Brahman Hump...
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QDivaDownUnder -
August 3, 2016 at 10:47 PM
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Geez Sue, I'd line up just for the polenta let alone that lovely looking chunk of meat.
Haven't tried the hump yet but have to admit I'm curious........ Do you see it as a really good cut thats worth chasing down or do you think it's going to be a "flash in the pan" ?
Cheers, Wayne
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Do you see it as a really good cut thats worth chasing down or do you think it's going to be a "flash in the pan" ?
Wayne, i rate it!
Even without the reduction and the polenta, its a rich, morish, cut of meat, add a good rub for bark & its a winner.
I see it as a very versatile cut, sliced, cubed (burnt ends), pulled or shredded, it would all work.I guess lots will try it and then gravitate back towards their other cuts, but for me, i think i can see this replacing one or 2 other cuts.
I'd be comfortable replacing beef cheeks with it. -
Your south of the river aren't you Wayne?
Theres a butcher in Warnbro that is stocking them now, I've yet to go there as this one was from Troy Hepple, but its such a trek up there, so this guy could be the goods.
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Good enough for me Sue
Looks like I'll have to head south to downtown Warnbro and chase one down ( I'm guessing thats where you got it from? What was the weight on it and the price?
Cheers, Wayne
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https://www.facebook.com/warnbromeats/?fref=ts
the one from Troy was 800gms & cost me just under $11, so $12 per kg. not sure how much Ray the butcher charges, but can't imagine it being too different.
Cheers
Sue -
Something else worth mentioning...
There wasn't a lot of shrinkage after the cook, this 800 Gm piece would easily feed 4 with sides, a very economical cut
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Geez Sue, I'd line up just for the polenta let alone that lovely looking chunk of meat.
Don't cut in line BB...
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Very interesting cut of meat. Price not to bad for Perth area.
Thanks for posting the quality pics. -
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That just looks awesome.
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Wow, I am assuming that is marbling?
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Looks awesome QDiva, way better than mine, they're a good little cut aren't they, almost like a mix between point end brisket and chuck.
I did a little 600 grammer last weekend, under cooked it because my stomach got the better of me but it was still delicious, I got another one today but much bigger at 1.9kg and was thinking about turning half of it into burnt ends. If it turns out well and lasts long enough I'll grab some pics and post them up
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