Christmas roasts

[Anonymous No.19992462]

Alright, boys what roast are we doing for Christmas this year?

You HAVE ordered your roasts...right?

I did a standing rib roast last year, this year it was requested that I do a tenderloin roast (chateaubriand).


If you're not doing a roast for Christmas, what does your family do? Turkey? Goose? Chinese?

[Anonymous No.19992488]

>>19992462
My family all likes T Bones, so I do a bunch of thick T Bones on the grill and make garlic potatoes.

[Anonymous No.19992503]

>>19992488
T-bones are good, nothing wrong with some tenderloin and a NY strip to pair.

[Anonymous No.19992516]

>>19992462
>paying the "WAGYU!!1!" meme premium
>for a specifically lean cut
You're a goddamn retard.

[Anonymous No.19992523]

>>19992516
I'm glad to see my hook image for the thread is working.

Welcome, now what roast are you doing for Christmas anon?

[Anonymous No.19992623]

>>19992462
>American Wagyu

[Anonymous No.19992643]

>>19992462
A ham coated in honey, mustard, cornflakes, and cloves, as is traditional in Finland.

[Anonymous No.19992647]

>>19992462
Christmas in Brazil is always turkey.

[Anonymous No.19992689]

>>19992643
>cornflakes
weird, but i'm sure it works

[Anonymous No.19992708]

>>19992462
>Goose

Don't bother. For the size and weight of them, there's actually not much usable meat compared to other birds. Hardly anyone buys goose so there's no market incentive to breed meatier ones. If you want something similar, duck is a good option and lb for £ much better value.

[Anonymous No.19992783]

>>19992689
Yeah, many people use breadcrumbs instead.

[Anonymous No.19992812]

>>19992623
Snake River Farms is decent, unless you've got a local butcher with USDA Prime cuts available regularly I'd trust Snake River Farms Silver/Black over any store-bought meat.
Obviously, you're paying a premium, but that doesn't really matter for some people.

Also considering a real Wagyu whole tenderloin would run you $900-1500+ from Japan, ~$325 for a trimmed tenderloin of USDA Prime or greater quality with 2 weeks left before Christmas. It's not as bad a deal as you think it is.

[Anonymous No.19993637]

>>19992462
i'm just gonna pick up another $30 rib roast from shoprite

[Anonymous No.19993688]

>>19992488
I wish i had access to a grill during winter.

[Anonymous No.19994736]

I'm not, nor have I ever. Christmas isn't a holiday for me. Because I am not a SATANIST who worships SATAN.
Oh also I do not cook.

[Anonymous No.19995222]

>>19992516
You haven't eaten wagyu.

[Anonymous No.19995362]

>>19992462
Pork roast heavily seasoned with allspice.

[Anonymous No.19995533]

>>19995222
American or Japanese?

[Anonymous No.19995541]

>>19995222
The point of wagyu is the marbling, which isn't present in a tenderloin you dense faggot.

[Anonymous No.19995582]

>>19995541
Yea

[Anonymous No.19995596]

>>19995541
Just because tenderloin is a lean cut doesn't mean it has no intramuscular fats at all, the higher quality beef (USDA prime, BMS 8+, A5, etc) still gives you more intramuscular fats in lean cuts compared to lower quality beef (USDA select/choice, BMS 3-7, A3/A4).

Just compare a cross section of the tenderloin of USDA select/choice vs any A5 quality wagyu. You'll see a significant difference.

[Anonymous No.19995627]

>>19995582
>>19995596
pic related, USDA Prime vs Select

[Anonymous No.19995700]

>>19995533
American wagyu is a meme. It's prime but more expensive. Go a5 wagyu or spend the money on some dry aged prime.

[Anonymous No.19995804]

>>19995700
You're paying basically the same price for USDA prime as you are for american wagyu that is equivalent to, or better than USDA prime.


USDA prime is simply expensive unless you have access to wholesale pricing.

[Anonymous No.19995817]

>>19995700
>>19995804

[Anonymous No.19995823]

>>19995700
>>19995804
>>19995817

[Anonymous No.19995950]

>>19995804
Why do they call a plain filet chateaubriand although the latter is something pretty specific?

[Anonymous No.19995981]

>>19992462
Get fresh prime beef from a local butcher if you can.

Even though frozen mail order steaks are good quality and tender, I've always found them to have a mealy texture compared to fresh.

[Anonymous No.19995995]

>>19995981
Well yeah, always get something local if it's available.

>>19995950
>plain filet chateaubriand
Prime filet chateaubriand.
Chateaubriand is just a trimmed center-cut section of a tenderloin roast. A whole tenderloin trimmed would have the tail/club still on, but that's the only difference.

