Chipped beef

[Forty Rod SASS 3935]

Just plain old chipped beef.  I don't want creamed chipped beef.  I don't want some pre-chewed chipped beef all ground up , molded, and pressed into strips.  

 

Just plain old chipped beef.

 

I used to buy it at almost any butcher shop, but real butcher shops are as scarce as eyebrows on eggs anymore.  I can't even find plain old fashioned chipped beef on the internet and not a single store in a forty mile radius even knows what I'm talking about.  Butchers my a$$!

 

I found a bunch of old recipes from my Mom while going through some old papers a couple of months back, and my mouth started watering.

 

Chipped beef cut up and mixed in with fresh avocado and Mexican spices.

 

CB in a soup that is made with Campbell's tomato soup and has corn, peas, cauliflower, and a bit of carrott mixed in.

 

CB with melted Kraft Old English Cheese Spread over eggs.

 

CB on toast or in a toasted sandwich with Miracle Whip dressing and fresh sliced radishes.

 

CB in mashed potatoes with beef gravy and mushrooms.

 

CB cut up and cooked in chicken or turkey gravy

 

And the list goes on..... and good center cut bacon can be used in place of CB.....but it isn't the same.  It's  good too, but it isn't the same.

 

Dad used to call these kinds of dishes "War Time Ration" meals.

 

I've tried several of them with other meats, but I still remember the ones with just plain old chipped beef.

[Dr. Zook]

https://www.walmart.com/ip/Armour-Star-Sliced-Dried-Beef-Jarred-Meat-2-25-oz/10290797?wmlspartner=wlpa&selectedSellerId=102863121&adid=2222222222810290797_102863121_14069003552_202077872&wl0=&wl1=g&wl2=m&wl3=42423897272&wl4=pla-319455734609&wl5=9030100&wl6=&wl7=&wl8=&wl9=pla&wl10=5602380429&wl11=online&wl12=10290797_102863121&veh=sem&gad_source=1&gad_campaignid=202077872&gbraid=0AAAAADmfBIr0qNTQCY4YF-9R3Ms4JZ0Zb&gclid=Cj0KCQiA5abIBhCaARIsAM3-zFWWW9f-U27sfDgSrttrc26n2mqEg0Y16W_1kfk0hjVwNexLJ65mUsoaAq55EALw_wcB

[Dr. Zook]

Maybe what your looking for....Phx has Hobe meats, more custom butcher shop

https://hobemeats.com/

 

Respectfully dr zook

 

[Subdeacon Joe]

I think I know what you're after. So you don't spend an arm and a leg, you want 

 

 

Before you yell at me,  listen up.

 

Take the beef, lay it out on paper towels, roll it up loosely, stick it in a brown paper bag, then stick it in the back of the fridge for a few days. 

 

Check it after about 3 days. If it's the texture that you want,  pull it out and use it or put it in a bag/container.   Give the corned beef and pastrami a shot. 

 

Other thing to try would be trying the same thing with roast beef that you've had sliced at a delicatessen, but because it's not as processed,  it's a trickier proposition. 

 

One other option to try, if there are any Middle Eastern or Balkan markets or butcher shops,  see if they have beef "basturma," "pasturma," or "pastrimi."  If they make their own,  see if they will make a chunk for you just salted and dried, without the spice paste for the second round of drying. 

 

 

[Forty Rod SASS 3935]

5 hours ago, Dr. Zook said:

https://www.walmart.com/ip/Armour-Star-Sliced-Dried-Beef-Jarred-Meat-2-25-oz/10290797?wmlspartner=wlpa&selectedSellerId=102863121&adid=2222222222810290797_102863121_14069003552_202077872&wl0=&wl1=g&wl2=m&wl3=42423897272&wl4=pla-319455734609&wl5=9030100&wl6=&wl7=&wl8=&wl9=pla&wl10=5602380429&wl11=online&wl12=10290797_102863121&veh=sem&gad_source=1&gad_campaignid=202077872&gbraid=0AAAAADmfBIr0qNTQCY4YF-9R3Ms4JZ0Zb&gclid=Cj0KCQiA5abIBhCaARIsAM3-zFWWW9f-U27sfDgSrttrc26n2mqEg0Y16W_1kfk0hjVwNexLJ65mUsoaAq55EALw_wcB

Right on the label: "ground and formed".  It just ain't the same.

