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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Aug-03-09 08:08 PM
Original message
Pike's Peak Roast.
Edited on Mon Aug-03-09 08:08 PM by hippywife
Does anyone know anything at all about this cut? Does it have a bone? What's the taste and texture like? I can't get a chuck roast this month from my usual coop producer and I want to do another Italian Pot Roast when some friends come to visit the first week of September. Do you think it will work in place of the chuck roast?

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x66794

Thanks for any info you can provide. :hi:
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Arkansas Granny Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-04-09 08:27 AM
Response to Original message
1. When I was a kid still living at home, I remember that one of the cuts we got when
we butchered a steer was a Pikes Peak roast. As I recall, it was boneless and we always cooked it as a pot roast.

Found this info:

Pikes Peak Roast

Also called heel of round, and boneless Pot Roast, the Pikes Peak roast is cut from low in the round, just above the hock. It contains many small muscles and lots of connective tissue. This is the least tender of the round roasts, but cooks up into a pot roast with excellent flavor.
http://www.askthemeatman.com/beef_round_primal_cuts.htm

This sounds like it would work great for your pot roast.
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-04-09 10:59 AM
Response to Reply #1
2. I've been talking to the producer
Edited on Tue Aug-04-09 11:28 AM by hippywife
this morning, too. It is a boneless roast of the round variety.

I really like a bone-in roast for this because I want the extra flavor. I think what I'm going to do is use this roast but throw in a couple of beef soup bones with it. That should get me what I need in the way of rich flavor.

I'm being very picky on this because it's a dinner I'm planning for some very special women in my life whom I haven't gotten to visit with in years and years who are converging on my place from TX, OH, and IL. They are my best friend since high school, along with her mother and her aunt. I want it to be just right.

Thanx, Granny! :hi:
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-05-09 05:02 PM
Response to Original message
3. I decided not to get this roast.
I was so focused on the fact there was no bone, that I forgot there would also be no fat to help flavor the sauce. I threw it back and ordered a bone-in chuck roast from a different producer.
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pengillian101 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Aug-05-09 11:10 PM
Response to Reply #3
4. Hia, Pal!
I hope your reunion with your best old pals turns out great! They won't care so much about the food as they will enjoy seeing YOU!

(At least that's I keep telling myself when one of my old pals visits this fall, lol). He's a platonic guy pal though, so he's easy to please with food that someone else makes :hi:
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-06-09 11:08 AM
Response to Reply #4
5. Hiya, gilli!
My best friend wanted to take me out for dinner but I begged her to let me cook. I love having people in the house to cook for.

Thanx and have fun cooking for your old pal, too. :hi:
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elleng Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-09-09 05:44 PM
Response to Original message
6. I REALLY thought you were referring to Starbucks!!!!
:rofl:
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-09-09 05:56 PM
Response to Reply #6
7. I guess I can see now
how you would have thought that. :rofl:
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