[Anonymous No.19996009]

I'll be buying mine on Christmas eve or the day before that, it's far too early to buy fresh produce to be consumed on the 25th

[Anonymous No.19996024]

>>19995995
Chateaubriand is a double steak from the middle part of a filet traditionally served with a specific garniture.

[Anonymous No.19996030]

>>19996024
That is a Chateaubriand steak.

A Chateaubriand roast is the whole center of the filet.

[Anonymous No.19996034]

>>19992462
pot roast, seared and then slow cooked for 10-12 hours

[Anonymous No.19996065]

I actually was planning on doing a Boeuf Bourguignon.

[Anonymous No.19996481]

>>19996065
not the most traditional, but i'm sure it'll taste great.

[Anonymous No.19996860]

I am also doing a tenderloin roast, but since I am poor, I am getting one from my local harris teeter

not sure if i'll get it pre-trimmed or not.

[Anonymous No.19997637]

I'm doing a honey glazed ham

[Anonymous No.19998718]

>>19997637
Ham is boring

[Anonymous No.19998776]

>>19992462
Making a NY Strip roast, picking it up from the farm butcher next week. I don't know which sides to make besides mashed potatoes.

[Anonymous No.19998925]

>>19995823
>4 interest free payments

Oh no I missed a payment now they're garnishing my wages over eaten meat.

[Anonymous No.19998974]

>>19998776
Roast some brussels sprouts or something

Get some clams or oysters to start, or shrimp cocktails.

[Anonymous No.19999260]

I'm doing a eight lbs prime rib, bone in.
$19 a lbs.
I'll make some mash with a prime rib gravy.

[Anonymous No.20000343]

>>19999260
How long does that take to cook?

[Anonymous No.20001296]

>>19998925
Based

[Anonymous No.20001381]

>>19992462
I have done prime rib the last few years, turned out perfect imo but no one else seemed to like it enough to justify the $20 pp cost. For reasons I can’t do pork (we’re not Jewish) and a few guests are country old fashioned enough that I won’t bother with a goose or duck. Honestly will probably do a turkey this year, same as Thanksgiving. Dry brine then herb butter before the oven.

[Anonymous No.20002037]

>>20001381
Turkey is a solid meat if you know how to keep it moist.

[Anonymous No.20002343]

>>20001381
>but no one else seemed to like it
who the fuck are these people?

[G8rH8r No.20002360]

>>19992462
I’m doing standing rib roast. I always buy several while they are on Christmas sell and cut them up into cheap ribeyes for the rest of the year. My mom saw this recipe in a Publix flyer 20 years ago and started doing it every Xmas and I took over several years ago
https://www.publix.com/recipe/herb-crusted-rib-roast-and-scalloped-potatoes
I go heavy on the mustard and add worcestershire. Also make a blue cheese sauce with heavy cream butter and a little beef broth

[Anonymous No.20002456]

>>20002343
My FIL loves it, everyone else just likes it. Honestly they seem to like my turkey at Thanksgiving more, plus I fucked up the gravy this year so it’s my chance for redemption.

[Anonymous No.20002530]

>>20002360
That sauce sounds delicious

[Anonymous No.20002603]

>>19992708
>tfw we are doing goose this year
Shit still tastes good so I'm not complaining.

[Anonymous No.20002605]

>>19992812
The most I've seen USDA prime filet for is $49.99/lb. Is $72/lb for snake river farms ~50% better than prime?

[Anonymous No.20002652]

>>20002605
see >>19995804
>>19995817
>>19995823


Feel free to link me USDA prime tenderloin roasts at $50/lbs

[Anonymous No.20002790]

>>20002603
How much is a goose?

[Anonymous No.20003745]

>>20002456
That's fair, turkey can be good too I suppose.

[Anonymous No.20003876]

apparently we are doing a rib roast AND a turkey this year
over 20lbs of meat cooking on the day
my head will be on a swivel since I'm taking up much of the prep and cooking responsibilities so the food isn't bland and dry like it was when the other side of the family hosted Thanksgiving this year

[Anonymous No.20004462]

>>20003876
i hope you've got meat thermometers

[Anonymous No.20004475]

>>20002790
Where I live, where it's even legal to hunt them, in the US, $100-150.

[Anonymous No.20005057]

>>20004475
That's not too absurd I guess

[Anonymous No.20005759]

>>19998974
I'll probably do sprouts thanks. I love seafood but I live in the mountains now, I'll likely do imitation crab goons.

