Chopping meat

[Thermomixer]

Another tip from Bimby's site

Preparing meat for different purposes:

For stock use raw meat, it needs to be chopped into cubes and then chopped for 10-15 sec. speed 7.

For sauces (ragł), the meat must be chopped into small cubes and then 10 sec. speed 9

For the meatballs the cubes of meat should be minced for 15 sec. speed 9.

Note: the quality of meat is important. The shoulder is best , other types such as girello or culaccia are also good.

It is advisable to chop up to 300 grams of meat cubes at a time.

PS Thermomixer's tip - placing the cubes in the freezer for half an hour before chopping also helps make for a better result with less mashing of the meat.

[UnConundrum]

Oh c'mon....  "girello or culaccia."  They're cuts of beef?  I can imagine going to my butcher and asking for a girello

[Thermomixer]

Oh c'mon....  "girello or culaccia."  They're cuts of beef?  I can imagine going to my butcher and asking for a girello

Mi dispiace (sorry), I was in ahurry and didn't notice that - we get girello here in Oz - it is part of what we call the silverside.  I think culaccia is like our rump.   

More research and interpretation, might have to ask Bimby.

[cookie1]

I buy the girello cut quite often as we try very hard to watch our fat intake. In fact I use it for almost everything, except probably slow cooking.

[UnConundrum]

Still no idea what a girello is...  Silverskin is something we trim off a piece of meat... 

[Thermomixer]

Do you have topside ?   

This may help - http://www.theage.com.au/news/Epicure/A-dry-argument/2005/05/23/1116700623892.html - the girello is part of the topside/silverside - we corn the silverside quite a bit - corned beef.

I guess for you it's like me talking to an Italian, sorry, I can't quickly find a picture, but will endeavour to do so. 

[UnConundrum]

Well, I found this link, but unfortunately the link to a picture doesn't work anymore.  Consensus seems to indicate that it's what we call the "eye" of the round. That cut is somewhat consistent with your descriptions. 

We usually use the brisket for a corned beef.  It has some fat that keeps the meat moist.

[cookie1]

That sounds pretty correct Warren. I'd say it is the eye as it's fat free and usually tender. We use rolled brisket for corned beef and also other cuts like topside. (hope that's correct, I'm no butcher)

[Thermomixer]

I believe girello is used for pastrami if that helps