Learning some new beef cuts was worth it. It's not the first time I have gotten rolled to Rick, but I am always shocked.
Super cool steak cuts, formerly "Oddball Steaks"
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Learning some new beef cuts was worth it. It's not the first time I have gotten rolled to Rick, but I am always shocked.
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- #42
Learning some new beef cuts was worth it. It's not the first time I have gotten rolled to Chuck, but I am always shocked.
Fixed it for you.
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- #43
This thread will resume when cholesterol drops below 300.
The brother sent me this picture:
It's a Akaushi rib roll. I need to move closer.
It's a Akaushi rib roll. I need to move closer.
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- #45
My stomach just started to rumble. 
My stomach just started to rumble.
That was probably in response to my somewhat larger stomach rumbling...
wow!
Aaron that's a nice looking Rib Eye Roll. What does that bad boy weigh, I'll guess 5kg / 11lbs.
That would be perfect to cook as is but I would not say no to a steak sliced off it.
That would be perfect to cook as is but I would not say no to a steak sliced off it.
He said it was 16 juicy pounds.
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- #51
Many of the steak recommended so far tend towards the small side. This one doesn't- the pin bone sirloin steak. It may come in around 3lbs, occasionally upwards of 5lbs. Truly a man's steak.
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- #52
Is the Pin Bone Steak anything like the 7 Bone steak/roast? Around here I see the 7-bone in the grocery store. I bought one once and made a roast of it -- tasted good, but what a pain in to slice -- freakin bones in every which direction!
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- #54
The 7 bone is from the chuck and the pin bone is a sirloin.
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- #55
I know I promised that I would avoid discussing the more common uncommon steaks, so to speak, but yesterday I picked up an incredibly well marbled flat iron for a whopping $5.49 a pound. I thought it would be enough for two servings, but we all know damned well that didn't happen.
Six hours in my patented akamiso marinade and six minutes in a screaming cast iron pan yielded the best six dollars I ever spent on meat.
Oofah!
Six hours in my patented akamiso marinade and six minutes in a screaming cast iron pan yielded the best six dollars I ever spent on meat.
Oofah!
I love Gyros. I always buy two, planning on eating the second one later. It never happens- I eat both. The last time I got two Gyros and a Gyro plate for later in the day. I never thought I could eat so much Gyro in one sitting
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- #57
So what exactly is tender?
http://www.beefresearch.org/CMDocs/BeefResearch/Ranking of Beef Muscles for Tenderness.pdf
http://www.beefresearch.org/CMDocs/BeefResearch/Ranking of Beef Muscles for Tenderness.pdf
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- #58
Bump.
Re my thread about regional cuts -- I guess "Steak Tips" outside of New England would qualify.
Bumping. I had my first flat iron a month ago at a New Mexican breakfast. It came with eggs and potatoes, and was a tasty cut.
