Berserkers,
I’ve been having a conversation with Carrie Morgan for a couple of days now about potential offerings for next year’s Berserker Day and promised her some feedback from the group. So here are the new candidates:
Picanha - for those of you living under a rock these last couple of years, this is one of the hottest cuts of the moment. Known as “culotte” in France. It’s the top sirloin with attached fat cap. Popular in Brazilian Rodizios it’s the filet skewered in a C-shape carved tableside. Morgan Ranch has it in their shop but for some reason it hasn’t sold as well as their steaks/roasts.
Rib Plate - this is the large, intact cut of the rib plate from where short ribs are obtained. The large rib plate (usually 3-5 bones) measures about 9" x 9" to15" depending on how many bones. This is a showstopping centerpiece at any table and can be smoked or roasted like a crown rib or prime rib.
Beef Bacon - I had to ask Carrie what exactly this was as I pictured beef jerky. She explained that it’s basically cut from the marbled, tender part of the belly, lightly smoked but uncured. She has a very limited amount of this and wants to offer the Berserker community about 40ish packages as a bundle with ground beef.
In closing, please vote for which of the “new” products above you’d like to see offered by Morgan Ranch in the near future.
Thanks.
- Picanha
- Rib Plate
- Beef Bacon
0 voters
