Mmmmm, Tube Steak!
Posted on 07/13/2005 1:24:10 PM PDT by hispanarepublicana
Maybe a geographical difference in terms...
In Calif. Flank steak (not London Broil) is quite pricey (if found at all) cuz no fat, no bone - Kinda grainy in texture.
Preferred method: marinate over nite, then grilled & cut cross grain.
By removing the 1 or 2 oz of bone, they can charge $.10-$.20 more per pound, AND sell the bones as 'soup bones', 'dog bones' or 'bones for broth' at about $.59-$.89/pound.
7-bone roast; bone-in blade steak; chuck roast/steak is all the same area of the shoulder. It mainly depends on the dirction of the cut, and how many slices have aready been removed.
There are several other possible cuts from the same area, and which ones are available depends on the choices the butcher makes for the initial cuts. Some initial choices rule out other cuts entirely.
Round steak needs to be ground into hamburger. It is actually pretty good when shaped into a burger and grilled.
I like 7-bone best. Nothing like a good 7-bone that has been cooked long and slow wrapped in foil. Happily I found a nice butcher who is willing to leave the bone in mine.
7-Bone is my favorite, too, but is hard to find here. Other places I've lived, it was the preferred cut.
One that was new to me here is an "English roast". It also comes from the chuck, and is very popular in this area, unlike the 7-bone.
Check out this site; it shows where each cut comes from, what is is best for, what its downfall is, and what to substitute for it:
http://www.foodsubs.com/Meats.html
Well I know that I will check out the reduced priced meats at a couple of stores because the meat is good but just needs to be sold before the expiration date. It doesn't matter who is president, my very frugal grandmother taught me a few things about money management.
If I may quote with commentary.
chuck The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid.
In the years to come, these cuts will be known as peon beef. Good enough for wetbacks and middle Americans.
Have you tried it?
If so, how did you prepare it?
I marinated it for 24 hours, put tenderizer on it, and it was barely edible.
I call it Bush Porterhouse.
I blame the Canadians.
Mmmmm, Tube Steak!
The west was under pretty severe drought for several years as well, which also raised beef prices.
My younger brother, who just turned 30, does not remember a time before fajitas.
I told him that I didn't recall seeing fajitas on menus until the early '80s.
I have a coupon for Fairy Princess chops at Kroger.
Coupon expired yesterday!
Why are steak prices going through the roof?
No, the ABC producer did it.
If you think that chuck is only suited for peons then perhaps you should stick to microwave meals.
I'm a gourmet cook Teddy.
Chuck is for pot roast, burgers, or the dog.
Please post your most celebratory chuck recipe.
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