Meat experts - What cut is this?

[DanM]

I pulled this piece of beef out of the freezer for tomorrow night, but I have no idea what cut it is. The butcher calls it persille de boeuf, which I cannot find anywhere online, Any thoughts on what it might be? Whats the best course to take on cooking it?

 

Thanks!

 

Dan 

I 

[weinoo]

It almost looks flank steak ish. 

[Tropicalsenior]

Definitely looks like flank steak. How thick is it?

[ElsieD]

It looks like the flank steak in my freezer.

[Duvel]

Well … my Google has it 😊

 

Part of the entrecôte with decent marbelling.

[rotuts]

if it is uniformly thick , and not very thick 

 

inch , to no more than 2 inches 

 

it does look from your pics like flank.

 

does it have , on its  ends some some tendon like shite bits ?

 

of course , you could call the butcher shop

 

and ask if that's what they call flank 

 

this is what a whole-rsh flank looks ike

 

 

its possible the tender-ous ends were cut off your example.

Edited November 30, 2023 by rotuts (log)

[Tropicalsenior]

10 minutes ago, Duvel said:

Well … my Google has it 😊

 

Part of the entrecôte with decent marbelling.

Yeah, at 2 lb I can see that. It would be interesting to see a cross section of it.

[Captain]

My people call it Skirt steak.

[liuzhou]

I'm no meat expert But the persillé of beef just means the marbelling of any cut. I've never known it to refer to a specific cut.

[rotuts]

I thought of skit initially

 

the the pictured meat is too wide for either of the two skirts.

 

for now , Im going w @Duvel  take.

 

its worth noting , that in Europe , the butchering that Ive seen there

 

is quite different than the USA.

 

USA slices through hunks of meat , thus the fibers that you see on the cut meat

 

not not perpendicular to the cut , but at 90 degrees.  

 

the european cuts Ive seen , the fibers are parallel to the hunk.

 

and exception would be in the USA to a whole flank  , as seen on the posted pic.

[Tropicalsenior]

I came to the conclusion that it wasn't flank steak because of the apparent size of the cut. This one that I had in the freezer seems to be the same size but only weighs a pound.

This one is, at the thickest, about an inch. That's why I asked how thick the other one is.

[nickrey]

One of bavette, flank, skirt, or flap steak.

[Dave the Cook]

Yeah, I’d say Bavette or flap. 

[gfweb]

Isn't it too big for Bavette or flap?  Either that or all I see are runty examples ...which is certainly possible

[TdeV]

I was thinking it looked like a Point Brisket.

[DanM]

15 hours ago, Tropicalsenior said:

Definitely looks like flank steak. How thick is it?

At the thickest part... maybe 5cm... 1.5"?

 

It would be odd that this is a flank steak as that is not a normally found kosher cut of beef. I stopped by store today and asked about it. I was told it was a steak and to fry it... with some butter. I gave him a look and told him in my poor French that no, this is kosher meat, you dont cook it in butter. That is not kosher. 

 

Anyhow. I think I will use the immersion circulator to cook it to 129ish and then sear it? 

 

Thanks!

 

 

13 hours ago, Captain said:

My people call it Skirt steak.

It is too thick for skirt steak. I'd love to find some kosher, but I have never seen it hear in Europe.

[chromedome]

1 hour ago, DanM said:

It would be odd that this is a flank steak as that is not a normally found kosher cut of beef. I stopped by store today and asked about it. I was told it was a steak and to fry it... with some butter. I gave him a look and told him in my poor French that no, this is kosher meat, you dont cook it in butter. That is not kosher. 

 

Many years ago I had a friend who wanted to call his punk band the "Kosher Cheeseburgers," but didn't think enough people would get the joke.

[Captain]

10 hours ago, DanM said:

It is too thick for skirt steak.

Not at all.  I have two in the freeze atm, each a good 25cm thick.  Check my Stroganoff dinner post.

[DanM]

Sadly, that was not a steak. It was a tough chew, but it was delicious. Better luck next time, I guess. 

[weinoo]

More like a brisket cut?

[DanM]

On 12/5/2023 at 4:18 PM, weinoo said:

More like a brisket cut?

Probably

[Baron d'Apcher]

It is what Americans call the Denver steak.  Part of the chuck roll.