[Anonymous No.20006245]

>>19992462
>4.5lbs
they ended up sending 5.7lbs
not bad

[Anonymous No.20006345]

>>20005759
That's fair, i'm on the coast so seafood is always a staple for me

[Anonymous No.20006379]

>>19992462
I have 8 lbs of prime rib in the freezer
this will be our first time doing a roast for Christmas, usually we do turkey
hopefully I dont fuck it up

[Anonymous No.20006385]

>>20006245
That's $55-60/lbs honestly not bad for prime (or greater) quality. You could probably get a bit cheaper from a sell butcher (if you have one), but for delivery retail price, that's not bad.

[Anonymous No.20006388]

>>20006379
Use a meat thermometer, watch YouTube videos, it's not that bad.

[Anonymous No.20006639]

>>20006379
I believe in you anon, I know how good you are with a big piece of meat ;)

[Anonymous No.20006649]

>>19992462

Ordered a whole rolled turkey. Will probably pick up a ham too.

[Anonymous No.20006652]

I bought a ham only to realise it's a picnic ham so it's already fully prepared and pretty much meant to eat cold :[

[Anonymous No.20007023]

>>20006652
oof

[Anonymous No.20007033]

>>19992462
We are making Chinese this year. Usually do the normal ham or roast, wanted a change. I'm on General Tso's duty.

[Anonymous No.20007041]

>>20007033
based

[Anonymous No.20007044]

>>20006652
Most hams are going to be pre-cooked, don't worry
Look up Alton Brown's ham prep

[Anonymous No.20007058]

>>20006649
Huh, i've never even really considered a boneless turkey. In my mind the bones are for stock making the next day.

[Anonymous No.20007074]

>>20007058
They don't have to be
You can order a bone-in turkey, take out all the bones, and make stock before you cook the rest of the turkey

[Anonymous No.20007263]

>>19992462
Rib of beef is the ultimate. Tenderloin is a bad idea in my opinion, since it lacks flavour. It’s only good if you’re making beef wellington or something. Besides rib of beef, I like leg of lamb if I’m going for something more simple. Lamb leg, roasted with rosemary and mint is top tier. Though rib of beef is def the ultimate.

[Anonymous No.20007267]

>>19992708
Goose is for flavour though. You’re not buying it for the meat quantity.

[Anonymous No.20007336]

>>20007033
most jewish christmas meal possible

[Anonymous No.20007358]

>>20007263
my family all likes tenderloin so it's not an issue they know what to expect and I do a good shallot & herb compound butter that added to the meat juices and some red wine makes for a nice reduction sauce to pair with.

[Anonymous No.20007561]

>>20007267
Is the taste worth the expense?

[Anonymous No.20007571]

I'm getting a piece of brisket and cooking it for 12-13 hours
I don't like roasts

[Anonymous No.20008237]

Bump

[Anonymous No.20008531]

>>20007571
What's wrong with roasts?

[Anonymous No.20008700]

>>20007336
More than just jews like chinese food on christmas

[Anonymous No.20009501]

>>19992462
this year i've ordered 2 pheasants, will make them sous vide

[Anonymous No.20010151]

>>20009501
i don't think i've ever head pheasant, but i hope you enjoy it anon.

[Anonymous No.20010603]

chateaubriand is a method of cooking the same piece of meat a different way to develop more crust with a certain degree of doneness.

[Anonymous No.20010627]

>>20010603
Not really, it means several things depending on which you're talking about.

https://en.wikipedia.org/wiki/Chateaubriand_(dish)

[Anonymous No.20010643]

>>19992462
>American Wagyu
that should be illegal as it is not real Wagyu

[Anonymous No.20010654]

>>20010643
That's also why it doesn't cost $1000

[Anonymous No.20010667]

>>20010643
snake river farms is at least a decent percentage wagyu, it's probably not full-blooded, but there aren't all that many full-blooded wagyu cattle in the US.

[Anonymous No.20010670]

>>20010654
but Wagyu is a place in Japan. It's like saying "American Champaign," or "American Irish whiskey." If it's from America it's not Champaign, it's not Irish whiskey, it's not Wagyu.

[Anonymous No.20010678]

>>20010670
No, Kobe is a place in japan.

Which is where you got Kobe beef, which is just Wagyu born/raised/slaughtered/packaged to a set standard in Kobe Japan.


Wagyu just means japanese cow. There are 4 main breeds of Wagyu in japan, it has been illegal to export Wagyu sperm/eggs or live cattle since the mid 1990s.

[Anonymous No.20010904]

>>20010670
Lol

Lmao even

[Anonymous No.20011804]

A tv dinner and a 40oz is all a man needs. Maybe a hooker.

