Shredded Beef


 
Six hours:

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I think they are getting very close. Going to check again in 30 minutes, and then I think they'll be ready to pull. Got to this point a tad more quickly than I gave myself (shoot, let's be honest, I got tired of waiting and wanted to play), so I'm getting a cooler ready to keep them warm.
 
Wow, Matt...I'm going to do this asap..............I see what appears to be a LOT of grind. How many pounds does one get from a hind that cannot be used for anything else, or is ordered for specific recipes requiring grind. I was thinking of ordering the same and did not want all that grind. When I harvest a deer, I get about 65 pounds of very nice edible material and never have anything for grind. And believe me, there is no soft tissue left that is not excess fat...and I include the tongue and offals here. Not criticizing, now, just trying to be informed before I order the big chunk of beef.
 
Got back from the dinner a short while ago, here's a shot of the final shredded product. This shot was just from my phone, as I didn't feel like bringing my camera over.

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Was super tender and my bear paws made quick work of it. This was just one of the roasts that you see here.
 
David DeVivo said:
Wow, Matt...I'm going to do this asap..............I see what appears to be a LOT of grind. How many pounds does one get from a hind that cannot be used for anything else, or is ordered for specific recipes requiring grind. I was thinking of ordering the same and did not want all that grind. When I harvest a deer, I get about 65 pounds of very nice edible material and never have anything for grind. And believe me, there is no soft tissue left that is not excess fat...and I include the tongue and offals here. Not criticizing, now, just trying to be informed before I order the big chunk of beef.
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Yeah, there's a fair amount of ground beef there. Total hanging weight of all of the things I had pictured was 182 pounds. The farm I purchased from will do about 50 pounds of it ground by default, and will then grind up some of the other cuts on request. I didn't really want the swiss steak of cube steak so I had them grind those up, so I know I'm over the 50 pounds of 'default'. If I were really motivated I could count all my packs of ground beef (they're all done one pound each).

This was the first time I've done such a thing. Have wanted to for awhile, as I like knowing where the meat comes from and how it's raised, but I've just not really been able to afford the up-front cost of such a thing before. Because it was all new to me, I relied on the staff at the farm to help talk me through the ordering process a little bit, as they described all the different options I could have with each cut.
 
Thanks guys!

I had to laugh while shredding it. My friend was like, "What's that red in the meat? It's safe, right?" Yes, it's been on a smoker for six and a half hours at a temp of 225-260 the entire time. That red is called a smoke ring.
 
That looks great. It's time to order yourself a "Meat Rake". Made my life a lot easier when pulling pork and meat. Go Tigers!
 
J Pichey said:
That looks great. It's time to order yourself a "Meat Rake". Made my life a lot easier when pulling pork and meat. Go Tigers!
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I got a set of bear paws that really made quick work of it. Would those be similar to the product you're thinking of?
 
I had some bear claws and got a set of Meat Rakes as a gift. No comparison in my opinion. The Meat Rakes keep your hands away from the meat. Hence, no burns. I have no affiliation with the Meat Rakes, just thought I'd pass along my views. www.meatrake.com I had a bear claw break on one of my shredding sessions and the tip of the claw was in the meat somewhere. I had to go thru all the meat until I found it. That was no fun!!!
 
J Pichey;
After your comments, I visited the web site and ordered a pair of the Meat Rakes.

Matt;
That looks SUPERB!

FWIW
Dale53
 
Matt,

I'm starting to see a trend with your cooks. What is the Tigers record on days that you cook? We need to change something quickly. :) Maybe turn the WSM around and face it another direction? Use another set of tongs? Not a good weekend for our boys.
 
J Pichey said:
Matt,

I'm starting to see a trend with your cooks. What is the Tigers record on days that you cook? We need to change something quickly. :) Maybe turn the WSM around and face it another direction? Use another set of tongs? Not a good weekend for our boys.
Click to expand...

Nothing that coming home to Detroit won't fix. I don't know why, but they always play like crap on the west coast. During a rough patch like this I always remind myself of 2003. Pretty sure they had only won a single game at this point during that dreadful season.

Those meat rakes look pretty good, BTW. Certainly like in the long run they'd be more durable than the bear paws. I think those will have to go on my list of, "Cheap, relatively easy to get gift," for my birthday this summer.
 
Matt, this is a really cool post. Thanks for taking the time. It looks so good that I am might road trip and invite myself over!!! I want a bite of that beef!
 
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