Well I had two questions asked to me last week. One was that a lady asked for chin meat. One I never heard of. And another lady asked about the kind of meat used for Sauerbraten. I looked them up on the web and found out. Anyone else know?
HI irish squirrel GOOD to see you back on the board !!
If my old mind remembers right, I remember chin meat, it was also called shank meat by the older people of that time. haven't looked this up so check me if i'm wrong lol
the other I never heard of, but will look it both up when I get off today.
Did the customer actualy say "shin" and not "chin"?
I remember pulling cross ribs a few thousand times while working wholesale. They were called "shin and shoulders". Yes, it had the foreshank attached. So maybe he/she did mean shank.
The meat used for sauerbraten is traditionally a full top blade off the clod. Sometimes called the oyster cut. You derive the flat-iron from the same piece. That muscle where the shoulder blade does that little curve. Supposed to be the second most tender muscle off a bovine. As for the recipe, it's usually slow cooked with vinegar, wine or broth with some veggies. Good stuff.
GOOD to see you back on the board !!
