#meatcamp Transcript, 25 February 2010

Tonight’s discussion was very lively, with much interest in our “theme”:  Selecting and preparing those “other” cuts of meat.  They’re available, you’ve heard of them, but whatcha gonna do with them?  Below is a transcript (yes, I’m still figuring out how to do it in chronological order), but until then, scope this out … backwards.


ChaffinOrchards @iTweetMeat Eaten testicles for years, never heard ’em called calf fries. Wonder if thats a regional deal. #meatcamp -9:41 PM Feb 25th, 2010


iTweetMeat @ChaffinOrchards Very cool! A Wikipedia entry I edited and added to — one that wasn’t changed a lot. Score! (@meatcamp)#meatcamp -9:40 PM Feb 25th, 2010


Pleasanthouse @KyFarmersMatter I’d buy it if you’d ship it. #meatcampSame with cured ham -9:40 PM Feb 25th, 2010


iTweetMeat @ChaffinOrchards @meatcamp I like scrapple with apple butter. #meatcamp -9:39 PM Feb 25th, 2010


andreabakes Not a good slogan RT@nel1jack@meatcamp ewww, brain looks like skinned testicles #Meatcamp -9:39 PM Feb 25th, 2010


ChaffinOrchards @meatcamp Here’s a link on it. Most folks I know eat it fried with maple syrup. That’s pretty dang good! #meatcamphttp://ow.ly/1br8n -9:39 PM Feb 25th, 2010


nel1jack @meatcamp ewww, brain looks like skinned testicles#meatcamp -9:38 PM Feb 25th, 2010


iTweetMeat I was on the phone, very excited about tonight’s chat, and cousin told me I sounded like a masculine version of Linda Richman. Um. #meatcamp -9:38 PM Feb 25th, 2010


iTweetMeat @andreabakes I think most commercially available calf fries are from veal calves. #meatcamp -9:37 PM Feb 25th, 2010


meatcamp @michellekoen Have to admit to being very squeamish with brains. Most offal, actually. But getting better b/c think we need to 🙂#meatcamp -9:37 PM Feb 25th, 2010


KyFarmersMatter @Pleasanthouse There’s so few real chef restaurants around these parts. Mainly a “chain gang” 😦 #meatcamp -9:36 PM Feb 25th, 2010


andreabakes RT @iTweetMeat@tgnh Calf fries. Try em sometime. You might like it. #Meatcamp -9:36 PM Feb 25th, 2010


ChaffinOrchards …they buy nearly all of our offal and really support the farm! Love their mission to bring back more traditional diets.#meatcamp -9:36 PM Feb 25th, 2010


michellekoen @Feastfinefoods general public are scared of cleaning and lack knowhow to cook. Cooked brains in class 2day w squeemish responses #meatcamp -9:36 PM Feb 25th, 2010


Pleasanthouse @meatcamp scrapple is a loaf made from pork & pork offal, bound with cornmeal and flour, sliced a pan-fried (Penn Dutch)#meatcamp -9:35 PM Feb 25th, 2010


SteakPerfection let us know when you post it RT @iTweetMeat:@meatcamp Carrie, I’m making a Scrapple video since we make it quite often. #meatcamp -9:35 PM Feb 25th, 2010


ChaffinOrchards @meatcamp Lard and apples is good together. These are all Weston Price recipes. They are a great group if folks are unaware… #meatcamp -9:35 PM Feb 25th, 2010


iTweetMeat Confidence. RT @JulieMett: Gnight, sweet and, ahem, interesting dreams to all after tonights topic (glad Im not male)#meatcamp -9:35 PM Feb 25th, 2010


andreabakes @iTweetMeat By George! You’ve got it! The slogan…#Meatcamp -9:35 PM Feb 25th, 2010


iTweetMeat @meatcamp Carrie, I’m making a Scrapple video since we make it quite often. #meatcamp -9:34 PM Feb 25th, 2010


meatcamp RT @natejtaylor RT @iTweetMeat Folks, we at meatcamp wld appreciate your feedback:https://www.surveymonkey.com/s/PKL35WL Thanks! #meatcamp -9:34 PM Feb 25th, 2010


SteakPerfection LOL RT @tgnh: Night all. Now to go block the followers I got after the ‘calf fries’ tweet…. 🙂 #meatcamp -9:34 PM Feb 25th, 2010


JulieMett G’night, sweet and, ahem, interesting dreams to all after tonight’s topic (glad I’m not male) #meatcamp -9:34 PM Feb 25th, 2010


iTweetMeat @tgnh Calf fries. Try ’em sometime. You might like it.#meatcamp -9:34 PM Feb 25th, 2010


Pleasanthouse @KyFarmersMatter research “guanciale” (made with jowls) & pancetta, produce, sell to fancy restaurants $$$ #meatcamp -9:33 PM Feb 25th, 2010


meatcamp @ChaffinOrchards @Pleasanthouse Just what is scrapple? Lard & apples sound good together… but scrapple? #meatcamp -9:33 PM Feb 25th, 2010


iTweetMeat @ChaffinOrchards Duh! How could I forget #scrapple this evening!? #meatcamp -9:33 PM Feb 25th, 2010


natejtaylor RT @iTweetMeat: Folks, we at meatcamp would appreciate your feedback: https://www.surveymonkey.com/s/PKL35WL Thanks!#meatcamp -9:33 PM Feb 25th, 2010


JulieMett Wld love to see RT @fourgreenis: some very funny clips from Julias last shows where chefs tried to gross her out. No dice.#meatcamp -9:32 PM Feb 25th, 2010


ChaffinOrchards @Pleasanthouse Hmmm scrapple. I sometimes harvest hogs with friends and we make fresh lard, sausage, & scrapple#meatcamp -9:32 PM Feb 25th, 2010


kitchenMage @KyFarmersMatter Oh well, that’s different. Family you can screw with as much as you want. #meatcamp -9:32 PM Feb 25th, 2010


SteakPerfection @JeffFowle you’re missing a great #meatcamp on offal and other unusual cuts -9:31 PM Feb 25th, 2010


JulieMett So I’m thinking when we market our beef, might be including some James Beard, Julia Child, Mario Batali recipes/references …#meatcamp -9:31 PM Feb 25th, 2010


tgnh Night all. Now to go block the followers I got after the ‘calf fries’ tweet…. 🙂 #meatcamp -9:31 PM Feb 25th, 2010


meatcamp Gr* idea! RT @SteakPerfection: my action plan from tonights #meatcamp = try cut this week that Ive never tried before@mpaynknoper #meatcamp -9:31 PM Feb 25th, 2010


PennyFull RT @iTweetMeat: That was great, all! Thanks so much for joining us. Have a wonderful rest of your evening and a fantastic Friday. #meatcamp -9:31 PM Feb 25th, 2010


Pleasanthouse scrapple, head cheese, liverwurst, all popular off-cut products. highly seasoned, nice texture, simple, good. #meatcamp -9:31 PM Feb 25th, 2010


carrieoliver Thanks all for joining #meatcamp or for ignoring my extra posting here on Twitter. Learned a lot, hope you did, too! #meatcamp -9:31 PM Feb 25th, 2010


fourgreenis @JulieMett some very funny clips from Julia’s last shows where chefs tried to gross her out. No dice. #meatcamp -9:31 PM Feb 25th, 2010


JohnRumery #meatcamp great subject and great info. -9:31 PM Feb 25th, 2010


KyFarmersMatter @kitchenMage just family 🙂 #meatcamp -9:30 PM Feb 25th, 2010


iTweetMeat Do it! RT @SteakPerfection: my action plan from tonights#meatcamp = try a cut this week that Ive never tried before@mpaynknoper #meatcamp -9:30 PM Feb 25th, 2010


iTweetMeat That was great, all! Thanks so much for joining us. Have a wonderful rest of your evening and a fantastic Friday. #meatcamp -9:30 PM Feb 25th, 2010


SteakPerfection my action plan from tonight’s #meatcamp = try a cut this week that I’ve never tried before @mpaynknoper -9:30 PM Feb 25th, 2010


kitchenMage @KyFarmersMatter I don’t know about sneaking things. Tell me and I’ll try it, lie to me and I will never trust you again.#meatcamp -9:30 PM Feb 25th, 2010


meatcamp @JulieMett Would be a good thing if things like beef cheeks and pork jowls started showing up. Though the names…. #meatcamp -9:29 PM Feb 25th, 2010


andreabakes @fourgreenis may I also suggest James Beard’s American Cookery. I studied with him. He has great recipes for what we r discussing. #Meatcamp -9:29 PM Feb 25th, 2010


JulieMett Great point about Julia Child … renewed interest in her might also signal opening for more types of “unusual” foods? #meatcamp -9:29 PM Feb 25th, 2010


Pleasanthouse Clip ’em off way up high! Love it! RT @iTweetMeat Lamb fries: http://www.youtube.com/watch?v=Qq4mqCDakVQ(@PleasantHouse#meatcamp -9:28 PM Feb 25th, 2010


KyFarmersMatter @mpaynknoper good point re: mixed…I’m closer 2my crock pot so I can add veggies l8r so as not 2get em all mushy #food#meatcamp -9:28 PM Feb 25th, 2010


follownathan @meatcamp I enjoyed lurking. Interesting to hear about the meats that are good to eat but hard to “market” in the states#meatcamp -9:28 PM Feb 25th, 2010


tgnh @nel1jack Lol! Now that I think abt it, I’m sure I accidently consumed some gigantic N. Dakota mosquitos while riding….#meatcamp -9:28 PM Feb 25th, 2010


SteakPerfection My fav too RT @fourgreenis@andreabakes Julia Child was a very adventuresome eater. She has some great recipes in her books. #meatcamp -9:27 PM Feb 25th, 2010


JulieMett Beef cheeks seem to be everywhere. Any bets whether will start to show up in more mainstream mag recipes, meat counters?#meatcamp -9:27 PM Feb 25th, 2010


SteakPerfection Risky but fun RT @KyFarmersMatter I just cook the offall and don’t tell folks what they’re eating.Thy luv it…works every time 🙂 #meatcamp -9:27 PM Feb 25th, 2010


mpaynknoper @fourgreenis absolutely agree on 1 menu. Never said it was the kiddos not liking mixed food. 🙂 #meatcamp -9:27 PM Feb 25th, 2010


KyFarmersMatter @fourgreenis hmph…can’t blame a gal for tryin’. I had a meat broker from PA wanting 2get r rabbits but freight was too high #meatcamp -9:27 PM Feb 25th, 2010


iTweetMeat Lamb fries: http://www.youtube.com/watch?v=Qq4mqCDakVQ (@PleasantHouse#meatcamp -9:27 PM Feb 25th, 2010


nel1jack @tgnh lol bush hog in weeds as high as the tractor, you’ll eat some bugs #meatcamp -9:26 PM Feb 25th, 2010


andreabakes Daniel Boulud makes Beef Cheeks to die for! I’ve had it in ravioli, too. #Meatcamp -9:25 PM Feb 25th, 2010


iTweetMeat @Pleasanthouse The scene from Funny Farm is playing in my mind — “see the trick is, you have to snip them off real high”#meatcamp -9:25 PM Feb 25th, 2010


fourgreenis @andreabakes Julia Child was a very adventuresome eater. She has some great recipes in her books. #meatcamp -9:25 PM Feb 25th, 2010


KyFarmersMatter I just cook the offall and don’t tell folks what they’re eating. Thy luv it…works every time 🙂 #meatcamp -9:24 PM Feb 25th, 2010


