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Post by digitalfreq on Feb 7, 2011 19:11:44 GMT -5
What is a Chuck Flap Tail. Have you heard of it?
Looks like a Rib eye to me, but it was referred to as the Chuck Flap Tail.
minute 2:09 in this video.,
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Post by BBQ Butcher on Feb 8, 2011 6:02:06 GMT -5
That hunk of beef would be Beef Chuck Underblade Center Cut Boneless. It is cut from the serratus ventralis which is a very highly marbled muscle, and is of adequate tenderness. If that muscle were to be cut into separate steaks, they would be called "Denver Steak". See the attached link.... askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=802It would be nice if they actually standardized all the meat cuts from one end of the country to the other! It could also be the Beef Rib "Cap Meat" (almost the same muscle as the above, except it's in the rib. Here is a photo....  And a little video on how to cut it at home.... It appears that Perry cooked two different steaks and I think one of them WAS a Rib Eye. |
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Post by digitalfreq on Feb 8, 2011 10:38:59 GMT -5
This is a great site! I'm so happy I found it.. This will be my go to site for beef questions now. Thank you for the information!
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Post by ribolator on Apr 3, 2011 15:26:08 GMT -5
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Post by BBQ Butcher on Apr 3, 2011 16:48:43 GMT -5
Looks great, too!!  The Flat Iron is one of my favorite steaks  |
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