For beef steaks to be softer and tender we hung beef hyan quators for a minnimum period of one week before use in the chiller.our steak are very lovly and delisious.
personally and let me tress PERSONALLY as in my personal opinion lol....It's all in the beef...If it's not a nicely finished fed beef...aged well...and not too old almost anything is gonna be good from it...Myself and what I like to cut at home is what we call a baseball sirloin stk...I USE to be a rib stk or a portter stk girl until I discovered the mighty baseball sirloin stk...*drools a bit* lol
Right on Master_Meat_Sawman...My thoughts exactly. Cut from the top of blade of chuck, the Flat iron is a very tender piece. Usually well marbled and tasty too! The actual "Flat Iron" hasn't caught on in our store yet but the "Petite Steak" (same cut only with the gel left in the middle) is taking off quite nicely. The gel kind of melts when heated, we sell them a little cheaper. I'll have to work on pushing the Flat Irons as we cut a lot of clods for a variety of things... good case fillers and if they don't sell, just grind them no big loss.
actually,i think it lies with the cook,a good cook can make a $2 steak taste like tenderloin! lol!! just because they start with something good don't mean it's gonna end purdy! lol!!
Lena, I think you talking about what we use to call a pin-bone sirloin. 45 years ago, older woman wouldn't buy nothing but one, have been in markets where we got more for one of them than a Porterhouse. I doubt the younger generation has ever heard of it.
I think I'm agreeing with sawman and MI meatguy (BTW I am no in MI). In my dayand area (Philadelphia suburbs) we called them chicken steaks or petite steaks or top blade steaks. Peel them right off the blade bone and slice them down. The first cuts were about as tender as filet mignon but a LOT more tasty!
I like the flat iron. It's waaaaaaaaaayyyyyyyy to labor intense for most markets to really provide. I also dig the shoulder tender.
We sell those where I work and yes, we have lots of help. We used to call theen fluff steaks. I don't like cutting them. It's lots of labor and lots of trim to cut it the way we do. Skin both sides and remove the succulent "gel" as mimeatguy calls it ending up with two long flat pieces. I love eating that gel thing and wish we'd cut it cross ways and leave it in. Way less labor and trim. At my store the flat irons sell very well.
personally and let me tress PERSONALLY as in my personal opinion lol....It's all in the beef...If it's not a nicely finished fed beef...aged well...and not too old almost anything is gonna be good from it...Myself and what I like to cut at home is what we call a baseball sirloin stk...I USE to be a rib stk or a portter stk girl until I discovered the mighty baseball sirloin stk...*drools a bit* lol
I think we call that "ball tip" out here. My current store doesn't sell it, but it was a frequent add item at my old store. I even had a manager who ground them for "ground veal". I've heard it called baseball steak too, and bottom sirloin. It's the part of the knuckle (sirloin tip) that remains in the loin (sirloin section) when you cut it off of the round. It fits inside the tri tip.
There's a myth that is used to have another name, a not so nice name, but I don't realy think it was ever actually labeled that way. Ask the oldest person at your job.
-- Edited by CarniceroLarry on Monday 11th of April 2011 05:04:36 AM
-- Edited by CarniceroLarry on Monday 11th of April 2011 11:28:51 AM
actually...what they call up here a baseball sirloin is a sirloin stk off the sirloin butt...you remove the cap trim up the butt nicely cut the butt right down the middle tie it as if you were makin a roast but cut THICK good 2inch thick stks when you cook them LEAVE them tied...The seerin and the string keeps them juicy n plump and you can dayum near cut them with a fork...they call them a baseball because they almost resemble a baseball...that thick and short they're as wide as they are tall kinda thing...try em guys they have great presentaion awesome for bbq'in and the flavor is amazing...also inexpensive as far as steak prices go...just a suggestion :D
very kewl Kar I'd def call em that too now that I know another name for em lol...I totally agree the freakin rock on the bbq especially if you like your meat more then a lil pink...My house we all prefer it to still mooo lol