Pleasanthouse pan-fried, crispy lamb fries #meatcamp everyone’s got an iron skillet! http://flic.kr/p/6PgTBs -9:24 PM Feb 25th, 2010


meatcamp @nel1jack Yes, Rachel Ray or @dooce. Like the idea of making it illegal but for royalty, per @Herbguy, & a few other suggestions 2 #meatcamp -9:24 PM Feb 25th, 2010


iTweetMeat Do-over: Folks, we at meatcamp would appreciate your feedback: https://www.surveymonkey.com/s/PKL35WL Thanks!#meatcamp -9:24 PM Feb 25th, 2010


nel1jack @iTweetMeat Crawdads/Crayfish = Baby Lobsters #meatcamp-9:24 PM Feb 25th, 2010


fourgreenis @KyFarmersMatter I got the last ones in my hometown in PA. Fresh and local. #meatcamp -9:24 PM Feb 25th, 2010


SteakPerfection mmm RT @foodiePrints@meatcamp And of course, there are pates, rillettes, sausages, and haggis #meatcamp -9:24 PM Feb 25th, 2010


andreabakes They and so many amazing chefs, writers are inspirational to many, including me. It’s a good thing. Reminds me – Martha, too. #Meatcamp -9:24 PM Feb 25th, 2010


Pleasanthouse look at these whoppers! #meatcamphttp://flic.kr/p/6Ph8tu -9:23 PM Feb 25th, 2010


tgnh @nel1jack true! that’s what we should aim to change. I’m not against eating bugs, just haven’t had chance to try. #meatcamp -9:23 PM Feb 25th, 2010


KyFarmersMatter Looks wonderful! RT @Pleasanthouse: Lamb offal dinner #meatcamp http://flic.kr/p/6Rfwfs -9:23 PM Feb 25th, 2010


TheUnknownChef My pleasure. I can cook anything. Im your coach. Take notes and get ready for your midterm. #meatcamp #profood#wheresmyapple -9:23 PM Feb 25th, 2010


foodiePrints @meatcamp And of course, there are pates, rillettes, sausages, and haggis #meatcamp -9:23 PM Feb 25th, 2010


iTweetMeat @meatcamp Crawdads/Crayfish = Mudbugs #meatcamp -9:23 PM Feb 25th, 2010


SteakPerfection and thanks to @iTweetMeat Thanks SO MUCH for@DJPegLeg for helping us out, and for @TheUnknownChef for … so much great info #meatcamp -9:22 PM Feb 25th, 2010


meatcamp @tgnh I think of some crustaceans as being the insects of the sea. But I grew up eating them and love them. Insects, not so much#meatcamp -9:22 PM Feb 25th, 2010


PennyFull RT @iTweetMeat: Thanks SO MUCH for @DJPegLeg for helping us out, and for @TheUnknownChef for providing so much great info! #meatcamp -9:22 PM Feb 25th, 2010


andreabakes Bye PegLeg #Meatcamp -9:22 PM Feb 25th, 2010


ChefReinvented Huge shout out to @djpegleg As per usual, my apprentice taught me a few things #meatcamp -9:21 PM Feb 25th, 2010


JulieMett no good suggestions here for making the name offal less awful. Beef cheeks, sweetbreads sound cute, tho! #meatcamp -9:21 PM Feb 25th, 2010


nel1jack @tgnh not in some peoples minds #meatcamp -9:21 PM Feb 25th, 2010


Pleasanthouse Lamb offal dinner #meatcamp http://flic.kr/p/6Rfwfs -9:21 PM Feb 25th, 2010


JohnRumery RT @iTweetMeat: Thanks SO MUCH for @DJPegLeg for helping us out, and for @TheUnknownChef for providing so much great info! #meatcamp -9:21 PM Feb 25th, 2010


andreabakes Do not discount the creativity, talent & ability to popularize a food. James Beard Julia Child Mark Bittman Top Chef…#Meatcamp -9:21 PM Feb 25th, 2010


tgnh Ditto! RT @iTweetMeat: Thanks SO MUCH for @DJPegLeg for helping us out, and for @TheUnknownChef for providing so much great info! #meatcamp -9:21 PM Feb 25th, 2010


KyFarmersMatter @fourgreenis did somebody say rabbit? I can hook u up w/ domestic (NOT in china) fryer rabbits. #meatcamp -9:21 PM Feb 25th, 2010


SteakPerfection and also to RT @carrieoliver: Quick thanks to@DJPegLeg @TheUnknownChef … how to cook these lesser known cuts & oddities. #meatcamp -9:21 PM Feb 25th, 2010


DJPegLeg Thanks everyone, this has been fun! #meatcamp -9:21 PM Feb 25th, 2010


masterbutcher @emptysandwich see, I have the opposite problem, no one wants to learn or listen to me. Hurts that I’m babyfaced, tho 🙂#meatcamp -9:21 PM Feb 25th, 2010


iTweetMeat Thanks SO MUCH for @DJPegLeg for helping us out, and for @TheUnknownChef for providing so much great info! #meatcamp -9:20 PM Feb 25th, 2010


nel1jack Rachel Ray could do it #meatcamp -9:20 PM Feb 25th, 2010


tgnh There’s offal and then eating bugs, whole different realm…re: ‘weird eats’ #meatcamp -9:20 PM Feb 25th, 2010


SteakPerfection RT @iTweetMeat@emptysandwich UGH. The educated meat store is a rarity. Always doing a little teaching when I go to the market. #meatcamp -9:20 PM Feb 25th, 2010


fourgreenis @emptysandwich Have you asked at the store? I have asked for rabbit and they got it for me. #meatcamp -9:20 PM Feb 25th, 2010


iTweetMeat @TheUnknownChef When I’m in town, I’ll try my best to visit! #meatcamp -9:19 PM Feb 25th, 2010


SteakPerfection RT @JohnRumery: Maybe Anthony Bourdain could make [offal] cool [to eat] #meatcamp -9:19 PM Feb 25th, 2010


KyFarmersMatter @JulieMett great idea re: mom’s mags …and IMO must be do-able dishes so as not 2scare folks off here n the rural parts 🙂 #meatcamp -9:19 PM Feb 25th, 2010


iTweetMeat See there’s “Weird Eats” -type shows… I don’t know if that’s the right message #meatcamp -9:19 PM Feb 25th, 2010


SteakPerfection Do it! RT @iTweetMeat: Folks, we at meatcamp would appreciate your feedback: http://bit.ly/a8Iqss Thanks! #meatcamp -9:19 PM Feb 25th, 2010


PennyFull RT @carrieoliver: Quick thanks to @DJPegLeg@TheUnknownChef for some thoughts on how to cook these lesser known cuts & oddities. #meatcamp -9:18 PM Feb 25th, 2010


TheUnknownChef Thats http://www.eastvillageradio.com folks… lil keystroke error there! GROUND TO TABLE 8-10am on EVR #meatcamp-9:18 PM Feb 25th, 2010


carrieoliver Quick thanks to @DJPegLeg @TheUnknownChef for some thoughts on how to cook these lesser known cuts & oddities.#meatcamp -9:18 PM Feb 25th, 2010


Pleasanthouse I prepared stuffed lamb hearts here http://bit.ly/KElGeu could do the same with beef heart. #meatcamp -9:18 PM Feb 25th, 2010


iTweetMeat @JulieMett Super suggestion! Re: “mom magazines”#meatcamp -9:18 PM Feb 25th, 2010


fourgreenis @Pleasanthouse That is what our farmer recommended for the heart. Didn’t turn out so well but maybe I’ll try again. #meatcamp -9:18 PM Feb 25th, 2010


foodiePrints @meatcamp For tripe, is there anything more satisfying than a bowl of menudo? http://bit.ly/4WGvQd #meatcamp -9:18 PM Feb 25th, 2010


iTweetMeat @emptysandwich UGH. The educated meat store is a rarity. Always doing a little teaching when I go to the market. #meatcamp -9:17 PM Feb 25th, 2010


KyFarmersMatter @ChaffinOrchards That’s gr8! We sell a huge amount of bones…but organ meats not so much cept 4 doggie luvrs#meatcamp -9:17 PM Feb 25th, 2010


PennyFull RT @iTweetMeat: Folks, we at meatcamp would appreciate your feedback: https://www.surveymonkey.com/s/PKL35WL Thanks!#meatcamp -9:17 PM Feb 25th, 2010


Feastfinefoods Aust Foodies any ideas?RT @iTweetMeat: – Any clever suggestions on how to make offal & lesser cuts hip (beyond restaurant)? #meatcamp -9:17 PM Feb 25th, 2010


JulieMett Hoity toity chefs use them, drives interest, the Mom magazines start to use them in easy recipes (I used to work at one)#meatcamp -9:17 PM Feb 25th, 2010


foodiePrints @meatcamp A link may help http://bit.ly/3imkNx#meatcamp -9:17 PM Feb 25th, 2010


JohnRumery Maybe Anthony Bourdain could make it cool #meatcamp -9:17 PM Feb 25th, 2010


SteakPerfection TRUE RT @iTweetMeat: Interestingly, I can find offal at very high end and very low end markets, but less so “in the middle”#meatcamp -9:16 PM Feb 25th, 2010


tgnh Seems everyone has a ‘mom’ story or tried at one point…nostaliga angle..agree w/Amy #meatcamp -9:16 PM Feb 25th, 2010


fourgreenis @mpaynknoper So you were referring to yourself and not whether my crock pot was well cleaned from last batch of chili 😉#meatcamp -9:16 PM Feb 25th, 2010


iTweetMeat Folks, we at meatcamp would appreciate your feedback:https://www.surveymonkey.com/s/PKL35WL Thanks! #meatcamp -9:16 PM Feb 25th, 2010


foodiePrints @meatcamp Well @TheUnknownChef just gave me a lead for another way to cook it, but here’s ox heart anticuchos #meatcamp -9:16 PM Feb 25th, 2010


TheUnknownChef We discuss horse in my radio show tomorrow on EVR. Ground to table 8-10am every friday on http;//www.eastvillageradio.com #meatcamp check it -9:16 PM Feb 25th, 2010


meatcamp @mpaynknoper Late thanks for joining. That is a conundrum, not liking meats and veggies in same dish. No #stew 4 U#meatcamp -9:16 PM Feb 25th, 2010


Pleasanthouse @meatcamp beef ❤ trimmed. Stuff with favorite bread stuffing, tie up. Brown in pan, add broth, cover & roast mod. heat 2-3 hrs. #meatcamp -9:16 PM Feb 25th, 2010


emptysandwich @iTweetMeat where can you buy it not in my stores. Educated meat dept could help consumer #meatcamp -9:16 PM Feb 25th, 2010


SteakPerfection yes RT @carrieoliver @ChefReinvented Perhaps we can brainstorm this in Seattle next week, how to rename offal & the unpretty cuts. #meatcamp -9:16 PM Feb 25th, 2010


KyFarmersMatter In order 2make offalls popular again we have 2use real world “mom” recipes not fancy chef prepared dishes #meatcamp -9:15 PM Feb 25th, 2010


cbsop @CarrieOliver just call ’em the good bits 😉 #meatcamp -9:15 PM Feb 25th, 2010


iTweetMeat @foodiePrints Yes. Specialty foods stores, froo-froo stores, and Wal-Mart is where I can find offal most usually. #meatcamp -9:15 PM Feb 25th, 2010


SteakPerfection convince an A-list celeb to host an offal dinner party & world will beat a path… RT @iTweetMeat…make offal & lesser cuts hip…#meatcamp -9:15 PM Feb 25th, 2010


TheUnknownChef Balance is the key. If anything in a dish is 2 intense u lose everythin else present. if that flavor is offal, most find it gross#meatcamp -9:15 PM Feb 25th, 2010


meatcamp @foodiePrints Do share what you like and how you like to cook or eat offal! #meatcamp -9:15 PM Feb 25th, 2010


fourgreenis @mpaynknoper My kids eat what I cook or go hungry. They never go hungry but I don’t make things they hate either.#meatcamp -9:15 PM Feb 25th, 2010


