Thread: Cuts of Beef

On Dec 26, 10:22*am, angie-...@webtv.net (z z) wrote:
....
>
> Moving on down the row I came to a skirt steak. Never heard of it before
> but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> it. I placed it on the grill-when I went to flip it I discovered skirt
> steak is actually scarf steak-very long and narrow. So I had not
> unfolded the steak before placing on the grill! lol
>
> Googled it later and learned that skirt steak is the diaphragm muscle of
> the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> was delicious-very flavorful. Very long strands in the meat, interesting
> to slice. Reminded me of brisket (I don't like flavor of brisket)
> because of how red the meat was even after cooking quite awhile.
>
> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.

Skirt steak and flank steak are very similar from what I understand.
Very flavorful and kinda tough-ish. I've eaten a lot of flank steak
but never had a skirt steak. Like brisket, best cooked slow, possibly
marinaded. I used to marinade my flank steak, slice it thin and cook
it up with eggs over easy for breakfast! YUM!

John Kuthe...

[email protected] (z z) wrote:

> I think the only steak I have yet to try is flank steak-it never has
any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.


Skirt steak is great for fajitas. When I had a good butcher he would
masterfully trim all the fat and then weigh it.

Flank steak is my favorite steak, just salt and peppered. One tip is to
score the sides every inch or two so the steak won't curl up on the BBQ
grill.. Then carved into paper thin slices.

I've had the cryovac'd, marinated tri-tip roast but it turned out way too
salty, marinating for so long. Tri-tip also has two directions of grain
to carve. I convection cooked one in the small toaster oven and it
plumped up so much it just about reached the top.

Thinly sliced (frozen) rib eye is the norm for Philly Cheesesteaks. I've
ground it up for delicious burgers, more flavorful that chuck, imho.

I used to cook a chateaubriand once a year but it's too expensive. 4lbs./
$100.

Andy

"Andy" <[email protected]> wrote in message news:[email protected]..
> [email protected] (z z) wrote:
>
>> I think the only steak I have yet to try is flank steak-it never has
> any
>> fat on it in the packages is why I have avoided it up to now-but the
>> cooking shows are always using it so I may give it a try one of these
>> days.
>
>
> Skirt steak is great for fajitas. When I had a good butcher he would
> masterfully trim all the fat and then weigh it.
>
> Flank steak is my favorite steak, just salt and peppered. One tip is to
> score the sides every inch or two so the steak won't curl up on the BBQ
> grill.. Then carved into paper thin slices.
>
> I've had the cryovac'd, marinated tri-tip roast but it turned out way too
> salty, marinating for so long. Tri-tip also has two directions of grain
> to carve. I convection cooked one in the small toaster oven and it
> plumped up so much it just about reached the top.
>
> Thinly sliced (frozen) rib eye is the norm for Philly Cheesesteaks. I've
> ground it up for delicious burgers, more flavorful that chuck, imho.
>
> I used to cook a chateaubriand once a year but it's too expensive. 4lbs./
> $100.
>
> Andy

couldn't you buy whole tenderloins and have chateaubriand far cheaper than
that? and with filet left for other days?

On 12/26/11 11:22 AM, z z wrote:
> I like my steaks rare. Usually I tell the waiter I want my steak to
> still be mooing. I don't like Tbones or New York strip steak or Sirloin.
> Ribeye used to be my favorite but budget-wise not so much.
>
Ribeye is still my favorite steak. Strip steaks and Tbones just don't
have the same flavor (lack of fat I'm sure)

> Recent years I have been buying Chuck eye steaks for $4.99 lb. They have
> great flavor but are messy to work with.

I've never done a Chuck eye steak. Not even sure if I've seen one
before? Will take notice. I think that is Sheldon's favorite, so I've
read about it here but just never saw it on offer before.
>
> I have had filet mignon/tenderloin steak once-tender, but wasn't my
> favorite.