[Forty Rod SASS 3935]

4 hours ago, Subdeacon Joe said:

I think I know what you're after. So you don't spend an arm and a leg, you want 

 

 

Before you yell at me,  listen up.

 

Take the beef, lay it out on paper towels, roll it up loosely, stick it in a brown paper bag, then stick it in the back of the fridge for a few days. 

 

Check it after about 3 days. If it's the texture that you want,  pull it out and use it or put it in a bag/container.   Give the corned beef and pastrami a shot. 

 

Other thing to try would be trying the same thing with roast beef that you've had sliced at a delicatessen, but because it's not as processed,  it's a trickier proposition. 

 

One other option to try, if there are any Middle Eastern or Balkan markets or butcher shops,  see if they have beef "basturma," "pasturma," or "pastrimi."  If they make their own,  see if they will make a chunk for you just salted and dried, without the spice paste for the second round of drying. 

 

 

Well, hell!  

 

I have Buddig's beef and pastrami in my fridge all the time, along with some others like Black Forest ham.  I never made the connection but I'll give it a shot.  

 

Thanks.

[Dr. Zook]

15 minutes ago, Forty Rod SASS 3935 said:

Right on the label: "ground and formed".  It just ain't the same.

I completely missed that, my apologies!!

[Forty Rod SASS 3935]

Not a problem, Doc.  Pobody's nerfect.

 

Thanks for trying.

[Subdeacon Joe]

2 hours ago, Forty Rod SASS 3935 said:

Right on the label: "ground and formed".  It just ain't the same.

 

2 hours ago, Forty Rod SASS 3935 said:

Right on the label: "ground and formed".  It just ain't the same.

 

Buddig is "chopped,  pressed, and formed. "

[Marshal Mo Hare, SASS #45984]

There must be a good diner nearby. Just order some SOS.

[Subdeacon Joe]

2 hours ago, Marshal Mo Hare, SASS #45984 said:

There must be a good diner nearby. Just order some SOS.

 

He wants it for more than SOS.

BUT...there's an idea....go to the restaurant and see if he can buy a couple of pounds of the meat that they use to make their Creamed Beef on Toast.

Edited November 5 by Subdeacon Joe

[Colorado Coffinmaker]

 

Were I wanting to chow down on Chipped Beef, I'd simply go to the Super Market Deli and snag a half pound of so of "shaved" sandwich roast beef.  Take it home and Chop it up.  Make some Gravy.  Make some toast.  Or whatever.  SoS you betcha!!

[Cypress Sun]

3 hours ago, Subdeacon Joe said:

 

 

Buddig is "chopped,  pressed, and formed. "

 

And isn't the Carl Buddig of old....sadly.

[Subdeacon Joe]

I think what @Forty Rod SASS 3935 is looking for is 

 

 

But instead of the spice paste, coat it with more salt and dry some more. 

 

 

[Sedalia Dave]

Have it shipped right to your door.

 

https://www.stoltzfusmeats.com/products/dried-beef?srsltid=AfmBOorhDw0KvQMmxWSNbpGFFUQ-x2a3nLdBKK6tg7q-GsGl6KwsUl-3

 

https://hummersmeats.com/shop/dried-beef/chipped-dried-beef/

 

https://riehlscheese.com/products/dried-beef?variant=51396232446236&country=US&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&srsltid=AfmBOooX5qd5DzDnuDQhkfXfrupD3fOG6k8QBb8C0xaK1hR-t_P_r1uHeSc

 

https://mcleanbeef.com/products/dried-beef-8-oz?srsltid=AfmBOorfKIPoKasEWNN-RN9HkcVvYgVsnbVGdLwUCb0sjrL8nELCRFjYpY4

 

[T.K.]

Slow cook a potroast in a crock pot, it will fall apart when done.

[Subdeacon Joe]

43 minutes ago, Sedalia Dave said:

Have it shipped right to your door.