JulieMett PR campaign/help to Food Network for using these items. But their chefs are using a lot already (iron chef etc.) Hi all, lurking.#meatcamp -9:14 PM Feb 25th, 2010


foodiePrints @iTweetMeat Indeed! Do you find ethnic markets carry more selection like I do? #meatcamp -9:14 PM Feb 25th, 2010


masterbutcher Very true RT @iTweetMeat: Interestingly, I can find offal at very high end and very low end markets, but less so “in the middle”#meatcamp -9:14 PM Feb 25th, 2010


iTweetMeat So we’ve got: Celebrity, Royalty, PR… Hmm. #meatcamp -9:14 PM Feb 25th, 2010


meatcamp @Pleasanthouse Do share, what do you stuff the heart with, how do you cook it? Feel free to share a recipe. #meatcamp -9:14 PM Feb 25th, 2010


andreabakes @CamBrownJax good point, tho. My mom cooked so many varieties of meat. I tried them all. Made me more adventurous! Glad for that. #meatcamp -9:13 PM Feb 25th, 2010


SteakPerfection host a dinner party (but pre-test) with offal RT@iTweetMeat…clever suggestions on how to make offal & lesser cuts hip… #meatcamp -9:13 PM Feb 25th, 2010


Rosemont_Farm @iTweetMeat yeah I was paranoid they weren’t big enough so we let them go to long, the first batch were in the low 300#s #meatcamp -9:13 PM Feb 25th, 2010


foodiePrints @meatcamp @kitchenmage mmm sweetbreads…serious fan of offal! #meatcamp -9:13 PM Feb 25th, 2010


tgnh Lights flickering, if lose u, an early thanks! #meatcamp -9:13 PM Feb 25th, 2010


iTweetMeat Interestingly, I can find offal at very high end and very low end markets, but less so “in the middle” #meatcamp -9:13 PM Feb 25th, 2010


JohnRumery Catch pic of Brad and Angelina eating RT @iTweetMeat: Another Q – Any clever suggestions on how to make offal & lesser cuts hip #meatcamp -9:12 PM Feb 25th, 2010


Herbguy Make illegal except 4 royality;) clever suggestions on how to make offal & lesser cuts hip (beyond restaurant)? #meatcamp /via@CarrieOliver -9:12 PM Feb 25th, 2010


TheUnknownChef Look at it this way. Offal is intense. pair it w/suttle items&UR fuckd. But pair it w/equally intense flavors& it sings rite along #meatcamp -9:12 PM Feb 25th, 2010


mpaynknoper Stews or items that have veggies & meats in same mix. Odd aversion, I know. RT @fourgreenis What do you mean by mixed food? #meatcamp -9:12 PM Feb 25th, 2010


carrieoliver @ChefReinvented Perhaps we can brainstorm this in Seattle next week, how to rename offal & the unpretty cuts. #meatcamp -9:12 PM Feb 25th, 2010


Pleasanthouse late to the game! stuffed beef heart is a popular midwestern farmhouse dish #meatcamp -9:12 PM Feb 25th, 2010


bizdrivetime RT @AFBFMace: Mntn oysters. RT @RandyKrotz: Testicles. Sliced thinly, breaded, fried to perfection. RT @tgnh: What the heck are calf fries? #meatcamp -9:12 PM Feb 25th, 2010


fourgreenis @iTweetMeat Took tongue to a potluck, had a great sauce and I only said it was beef. All liked it. #meatcamp -9:12 PM Feb 25th, 2010


iTweetMeat Wow, this one has been an interesting and exciting chat!#meatcamp -9:12 PM Feb 25th, 2010


SteakPerfection RT @iTweetMeat: Another Q – Any clever suggestions on how to make offal & lesser cuts hip (beyond restaurant)?#meatcamp -9:12 PM Feb 25th, 2010


Feastfinefoods @iTweetMeat I think restaurants and the PR that surrounds them are the driver that makes these cuts more familiar to gen public #meatcamp -9:12 PM Feb 25th, 2010


iTweetMeat @Rosemont_Farm Wow! Big guys. #meatcamp -9:12 PM Feb 25th, 2010


DJPegLeg I’d say 1. education 2. make it more available. People who go to the supermarket usually only see steaks but not much else.#meatcamp -9:11 PM Feb 25th, 2010


ChefReinvented @CarrieOliver think this was said but it needs a new name/marketing campaign #meatcamp -9:11 PM Feb 25th, 2010


meatcamp @kitchenMage My mom made delicious sweetbreads. Then once they were really awful, now I’m scared of them. #meatcamp -9:11 PM Feb 25th, 2010


KyFarmersMatter @tgnh lol Mine too! and handwritten receipes of my mom’s were added…best book ever! #meatcamp -9:11 PM Feb 25th, 2010


Rosemont_Farm @iTweetMeat hazelnut finished Yorkshires, 400#s(erm lol) #meatcamp -9:11 PM Feb 25th, 2010


andreabakes @CamBrownJax I have never tried pigs knuckles. Chances are I might not. I remember them in jars. Like in a lab;-o #meatcamp -9:10 PM Feb 25th, 2010


kitchenMage .@CarrieOliver Get @dooce to eat some? #meatcamp -9:10 PM Feb 25th, 2010


iTweetMeat Another Q – Any clever suggestions on how to make offal & lesser cuts hip (beyond restaurant)? #meatcamp -9:10 PM Feb 25th, 2010


KyFarmersMatter This is my Better Homes & Gardens Recipe Book passed down frm my mother http://twitpic.com/m9b5b U MUST HAVE ONE! #meatcamp -9:10 PM Feb 25th, 2010


winemedineme @SteakPerfection agreed! one of my favorite things to cook. #meatcamp -9:10 PM Feb 25th, 2010


masterbutcher Just ask someone about Chittlins, The reactions can be v. predictable. #meatcamp -9:09 PM Feb 25th, 2010


tgnh I love mine. Covered in food stains!RT @KyFarmersMatter: Everyone needs 2 pickup Better Homes & Gardens Cookbook (old one).#meatcamp -9:09 PM Feb 25th, 2010


carrieoliver Wow, lots of barriers including stereotyping. Any clever suggestions on how to make offal & lesser cuts hip (beyond restaurant)? #meatcamp -9:09 PM Feb 25th, 2010


TheUnknownChef Big flavor OFFAL needs big flavored accompaniments to BALANCE out the richness & intensity of flavor of the meat.#meatcamp -9:09 PM Feb 25th, 2010


iTweetMeat Works 4 me! RT @CamBrownJax@andreabakes As a kid I loved pickled pigs feet. Ate them because parents said they were “special.” #meatcamp -9:09 PM Feb 25th, 2010


iTweetMeat @Rosemont_Farm I forget — what kind of pigs were they? To what weight did they get to? #meatcamp -9:09 PM Feb 25th, 2010


kitchenMage @carrieoliver I ate more offal as kid, but I have liked it less as I’ve gotten older. Is it me or it? I dunno… #meatcamp -9:08 PM Feb 25th, 2010


SteakPerfection The best test of a cook is a perfectly roasted chicken (Julia C) RT @carrieoliver@winemedineme … to cook whole chicken…#meatcamp -9:08 PM Feb 25th, 2010


CamBrownJax @andreabakes As a kid I loved pickled pigs feet. Ate them because parents said they were “special.” #meatcamp -9:08 PM Feb 25th, 2010


andreabakes That’s the thing about cooking. It’s an adventure! Just go for it. No real mystery. And there’s a reward after each adventure!#meatcamp -9:08 PM Feb 25th, 2010


KyFarmersMatter Everyone needs 2go 2Ebay & pickup a Better Homes & Gardens Cookbook (old one). Cookin/Selectin/Prepin Offalls r n the book #meatcamp -9:08 PM Feb 25th, 2010


Rosemont_Farm @iTweetMeat personally my pork had too much fat for my tastes, it’s also hard to get the skin to brown so mixed feelings about it #meatcamp -9:08 PM Feb 25th, 2010


iTweetMeat It’s delicious this way! RT @TheUnknownChef: Another thing is temp. Calves Liver should B served RARE. ITS THE ONLY WAY TO GO. #meatcamp -9:07 PM Feb 25th, 2010


tgnh @masterbutcher Agree. Found offal discrimination here in Northeast as well. (racial) #meatcamp -9:07 PM Feb 25th, 2010


winemedineme @CarrieOliver Very true! I don’t mind eviscerating ducks, but somehow kidneys = fear. #meatcamp -9:07 PM Feb 25th, 2010


iTweetMeat Vry true RT @masterbutcher: theres also a major socio-economic (& often racial) stigma attached to offal, esp. south & midwest. #meatcamp -9:07 PM Feb 25th, 2010


SteakPerfection RT @JohnRumery: Agree. Even name is discouraging RT @DJPegLeg@carrieoliver#meatcamp -9:07 PM Feb 25th, 2010


TheUnknownChef Another thing is temp. Calves Liver should B served RARE. ITS THE ONLY WAY TO GO. #meatcamp -9:07 PM Feb 25th, 2010


iTweetMeat If you’ve all been lurking … go ahead and feel free to chime in as we wind down #meatcamp -9:06 PM Feb 25th, 2010


kitchenMage @CarrieOliver Lack of clue about final flavor/texture? I try odd things where I know cook has clue before I try at home.#meatcamp -9:06 PM Feb 25th, 2010


masterbutcher there’s also a major socio-economic (& often racial) stigma attached to offal, esp. the south & midwest. #meatcamp -9:06 PM Feb 25th, 2010


carrieoliver @winemedineme I was in my mid 20s before I had guts to cook whole chicken. Nothing could be easier! But willingness to fail key. #meatcamp -9:06 PM Feb 25th, 2010


iTweetMeat Barriers for offal eats? IMO – 1) Uck factor. 2) What do I do? 3) Access. #meatcamp -9:05 PM Feb 25th, 2010


KyFarmersMatter Disagree on the freshness issue w/offall ~Can be quick frozen to preserve the freshness #meatcamp -9:05 PM Feb 25th, 2010


andreabakes My mom used to make sweet breads. She’d soak them in milk, fry them – sauté, really. Outstanding. #meatcamp -9:05 PM Feb 25th, 2010


SteakPerfection RT @tgnh: Biggest barrier: not easy to find supply. Will have to make arrangements with local purveyors from farmers mrk#meatcamp -9:05 PM Feb 25th, 2010


fourgreenis @mpaynknoper What do you mean by mixed food?#meatcamp -9:05 PM Feb 25th, 2010


JohnRumery Agree. Even name is discouraging RT @DJPegLeg:@carrieoliver I think the biggest barrier is the unknown.Not knowing how to cook it #meatcamp -9:05 PM Feb 25th, 2010


SteakPerfection RT @DJPegLeg@carrieoliver I think the biggest barrier is the unknown. Not knowing how to cook it or what it’ll taste like.#meatcamp -9:05 PM Feb 25th, 2010


TheUnknownChef Sweetbreads R amazin simply thrown on a super hot grill or a super hot wood burning oven till charred. YUM #meatcamp -9:05 PM Feb 25th, 2010


SteakPerfection RT @TheUnknownChef@carrieoliver freshness is the biggest barrier w/offal…not fresh at butcher so its even more “gamey”#meatcamp -9:05 PM Feb 25th, 2010


iTweetMeat @andreabakes I was singing something … #meatcamp -9:05 PM Feb 25th, 2010


winemedineme @CarrieOliver I am a bit freaked about messing it up.#meatcamp -9:04 PM Feb 25th, 2010


NateJaeger Yes! My Brazilian friends love it! RT @iTweetMeat: Tell us – RT @tweef32: Anybody ever hear of Picanha? #meatcamp -9:04 PM Feb 25th, 2010


iTweetMeat @meatcamp I agree. A little skin in sausage is wonderful.#meatcamp -9:04 PM Feb 25th, 2010


SteakPerfection Very tasty! RT @iTweetMeat: Yes. Menudo is a Mexican soup made w/ tripe. RT @KyFarmersMatter@iTweetMeat mexican soup? #meatcamp -9:04 PM Feb 25th, 2010


