Gun store Shooting Locations It is currently Fri Mar 29, 2024 12:53 am



Rules WGO Chat Room Gear Rent Me Shield NRA SAF CCKRBA
Calendar




Reply to topic  [ 19 posts ]  Go to page 1, 2  Next
 "Special Trimmings" Beef . . . wut? 
Author Message
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
I went to Chef'Store to buy tri-tip today, and they didn't have any . . . so I said what the hell, let's try the mystery meat and see what happens!

So I grabbed a 12-pound pack for $4.59/lb:

Image

I had Googled this stuff in the past, and here's what I thought I was getting: "Trim pieces from any primal section other than Shanks or Heels that are at least 8 square inches on one side and no less than 1.5 inches thick at any point."
Ref: https://www.beefitswhatsfordinner.com/c ... ecial-trim

But oh hell nope, here's what was in the package:

Image

Image

There's a small amount of fat and silverskin on it, but not much.

I think this is actually "lifter meat," or: "Thin muscles removed from the outside of the Rib; also called cap and wedge meat."
Ref: https://www.beefitswhatsfordinner.com/c ... ifter-meat
Also shown here, and called "special trim": https://www.samsclub.com/p/cryovac-beef ... od17290015

Hmmm. Looks pretty good? Has anyone had this before, got any thoughts, ideas, suggestions?

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Wed Jan 19, 2022 4:40 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 12419
Real Name: Steve
With those striations, it almost looks like flank/skirt steak.


Wed Jan 19, 2022 4:56 pm
Profile
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
NWGunner wrote:
With those striations, it almost looks like flank/skirt steak.


Yes, it has a very similar look to those.

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Wed Jan 19, 2022 5:00 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 12419
Real Name: Steve
With similar characteristics, and minimal inter-muscular fat, I’d be tempted to treat it as such.

Maybe marinate for a bit, then cook fast.


Wed Jan 19, 2022 5:26 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Lynnwood and at large
Joined: Wed May 1, 2013
Posts: 21151
Real Name: Vick Lagina
You sure that isn't Chinese test-tube beef? :tin foil hat:

_________________
“Finding ‘common ground’ with the thinking of evil men is a fool’s errand” ~ Herschel Smith

"The said Constitution shall never be construed to authorize Congress to prevent the people of the United States who are peaceable citizens from keeping their own arms." ~ Samuel Adams

“A return to First Principles in a Republic is sometimes caused by simple virtues of a single man. His good example has such an influence that the good men strive to imitate him, and the wicked are ashamed to lead a life so contrary to his example. Before all else, be armed!” ~ Niccolo Machiavelli

Láodòng zhèng zhūwèi zìyóu

FJB


Wed Jan 19, 2022 6:28 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Burlington
Joined: Wed Aug 22, 2012
Posts: 5999
Real Name: Kyle
I've taken and sliced that stuff as shallow of an angle as I can, to male it as close to the size of the cap as possible, yet keep the grain, and done carne asada with it. Slice it thin, marinade, flat top. Slice to order. You're welcome

_________________
Looking for:
S&W Schofield 2x (.38/357)
Coonan 1911
Nemo Omen
JM Marlin 39M
Tikka T3 Tactical(.308)
BAR(.308)


Wed Jan 19, 2022 6:30 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: RENTON
Joined: Fri Mar 25, 2011
Posts: 20754
Real Name: John
NWGunner wrote:
With similar characteristics, and minimal inter-muscular fat, I’d be tempted to treat it as such.

Maybe marinate for a bit, then cook fast.


I was thinking the same thing. Marinate, then the Blackstone on high heat. :bigsmile: Or what the cowboy said. :thumbsup2:

_________________
Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.

Guntrader wrote: Huh, maybe I was an asshole.

NRA Member/RSO
SAF 5 Year Donor
GOA Member


Wed Jan 19, 2022 6:34 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Maple Valley, WA
Joined: Thu Mar 17, 2011
Posts: 9234
Real Name: Young
Yum!