[Anonymous No.20011814]

>>20010627
I own the German version of le guide culinaire but never is chateaubriand used for a cut in the book but only for the specific dish. The filet is just parted in front, mid and end. Is it different in the French or English version?

[Anonymous No.20011823]

>>20011814
> Originally the term itself was applied to the manner of preparation of the meat; however, by the 1870s at its introduction to the English, the term was transferred to the steak or cut of meat itself. Steak originally called filet de bœuf was now served as Chateaubriand
> In 1893, Charles Ranhofer, the former chef at Delmonico's Restaurant, described the exact cut of meat for his preparation method as being the center cuts of the beef tenderloin. This center loin is described by Ranhofer as having been given the name Chateaubriand.

> Escoffier states:

> Chateaubriands are obtained from the centre of the trimmed fillet of beef, cut two or three times the thickness of an ordinary fillet steak. However, when it is to be cooked by grilling the Chateaubriand should not be more than 500 g (1 lb 2 oz) in weight as, if larger than this, the outside tends to become too dry and hard before the inside is properly cooked. In modern practice though, Chateaubriands are served with any of the sauces and garnishes suitable for Tournedos and fillet steaks. ( Le Guide Culinaire. Mayflower Books. p. 279. ISBN 978-0-8317-5478-5.)

>By the 1950s in the United States Chateaubriand became a treat for upscale guests in Las Vegas, Nevada, eventually becoming a staple of the local supper clubs referred to as gourmet rooms that were found on and off the Las Vegas Strip.[20] According to Woman's Day magazine in 1966, "A Chateaubriand steak in most modern restaurants is a thick slice of tenderloin, barded with beef fat or bacon, and broiled to the desired degree of doneness (à point, as the French say), then served up with Chateaubriand Sauce."


Depends where you are, who you ask, and what year it is.

In modern use, it is often just used interchangeably with a tenderloin roast. More traditionally it will mean a center cut filet steak for 2-3 people. In the US at least, I've never seen it referred to the specific named dish, as it's just not something served here regularly.

[Anonymous No.20011845]

>>20011823
Here Chateaubriand is the dish.

[Anonymous No.20011849]

>>20011845
So yeah, just a language/usage thing

[Anonymous No.20011895]

>>19992708
I can't buy duck in Finland ;_;

[Anonymous No.20011909]

>>20011895
You should've become fully Germanic...

[Anonymous No.20011920]

>>20011845
>Here Chateaubriand is the dish.
At Ruth's Cris, ordering this "dish" means a portion for 2 people,which is then divided up at your table, and then tableside finishing of the sauce as a sizzling pourover.

OP, I'd stick to the standing rib roast. A roast cooked on the bone is just better. There are so many ways to season it, but a sour cream rich horseradish with herbs is my family's favorite. Most of us are well done eaters, and tenderloin has the fussiness of the roast needing to be quite rare.

[Anonymous No.20011966]

>>20009501
>>20010151
Great taste. When I took over cooking for my family at holidays I started up a tradition of serving up more unusual birds than the standard turkey, but only pheasant and goose were popular enough to justify doing more than once out of a long list of game birds. Thankfully my local butcher carries enough pheasants that I just buy them a day or two before Christmas, shame that they're hard to source elsewhere though.

[Anonymous No.20011995]

>>20011920
>Most of us are well done eaters
This is not my family, rare or medium rare at most.

[Anonymous No.20012057]

>>20011920
>Most of us are well done eaters
Disgusting

Must be flyovers.

[Anonymous No.20012142]

>>19994736
Shoo shoo jew

[Anonymous No.20012322]

>>20011920
>Ruth's Cris
Chris

Also a waste unless you just don't have any other decent steakhouse local.

[Anonymous No.20012329]

boujie ass thread

[Anonymous No.20012337]

>>20012329
Is buying a Christmas roast really "boujie"?

The roast OP posted is a bit bougie, but most of the rest of the posts are turkey, ham, cheaper beef roasts, etc.

[Anonymous No.20012732]

>>20012142
>6 days
>it took 6 days for someone to take my bait

[Anonymous No.20012745]

>>19992488
>My family all likes T Bones
tbone is the the single most white trash steak imaginable. it's for retards that like to pay $16/lb for a useless bone attached to a mediocre steak.

[Anonymous No.20012783]

>>20012745
Im tired of people shitting in NY strip or filet and then talk up sirloin or rib cap or something like that as if they're somehow better, when they're not. Theyre cheaper, and more economical if you want the better value but they're not better cuts.