KyFarmersMatter Biggest barrier IMHO is they aren’t familiar w/em, don’t know how 2cook em & are a bit turned off by em #meatcamp -9:04 PM Feb 25th, 2010


andreabakes Were they singing? RT @iTweetMeat: Had a bad menudo experience once… #meatcamp -9:04 PM Feb 25th, 2010


tgnh Biggest barrier: not easy to find supply. Will have to make arrangements with local purveyors from farmers mrk #meatcamp -9:04 PM Feb 25th, 2010


DJPegLeg @carrieoliver I think the biggest barrier is the unknown. Not knowing how to cook it or what it’ll taste like. #meatcamp -9:03 PM Feb 25th, 2010


TheUnknownChef @carrieoliver freshness is the biggest barrier w/offal. Most often its not fresh at butcher so its even more “gamey”#meatcamp -9:03 PM Feb 25th, 2010


meatcamp @KyFarmersMatter @Renee_Martin@Fredo_Martin made sausages w/ pork skins, recipe from @podchef. Wonderful sausage.#meatcamp -9:03 PM Feb 25th, 2010


andreabakes Recipe for tripehttp://www.foodnetwork.com/recipes/mario-batali/roman-style-tripe-trippa-alla-romana-recipe/index.html #meatcamp -9:03 PM Feb 25th, 2010


Feastfinefoods In Aust unusual cuts and offal are making a comeback in better restaurants – not seeing same trend yet in the retail butcher store #meatcamp -9:03 PM Feb 25th, 2010


SteakPerfection RT @carrieoliver: Next Q. What’s the biggest barrier to cooking less known cuts, offal? Time to cook? Fear of getting it wrong?#meatcamp -9:03 PM Feb 25th, 2010


iTweetMeat Yes. Menudo is a Mexican soup made w/ tripe. RT@KyFarmersMatter@iTweetMeat mexican soup? #meatcamp -9:03 PM Feb 25th, 2010


KyFarmersMatter @iTweetMeat mexican soup? #meatcamp -9:03 PM Feb 25th, 2010


mpaynknoper True, except when mixed #food is an issue.@fourgreenis Crock pot is every busy mom’s best friend 🙂 #meatcamp(via @KyFarmersMatter) -9:03 PM Feb 25th, 2010


DJPegLeg Pig ears braised and then sliced is a traditional chinese dish.#meatcamp -9:02 PM Feb 25th, 2010


masterbutcher @iTweetMeat ooohhh…trotters. Love them ala Fergus Henderson #meatcamp -9:02 PM Feb 25th, 2010


iTweetMeat Had a bad menudo experience once… #meatcamp -9:02 PM Feb 25th, 2010


carrieoliver Next Q. What’s the biggest barrier to cooking less known cuts, offal? Time to cook? Fear of getting it wrong? #meatcamp -9:02 PM Feb 25th, 2010


TheUnknownChef @masterbutcher Boil tripe 5x’s changin the H2O everytime be4 u even cut it up. Then stew it in something STRONG. Like tomato #meatcamp -9:02 PM Feb 25th, 2010


KyFarmersMatter @iTweetMeat John luvs the cracklins…guess we’re gonna hv 2 get us some skins & make ’em ourselves. #meatcamp -9:02 PM Feb 25th, 2010


DJPegLeg @masterbutcher My parents traumatized me with tripe when I was little. They used to cook it and the smell would fill the house.#meatcamp -9:01 PM Feb 25th, 2010


meatcamp @masterbutcher Wet dog doesn’t sound so appealing to me. I keep hearing it makes good tacos, tho’. Drown it in sauce?#meatcamp -9:01 PM Feb 25th, 2010


Feastfinefoods @JohnRumery @itweetmeat for me to do pigs ears slow braise then shallow fry (can stuff them too) #meatcamp -9:01 PM Feb 25th, 2010


KyFarmersMatter @iTweetMeat We skin our hogs, don’t scald ’em…#meatcamp -9:01 PM Feb 25th, 2010


iTweetMeat How’s about this #meat counter –>http://tweetphoto.com/12514125 #meatcamp -9:00 PM Feb 25th, 2010


iTweetMeat @KyFarmersMatter Good cracklin’s are GREAT — do you make them? #meatcamp -9:00 PM Feb 25th, 2010


masterbutcher @meatcamp tripe tastes like it smells to me: wet dog. Something I don’t care for. #meatcamp -9:00 PM Feb 25th, 2010


TheUnknownChef In braising u r looking to turn collagen into gelatin. read “On food and cooking” for details #meatcamp -9:00 PM Feb 25th, 2010


DJPegLeg So for those who might have missed it, a dutch oven is a heavy pot with a tight fitting lid. Usually it’s cast iron. #meatcamp -9:00 PM Feb 25th, 2010


masterbutcher every time I slaughter a lamb for our frzr, the first thing i eat is the liver; that night. Amazing w/irish whiskey-cream sauce#meatcamp -8:59 PM Feb 25th, 2010


iTweetMeat Cured, sliced pig ears with a nice “bite” to them –>http://tweetphoto.com/12513965 #meatcamp -8:59 PM Feb 25th, 2010


DJPegLeg I can’t live without my dutch oven, I use it all the time. Cast iron is great because it does a good job of holding heat. #meatcamp -8:58 PM Feb 25th, 2010


JohnRumery ??? like jerky ???RT @iTweetMeat@Feastfinefoods Yes, love cured pig ears! #meatcamp -8:58 PM Feb 25th, 2010


tgnh Thanks @tweef32 night! #meatcamp -8:58 PM Feb 25th, 2010


TheUnknownChef Many ways 2 skin a cat. u simply must remember ur temp is critical, & moisture is critical 2 braise. #meatcamp -8:58 PM Feb 25th, 2010


KyFarmersMatter @iTweetMeat Msg from @ProteinSlayer ~He says nobody makes gud cracklins round here no more. Store bout ones sucks. #meatcamp -8:57 PM Feb 25th, 2010


fourgreenis RT @KyFarmersMatter@fourgreenis Crock pot is every busy mom’s best friend 🙂 #meatcamp -8:57 PM Feb 25th, 2010


tweef32 Gotta scoot. The natives are gettin restless. Night all#meatcamp -8:57 PM Feb 25th, 2010


iTweetMeat @Feastfinefoods Yes, love cured pig ears! #meatcamp -8:57 PM Feb 25th, 2010


iTweetMeat @Rosemont_Farm How has it been cooking with the skin on? #meatcamp -8:56 PM Feb 25th, 2010


JohnRumery No interest. Not sure why. RT @iTweetMeat: Lets throw out a few others – pigskin, tripe, liver, sweetbreads <– any takers?#meatcamp -8:56 PM Feb 25th, 2010


meatcamp @andreabakes What does tripe (stomach lining) taste like. Do you have a particular recipe you like? #meatcamp -8:56 PM Feb 25th, 2010


Feastfinefoods @iTweetMeat sweetbreads, pigs ears, lamb brains, lamb tongue, lamb liver are all top notch IMO #meatcamp -8:56 PM Feb 25th, 2010


KyFarmersMatter @meatcamp IDK but a dutch oven is a big pot w/a lid. I prefer cast iron but heavy pot will do just fine #meatcamp -8:56 PM Feb 25th, 2010


fourgreenis NO plans to do so here. RT @iTweetMeat: Anybody cook with blood? #meatcamp -8:56 PM Feb 25th, 2010


TheUnknownChef @DJPegLeg yes it does but u can just lower the oven. There is another solution here which is “sous vide” 1 of McGees faves#meatcamp -8:56 PM Feb 25th, 2010


meatcamp @wwwebbs Thanks for joining! #meatcamp -8:56 PM Feb 25th, 2010


Rosemont_Farm @iTweetMeat we left the skin on all our pork#meatcamp -8:56 PM Feb 25th, 2010


andreabakes Tripe a la mode. Tripe is big again. #meatcamp -8:55 PM Feb 25th, 2010


fourgreenis @iTweetMeat I do have a cast iron dutch oven. Big one w/legs for campfire and smaller one for in/out. Just can’t watch the pot. #meatcamp -8:55 PM Feb 25th, 2010


wwwebbs @iTweetMeat liver!http://localnourishment.com/2010/02/24/our-liver-experiment/#meatcamp -8:55 PM Feb 25th, 2010


TheUnknownChef @DJPegLeg sure. Again if the heat is low enough u achieve similar results because u will get no color below 300 degrees. luv McGee #meatcamp -8:55 PM Feb 25th, 2010


wwwebbs Battery dying. Thanks for great info. G’night, #meatcamp -8:55 PM Feb 25th, 2010


KyFarmersMatter @fourgreenis Crock pot is every busy mom’s best friend 🙂 #meatcamp -8:55 PM Feb 25th, 2010


masterbutcher lambs tongue are also delicious #meatcamp -8:55 PM Feb 25th, 2010


iTweetMeat Let’s throw out a few others – pigskin, tripe, liver, sweetbreads <– any takers? #meatcamp -8:54 PM Feb 25th, 2010


meatcamp @iTweetMeat Not kidding, someone should post what a Dutch Oven is (or did I miss that?). #meatcamp -8:54 PM Feb 25th, 2010


SteakPerfection RT @DJPegLeg@TheUnknownChef Have you read McGee where he recommends braising lid off at a much lower temp?#meatcamp -8:54 PM Feb 25th, 2010


iTweetMeat Anybody cook with blood? #meatcamp -8:54 PM Feb 25th, 2010


andreabakes RT @meatcamp@CamBrownJax @andreabakes Tongue looks awful. Peer pressure led me to eat pig tongue once. Was delicious. #meatcamp -8:54 PM Feb 25th, 2010


DJPegLeg @TheUnknownChef It was in one of his NYTimes articles a year or so ago. His argument is the lid increases the temp due to pressure #meatcamp -8:53 PM Feb 25th, 2010


KayBallard @simmertilldone @carrieoliver At least we hope Mrs.Thorwald won’t be attending #meatcamp. -8:53 PM Feb 25th, 2010


iTweetMeat @fourgreenis That’s an easy option if you don’t have a dutch oven. #meatcamp -8:53 PM Feb 25th, 2010


KyFarmersMatter @fourgreenis better suited for #homeschool than#meatcamp IMHO 🙂 -8:53 PM Feb 25th, 2010


iTweetMeat @CarrieOliver This talk of Mrs. Thorwald makes me wonder of Sweeney Todd will make a show this p.m. #meatcamp -8:53 PM Feb 25th, 2010


meatcamp @Feastfinefoods Hello, Australia! Was reading your grading standard today, quite a bit more comprehensive than in N. Amer.#meatcamp -8:53 PM Feb 25th, 2010


DJPegLeg @TheUnknownChef Have you read McGee where he recommends braising lid off at a much lower temp? #meatcamp -8:52 PM Feb 25th, 2010


TheUnknownChef @CarrieOliver the reason u dont need any liquid is that the meat itself has plenty if not allowed 2 escape fr/the pot.#meatcamp -8:52 PM Feb 25th, 2010


fourgreenis For a busy mom is braising best done in a crock pot?#meatcamp -8:52 PM Feb 25th, 2010


meatcamp @fourgreenis Probably a conspiracy. We’re here. At least I think we are. #meatcamp -8:51 PM Feb 25th, 2010


TheUnknownChef A dutch oven is a HEAVY CAST IRON CAULDRON in its best form. But in reality any pot that has an airtight lid can be used.#meatcamp -8:51 PM Feb 25th, 2010


simmertilldone @CarrieOliver Mrs. Thorwald is the hacked-up murder victim in Hitchcock’s “Rear Window.” She won’t be attending#meatcamp @KayBallard -8:51 PM Feb 25th, 2010


andreabakes @CamBrownJax yes, well, I’m with you. A giant tongue is best kept covered. By lips or bread! #meatcamp -8:51 PM Feb 25th, 2010


