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Post by flashbackbob on Jun 24, 2007 8:53:58 GMT -5
I picked up a 4lb "Shoulder Muscle" yesterday and it was fantastic! I had never heard of this cut and it was really cheap ($2.99/lb at BJ's) so I gave it a shot. Seared the outside for about 2 min/side, flipping every minute. took it off to rest for 15-20 min and put it back on to finish at about 425.
Meat was tasty and tender.
My question is, what's the best way to deal with that vein of gristle that runs down the center? should I cut it out before the cook, cut it out after the cook, or just fuggedaboutit, slice up the meat and let the eaters deal with the gristle?
Thanks!
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Post by BBQ Butcher on Jun 24, 2007 9:27:54 GMT -5
I picked up a 4lb "Shoulder Muscle" yesterday and it was fantastic! I had never heard of this cut and it was really cheap ($2.99/lb at BJ's) so I gave it a shot. Seared the outside for about 2 min/side, flipping every minute. took it off to rest for 15-20 min and put it back on to finish at about 425.
Meat was tasty and tender.
My question is, what's the best way to deal with that vein of gristle that runs down the center? should I cut it out before the cook, cut it out after the cook, or just fuggedaboutit, slice up the meat and let the eaters deal with the gristle?
Thanks! Bob..."Beef Muscle" could mean any part of the Beef Shoulder. Until they actually set a "standard" for beef cuts around the country, retailers will continue to call cuts whatever they feel like and keep confusing the customers. OK.... It sounds to me like you got hold of a Beef Top Chuck Blade Roast, which IS a muscle from the Shoulder. "Flat Iron Steaks" are cut from that piece...(see link) askabutcher.proboards42.com/index.cgi?board=essays&action=display&thread=1120161534If that is what you bought, you got a nice deal. Either cut some steaks, per the tutorial, or leave it as a roast. If that's NOT what you got....I would say to continue cooking it as you did. Let them take out the gristle as they eat If you can forward a pic, I'll try and identify it more. Steve
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Post by flashbackbob on Jun 24, 2007 21:20:08 GMT -5
Thanks Steve, I'm pretty sure you nailed it!
Unfortunately, I cut it in half such that I have two pieces of meat with the vein in the middle! I have heard of Flatiron Steaks, but never saw them in the store. (Butcher shops are few and far between in the suburbs of Boston).
When I cooked it, it started out looking like a thick steak and inflated to look like a roast at the end of the cook. My wife is always critical of food cooked on the grill (BGE) but even SHE liked this!
I'll go back to BJ's again and get another one of these, trim it right and pop the two (or four) resulting steaks in the freezer! Your tutorials are great,btw, thanks again!
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