[Sca-cooks] medieval steaks

[Terry Decker]

> Terry Decker wrote:
>
>>  What we don't know is what the steaks looked like, precisely how they 
>> were cooked, or to whom they would be served.
>
> Do we know what cuts of meat would have been likely for grilling at the 
> time? For that matter, how different were the meat cuts in Medieval Europe 
> from the ones today?
>
> Aoghann

I suspect that flank meat may have been common for grilling with roasts cut 
thin across the grain a close second, thick slices of bacon and in general 
any realatively thin cuts of meat, that would hold together.  I haven't seen 
any studies of medieval butchering practices, but there probably some out 
there.  My opinion would be chining to quarters, separation at the joints 
and carving from the bone (depending on the prevalence and quality of bone 
saws).  Might be a fun topic to research.

Bear