 

https://www.stoltzfusmeats.com/products/dried-beef?srsltid=AfmBOorhDw0KvQMmxWSNbpGFFUQ-x2a3nLdBKK6tg7q-GsGl6KwsUl-3

 

https://hummersmeats.com/shop/dried-beef/chipped-dried-beef/

 

https://riehlscheese.com/products/dried-beef?variant=51396232446236&country=US&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&srsltid=AfmBOooX5qd5DzDnuDQhkfXfrupD3fOG6k8QBb8C0xaK1hR-t_P_r1uHeSc

 

https://mcleanbeef.com/products/dried-beef-8-oz?srsltid=AfmBOorfKIPoKasEWNN-RN9HkcVvYgVsnbVGdLwUCb0sjrL8nELCRFjYpY4

 

 

What did you put in your search?  My searches for "dried beef" and "salted beef" mostly came up with SOS, canned corned beef or corned beef hash,  Armour brand dried beef,  or Buddig.

 

At least the first 3 pages. 

Edited November 5 by Subdeacon Joe

[Sedalia Dave]

55 minutes ago, Subdeacon Joe said:

 

What did you put in your search?  My searches for "dried beef" and "salted beef" mostly came up with SOS, canned corned beef or corned beef hash,  Armour brand dried beef,  or Buddig.

 

At least the first 3 pages. 

 

Scroll down about 1/4 to 1/3 of the page.

 

https://www.google.com/search?sca_esv=0cb097f5cf89beeb&rlz=1C1GCEB_enUS980US980&q=Where+to+buy+chipped+beef&sa=X&ved=2ahUKEwjssOKqwduQAxXOgmoFHdLzMvEQ1QJ6BAhmEAE&biw=1280&bih=639&dpr=1.5

Edited November 5 by Sedalia Dave

[Subdeacon Joe]

Ah! The key words are "where to buy."

[Sedalia Dave]

Fond a couple I missed earlier

 

https://sclydeweaver.com/product-category/meats/dried-beef/?srsltid=AfmBOopt5nWmxgNFYItVy0mXjxm0tdax-oz1ZPgF5U7QSXvrJvzVn5W5

 

https://hatvilledeli.com/product/dried-beef-chipped/

 

 

[Capt. James H. Callahan]

Pretty proud of that. Buy an eye of round roast, make jerky, get a good knife and shave it.

JHC

[Forty Rod SASS 3935]

7 hours ago, Subdeacon Joe said:

 

 

Buddig is "chopped,  pressed, and formed. "

Huh!!  I never thought of it that way.  I don't remember not having it our house except it was hard to get overseas.  Commissaries used to lack a lot but I'm told they have everything stateside groceries have these days.

[Forty Rod SASS 3935]

10 hours ago, Marshal Mo Hare, SASS #45984 said:

There must be a good diner nearby. Just order some SOS.

I can buy a very good creamed chipped beef from Stouffer's and bread from Sara Lee for about 15% of the cost of a cafe dinner.

 

I can make my own biscuits and sausage gravy...and I make some mighty fine B&G..., but Nana's Cafe in Prescott makes some that's almost as good as mine and I don't have to clean up afterwards.

[Stump Water]

See #8

 

10 food combos only boomers and over-70s still think go together

 

 

[Cypress Sun]

45 minutes ago, Stump Water said:

See #8

 

10 food combos only boomers and over-70s still think go together

 

 

 

#1 - Just had cottage cheese and pears a few days ago. Cottage cheese on top of the pears/juice with a little nutmeg on top....YUM. Pears have to be chilled for it to work.

 

#2 - I always thought it was nasty.

 

#3 - I still make this on occasion. Quick sandwich that tastes good to me.

 

#4 - Being from the South, I always liked liver and onions. Like other organ food also.

 

#5 - Like the bacon and blue cheese but never have like lettuce...no matter what anyone puts on it.

 

#6 - Never liked anything to do with Spam.

 

#7 - Seriously? How in the heck did that ever make the list?

 

#8 - Still make SOS on a regular basis. My gal doesn't like it, oh well, means I get three pieces of toast instead of two!

 

#9 - My Ambrosia definition and theirs differs greatly.

 

#10 - Pineapple has no place on anything other that a "wedding cake". My gal has a killer recipe that people love, me too.

[Stump Water]

12 minutes ago, Cypress Sun said:

#3 - I still make this on occasion. Quick sandwich that tastes good to me.

 

Average once a week.   While certainly not of a "younger generation", we add pickle relish (sweet, dill or both) and a diced up boiled egg... and of course black pepper.   And we use butterbread.

 

For a different, more savory slant use canned salmon and capers instead of the relish.

