SC - Culinary uses for horns

[Philip & Susan Troy]

Actually, for a novice this is immesely helpful!!  I may be good at
traditional Italian-American, but steak cuts leave me confused. :)
Medb inghean Domhnall
Falcon Cree/Atlantia
- ----- Original Message -----
From: Olwen the Odd <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, January 10, 2001 1:48 PM
Subject: Re: SC - OOP - recipe request


> > >What are you saying here?  Tenderloin and skirt steak are two
completely
> > >different cuts from two completely different areas of the cow.
> > >Just curious.
> > >Olwen
> >
> >Just out of curiousity, what area would house the skirt steak ?  I've
never
> >heard that term before.
> >/Angus
>
> Skirt Steak;
> Cut from the beef flank, the skirt steak is the diaphragm muscle (which
lies
> between the abdomen and chest cavity). It's a long, flat piece of meat
> that's flavorful but rather tough. Properly cooked, skirt steak can be
quite
> tender and delicious. It can either be quickly grilled, marinated,
> tenderized, stuffed, rolled and braised. Recently, skirt steak has become
> quite fashionable in Southwestern dishes.
> Short Loin;
> Of the major wholesale cuts of beef, this is the most tender. It lies in
the
> middle of the back between the sirloin and the rib, and the muscles in
this
> section do little that could toughen them. The two main muscles in the
short
> loin are the tenderloin and the top loin. The elongated tenderloin muscle
> (when separated from the bone and the rest of the short loin) can be sold
as
> tenderloin roasts  (often labeled CHATEAUBRIANDS), or cut into TOURNEDOS;
or
> FILET MIGNON steaks. The top loin muscle with the bone attached is called
a
> CLUB STEAK. When removed from the bone, the same muscle is marketed as New
> York  (or Kansas City ) STRIP STEAK; or DELMONICO STEAK. When the bone is
> left in and portions of both the tenderloin and top loin muscles are
> included, the short loin is the source of PORTERHOUSE STEAKS and T-BONE
> STEAKS.
>
> Hope this helps
> Olwen
>
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