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"Special Trimmings" Beef . . . wut?
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Site Supporter   Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28178 Real Name: Ace Winky 
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MadPick wrote: 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!  After the quick cook - I would have have been real curious as to toughness when really deep browned, almost crispy. I did some sirloin carne asada beef tonight which does need a hard longer sear, somewhat crispy. It was about nickel (.05$ coin) thickness and soaked with dry ancho chiles and straight tequila all day. Point is the longer cooked pieces were the most tender. _________________ Why does the Penguin in Batman sound like a duck? Because the eagle sounds like a hawk. |
| Thu Jan 20, 2022 6:26 pm |
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Site Supporter  Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475 Real Name: Steve
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I received an email today about a newer way of cutting some parts of beef, and it was discussing a “Sierra Steak”.
It seems similar to your pics, with ‘flank steak’ characteristics. https://www.beefitswhatsfordinner.com/c ... erra-steak https://www.certifiedangusbeef.com/cuts/Sierra-Steak https://www.certifiedherefordbeef.com/c ... rra-steak/ |
| Mon Jan 24, 2022 6:08 pm |
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Site Supporter Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28178 Real Name: Ace Winky
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NWGunner wrote: I received an email today about a newer way of cutting some parts of beef, and it was discussing a “Sierra Steak”. It seems similar to your pics, with ‘flank steak’ characteristics. https://www.beefitswhatsfordinner.com/c ... erra-steak https://www.certifiedangusbeef.com/cuts/Sierra-Steak https://www.certifiedherefordbeef.com/c ... rra-steak/ Good links!  _________________ Why does the Penguin in Batman sound like a duck? Because the eagle sounds like a hawk. |
| Mon Jan 24, 2022 6:28 pm |
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Site Admin   Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52039 Real Name: Steve
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By the way, I made my pot o' chili the other day, which involved a pot of chili sitting uncovered on the smoker for 8 hours. Started at 225, then 250 for a bit, then 350 degrees for the last couple of hours.
I can verify that the lifter meat was tender after all of that.  _________________ 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. |
| Mon Jan 24, 2022 6:32 pm |
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