When’s eating time?


Wed Jan 19, 2022 6:39 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Unincorporated Rural Pierce County
Joined: Mon Feb 24, 2020
Posts: 1804
A chunk of it looks like eye of round. A lot leaner than I would have expected.

So...how tough was it?

My wife bought some "Diced Beef" from Chef's store thinking it was stew meat. I have no idea what it actually is and I find the name extremely....vague.

_________________
Liberals never met a slippery slope they didn't grease.

I wish technology solved people issues. It seems to just reveal them.


Wed Jan 19, 2022 7:16 pm
Profile
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
Gman wrote:
So...how tough was it?


I have it all vacuum-sealed up now, but there was a small (2-ounce?) chunk that was kind of dangling off the end of one piece . . . so I had to clean that up, right?

I fried that piece up quickly in a non-stick pan, then sliced it up and ate it. (Minus the Boston Terrier tax, of course.) Taste was good. It had a little toughness to it, but not too bad.

I'm not sure if these are the best plans for this meat, but I'm going to go with my original cooking plans. Tomorrow I'll slice some thinly across the grain, and make some yakisoba with it. And then Friday, the plan is long-simmered chili with some substantial chunks of beef.

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Wed Jan 19, 2022 9:34 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 12419
Real Name: Steve
:thumbsup2:


Wed Jan 19, 2022 9:37 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Burlington
Joined: Wed Aug 22, 2012
Posts: 5999
Real Name: Kyle
You're on the right path Steve. Chili would work great for that stuff. Some sort of marinade for 12-24 hrs would work as well. Something high in acid(like carne asada marinade) will help break down the proteins and tenderize it. A big pot of chili sounds good!

_________________
Looking for:
S&W Schofield 2x (.38/357)
Coonan 1911
Nemo Omen
JM Marlin 39M
Tikka T3 Tactical(.308)
BAR(.308)


Thu Jan 20, 2022 2:07 am
Profile
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
Thanks for the input!

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Thu Jan 20, 2022 9:46 am
Profile
Site Supporter
User avatar
Site Supporter

Location: Everson, WA
Joined: Sun Jan 6, 2013
Posts: 28149
Real Name: Ace Winky
:bow: :bow: :bow: :bow:

I've learned more about cooking odd and tough and lean cuts of beef here than on the cooking channel and general web combined.

Good thread!

BTW - If you guys ever score any local Chuckanut beef. Holy cow. So tender tasty, truly amazing. Just did an Italian chuck roast. Fork drop.

_________________
Why does the Penguin in Batman sound like a duck?

Because the eagle sounds like a hawk.


Thu Jan 20, 2022 10:24 am
Profile
Site Admin
User avatar
Site Admin

Location: Renton, WA
Joined: Sun Mar 13, 2011
Posts: 51919
Real Name: Steve
Well, I made yakisoba tonight. I cut the beef across the grain, relatively thin but not super-thin, and just browned it quickly in the wok.

And y'know, it's pretty good. Not falling-apart tender by any means, but it tasted good and I wouldn't have called it tough at all. No complaints here!

_________________
Steve

Benefactor Life Member, National Rifle Association
Life Member, Second Amendment Foundation
Patriot & Life Member, Gun Owners of America
Life Member, Citizens Committee for the Right to Keep and Bear Arms
Legal Action Supporter, Firearms Policy Coalition
Member, NAGR/NFGR

Please support the organizations that support all of us.

Leave it cleaner than you found it.


Thu Jan 20, 2022 6:15 pm
Profile
Display posts from previous:  Sort by  
Reply to topic   [ 19 posts ]  Go to page 1, 2  Next

Who is online

Users browsing this forum: No registered users and 32 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum



Rules WGO Chat Room Gear Rent Me NRA SAF CCKRBA
Calendar


Powered by phpBB® Forum Software © phpBB Group
Designed by ST Software for PTF.
[ Time : 0.676s | 17 Queries | GZIP : Off ]