Cuts of beef: identifying, choosing, using

[dalcant757]

That does make more sense. I forget where I heard about the supraspinatus, but I stand corrected. The comparative anatomy of those muscles is fairly different from our own, with the superficial and deep pectoral muscles being most similar to our own pectoralis major and minor. It would seem at first, in terms of function, to be analagous to iliacus muscle, which would be around the same place if you were to fold a cow in half. However, when you realize that the iliacus is the tenderloin, the arguement falls apart.

Other adductor muscles could possibly be candidates as well, such as the inside round. It seems like the biggest difference would be that they lack the awesome protective fat layer of the brisket.

[Anna N]

I picked up this package of steaks today thinking that I could easily google "Chicago Steak" to learn what cut it really is and how best to cook it. Google failed me! Anyone?

[scubadoo97]

Looks like a flat iron or blade roast. Although in you photo it looks more like fat running through the center instead of a big tendon so not completely sure.

[ElsieD]

I'm guessing blade as well.

[annabelle]

Me three.

[tikidoc]

Looks like a blade roast but the fat/connective tissue in the middle looks pretty thick...

[Anna N]

Looks like a flat iron or blade roast. Although in you photo it looks more like fat running through the center instead of a big tendon so not completely sure.

I believe it is fat and not tendon.

[infernooo]

Sorry folks, that is chuck - guaranteed. It is exactly how it is cut for supermarkets here in Australia.

[Nayan Gowda]

What infernooo said; chuck

[ChefCrash]

Chuck-eye steak or butcher's rib-eye. Cut between the shoulder and the rib. Fatty but tender, treat like a rib-eye.

Google images

Edited March 29, 2012 by ChefCrash (log)

[scubadoo97]

Looks a little different from how I see them in our markets but I agree it's a chuck eye

[Kerry Beal]

Chuck is blade in Canada. Looks like blade to me too - but only the top part looks like eye.

[rotuts]

if you look at a 7-bone roast or steak:

http://homecooking.about.com/od/beef/f/7boneroast.htm

you see several muscle groups from the shoulder. The 7 refers to that part of the scapula that well looks like a 7. that same primal chunk cut at a different spot on the scapula has a single bone in it as the 7 has 'run out'

It hard to find a good pic of the '7' but at that point you see the muscle on the extreme left slightly under the 7: thats that flat-iron, also called blade in USA. Note the tendon down its middle. Just above the 7 is another roundish piece: that's sometimes called a market steak.

If its really just fat between those two muscles you bought, it can't be the flat-iron. It also doesn't look like the market steak too much to me. Names vary so much region to region and butcher to butcher these days.

I used to see 7-blade all the time and always removed those two pieces and cooked them separately. After removing the tendon in the flat-iron, and using the market steak as is: both were very tender and had good beef flavor.

I have a good picture of the 7-blade and could scan it if you wish. Its from a very old but very informatie book: "Cutting up in the Kitchen"

http://www.amazon.com/Cutting-Kitchen-Butchers-Saving-Poultr/dp/B0013AZ010/ref=sr_1_2?s=books&ie=UTF8&qid=1333024404&sr=1-2

worth every penny at $$ 5 used.

also: http://www.txbeef.org/cooking_school/beef_chuck_7_bone_roast_and_steak

and

http://www.google.com/imgres?imgurl=http://meat.tamu.edu/anatomy/images/7bone.jpeg&imgrefurl=http://meat.tamu.edu/anatomy/seven.html&h=385&w=513&sz=198&tbnid=wXJkEi-Nj9oENM:&tbnh=95&tbnw=126&prev=/search%3Fq%3D7-bone%2Bsteak%26tbm%3Disch%26tbo%3Du&zoom=1&q=7-bone+steak&docid=NbAwJ5oG9cVrVM&sa=X&ei=y1d0T93VHMar0AHVg-SBAw&ved=0CIYBEPUBMAk&dur=1572

2 is the flat-iron or blade

3 is the market steak but not very large in this cut.

maybe yours is a slice of 4 and 5?

Edited March 29, 2012 by rotuts (log)

[Paul Bacino]

7-Blade is great-- But if..and I love dissecting !!

If you can get the long Bone( scapula ) in your chuck cut, this will actually put it nearer to the rib primal.

Sorry for the divergence.

BTW...I cant get bone-in chuck..that much anymore.

Paul

[judiu]

7-Blade is great-- But if..and I love dissecting !!

If you can get the long Bone( scapula ) in your chuck cut, this will actually put it nearer to the rib primal.

Sorry for the divergence.

BTW...I cant get bone-in chuck..that much anymore.

Paul

Paul, look for a large 7 bone cut labeled as chuck pot roast. I'm not sure where you're from, but down here in Florida Publix markets carry some nice bone in chuck roasts.

[Anna N]

Thank you all for your input. Given that there seems to be a fair bit of disagreement I finally did what I should have done yesterday - call the store and ask them! DUH. It is a blade steak. DAMN - looked a lot like a chuck eye to me but blade is good too. Now I know that low and slow is the best route to go. Will turn it into a stew or a curry in the next couple of days. Again, thanks everyone.

[Shalmanese]

Blade is actually great as a steak and the whole blade primal, minus the connective seam is sold as flat iron steak. I can't tell from the pic how thick the steaks are but you should consider cutting out the seam and using them as kebabs or stir fry rather than braise them.

[rotuts]

better yet, if the 'price point' appeals to you

get some more cut thicker: 1/2 " lets say.

cut out the middle.

"season" for a fast steak.

then cook 'fast'

turn over and finish in the oven until 'rare-ish'

delishious.

[Anna N]

better yet, if the 'price point' appeals to you

get some more cut thicker: 1/2 " lets say.

cut out the middle.

"season" for a fast steak.

then cook 'fast'

turn over and finish in the oven until 'rare-ish'

delishious.

This is a measured 1 1/4 thick so no worries there. Nevertheless I will be treating this lot as "blade". Perhaps next time I will be willing to experiment further. Thank you for the suggestion.

[rotuts]

OK

Good

but 'blade'. 'flat-iron' USA terms is quite tender.

your experiments will tell us.

look forward to them.

pics if you might manage.

[rotuts]

I don't really mean to beat this to death,

but I've have had issues with what I can get here as 'chuck' some SV'eds very well, some becomes 'mealy'

in the 7-bone days i could understand the muscle groups and go from there.

now ... ??

Ill ask one last experiment:

before you cook the two pieces of meat: 'poke' each muscle with a finger. are they different?

Im guessing the top part that's a little paler will be tougher to the touch than the lower deeper colored piece.

each will taste good. but that sort of info is all we can get these days.

Edited March 29, 2012 by rotuts (log)

[Dave the Cook]

If it helps Anna, last I heard, the blade roast was Jacques Pepin's favorite cut for pot roast.

[EatNopales]

7-Blade is great-- But if..and I love dissecting !!

If you can get the long Bone( scapula ) in your chuck cut, this will actually put it nearer to the rib primal.

Sorry for the divergence.

BTW...I cant get bone-in chuck..that much anymore.

Paul

If you have a decent Mexican market go to the butcher and ask for Diezmillo para Azar

[Anna N]

If it helps Anna, last I heard, the blade roast was Jacques Pepin's favorite cut for pot roast.

Yup! And these two made awesome Beef Rendang a la Molly Stevens. My adult kids will be talking about it forever.

[rotuts]

Kudos!

but ... might you give a few more details on what you made?

I'm very interested in how """Chuck""" or what ever one might have 'in the shoulder area' serves on the plate.

Edited March 31, 2012 by rotuts (log)