Filet Mignon is tender but not terribly tasty, IMO.
>
> Prime rib can be good or not good, depending on the cook. I like shaved
> prime rib on a hard roll best.
>
I made a killer Prime Rib for Christmas. Still have a few pounds
leftover that am considering using in Cornish Pasties. Or just reheated
gently since I also have holiday gravy leftover too... we'll see?

> So the other day I was at a SuperTarget grocery store and paused to look
> at the meats. They had Guy Fieri packaged marinated meats including a
> Tri Tip steak which I had never seen. $16!

I just used Tri Tip for the first time making bulgogi. It was a little
freaky looking raw but absolutely delicious! I skeeve buying
pre-marinated meat though. They have a bad connotation to me of being
old meats the butcher doctors up to try to sell instead of taking a loss.

>
> Moving on down the row I came to a skirt steak. Never heard of it before
> but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> it. I placed it on the grill-when I went to flip it I discovered skirt
> steak is actually scarf steak-very long and narrow. So I had not
> unfolded the steak before placing on the grill! lol

Very popular now and good for fajitas
>
> Googled it later and learned that skirt steak is the diaphragm muscle of
> the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> was delicious-very flavorful. Very long strands in the meat, interesting
> to slice. Reminded me of brisket (I don't like flavor of brisket)
> because of how red the meat was even after cooking quite awhile.

I love a good brisket!
>
> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.
>
LOVE, LOVE, LOVE a nice marinated and grilled flank steak. The trick is
to NEVER overcook it or it becomes shoe leather. Just cook to medium
rare and slice across the grain. Wonderful leftover in a steak salad
too. When I'm dieting we eat a lot of flank steak because its lean, yet
very tasty. Try it!

On Dec 26, 11:22*am, angie-...@webtv.net (z z) wrote:
> I like my steaks rare. Usually I tell the waiter I want my steak to
> still be mooing. I don't like Tbones or New York strip steak or Sirloin.
> Ribeye used to be my favorite but budget-wise not so much.
>
> Recent years I have been buying Chuck eye steaks for $4.99 lb. They have
> great flavor but are messy to work with.
>
> I have had filet mignon/tenderloin steak once-tender, but wasn't my
> favorite.
>
> Prime rib can be good or not good, depending on the cook. I like shaved
> prime rib on a hard roll best.
>
> So the other day I was at a SuperTarget grocery store and paused to look
> at the meats. They had Guy Fieri packaged marinated meats including a
> Tri Tip steak which I had never seen. $16!
>
> Moving on down the row I came to a skirt steak. Never heard of it before
> but it had lots of fat on the surface. $5.99lb was ok for me so I bought
> it. I placed it on the grill-when I went to flip it I discovered skirt
> steak is actually scarf steak-very long and narrow. So I had not
> unfolded the steak before placing on the grill! lol
>
> Googled it later and learned that skirt steak is the diaphragm muscle of
> the cow. Who knew?! (I don't think my cow was an athlete.) Anyway, it
> was delicious-very flavorful. Very long strands in the meat, interesting
> to slice. Reminded me of brisket (I don't like flavor of brisket)
> because of how red the meat was even after cooking quite awhile.
>
> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.

I'd like to try flank steak as well. Here, at the super market meat
counter it goes for $9.99 per pound. I think it's a tad expensive.

On 26-Dec-2011, [email protected] (z z) wrote:

> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.

In my experience, flank steak is like bad skirts steak. That's not to say
that it's bad, just that the worst skirt steak is as good as the best flank
steak. When given the choice, I'd take skirt over flank.