JohnRumery @DaveValko join us carnivores in #meatcamp -8:51 PM Feb 25th, 2010


meatcamp @CamBrownJax @andreabakes Tongue looks awful. Peer pressure led me to eat pig tongue once. Was delicious. #meatcamp -8:51 PM Feb 25th, 2010


fourgreenis @KyFarmersMatter I have thought about asking for the kidneys with our next 1/2. More from a #homeschool side than#meatcamp one. -8:51 PM Feb 25th, 2010


wwwebbs @follownathan it’s almost 70%fat #meatcamp -8:50 PM Feb 25th, 2010


fourgreenis Did things get quiet at #meatcamp? Had a 3 min break w/no tweets. -8:50 PM Feb 25th, 2010


iTweetMeat @SteakPerfection Hanger steak (hanging tender) part of same system as diaphragm (attached to ribcage) #meatcamp -8:50 PM Feb 25th, 2010


tweef32 Thats better than i did when i hrd it. RT @meatcamp:@tweef32 Hey, at least I got the Brazil part, right. #meatcamp -8:50 PM Feb 25th, 2010


andreabakes Mrs Thorwald!!! Ha!! Talk about your knife skills;-)#meatcamp -8:50 PM Feb 25th, 2010


carrieoliver @KayBallard Oh, that’s too funny. Do you know that one of my beef classifications is Grace Kelly Beef? Reminded me of Rear Window #meatcamp -8:50 PM Feb 25th, 2010


follownathan @andreabakes Toungue also seems to leave me with a very heavy stomache #meatcamp -8:49 PM Feb 25th, 2010


KyFarmersMatter @iTweetMeat lol re: kidneys…How to cook em? John says…boil the piss out of em! We sell quite a few believe or not#meatcamp -8:49 PM Feb 25th, 2010


TheUnknownChef When u braise u MANAGE MOISTURE. U go low temp like 300-325 max. U want no caramelization. Sugar caramelizes at 312 generally #meatcamp -8:49 PM Feb 25th, 2010


masterbutcher we sell, lots, but should just be ground IMO. I usually bfly them into cheap, thin steaks. Odd demand for a junk cut.#meatcamp -8:49 PM Feb 25th, 2010


CamBrownJax @andreabakes When I was little I went into the kitchen once to see a giant cow’s tongue on the counter and was horrified,.#meatcamp -8:49 PM Feb 25th, 2010


iTweetMeat Translation: Intercostals = meat between the rib bones. (@Feastfinefoods#meatcamp -8:49 PM Feb 25th, 2010


SteakPerfection great find, Chris — why is that? RT @wwwebbs:@iTweetMeat I find tongue very tender but very used muscle.#meatcamp -8:49 PM Feb 25th, 2010


wwwebbs @andreabakes once you cook and peel, no telling tongue from other cuts tho #meatcamp -8:49 PM Feb 25th, 2010


carrieoliver @TheUnknownChef How about letting folks know what a Dutch Oven is & why you don’t need liquid? #meatcamp -8:48 PM Feb 25th, 2010


JohnRumery Ditto RT @andreabakes: Something about tongue. Shivers. The ONLY cut Ive never liked. texture. Best seen in sandwich, anyway.#meatcamp -8:48 PM Feb 25th, 2010


iTweetMeat @andreabakes I’m not a kidney fan myself. #meatcamp -8:48 PM Feb 25th, 2010


SteakPerfection isn’t this the diaphram cut your mentioned (IMPS/NAMP 140)? RT @iTweetMeat: Also a fan of hanger steak.#meatcamp -8:48 PM Feb 25th, 2010


KayBallard @carrieoliver The wife that Mr.Thorwald disposed of in Hitchcock’s Rear Window. #meatcamp LOL! -8:48 PM Feb 25th, 2010


andreabakes Something about tongue. Shivers. The ONLY cut I’ve never liked. texture. Best seen in sandwich, anyway. #meatcamp -8:48 PM Feb 25th, 2010


fourgreenis @iTweetMeat It’s a Delmonico steak. #meatcamp -8:47 PM Feb 25th, 2010


Feastfinefoods @iTweetMeat hanger, flat iron, short rib, brisket,intercostals and tongue are favourites of mine #meatcamp -8:47 PM Feb 25th, 2010


iTweetMeat @masterbutcher Mock Tender, no. Petite Tender, yes.#meatcamp -8:47 PM Feb 25th, 2010


AFBFMace Mntn oysters. RT @RandyKrotz: Testicles. Sliced thinly, breaded, fried to perfection. RT @tgnh: What the heck are calf fries?#meatcamp -8:47 PM Feb 25th, 2010


KyFarmersMatter @wwwebbs Its the skirt #meatcamp -8:47 PM Feb 25th, 2010


meatcamp @tweef32 Hey, at least I got the Brazil part, right.#meatcamp -8:47 PM Feb 25th, 2010


iTweetMeat @wwwebbs I’ve only ever slow-cooked tongue, or have had it sliced quite thin. Both may make it more tender. #meatcamp -8:47 PM Feb 25th, 2010


TheUnknownChef Now Braising is ANY situation where moisture stays present. You can braise in a dutch oven with NO ADDED LIQUID & U’ll luv me 4it #meatcamp -8:46 PM Feb 25th, 2010


masterbutcher has anyone ever had any luck cooking a Mock/Chuck tender via any method and had it be good? I’ve yet to. Even w/Prime beef. #meatcamp -8:46 PM Feb 25th, 2010


SteakPerfection RT @iTweetMeat: Yes, yes it is. RT @KyFarmersMatter: Oh the diaphram is heaven #meatcamp -8:46 PM Feb 25th, 2010


wwwebbs @iTweetMeat what is diaphragm called? #meatcamp -8:46 PM Feb 25th, 2010


iTweetMeat AKA Skirt –> RT @KyFarmersMatter: Oh the diaphram is heaven #meatcamp -8:46 PM Feb 25th, 2010


leahbeyer @CarrieOliver we have the mystery meats ground into our hamburger or pork #meatcamp -8:46 PM Feb 25th, 2010


JohnRumery I find the type of grill/bbq makes a big difference. Kamados require no basting to meats. Braise w/o liquids (kind of)#meatcamp -8:46 PM Feb 25th, 2010


wwwebbs @iTweetMeat I find tongue very tender but very used muscle. #meatcamp -8:46 PM Feb 25th, 2010


tweef32 Brazil stkhs are the bomb! RT @andreabakes: Picanha Steak on a stick! Brazil BBQ delight! #meatcamp -8:46 PM Feb 25th, 2010


iTweetMeat Also a fan of hanger steak. #meatcamp -8:46 PM Feb 25th, 2010


iTweetMeat Yes, yes it is. RT @KyFarmersMatter: Oh the diaphram is heaven #meatcamp -8:45 PM Feb 25th, 2010


DJPegLeg @JohnRumery I’ve never basted or used foil for smoking. With brisket or ribs have the fat on top and it’ll baste itself. #meatcamp-8:45 PM Feb 25th, 2010


carrieoliver @KayBallard Oh, dear, who’s Mrs. Thorwald@simmertilldone#meatcamp -8:45 PM Feb 25th, 2010


KyFarmersMatter Oh the diaphram is heaven #meatcamp -8:45 PM Feb 25th, 2010


TheUnknownChef @SteakPerfection simple really. What does the cut u have do? if its a high movement cut its generally tough & u braise it.#meatcamp -8:45 PM Feb 25th, 2010


iTweetMeat RT @TheUnknownChef@DJPegLeg yes. muscles that are used the most R toughest. There R a couple exceptions like the diaphram. #meatcamp -8:44 PM Feb 25th, 2010


KayBallard @simmertilldone That is funny to read your tweet about pieces of Mrs. Thorwald right next to @CarrieOliver‘s tweet about#MeatCamp. -8:44 PM Feb 25th, 2010


iTweetMeat RT @andreabakes: Picanha Steak on a stick! Brazil BBQ delight! #meatcamp -8:44 PM Feb 25th, 2010


fourgreenis @CarrieOliver Hard to experiment with something you only get one of in a 1/2. #meatcamp -8:44 PM Feb 25th, 2010


andreabakes Picanha Steak on a stick! Brazil BBQ delight! #meatcamp -8:44 PM Feb 25th, 2010


JohnRumery A lot of basting or foilRT @DJPegLeg@carrieoliver A counterpart to braising is low dry heat, like smoking for brisket and ribs. #meatcamp -8:43 PM Feb 25th, 2010


TheUnknownChef @DJPegLeg yes. muscles that are used the most R toughest. There R a couple exceptions like the diaphram. #meatcamp -8:43 PM Feb 25th, 2010


carrieoliver @wwwebbs I’ve found some farmers/ranchers have hard time recommending how to choose cuts but are good at providing recipes! #meatcamp -8:43 PM Feb 25th, 2010


tgnh @AdrianaV no way girl! Are you with him tonight? I just mentioned Stone Barns! major jealousy…. #meatcamp -8:43 PM Feb 25th, 2010


fourgreenis @CarrieOliver I asked farmer what to do and then looked for recipes online (now have a couple cookbooks) #meatcamp -8:43 PM Feb 25th, 2010


TheUnknownChef @CarrieOliver middle of animal is most tender cause its the least “used” muscles. Shanks, necks and shoulders used more so tough #meatcamp -8:42 PM Feb 25th, 2010


masterbutcher I do agree with Amy re:Top blade, in the winter, I’d rather use it for a pot roast than cut flat irons out of it. Warm weather, no #meatcamp -8:42 PM Feb 25th, 2010


DJPegLeg @carrieoliver A counterpart to braising is low dry heat, like smoking for brisket and ribs. #meatcamp -8:42 PM Feb 25th, 2010


tweef32 It is Brazilian. Got cust asking for it. Info I’ve found says it’s the rump stk or sir cap. #meatcamp -8:42 PM Feb 25th, 2010


iTweetMeat @fourgreenis What was the name? #meatcamp -8:42 PM Feb 25th, 2010


wwwebbs @carrieoliver Ask the farmer! #meatcamp -8:42 PM Feb 25th, 2010


AdrianaV My new BFF Dan Barber. Check it, #meatcamphttp://twitpic.com/15ckjc -8:42 PM Feb 25th, 2010


fourgreenis @iTweetMeat In our half I got some strange name on a steak, turned out it’s named for a hotel. #meatcamp -8:42 PM Feb 25th, 2010


SteakPerfection Great Q RT @carrieoliver @TheUnknownChef How would some1 just learning determine whether to braise, stew, or roast… #meatcamp -8:41 PM Feb 25th, 2010


carrieoliver #meatcamp folks anyone buy into a CSA or 1/2 pig or cow & have thoughts to share on how to cook the mystery cuts?#meatcamp -8:41 PM Feb 25th, 2010


fourgreenis @iTweetMeat Isn’t that why we get several names for the same cut? Have to associate the name with something good so will sell. #Meatcamp -8:41 PM Feb 25th, 2010


tweef32 BCO $ at work! RT @JohnRumery: Flat iron is a great name for a steak. Most folks don’t care, just like the name! IMHO #meatcamp -8:41 PM Feb 25th, 2010


DJPegLeg @TheUnknownChef @carrieoliver The parts of the animal that do the work you should braise. Would you agree? #meatcamp -8:41 PM Feb 25th, 2010


SteakPerfection illustrates problem of too many ambiguous names in beef — like fish RT @iTweetMeat…a ‘pork’ flat iron … from the sirloin… #meatcamp -8:41 PM Feb 25th, 2010


KyFarmersMatter @tweef32 rump steak? #meatcamp -8:40 PM Feb 25th, 2010


iTweetMeat Tell us – RT @tweef32: Anybody ever hear of Picanha?#meatcamp -8:40 PM Feb 25th, 2010


carrieoliver @tweef32 Sounds like a Brazilian drink, Picanha 😉#meatcamp -8:40 PM Feb 25th, 2010


tweef32 Anybody ever hear of Picanha? #meatcamp -8:39 PM Feb 25th, 2010


iTweetMeat I like the name, too. RT @JohnRumery: Flat iron is a great name for a steak. Most folks dont care, just like the name! IMHO#meatcamp -8:39 PM Feb 25th, 2010


fourgreenis I think #meatcamp needs a dictionary. -8:39 PM Feb 25th, 2010


iTweetMeat @SteakPerfection Dude, I thought that, too! But didn’t go there 😉 #meatcamp -8:39 PM Feb 25th, 2010


