[hispanarepublicana]

I grew up on something called "chuck steak" and have wondered why I can't find it now or what it's now called. These cheaper cuts of meat aren't bad if they're prepared correctly. But I still loves me my ribeye.

[coloradan]

There's a steak I used to call a "mystery steak." It's oval, (beef!) and has a thin line of gristle right down the middle, parallel to the long axis of the oval. Haven't seen them in years. They were excellent grilled!

[cweese]

"beef chuck thin steak" at Food Lion

Wasn't Food Lion the "grocer" busted for using chlorox to "freshen up" their yellowed chicken a few years ago?

[Red Badger]

Flank Steak, that new here, too? In Europe, the the cow is cut into different parts........

[Revolting cat!]

[babaloo]

An article almost exactly like this was in the WSJ a few weeks ago. A cut called "Top of Iowa Sirloin" from Fareway Foods in DSM, IA beats anything hands down-Approx $6.00/lb.

[BenLurkin]

"16-ounce ribeye steak from the dinner menu for $31.95"

No way. For that kind of money they better sit someone next to me to cut that steak and feed me included with the price.

[kx9088]

Ribeye steaks > *

[mykdsmom]

I've been buying the flat iron steak at Lowe's after sampling it at a women's show last year. It's thinner so it cooks fast and it's tender and tastes great too.

I tend to grocery shop in the evening after 9 pm so I don't have to haul kids with me. I save a LOT of $$ on meat this way. They discount the meat that is due to expire within a couple of days and a lot of times I will get it for 50% off or more. Then I just take it home and throw it in the freezer.

MKM

[rattrap]

while at Lowes, it's simply called a "flat iron steak."

Wait a minute here... isn't Lowes a hardware store?

[Harmless Teddy Bear]

Chuck Roast maybe?

I love a good 7 chuck roast. Why do so many stores insist on taking the bone out? That is what makes it good!

[N. Theknow]

Never forget my first experience with ordering a chopped sirloin steak sandwich.

And I got fries with it!

[Palladin]

Go to the Farmer's Market nearest you. They usually have the old fashioned cuts, and at a lower price than the supermarket.

I love "Golfer's Pot Roast" made with good thick-cut chuck steak. It's so easy. Set the oven at about 250*. Spray PAM on the bottom of a good heavy roasting pan. Lay the steak in the pan, and put over it 1 large sliced onion, a couple cloves of chopped garlic, a pack of baby carrots, and a pack of frozen peas. Salt and pepper to taste. Sprinkle on top two packs of instant brown gravy mix, and a cup of hearty red wine. Cover tightly with aluminum foil and bake for 3-4 hours. Serve with a crusty French or Italian bread, or over egg noodles.

It's ready when you come back from your golf game!

[Revolting cat!]

Surgeon General warning: Stake can be bad for the heart!

[dawn53]

A blue-cheese-crusted, 8-ounce flat iron steak on its bar menu sells for $15.95, compared to a 16-ounce ribeye steak from the dinner menu for $31.95.

No bargain here...an 8 ounce steak for $15.95, a 16 ounce steak for $31.95.

They're basically selling you both steaks for the same price, in fact if you buy the "cheaper" cut of steak you actually save a whole nickel, if you figure the cost per pound.

Smart marketing, I guess, LOL!

[CajunConservative]

I can find chuck steak in Brookshire Bro's, Market Basket, HEB, Kroger's and the local grocers. It's a staple in this part of the country. I know that those stores are in parts of East Texas, just don't know how far west they go though.

[kingu]

I usually find chuck steaks at the Hispanic market chains - haven't ever found a better grillin' steak than those. Slap it on the grill, toss on some sauce, let it roast for 20 minutes with indirect heat, then toast the sucker for five minutes a side. Delicious every time.

Price is right too. Typically find them for under $4 a pound, which is really making me wonder about this article - there is a lot of beef at my local butcher under $4 a pound, yet wholesale beef is supposed to be over $4.50 a pound.. Maybe I just didn't read the article right, or some of that new math got involved.

[hispanarepublicana]

food ping

[brooklin]

We still can buy chuck steak. It's a little tougher than the good cuts, but has great flavor.

[mombonn]

I grew up on flank steak - my Mom pounded the heck out of it to tenderize it. It was cheap and delicious.

It's been called London Broil for many years, and is now too expensive for my wallet, unless it's on sale.

[LOCHINVAR]

The best steaks are fillet mignon , porterhouse and the loin cuts, I'm spoiled and loving it.
And I hate people who put anything on them to change the taste, loin cuts are the best whether beef or pork. ground
chuck or sirloin make tasteless hamburgers. ground round has more fat and flavor.