[Sca-cooks] Interesting NYT article about "new" beef cuts
susanrlin at gmail.com
Wed Apr 29 06:04:38 PDT 2009
All the consumer foolery aside, we really like the new "flatiron"
steaks. Tender like a tenderloin but with yummy flavor. It's
thinner, like a skirt steak and grills very nicely. Priced at less
than half of what a filet is.
On 4/29/09, Johnna Holloway <johnnae at mac.com> wrote:
> Ok I am sorry but this just seems so wrong--
> "the boneless country-style beef chuck ribs — in his meat cases a couple
> of months ago. The “ribs” have never seen a bone. They are cut from the
> chuck eye roll to resemble ribs and are intended to be braised, like a
> short rib. They can be finished on the grill with barbecue sauce. "
> They appear here under "valuse added cuts>Chuck > Boneless
> Country-Style Beef Chuck Ribs
> Courtesy of BIG -- Beef Innovations Group (TM)
> Why am I reminded of McDonald's pork riblet sandwich?
> Phil Troy / G. Tacitus Adamantius wrote:
>> "April 29, 2009
>> Same Cow, No Matter How You Slice It?
>> By KIM SEVERSON
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