TheUnknownChef @carrieoliver Roastin is dry heat 4not so tough cuts u can do MR. Moist heat is 4 tough cuts that R loaded w/collagen.#meatcamp -8:39 PM Feb 25th, 2010


SteakPerfection as do humans RT @iTweetMeat: It’s important to note that cattle, sheep, pigs, have pretty much the same muscles.#meatcamp -8:38 PM Feb 25th, 2010


iTweetMeat Petite Tender. The beef has 2, one on each side. Chuck muscle. Teres major.http://www.beefinnovationsgroup.com/petitetender.aspx #meatcamp -8:38 PM Feb 25th, 2010


JohnRumery Flat iron is a great name for a steak. Most folks don’t care, just like the name! IMHO #meatcamp -8:38 PM Feb 25th, 2010


carrieoliver @TheUnknownChef How would some1 just learning determine whether to braise, stew, or roast say, a chicken leg or cross rib roast? #meatcamp -8:38 PM Feb 25th, 2010


DJPegLeg @carrieoliver and with braises you might now. #meatcamp -8:38 PM Feb 25th, 2010


masterbutcher @meatcamp rural central missouri. I’ve previously turned tons of cust. @ other markets with freq. tasting/demo but no luck here #meatcamp -8:38 PM Feb 25th, 2010


tweef32 Copy that! RT @iTweetMeat: Also a big fan of the Petite Tender. #meatcamp -8:37 PM Feb 25th, 2010


DJPegLeg @carrieoliver I would say a stew is a type of braise. Usually a stew you braise veg, for example, and eat that with the meat…#meatcamp -8:37 PM Feb 25th, 2010


iTweetMeat It’s important to note that cattle, sheep, pigs, have pretty much the same muscles. #meatcamp -8:37 PM Feb 25th, 2010


KyFarmersMatter @masterbutcher top round does if good quality beef…if poor then fagettaboutit #meatcamp -8:36 PM Feb 25th, 2010


masterbutcher @KyFarmersMatter I disagree. Round does not hold up to the high heat needed to properly stirfry gets tough #meatcamp -8:36 PM Feb 25th, 2010


iTweetMeat Check out this one – coming out w/ a ‘pork’ flat iron … but it’s from the sirloin. Insanity. #meatcamp -8:36 PM Feb 25th, 2010


SteakPerfection which cut is that? RT @iTweetMeat: Also a big fan of the Petite Tender. #meatcamp -8:35 PM Feb 25th, 2010


tweef32 We cut FI from almost 100% of beef we cut anymore. If not requested we still cut it. #meatcamp -8:35 PM Feb 25th, 2010


tgnh @masterbutcher..what is blood sausage made of? (well beside the obvious) #meatcamp -8:35 PM Feb 25th, 2010


meatcamp @iTweetMeat What’s the Petit Tender? Where is it on a cattle? Is it also in pork & lamb? #meatcamp -8:35 PM Feb 25th, 2010


iTweetMeat Another muscle from chuck, looks like a little tenderloin, not mock tender. RT @iTweetMeat: Also a big fan of the Petite Tender.#meatcamp -8:35 PM Feb 25th, 2010


iTweetMeat Black pudding! RT @masterbutcher: blood sausage is big in Germany, England, Ireland, Mexico. Different names, same idea.#meatcamp -8:35 PM Feb 25th, 2010


TheUnknownChef @carrieoliver Braising is slow low temp cookin w/moisture always present. Stewing is small pieces submerged in liquid & braised. #meatcamp -8:35 PM Feb 25th, 2010


meatcamp @masterbutcher Where is UR shop? Have people just not heard of Flat Iron? My favorite joke is how there’s Delmonico in each primal #meatcamp -8:35 PM Feb 25th, 2010


masterbutcher blood sausage is big in Germany, England, Ireland, Mexico. Different names, same idea. #meatcamp -8:34 PM Feb 25th, 2010


iTweetMeat Also a big fan of the Petite Tender. #meatcamp -8:34 PM Feb 25th, 2010


iTweetMeat @masterbutcher That’s too bad! We have a very high demand for FI in our area. #meatcamp -8:34 PM Feb 25th, 2010


DJPegLeg @masterbutcher One thing to warn people who haven’t used FI before is it’s going to smell more strongly than a steak would.#meatcamp -8:34 PM Feb 25th, 2010


KyFarmersMatter @masterbutcher Tip or Round also works well for fajita/stirfry on a budget #meatcamp -8:34 PM Feb 25th, 2010


fourgreenis @tgnh I have seen blood sausage in stores. #meatcamp -8:33 PM Feb 25th, 2010


lisarosestarner Yum, Braised. Love marrow, too. RT @JohnRumery: How would you use oxtails? What type of recipe? #meatcamp #meatcamp -8:33 PM Feb 25th, 2010


andreabakes Nope, it means a liver like tang. #meatcamp -8:33 PM Feb 25th, 2010


masterbutcher I cut all our fajita/sitrfry meat at my store from the Top Blade/FI since we have v. little demand for the flat iron. #meatcamp -8:33 PM Feb 25th, 2010


tgnh My dad used to eat blood sausage…a french/New England thing? Is that widely eaten across US? /elsewhere? #meatcamp -8:33 PM Feb 25th, 2010


4hfarmer What are we talking about? I got pre-occupied LOL#meatcamp -8:32 PM Feb 25th, 2010


SteakPerfection RT @DJPegLeg: down the connective tissue and collagen…short ribs or brisket will become fall apart tender as you cook it. #meatcamp -8:32 PM Feb 25th, 2010


carrieoliver @DJPegLeg @TheUnknownChef Is there a difference between braising and stewing? When do you roast vs. braise?#meatcamp -8:32 PM Feb 25th, 2010


masterbutcher @djpeleg as do I. Also, Fajitas. #meatcamp -8:32 PM Feb 25th, 2010


andreabakes Perhaps livery means affordable. #meatcamp -8:32 PM Feb 25th, 2010


SteakPerfection RT @DJPegLeg…sear your meat first to help build some flavor. Braising is good for tougher cuts of meat because it helps break… #meatcamp -8:32 PM Feb 25th, 2010


KyFarmersMatter RT @iTweetMeat@SteakPerfection Not true that forequarter muscles are less tender than loin. Loin muscle is #11 for tenderness. #meatcamp -8:31 PM Feb 25th, 2010


DJPegLeg I really like this brisket recipe, it’s super easy:http://bit.ly/b9sb8E #meatcamp -8:31 PM Feb 25th, 2010


SteakPerfection RT @DJPegLeg…braising is essentially cooking something at a relatively low temperature for a long time using moist heat. #meatcamp -8:31 PM Feb 25th, 2010


iTweetMeat @KyFarmersMatter That’s one of the suggestions, and there’s some work going on to ID this funny flavor. I’ve never picked up. #meatcamp -8:31 PM Feb 25th, 2010


SteakPerfection RT @masterbutcher butcher rarely cut a FI correctly…Also, slicing (after resting and the )thinly on the bias helps tremendously.#meatcamp -8:30 PM Feb 25th, 2010


JohnRumery @SteakPerfection Ha! I like to beat Texans at BBQ comps too! (you are right…I was late to the foil game, but it helps me win)#meatcamp -8:30 PM Feb 25th, 2010


iTweetMeat @SteakPerfection That’s not true, that forequarter muscles are less tender than loin. Loin muscle is #11 for tenderness.#meatcamp -8:30 PM Feb 25th, 2010


KyFarmersMatter @iTweetMeat hmm never heard the livery flat iron…perhaps not bled well at slaughter? #meatcamp -8:30 PM Feb 25th, 2010


tgnh I haven’t found flat irons to be ‘livery’ #meatcamp -8:29 PM Feb 25th, 2010


meatcamp If anyone has recipes to share, plz do so. I’ll send my mom’s beef stew. http://bit.ly/cekC6P #meatcamp -8:29 PM Feb 25th, 2010


SteakPerfection RT @meatcamp@masterbutcher I’d generally advise not cooking any steak past med rare but why the flat iron in particular?#meatcamp -8:29 PM Feb 25th, 2010


DJPegLeg @masterbutcher I’ve actually been using flat iron for stirfrying, much like flanksteak. #meatcamp -8:29 PM Feb 25th, 2010


SteakPerfection Don’t say the word ‘foil’ to a Texan@JohnRumery#meatcamp Indirect heat, heavy smoke, then finish in foil. about 1.5 hours/lb -8:29 PM Feb 25th, 2010


TheUnknownChef TheUnknownChef @foodiePrints I like it braised in Amarone wine. long slow cook w/ wine, broth, cinnamon stick, clove, bay leaf. #meatcamp -8:28 PM Feb 25th, 2010


iTweetMeat Some tell me the flat iron is “livery” — anyone else who’s tried it pick up on that? #meatcamp -8:28 PM Feb 25th, 2010


JohnRumery @carrieoliver why is tri-tip so popular in CA? Almost non-existent in MI (almost…starting to generate a small buzz) #meatcamp#meatcamp -8:28 PM Feb 25th, 2010


andreabakes @carrieoliver just made the most tender delish stew w grassfed chuck. Happy to share recipe later. Served it tonite!#Meatcamp -8:27 PM Feb 25th, 2010


masterbutcher FI is from the shoulder, and like most forequarter cuts, doesn’t hold up to long, high heat v. well. Has a v. fine grain/get tough#meatcamp -8:27 PM Feb 25th, 2010


meatcamp @momEwhisperer Late welcome to #meatcamp. Do you have a favorite non-fancy cut & way to cook it? #meatcamp -8:27 PM Feb 25th, 2010


SteakPerfection cuts in front and back are not as tender as short loin cuts cuz muscles fore and aft are used more @meatcamp @tweef32#meatcamp -8:27 PM Feb 25th, 2010


DJPegLeg down the connective tissue and collagen. So something like short ribs or brisket will become fall apart tender as you cook it.#meatcamp -8:27 PM Feb 25th, 2010


meatcamp @RandyKrotz Hi, Randy, welcome to #meatcamp -8:26 PM Feb 25th, 2010


andreabakes @follownathan not touching that. #Meatcamp -8:26 PM Feb 25th, 2010


DJPegLeg Typically you sear your meat first to help build some flavor. Braising is good for tougher cuts of meat because it helps break…#meatcamp -8:26 PM Feb 25th, 2010


iTweetMeat @SteakPerfection Hype. Fact. The same. #meatcamp -8:26 PM Feb 25th, 2010


RandyKrotz Testicles. Sliced thinly, lightly breaded, and fried to perfection. RT @tgnh: What the heck are calf fries? #meatcamp (via@iTweetMeat) -8:25 PM Feb 25th, 2010


carrieoliver RT @KyFarmersMatter: RT @tweef32@meatcamp demand growing for round & chuck ends but think percp is tough but totally not true #meatcamp -8:25 PM Feb 25th, 2010


KyFarmersMatter @meatcamp Sorry..um belly I guess wud be a good way 2describe it #meatcamp -8:25 PM Feb 25th, 2010


follownathan @andreabakes No comment. Guys have a hard time putting testicles in their mouth #Meatcamp #justsayin -8:25 PM Feb 25th, 2010


SteakPerfection flat iron steak was grilled over live coals; hype is that this is 2nd most tender but after tenderloin @meatcamp @iTweetMeat#meatcamp -8:25 PM Feb 25th, 2010


iTweetMeat Four years, four t-shirts. RT @andreabakes@iTweetMeatHave a t shirt from that festival? #meatcamp -8:25 PM Feb 25th, 2010


