned T-bone rolled to include the fillet portion in the middle.
Some years ago (probably about the early to mid 80s) I asked the local
butcher if he knew what had happened to them. His response was that
he could make one for me like I remembered, but I wouldn't be able to
afford it!
With T-bones at the local IGA now selling for up to $12.00 each (and
people *buying them* at that price according to the resident butcher)
it's now even less likely that I'll ever again get to enjoy a proper
sirloin roast. :-(

Sounds like you need to move, Phred :)

[Phred]

Post by DavidW

Post by Phred

Post by Hickory

Post by DavidW
Many years ago I often
bought rolled roasts of beef (i.e., a cut of beef in the shape of a

cylinder and

Post by Phred

Post by Hickory

Post by DavidW
bound up with string). However, I rarely see them these days. Why is this?
The roasts that are more common now are not bound up with string and

aren't

Post by Phred

Post by Hickory

Post by DavidW
nearly as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He didn't

have one

Post by Phred

Post by Hickory

Post by DavidW
but he made one for me, but it was nothing like the already-prepared ones

I used

Post by Phred

Post by Hickory

Post by DavidW
to buy. Those were fatty on the outside, but the one he made was not, so I

think

Post by Phred

Post by Hickory

Post by DavidW
he must have used a different cut of beef. If I try again in future, how

should

Post by Phred

Post by Hickory

Post by DavidW
I instruct the butcher to make a proper one (i.e., what cut should I

specify)?

Post by Phred

Post by Hickory
David, I've been wondering the same thing for years. As a kid in
the late 50's/ early 60's I remember the rolled roasts so well. Tied up
and with 3 or 4 wooden skewers through them. The meat was always so
tender. I've tried probably 10 in the last 20 years and they turn out
crap. One butcher even said to simmer it like a silverside ! I think it
must be that they use the absolute crappiest meat these days. If I ever
run into an old, old retired butcher I'll ask why and how to get one
made up so I can enjoy that taste again.

I similarly enjoyed those rolled roasts as a kid in the 50s, and was
even cooking them for myself in the mid to late 60s here in the deep
north. Then they seemed to vanish...
The ones I remember were called roast sirloin and they were basically
a de-boned T-bone rolled to include the fillet portion in the middle.
Some years ago (probably about the early to mid 80s) I asked the local
butcher if he knew what had happened to them. His response was that
he could make one for me like I remembered, but I wouldn't be able to
afford it!
With T-bones at the local IGA now selling for up to $12.00 each (and
people *buying them* at that price according to the resident butcher)
it's now even less likely that I'll ever again get to enjoy a proper
sirloin roast. :-(

Sounds like you need to move, Phred :)

I lack the motivation to move from Paradise... Though a good sirloin
roast would be a serious temptation. (Is there an XI "Thou shalt not
desire a sirloin? ;-)

Cheers, Phred.

[Jeßus]

Post by Phred

Post by DavidW

Post by Phred

Post by Hickory

Post by DavidW
Many years ago I often
bought rolled roasts of beef (i.e., a cut of beef in the shape of a

cylinder and

Post by Phred

Post by Hickory

Post by DavidW
bound up with string). However, I rarely see them these days. Why is this?
The roasts that are more common now are not bound up with string and

aren't

Post by Phred

Post by Hickory

Post by DavidW
nearly as good a meal, IMO.
I went to a butcher a while ago and asked for a rolled roast. He didn't

have one

Post by Phred

Post by Hickory

Post by DavidW
but he made one for me, but it was nothing like the already-prepared ones

I used

Post by Phred

Post by Hickory

Post by DavidW
to buy. Those were fatty on the outside, but the one he made was not, so I

think

Post by Phred

Post by Hickory

Post by DavidW
he must have used a different cut of beef. If I try again in future, how

should

Post by Phred

Post by Hickory

Post by DavidW
I instruct the butcher to make a proper one (i.e., what cut should I

specify)?

Post by Phred

Post by Hickory
David, I've been wondering the same thing for years. As a kid in
the late 50's/ early 60's I remember the rolled roasts so well. Tied up
and with 3 or 4 wooden skewers through them. The meat was always so
tender. I've tried probably 10 in the last 20 years and they turn out
crap. One butcher even said to simmer it like a silverside ! I think it
must be that they use the absolute crappiest meat these days. If I ever
run into an old, old retired butcher I'll ask why and how to get one
made up so I can enjoy that taste again.

I similarly enjoyed those rolled roasts as a kid in the 50s, and was
even cooking them for myself in the mid to late 60s here in the deep
north. Then they seemed to vanish...
The ones I remember were called roast sirloin and they were basically
a de-boned T-bone rolled to include the fillet portion in the middle.
Some years ago (probably about the early to mid 80s) I asked the local
butcher if he knew what had happened to them. His response was that
he could make one for me like I remembered, but I wouldn't be able to
afford it!
With T-bones at the local IGA now selling for up to $12.00 each (and
people *buying them* at that price according to the resident butcher)
it's now even less likely that I'll ever again get to enjoy a proper
sirloin roast. :-(

Sounds like you need to move, Phred :)

I lack the motivation to move from Paradise... Though a good sirloin
roast would be a serious temptation.

You're in Nth QLD somewhere I think?

I ended up buying a rural property in N.E Tas last year... for me this
is paradise.

I *used* to think the tropics were paradise - but I can no longer handle
the climate and tourists... whereas down here is foodie heaven :)

Post by Phred
(Is there an XI "Thou shalt not desire a sirloin? ;-)

Not in any book I've read, Phred :)

[mªdcªt]

x-no-archive: yes On Tue, 14 Jul 2009 09:54:02 +1000, "DavidW"

Post by DavidW
Hello,
This place seems to have become deserted, but here goes. Many years ago I often
bought rolled roasts of beef (i.e., a cut of beef in the shape of a cylinder and
bound up with string). However, I rarely see them these days. Why is this? The
roasts that are more common now are not bound up with string and aren't nearly
as good a meal, IMO.

My local butcher does a Greek-style lamb "mini roast" which is tied up
with string as you describe. It's rubbed with a souvlakia mix as far
as I can tell, and it's yummy (bar the occasional piece of gristle).



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