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  1. #1
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    Default Need a Decent Butcher!!!

    I know this sounds silly, but does ANYONE know of a butcher in Santiago, Puerto Plata(or points east), Santo Domingo or ANYWHERE who knows how/will cut up a beef in the American manner?

    I have tried La Serina, National and other Supermercados here in Santiago(and elsewhere), but can't find a butcher who knows how to cut meat that doesn't come out tough and stringy and absolutely inedible. They don't know one must cut meat exactly cross-grain in order to get good meat cuts.

    Am I asking for a miracle? please be candid.

    Also, if anyone knows where I can buy Corned Beef(fresh,frozen) I'd sure appreciate it. If not, guess I'll have to get on a plane and go to Provo and buy it there.

    I'm DESPERATE!!!

    Texas Bill

  2. #2
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    Wink

    You can't make a silk purse out of a sow's ear, TexasBill!!

    If you want the beef to come out like it does in America, make the butcher use a cow from America.

    I think your best best is to find a Mexican butcher who knows how to handle one of those Texas scrub Brahmas, and knows how to deal with tough beef!!

    Suerte.

  3. #3
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    Default

    I know, I know, it was wishful thinking on my part, but I still have to try, don't I??

    Texas Bill

  4. #4
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    Default

    Quote Originally Posted by Texas Bill
    Also, if anyone knows where I can buy Corned Beef(fresh,frozen) I'd sure appreciate it. If not, guess I'll have to get on a plane and go to Provo and buy it there.

    I'm DESPERATE!!!

    Texas Bill
    Hehehe! I know what you mean. Now, if you talk to me nicely, I can ask a friend a Provo to buy, pack in an ice chest and stick on the plane for us. How's that for a plan?. Really expensive though.

  5. #5
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    Default

    Pricemart in S.D. sometimes has imported cuts of beef. There also used to be a small store on Privada between Enriquillo and Betancourt that sold imported meat for outrageous prices. These are all precut/prepacked though, I don't know anyone who has a few sides feedlot Angus or Hereford to cut up for custom orders. If you find someone though let me know


    Hook 'em Horns buddy.

  6. #6
    Island Body
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    Talking

    Bill - Provo is easier, believe me. Fresh Tuna and Salmon Steaks, REAL filet, RACK OF LAMB (sshhhhhh .... and veal) !!!!! The list goes on .....

    Stay well,
    Amy

    P.S> Graceway - I'm lovin' ya'll right now!!

  7. #7
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    Quote Originally Posted by Chris
    Hehehe! I know what you mean. Now, if you talk to me nicely, I can ask a friend a Provo to buy, pack in an ice chest and stick on the plane for us. How's that for a plan?. Really expensive though.
    Can you bring beef into the DR this way? Curious because I will be staying at an ApartHotel and would love to cook some American Beef Steaks one night.

  8. #8
    Island Body
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    Quote Originally Posted by bigbird
    Can you bring beef into the DR this way? Curious because I will be staying at an ApartHotel and would love to cook some American Beef Steaks one night.

    SSSSHHHHHHHHH!!! DAMMIT!

    To answer your question, it depends on who you are .....

    Stay well,
    Amy

  9. #9
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    Bill:

    You being from Texas must know that the feed (corn) along with the killing and curing methods as play a big roll in the tenerness of the meat.

  10. #10
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    Default

    Currently I'm doing a project in the meat industry here, so I learnt a few things about feeding cows and pigs meant to become food.

    Newborn novillos (bulls for slaughter) are kept with mama and milk fed for up to 7 months before they get put out to pasture.

    Then, they are on pasture (solamente yerba) with no additional feed for another 7 months or so.

    Then they go to a feedlot with 'fattening food' and remain there for about 5 months simply to fatten up.

    I think when this project is over, I'll not accept another one in the meat industry. Although I grew up on farms and my Dad was in the meat industry, I'm just realizing that this is brutal stuff! Those little bulls are real cute.

    Anyway, the bulls for slaughter from the biggest meat producer here never eat any corn.

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