--
Change cujo to juno

On Dec 26, 9:16*am, Andy <a...@b.c> wrote:
> angie-...@webtv.net (z z) wrote:
> > I think the only steak I have yet to try is flank steak-it never has
> any
> > fat on it in the packages is why I have avoided it up to now-but the
> > cooking shows are always using it so I may give it a try one of these
> > days.
>
> Skirt steak is great for fajitas. When I had a good butcher he would
> masterfully trim all the fat and then weigh it.
>
> Flank steak is my favorite steak, just salt and peppered. One tip is to
> score the sides every inch or two so the steak won't curl up on the BBQ
> grill.. Then carved into paper thin slices.
>
> I've had the cryovac'd, marinated tri-tip roast but it turned out way too
> salty, marinating for so long. Tri-tip also has two directions of grain
> to *carve. I convection cooked one in the small toaster oven and it
> plumped up so much it just about reached the top.
>
> Thinly sliced (frozen) rib eye is the norm for Philly Cheesesteaks. I've
> ground it up for delicious burgers, more flavorful that chuck, imho.
>
> I used to cook a chateaubriand once a year but it's too expensive. 4lbs./
> $100.
>
> Andy

Cut back on all that Bud Lite and you could afford it.

If you like your steak rare and most flavorful, try the following, in descending
order:

1. Hanger steak (onglet).

2. Flat iron steak (typically around $7 a pound).

3. Skirt steak.

Slice them all across the grain when eating.

-- Larry

On 12/26/2011 3:15 PM, [email protected] wrote:
>
> If you like your steak rare and most flavorful, try the following, in descending
> order:
>
> 1. Hanger steak (onglet).
>
> 2. Flat iron steak (typically around $7 a pound).
>
> 3. Skirt steak.
>
> Slice them all across the grain when eating.
>
> -- Larry

Depends on personal preference

My choices, in order, would be:

1. Beef tenderloin

2. Rib eye

3. Flank steak

If any of the above cuts are overcooked beyond medium rare -- if even
that much <G> -- then they might as well be shoe soles!

Sky, who likes cooked beef to go 'moo,' too! :>

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 12/26/2011 4:15 PM, [email protected] wrote:
>
> If you like your steak rare and most flavorful, try the following, in descending
> order:
>
> 1. Hanger steak (onglet).
>
> 2. Flat iron steak (typically around $7 a pound).

My favorite steak. I see them on sale every now and then for $5.99 a
pound, and buy a few.

>
> 3. Skirt steak.
>
> Slice them all across the grain when eating.
>

On Mon, 26 Dec 2011 16:00:26 -0600, Sky <[email protected]> wrote:

>On 12/26/2011 3:15 PM, [email protected] wrote:
>>
>> If you like your steak rare and most flavorful, try the following, in descending
>> order:
>>
>> 1. Hanger steak (onglet).
>>
>> 2. Flat iron steak (typically around $7 a pound).
>>
>> 3. Skirt steak.
>>
>> Slice them all across the grain when eating.
>
>Depends on personal preference
>
>My choices, in order, would be:

Your favorites depend on personal preference, certainly. But I didn't offer my
favorites; I suggested the cuts I find to be most flavorful.

I enjoy a fine rib eye and a fillet occasionally myself, but neither has
anywhere near the flavor of an onglet.

-- Larry

[email protected];1697420 Wrote:
> On Mon, 26 Dec 2011 16:00:26 -0600, Sky [email protected]M
> wrote:
> -
> On 12/26/2011 3:15 PM, [email protected] wrote:-
>
> If you like your steak rare and most flavorful, try the following, in
> descending
> order:
>
> 1. Hanger steak (onglet).
>
> 2. Flat iron steak (typically around $7 a pound).
>
> 3. Skirt steak.
>
> Slice them all across the grain when eating.-
>
> Depends on personal preference
>
> My choices, in order, would be:-
>
> Your favorites depend on personal preference, certainly. But I didn't
> offer my
> favorites; I suggested the cuts I find to be most flavorful.
>
> I enjoy a fine rib eye and a fillet occasionally myself, but neither
> has
> anywhere near the flavor of an onglet.
>
> -- Larry

A guy near me raises Scottish Highland beefers. He offered to sell me
some steaks, ribeye and strips, for $6/lb. He was very proud of this
beef. I thought "what da hell" and took him up.

I have never tasted better beef. It wasn't all marbled or anything, so I
thought it would be tough. No, the fat was on the outside; but i
couldn't get over the flavor and texture of the meat. Amazing stuff. I
live in a cold climate and those bad boys have long, thick hair; they're
comfy here. Wish more beef guys would make that switch.




