Super cool steak cuts, formerly "Oddball Steaks"

Teppanyaki said:

Having said all of that, if there's a cut that tastes like the outer (marbled) edge of a ribeye that costs less, I am all ears.

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That cut, the ribeye cap, is the spinalis dorsi muscle and perhaps the tastiest bit of the entire cow. It just melts in your mouth. When I become president in 2020 I will send you an entire rib eye cap from my private stock, which I will have confiscated from the public by executive order.

ouch said:

That cut, the ribeye cap, is the spinalis dorsi muscle and perhaps the tastiest bit of the entire cow. It just melts in your mouth. When I become president in 2020 I will send you an entire rib eye cap from my private stock, which I will have confiscated from the public by executive order.

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I don't believe your campaign promise of a ribeye in every pot....or just Tepp's pot.


.....ox tail is an oddball cut.

I suppose you can always get a wagyu ribeye- check out the marbling on the cap.

What a thing of beauty!

Ok, signing into the thread for drooling purposes only. Lost me local butcher to a hipper part of town a year ago, may be time to make a trek though. Great topic ouch

I always look for a ribeye with a significant cap. Oh so good......

Aa8?

I refuse to subscribe to this thread. Yet I can't get enough of this thread.

Ollie4ISU said:

I always look for a ribeye with a significant cap. Oh so good......

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That cut is called the calotte*, and it will be the last piece of meat I ever ingest, even if I need a blender and a straw.

*Not to be confused with the culotte, a nice cut from the sirloin.

ouch said:

That cut is called the calotte*, and it will be the last piece of meat I ever ingest, even if I need a blender and a straw.

*Not to be confused with the culotte, a nice cut from the sirloin.

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It's nice to know the correct name. I will agree with your sentiment in regards to it. I always leave a nice bite of that to the end when eating a ribeye. Bliss....

I was always afraid of you, Ouch. Now I kinda want to be your friend.

"I'll have the heel."
-said no one ever


The heel is a particularly gnarly looking and tough cut of meat that is usually relegated to a braising pot for many hours. However, with some meticulous knife work, a very serviceable steak can be produced called a merlot steak. Amazingly, it is suitable for grilling.

Jay I would appreciate it if you would not name call the steaks, oddball is so divisive.

Edited thread title.

The "Denver cut".

Separate a Chuck Roll (What, you don't have an entire chuck roll handy? Pffft.) into the Chuck Eye Roll and the Under Blade Roast. Further subdivide the Under Blade Roast by removing the Splenius and Rhomboideus muscles, leaving the Serratus Ventralis muscle. Split the serratus in half then cut the two pieces against the grain into Denver Cut steaks. They're a good, meaty tasting steak reminiscent of a good sirloin.

ouch said:

The "Denver cut".

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I'd hit that! Just have to find one. (Story of my life)

I will happily take a ribeye cap steak . . . I shudder to think of how much it would cost per pound at a butcher!

I got Rick Rolled on the Chuck Roll.

Z blade said:

I got Rick Rolled on the Chuck Roll.

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Yay! My evil plan lands its first victim.

You got Chuck Rolled.

ouch said:

Edited thread title.

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Jim said:

Jay I would appreciate it if you would not name call the steaks, oddball is so divisive.

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You cracked me up.