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It is currently Fri Mar 29, 2024 12:53 am
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"Special Trimmings" Beef . . . wut?
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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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: 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-trimBut oh hell nope, here's what was in the package: 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-meatAlso shown here, and called "special trim": https://www.samsclub.com/p/cryovac-beef ... od17290015Hmmm. Looks pretty good? Has anyone had this before, got any thoughts, ideas, suggestions?
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Wed Jan 19, 2022 4:40 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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With those striations, it almost looks like flank/skirt steak.
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Wed Jan 19, 2022 4:56 pm |
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MadPick
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Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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NWGunner wrote: With those striations, it almost looks like flank/skirt steak. Yes, it has a very similar look to those.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Wed Jan 19, 2022 5:00 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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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.
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Wed Jan 19, 2022 5:26 pm |
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jukk0u
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Location: Lynnwood and at large Joined: Wed May 1, 2013 Posts: 21151
Real Name: Vick Lagina
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You sure that isn't Chinese test-tube beef? :tin foil hat:
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Wed Jan 19, 2022 6:28 pm |
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KeystoneCowboy
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Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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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
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Wed Jan 19, 2022 6:30 pm |
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usrifle
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Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20754
Real Name: John
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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. Or what the cowboy said.
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Wed Jan 19, 2022 6:34 pm |
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oldkim
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Location: Maple Valley, WA Joined: Thu Mar 17, 2011 Posts: 9234
Real Name: Young
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Yum!
When’s eating time?
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Wed Jan 19, 2022 6:39 pm |
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Gman
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Location: Unincorporated Rural Pierce County Joined: Mon Feb 24, 2020 Posts: 1804
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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.
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Wed Jan 19, 2022 7:16 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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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.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Wed Jan 19, 2022 9:34 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12419
Real Name: Steve
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Wed Jan 19, 2022 9:37 pm |
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KeystoneCowboy
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Location: Burlington Joined: Wed Aug 22, 2012 Posts: 5999
Real Name: Kyle
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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)
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Thu Jan 20, 2022 2:07 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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Thanks for the input!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Thu Jan 20, 2022 9:46 am |
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Pablo
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Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28149
Real Name: Ace Winky
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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.
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Thu Jan 20, 2022 10:24 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51919
Real Name: Steve
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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!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Thu Jan 20, 2022 6:15 pm |
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