DJPegLeg Sure, so braising is essentially cooking something at a relatively low temperature for a long time using moist heat.#meatcamp -8:25 PM Feb 25th, 2010


meatcamp @KyFarmersMatter When you say “plate” what part of the cattle is that? #meatcamp -8:25 PM Feb 25th, 2010


masterbutcher butcher rarely cut a FI correctly, IMO. Also, slicing (after resting and the )thinly on the bias helps tremendously. #meatcamp -8:25 PM Feb 25th, 2010


KyFarmersMatter RT @tweef32@meatcamp demand is growing for the ends but I think percp is tough but totally not true. #meatcamp -8:24 PM Feb 25th, 2010


tweef32 @meatcamp demand is growing for the ends but I think percp is tough but totally not true. #meatcamp -8:24 PM Feb 25th, 2010


meatcamp @masterbutcher I’d generally advise not cooking any steak past med rare but why the flat iron in particular? #meatcamp -8:24 PM Feb 25th, 2010


tgnh @magpiecreative.I find tweetchat works best for these kinds of chats..(if you’ve never done one) it automatically adds the hashtag#meatcamp -8:24 PM Feb 25th, 2010


meatcamp RT @carrieoliver@DJPegLeg Can you tell us what you mean by braising and when youd use this vs. roasting or grilling? #meatcamp-8:23 PM Feb 25th, 2010


momEwhisperer RT @tgnh oh, i get it. 🙂 hw do U cook them?#meatcamp :} -8:23 PM Feb 25th, 2010


JohnRumery http://ow.ly/1bqdn Brisket a required category in BBQ comps. #meatcamp Indirect heat, heavy smoke, then finish in foil. about 1.5 hours/lb -8:23 PM Feb 25th, 2010


magpiecreative We currently are making jerky in the house…smells like a wonderful meat potpourri #meatcamp -8:23 PM Feb 25th, 2010


fourgreenis @meatcamp mostly lurking. had eye appointment and still have trouble focusing to read. Will read transcript @itweetmeat‘s blog#meatcamp -8:23 PM Feb 25th, 2010


masterbutcher flat iron should be grilled or broiled, and not past medium. If you like a more done steak, you should pick a different cut.#meatcamp -8:23 PM Feb 25th, 2010


carrieoliver @DJPegLeg Can you tell us what you mean by braising and when you’d use this vs. roasting or grilling? #meatcamp -8:23 PM Feb 25th, 2010


andreabakes @iTweetMeat Have a t shirt from that festival? #Meatcamp-8:23 PM Feb 25th, 2010


iTweetMeat When I was a student at OK State, there was a huge Calf Fry and Concert – collectively called “Testicle Festival” #meatcamp -8:22 PM Feb 25th, 2010


ricbradbury @follownathan total forgot about calf fries great for breakfast #meatcamp -8:22 PM Feb 25th, 2010


andreabakes @follownathan Wondering. What do those oysters taste like? #Meatcamp -8:22 PM Feb 25th, 2010


meatcamp @tweef32 Why are the cuts in the front & back of cattle not as “popular” as the other cuts? #meatcamp -8:22 PM Feb 25th, 2010


KyFarmersMatter @meatcamp brisket is the breast, oxtail is the tail, fries are “jewels” & shortribs frm plate #meatcamp -8:22 PM Feb 25th, 2010


foodiePrints @TheUnknownChef Can you suggest another way to cook ox heart. I’ve done anticuchos and loved it #meatcamp -8:21 PM Feb 25th, 2010


DJPegLeg For beef cheeks, short ribs, and oxtail I’ll braise them. Oxtail in a chinese style braise: http://bit.ly/9hPYC4 #meatcamp -8:21 PM Feb 25th, 2010


iTweetMeat @SteakPerfection A not tender flat iron? Interesting. Perhaps not cut quite right (connective tissue not removed right)#meatcamp -8:21 PM Feb 25th, 2010


meatcamp @SteakPerfection How’d you prepare that flat iron? I have a truly nasty looking one in my freezer. #meatcamp -8:21 PM Feb 25th, 2010


tweef32 Yes to that! RT @masterbutcher: connctv tisssue becomes collagen with slow, wet heat and is what makes slow cooked meat amazing #meatcamp -8:21 PM Feb 25th, 2010


follownathan @KyFarmersMatter I have a Rocky Montain Oyster Festival T shirt. Yeah everyone loves those… #meatcamp -8:21 PM Feb 25th, 2010


emptysandwich Hi Brett in Nor California. Just a meat lover #meatcamp-8:21 PM Feb 25th, 2010


masterbutcher fries = nuts, to be blunt #meatcamp -8:21 PM Feb 25th, 2010


meatcamp @fourgreenis Oh, hey, just saw you here, welcome.#meatcamp -8:21 PM Feb 25th, 2010


tgnh oh, i get it. 🙂 How do you cook them? #meatcamp -8:20 PM Feb 25th, 2010


SteakPerfection In prep for #meatcamp, I enjoyed my first flat iron steak last night: USDA Prime, lots of umami but not as tender as I was expecting -8:20 PM Feb 25th, 2010


meatcamp Butchers, where are some of these cuts from? Brisket, oxtail, shortrib, calf fries, tongue (okay, that’s obvious) #meatcamp -8:20 PM Feb 25th, 2010


iTweetMeat Testicles. Sliced thinly, lightly breaded, and fried to perfection. RT @tgnh: What the heck are calf fries? #meatcamp -8:20 PM Feb 25th, 2010


andreabakes @meatcamp Brisket w onions, garlic & tomato. Savory sweet w prunes & dried apricots, barbque sauce. It’s all good.#Meatcamp -8:20 PM Feb 25th, 2010


masterbutcher connctv tisssue becomes collagen with slow, wet heat and is what makes slow cooked meat amazing #meatcamp -8:20 PM Feb 25th, 2010


iTweetMeat Calf fries … Mountain oysters … Prairie fries … #meatcamp-8:20 PM Feb 25th, 2010


KyFarmersMatter @follownathan how bout mountain oysters? Same thing really just diff age animal…its the..ya’know “jewels” lol#meatcamp -8:19 PM Feb 25th, 2010


tgnh What the heck are calf fries? #meatcamp -8:19 PM Feb 25th, 2010


iTweetMeat @MrMoneypenny Yes, beef tongue can be very good!#meatcamp -8:19 PM Feb 25th, 2010


KyFarmersMatter @iTweetMeat Im not a flat iron fan perhaps@proteinslayer needs a lesson n cutting it. Never liked it here at all.#meatcamp -8:19 PM Feb 25th, 2010


SteakPerfection RT @iTweetMeat: And I LUV flat iron (when it’s cut AS A FLAT IRON) and not a top blade cheat, right @tweef32#meatcamp -8:19 PM Feb 25th, 2010


follownathan @KyFarmersMatter Never heard of calf fries. When I was in Brazil was overwhelmed by the interesting parts of the animal they eat #meatcamp -8:18 PM Feb 25th, 2010


masterbutcher oxtail is perfect for stews, esp. ones with Carribean flavor. Any sort of dish that stews/simmers or braise. #meatcamp -8:18 PM Feb 25th, 2010


tweef32 AMEN RT @iTweetMeat: And I LUV flat iron (when it’s cut AS A FLAT IRON) and not a top blade cheat, right @tweef32#meatcamp -8:18 PM Feb 25th, 2010


carrieoliver @TheUnknownChef Welcome to @meatcamp. What’s your favorite “off” cut of beef, pork, lamb, & chicken. That’s direct enough?#meatcamp -8:18 PM Feb 25th, 2010


andreabakes Different ways to cook brisket. Two rules: low and slow#Meatcamp -8:18 PM Feb 25th, 2010


magpiecreative @tgnh Thanks 🙂 I’ve never joined in before…#meatcamp -8:18 PM Feb 25th, 2010


iTweetMeat And I LUV flat iron (when it’s cut AS A FLAT IRON) and not a top blade cheat, right @tweef32#meatcamp -8:17 PM Feb 25th, 2010


ricbradbury Cube Steak be one of my favorites since I was a kid, not to exotic but you don’t see it much #meatcamp -8:17 PM Feb 25th, 2010


andreabakes Ooh marrow is outstanding. Shanks, too. #Meatcamp -8:17 PM Feb 25th, 2010


tgnh Hey, @magpiecreative is here! Welcome #meatcamp -8:17 PM Feb 25th, 2010


tweef32 Me too RT @iTweetMeat: I admit I’m a fan of some of the “new” beef cuts – not recognized by many yet. Hope they’ll take off!#meatcamp -8:17 PM Feb 25th, 2010


mulberry555 @meatcamp just started at Clark Summit Farm in Marin. old dairy pasture, mostly rye and fescue havnt discussed finishing w em yet #meatcamp -8:17 PM Feb 25th, 2010


iTweetMeat @follownathan I like the Denver steak for example. Traditionally part of chuck roast, now cut a bit differently. Not widely avail #meatcamp -8:17 PM Feb 25th, 2010


fourgreenis @JohnRumery I have only made soup with ox tail.#meatcamp -8:16 PM Feb 25th, 2010


meatcamp @andreabakes Brisket! How do you cook it? Wondering if@johnrumery or maybe @divaqBBQ can talk about diff’t ways to cook brisket. #meatcamp -8:16 PM Feb 25th, 2010


tgnh So far, I’ve looked to the right side of the menu and said “i’d like the marrow”…haven’t made at home yet 😦 #meatcamp -8:16 PM Feb 25th, 2010


SteakPerfection Such as … ?RT @iTweetMeat: I admit I’m a fan of some of the “new” beef cuts – not recognized by many yet. Hope they’ll take off! #meatcamp -8:16 PM Feb 25th, 2010


JohnRumery RT @andreabakes: Brisket My favorite for BBQ…most folks “butcher it” 🙂 on the grill though #meatcamp #meatcamp -8:16 PM Feb 25th, 2010


magpiecreative @tgnh Damn straight it is…it’s like a creamy meat custard 🙂 #meatcamp -8:16 PM Feb 25th, 2010


DJPegLeg I became a heart fan when I had anticucho, which is a Peruvian preparation where they grill the heart after marinating.#meatcamp -8:16 PM Feb 25th, 2010


KyFarmersMatter @iTweetMeat calf fries are the BOMB if prepared properly 🙂 #meatcamp -8:16 PM Feb 25th, 2010


tweef32 @KyFarmersMatter no snow this week yet. Just tired of the cold. #meatcamp -8:16 PM Feb 25th, 2010


follownathan @iTweetMeat What are the new cuts you speak of?#meatcamp -8:15 PM Feb 25th, 2010


meatcamp @tgnh Oooh, what do you do with the marrow? I’m not so keen on it, but maybe I need to try again. #meatcamp -8:15 PM Feb 25th, 2010


ricbradbury The Basque restaurants in my area cook a lot of shortbreads #meatcamp -8:15 PM Feb 25th, 2010


DJPegLeg They actually invited me up there for a slaughter in the spring. #meatcamp -8:15 PM Feb 25th, 2010


JohnRumery How would you use oxtails? What type of recipe?#meatcamp #meatcamp -8:15 PM Feb 25th, 2010


iTweetMeat Yes indeedy do! RT @tgnh: Marrow is yummy too.#meatcamp -8:15 PM Feb 25th, 2010


andreabakes Brisket #Meatcamp -8:15 PM Feb 25th, 2010


KyFarmersMatter @iTweetMeat I luv shanks, soup bones, liver rocks, hearts “chewy” not a fan, @proteinslayer luvs a gud tongue tho#meatcamp -8:15 PM Feb 25th, 2010


iTweetMeat I admit I’m a fan of some of the “new” beef cuts – not recognized by many yet. Hope they’ll take off! #meatcamp -8:15 PM Feb 25th, 2010


meatcamp @DJPegLeg Do you have favorite ways to prepare oxtails, beef cheeks, heart, or shortribs? #meatcamp -8:15 PM Feb 25th, 2010


tgnh Marrow is yummy too. #meatcamp -8:14 PM Feb 25th, 2010


DJPegLeg We have a great farm up here in WA, Skagit River Ranch, and I can get all of that from them. #meatcamp -8:14 PM Feb 25th, 2010


andreabakes Hi, Andrea from NJ. Cook, Bake and Eat sorry I’m late. Cake in oven, husband wanted dinner. Again. #Meatcamp -8:14 PM Feb 25th, 2010


masterbutcher liver gets the short shrift. I love it, personally.#meatcamp -8:14 PM Feb 25th, 2010