--
Gorio

"z z" <[email protected]> wrote in message
news:[email protected]..
(snipped a bunch of stuff)

> I like my steaks rare. Usually I tell the waiter I want my steak to
> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.
>

Flank steak is absolutely fantastic. And of course it doesn't have fat on
it. It's from the flank of the cow. Look up marinades. Then grill or
broil it to med-rare in the middle and slice it thinly against the grain.
You won't regret it. Hint: pineapple juice + teriyaki sauce with minced
garlic and a drizzle of olive oil makes an excellent beginning marinade for
flank steak.

Jill

On Dec 26, 8:22*am, angie-...@webtv.net (z z) wrote:

> I think the only steak I have yet to try is flank steak-it never has any
> fat on it in the packages is why I have avoided it up to now-but the
> cooking shows are always using it so I may give it a try one of these
> days.

Groceries in Chi-town used to sell flank steak for broiling: cut
thinly against the grain; strips rolled horizontally into spirals,
they cooked rapidly under the broiler. I would serve with steamed rice
or mashed potatoes, and the vegetable of your choosing.

On Wed, 28 Dec 2011 01:47:18 -0500, "jmcquown" <[email protected]>
wrote:

>
>Flank steak is absolutely fantastic. And of course it doesn't have fat on
>it. It's from the flank of the cow. Look up marinades. Then grill or
>broil it to med-rare in the middle and slice it thinly against the grain.
>You won't regret it. Hint: pineapple juice + teriyaki sauce with minced
>garlic and a drizzle of olive oil makes an excellent beginning marinade for
>flank steak.
>
>Jill

I "discovered" flank steak a few years ago. Easy to prepare and cook,
it is a fantastic cut off beef. Wish I learned about it years ago.

"jmcquown" <[email protected]> wrote:

>
> "z z" <[email protected]> wrote in message
> news:[email protected]..
> (snipped a bunch of stuff)
>
>> I like my steaks rare. Usually I tell the waiter I want my steak to
>> I think the only steak I have yet to try is flank steak-it never has
>> any fat on it in the packages is why I have avoided it up to now-but
>> the cooking shows are always using it so I may give it a try one of
>> these days.
>>
>
> Flank steak is absolutely fantastic. And of course it doesn't have
> fat on it. It's from the flank of the cow. Look up marinades. Then
> grill or broil it to med-rare in the middle and slice it thinly
> against the grain. You won't regret it. Hint: pineapple juice +
> teriyaki sauce with minced garlic and a drizzle of olive oil makes an
> excellent beginning marinade for flank steak.


Jill,

You and I both recall when flank steak was cheap. Now it's almost gourmet
priced!

Best,

Andy

On 2011-12-28, jmcquown <[email protected]> wrote:

> Flank steak is absolutely fantastic.

It used to be considered a cheap cut of beef and actually was cheap to
buy. Now, they sell it like it's t-bone. Bottom line, marinade
overnight in a plastic bag fulla Italian salad dressing, bake to med
rare, slice thin on a slant across the grain. Better than a t-bone!


nb

--
Merry Christmas and a Happy New Year

On Dec 28, 5:13*am, Andy <a...@b.c> wrote:
....
>
> You and I both recall when flank steak was cheap. Now it's almost gourmet
> priced!
>
> Best,
>
> Andy

I began eating it 10 or so years ago when it was still reasonably
priced. And like you say, now, it's a lot more expensive.

John Kuthe...

John Kuthe <[email protected]> wrote:

> On Dec 28, 5:13*am, Andy <a...@b.c> wrote:
> ...
>>
>> You and I both recall when flank steak was cheap. Now it's almost
>> gourmet priced!
>>
>> Best,
>>
>> Andy
>
> I began eating it 10 or so years ago when it was still reasonably
> priced. And like you say, now, it's a lot more expensive.


John Kuthe,

Shameful, isn't it?!?!

Of course, pricing is surely up across the board after so many years.

Best,

Andy