[Subdeacon Joe]

#1... Cottage Cheese and Canned Fruit.  Nope.   I like cottage cheese. It might get some black pepper. Or a little balsamic vinegar. But that's all.

 

#2...Jell-O "salads."  I will eat if served to me, but will not take any at a potluck. 

 

#3...Tuna Salad. It needs mustard and pickle relish. 

 

#4... I like liver and onions. 

 

#5... Wedge Salad.   GREAT STUFF!  It's funny how so many people sneared at common iceberg lettuce for decades in favor of loose leaf, but now, in the past 5 or 6 years, it's been rediscovered and Wedge Salad commands premium prices in high end restaurants. Same way that mayonnaise was sneared at as something fit only for hicks,  but is now haute cuisine.

 

#6....Spam, Spam, Spam! Wonderful Spam!  Sliced and fried with eggs. Cubed, fried, and eggs scrambled over it. Sliced cold on bread with mayo, mustard,  and lettuce.  Shaved thin and baked or air fried crispy like bacon.

 

#7... Tomato Aspic. No.   I've tried various aspics and haven't developed a taste for them. Except for Souse and head cheese. 

 

#8. Creamed Chipped Beef...love it. Prefer it on biscuits rather than toast.

 

#9...Ambrosia Salad.  I sort of like it.  Depends on my mood and which version.  

 

#10...Pineapple Upside Down Cake. Usually I like it, especially if made with fresh pineapple. And cut back on the brown sugar. Face it, it's a fancified dessert in the same family as cobbler, slumps, buckles,  sonkers, duffs, and grunts.  

 

Edited November 7 by Subdeacon Joe

[Alpo]

4 hours ago, Cypress Sun said:

Pineapple has no place on anything other that a "wedding cake".

Pineapple on a wedding cake? A wedding cake is a white cake with white frosting. Pineapple??

 

I remember pineapple upside down cake. Mama made it a couple times in the 60s. I remember it was good. I also know I haven't had it for 60 years. They still got box cake mixes in the stores though. At least they did about 4 years ago.

[Subdeacon Joe]

9 minutes ago, Alpo said:

Pineapple on a wedding cake? A wedding cake is a white cake with white frosting. Pineapple??

 

 

????

 

Wedding cakes are a rich, dense fruitcake. Usually with marzipan and royal icing. I prefer a cream cheese frosting. Better yet,  no frosting. 

[Cypress Sun]

25 minutes ago, Alpo said:

Pineapple on a wedding cake? A wedding cake is a white cake with white frosting. Pineapple??

 

I remember pineapple upside down cake. Mama made it a couple times in the 60s. I remember it was good. I also know I haven't had it for 60 years. They still got box cake mixes in the stores though. At least they did about 4 years ago.

 

Don't ask me, I don't make it...my gal does. I eat it and it's REAL good. I guess it's an old recipe she got from a lady who's now deceased. If I can find the recipe, without my gal finding out, I'll post it in the pinned food section of the Saloon. She keeps her favorite recipes "secret" for some reason.

[Dr. Zook]

Have any of you ever heard or had a sliced onion & lard sandwich?

It was popular I guess in Polish & German households as I was told my great-great grandparents would sometimes eat that along with making their own horse radish in the farming communities outside of Philly. 

[Alpo]

1 hour ago, Subdeacon Joe said:

 

????

 

Wedding cakes are a rich, dense fruitcake. Usually with marzipan and royal icing. I prefer a cream cheese frosting. Better yet,  no frosting. 

What country's cake are you talking about?

 

 

That's a wedding cake where I come from.

[Subdeacon Joe]

31 minutes ago, Alpo said:

What country's cake are you talking about?

 

 

That's a wedding cake where I come from.

 

Well. Yeah. It can look like that.  What is inside?

 

[Subdeacon Joe]

2 hours ago, Dr. Zook said:

Have any of you ever heard or had a sliced onion & lard sandwich?

It was popular I guess in Polish & German households as I was told my great-great grandparents would sometimes eat that along with making their own horse radish in the farming communities outside of Philly. 

 

 

Open face, on black bread. 

 

There's a Romanian version that uses cold, sliced cornmeal mush for the bread. 

[Dr. Zook]

Along the cornmeal mush aspect,

'Scrapple', Pennsylvania Durch breakfast "meat"