TheUnknownChef I am your method guy. I can teach you quickly how to cook any cut. I await direct questions… #meatcamp -8:14 PM Feb 25th, 2010


KyFarmersMatter @tweef32 lol ….ya dug outta all that snow yet?#meatcamp -8:14 PM Feb 25th, 2010


iTweetMeat So far we’ve got shortribs, oxtail, beef cheeks, heart. Other offal. What are your favorite “oddball” cuts of meat? #meatcamp -8:14 PM Feb 25th, 2010


tweef32 @SteakPerfection grrrrrrr don’t even start with me about sunny weather. #meatcamp -8:13 PM Feb 25th, 2010


carrieoliver @djPegLeg Where do you find oxtails, shortribs, and esp. beef cheeks!? Many people have hard time finding. #meatcamp -8:13 PM Feb 25th, 2010


KyFarmersMatter @SteakPerfection Jealous~Ive been beach dreamin’ lately 😦 #meatcamp -8:13 PM Feb 25th, 2010


follownathan @meatcamp Good chance. Looking forward to the conversation #meatcamp -8:13 PM Feb 25th, 2010


masterbutcher I’m a big fan of offal and variety meats; cheeks, tongues, organ meat. Major Prmals r easy to deal w/but bits & pieces r hard sell #meatcamp -8:13 PM Feb 25th, 2010


SteakPerfection RT @carrieoliver: Let’s ask @DJPegLeg & others: What are some of your favorite under-recognized or under-utilized cuts of meat? #meatcamp -8:13 PM Feb 25th, 2010


meatcamp @mulberry555 Hello, where are you apprenticing, what kind of pasture. #meatcamp -8:13 PM Feb 25th, 2010


follownathan @iTweetMeat Yeah – talk to my mother in Lebanon, PA today… She was happy to pass the torch #meatcamp -8:12 PM Feb 25th, 2010


SteakPerfection @iTweetMeat Just back from the beach — sunny 66 today #meatcamp -8:12 PM Feb 25th, 2010


iTweetMeat @follownathan I year ya dude! You’re in for it this time it seems. #meatcamp -8:12 PM Feb 25th, 2010


mulberry555 hi, kwan here, farm apprentice pastured livestock. gonna#meatcamp -8:12 PM Feb 25th, 2010


meatcamp @follownathan Hello, Nathan, I bet you have some great ideas and stories to tell about #meat (esp. grass-fed) #meatcamp -8:12 PM Feb 25th, 2010


DJPegLeg My favorites are shortribs, oxtails, and beef cheeks. I’ve become a fan of beef heart recently too. #meatcamp -8:11 PM Feb 25th, 2010


KyFarmersMatter Amy frm Ky – Luv meat~All kinds~Grow & Slaughter it (USDA facility owner & farmer) Plsd 2 meat you #meatcamp -8:11 PM Feb 25th, 2010


follownathan @iTweetMeat 2o + inches and getting ready for another batch of white stuff #meatcamp -8:11 PM Feb 25th, 2010


meatcamp RT @carrieoliver: Lets ask @DJPegLeg & others: What are some of your favorite under-recognized or under-utilized cuts of meat? #meatcamp -8:10 PM Feb 25th, 2010


tgnh I had my first offal at Blue Hill/Stone barns…many parts of pig (cheeks, etc?) OMG so delicious..can’t find those around here 😦#meatcamp -8:10 PM Feb 25th, 2010


carrieoliver Let’s ask @DJPegLeg & others: What are some of your favorite under-recognized or under-utilized cuts of meat? #meatcamp-8:10 PM Feb 25th, 2010


KyFarmersMatter Sry I’m l8 ~Was makin’ a point~LOL #meatcamp -8:10 PM Feb 25th, 2010


tweef32 @carrieoliver I’ll do my best. Glad Amy is around this week.#meatcamp -8:10 PM Feb 25th, 2010


PennyFull @iTweetMeat Blustery but – sadly – no snow. #meatcamp -8:10 PM Feb 25th, 2010


ricbradbury Have to say I’m looking forward to tonite, if I don’t understand the pc I make stew #meatcamp -8:09 PM Feb 25th, 2010


iTweetMeat Joe, Mike, Mike, Penny, Jody, Amy, Nathan — good evening! I hope it’s not blustery and snowy where you are this evening.#meatcamp -8:09 PM Feb 25th, 2010


meatcamp @renee_martin Hola, Renee, you and Fredo no doubt have some great ideas for #pork given your yummy Tamworth pig in deep freeze #meatcamp -8:09 PM Feb 25th, 2010


JohnRumery John from Grand Rapids. Like turning tough cuts into BBQ#meatcamp -8:09 PM Feb 25th, 2010


4hfarmer @iTweetMeat haha. yay :] LOL #meatcamp -8:09 PM Feb 25th, 2010


follownathan Nathan in Vermont looking to learn and share ideas about raising and supplying the public with meat that is beneficial to all #meatcamp -8:08 PM Feb 25th, 2010


farmconnect Mike, Michigan, raise sheep and cattle. Will be in and out tonight tkn care of kids #meatcamp -8:08 PM Feb 25th, 2010


agropinion HI #meatcamp! I’m lurking tonight-will try to chime in some. Jody Cattle Rancher and ag blogger from Kansas. -8:08 PM Feb 25th, 2010


carrieoliver @tweef32 Hello, Mike, perfect to have you here, if anyone knows the cuts it’s you (and of course @KyFarmersMatters and@iTweetMeat #meatcamp -8:08 PM Feb 25th, 2010


SteakPerfection RT @agropinion: Sounds interesting @DJPegLeg who has offered to help us think through creative uses of the “other cuts”#meatcamp -8:08 PM Feb 25th, 2010


iTweetMeat @4hfarmer Alas, a 4Her. I can now count this as a 4H Extension Education activity! Yay! #meatcamp -8:08 PM Feb 25th, 2010


KyFarmersMatter @Jambutter Will have to hold that thot cuz @tgnh is summoning me for #meatcamp -8:08 PM Feb 25th, 2010


agropinion Sounds interesting @DJPegLeg who has offered to help us think through creative uses of the “other cuts” #meatcamp -8:07 PM Feb 25th, 2010


tgnh @kyfarmersmatter…amy, get over here, we are waiting for you!#meatcamp -8:06 PM Feb 25th, 2010


iTweetMeat Quite a turn out! Nice to see you all! #meatcamp -8:06 PM Feb 25th, 2010


4hfarmer Hi all. Dee Dee 4Her beef cattle,dairy goats,sheep,chickens. I board my animals but… I work on the farm like its my own.#meatcamp -8:06 PM Feb 25th, 2010


meatcamp Tonight we have @DJPegLeg who has offered to help us think through creative uses of the “other cuts” #meatcamp -8:06 PM Feb 25th, 2010


tweef32 Mike, butcher from PA. Gonna try and keep up but double bbysttr tonight. #meatcamp -8:06 PM Feb 25th, 2010


renee_martin RT @CarrieOliver: Head-to-Tail philosophy is quickly growing food “movement.” #meatcamp tonite: celebrate new or different cuts #meatcamp -8:06 PM Feb 25th, 2010


iTweetMeat @masterbutcher Nice to see you with us, Jace. #meatcamp -8:05 PM Feb 25th, 2010


PennyFull Penny from Texas. Ranch kid turned city girl turned .. confused. Here to learn what to do with the “extra parts” (& bones) =)#meatcamp -8:05 PM Feb 25th, 2010


carrieoliver @ricbradbury @ricbradbury @tgnh @maygun @gscottoliver@steakperfection Welcome to #meatcamp#meatcamp -8:05 PM Feb 25th, 2010


DJPegLeg Hey everyone, I’m Larry a home cook who loves shopping at the farmers market. I’m also an apprentice with @ChefReinvented#meatcamp -8:05 PM Feb 25th, 2010


iTweetMeat @ricbradbury @tgnh Hiya folks, welcome #meatcamp -8:05 PM Feb 25th, 2010


masterbutcher I’m jace – butcher, CSA dude, parttime processor, currently ‘slumming’ it in retail #meatcamp -8:05 PM Feb 25th, 2010


SteakPerfection RT @iTweetMeat: For those interested in following, try Twubs or Tweetchat and follow #meatcamp -8:04 PM Feb 25th, 2010


tgnh opps. Trish here. I eat stuff. 🙂 #meatcamp -8:04 PM Feb 25th, 2010


ricbradbury Hi all Richard, Rancher Oregon #meatcamp -8:04 PM Feb 25th, 2010


iTweetMeat @gscottoliver my great grandmother called a similar entree “butcher’s mess” <– and it was #meatcamp -8:03 PM Feb 25th, 2010


meatcamp I’m Carrie Oliver, helping people celebrate how meat is like wine (or apples), flavor & texture vary by breed, region, diet, aging#meatcamp -8:03 PM Feb 25th, 2010


may_gun RT @meatcamp Please pardon my upcoming flurry of posts or join #meatcamp to talk how to find, cook less known cuts of meat.#meatcamp -8:03 PM Feb 25th, 2010


tgnh I went to an asian mrk last wkend, saw all kinds of interesting things…chicken hearts, spleens..fascinating! #meatcamp -8:03 PM Feb 25th, 2010


iTweetMeat Hi, I’m Chris, Penn State University – I work with butchers and farmers in PA and around the region #meatcamp -8:03 PM Feb 25th, 2010


gscottoliver @CarrieOliver Isn’t that what our grandparents did? From beef tongue and brains to ox-tail soup? #meatcamp -8:02 PM Feb 25th, 2010


iTweetMeat For those interested in following, try Twubs or Tweetchat and follow meatcamp #meatcamp -8:02 PM Feb 25th, 2010


PennyFull RT @iTweetMeat: Its a go friends and neighbors, time for#meatcamp -8:02 PM Feb 25th, 2010


iTweetMeat It’s a go friends and neighbors, time for #meatcamp -8:01 PM Feb 25th, 2010


carrieoliver Please pardon my upcoming flurry of posts or join#meatcamp to talk how to find, cook less known cuts of meat.#meatcamp -8:01 PM Feb 25th, 2010


andreabakes Taking cake out of oven and I’ll be right back for the wonderful, interesting #meatcamp -8:01 PM Feb 25th, 2010


SteakPerfection RT @carrieoliver: Head-to-Tail philosophy is quickly growing food “movement.” #meatcamp tonite: celebrate new or different cuts #meatcamp -8:01 PM Feb 25th, 2010


carrieoliver Head-to-Tail philosophy is quickly growing food “movement.” #meatcamp tonite: celebrate new or different cuts#meatcamp -8:00 PM Feb 25th, 2010


SteakPerfection RT @tgnh…an onslaught of upcoming #meatcamptweets. this would be the time to use the filter thingey at the bottom of tweetdeck column. -8:00 PM Feb 25th, 2010


SteakPerfection Starting now! RT @carrieoliver#meatcamp: Secrets to IDing & cooking the less-fancy cuts 8p E w/ guest @DJPegLeg… -7:59 PM Feb 25th, 2010


iTweetMeat Strike that … Ludicrous Speed tweeting during#meatcamp. Pardon me if I go plaid. -7:57 PM Feb 25th, 2010


andreabakes RT@CarrieOliver @follownathan @natejtaylor Rrrroawr! ps#meatcamp whr cool ladies hang @nyculla @KyFarmersMatter@MegRaeB @tgnh @andreabakes -7:57 PM Feb 25th, 2010


iTweetMeat About to enter into hypertweeting mode during#meatcamp -7:56 PM Feb 25th, 2010

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