Ground, as opposed to intact.
Posted 04 November 2003 - 09:47 AM
Mr. Cutlets, where do you appear on the intact-ground continuum?
Posted 04 November 2003 - 02:41 PM
Posted 05 November 2003 - 09:27 AM
My grandfather and my mother, both of whom were old-school butchers and ran mom-and-pop meat market/grocery stores, swore that the best steak was a thick-cut 7-bone chuck steak, and that's what we always ate around the house. Growing up, I thought they were just telling me that so I wouldn't ask for the more expensive steaks.
Well, it depends. I'm the only one I know who loves to grill and broil chuck steaks and chuck roasts; and I would have to say that, barring the addition of thick american cheese and a toasted enriched white bun, for pure meat flavor I prefer chuck eaten straight up.
Later in life, I realized that they were serious, and you've reminded me how much I miss that flavor. I'll soon try to get one from a butcher shop, but in the meantime, do you know of any area steakhouses that actually serve these and do a good job with them?
Is notwithstanding up.
Julius Caesar, Act II, Scene ii
bio • website
Posted 05 November 2003 - 01:17 PM
Posted 05 November 2003 - 01:31 PM
The seven-bone steak is taken from the middle of the shoulder blade. The name comes from the shape of the bone, which some people calim resembles the numeral "7". (Personally, I don't see it.) If you cut it thick, it's a roast; cut it thinner and it's a steak. It is tasty.
Here's a picture.
I'm with you on the whole chuck thing, by the way. I do think that some restaurants are catching on to the flatiron steak as a viable commercial cut.
Edited by Dave the Cook, 05 November 2003 - 01:32 PM.
Posted 06 November 2003 - 03:14 PM