Petit Beef - why it is cheap and so unpopuar? (restaurant, health)

[BusyMeAK]

So, that's the question. Is it because of taste or due to some health concerns like hormone level in the young beef?

[ChessieMom]

Originally Posted by BusyMeAK

So, that's the question. Is it because of taste or due to some health concerns like hormone level in the young beef?

What is "petit" beef? Are you referring to this?


What is a Petite Steak? – Eat Like No One Else

It's spelled petite, with an e on the end. And it has nothing to do with young beef.

[USAGeorge]

It used to be called scraps..But the pink slime thing sort of put a dent in that market.....So they call it petite because it sounds a lot better than scraps....

[Threestep2]

At around 10/pound I do not consider it cheap.

[mainebrokerman]

Originally Posted by USAGeorge

It used to be called scraps..But the pink slime thing sort of put a dent in that market.....So they call it petite because it sounds a lot better than scraps....

this makes no sense at all

petit (which is probably misspelled) used to called scraps?? and what is scraps??

but then pink slime put a dent in scraps????

do you work for CNN???

[mainebrokerman]

Originally Posted by ChessieMom

What is "petit" beef? Are you referring to this?


What is a Petite Steak? – Eat Like No One Else

It's spelled petite, with an e on the end. And it has nothing to do with young beef.

thanks for posting the link -


I have never heard of petit beef in my 32 years of being a butcher - must be a regional thing

[elnina]

Petite means small not young, and it's not "made" of scraps and mixed with pink slime! It's not a ground meat.
I know this cut very well, because I use it a lot when cooking a beef soup. It's called a blade steak here, and runs for about $7/lb. Those steaks are small, well-marbled, juicy and have excellent beef flavor.
The meat is super tender after you cook it, and has a line of connective tissue down the middle, that makes the meat to literally melt in your mouth. A superb meat cut to cook!
I serve it like a corned beef with potatoes, carrots, and piece of cabbage. With horseradish sauce or just a spoon of freshly prepared horseradish. Yum!!

OP - you have it figured wrong. The steaks ARE popular, the level of hormones is identical with other beef cuts, and this is not a "young" meat (you meant... veal?) - you can see it by the color (veal meat is pale).

[ChessieMom]

Originally Posted by mainebrokerman

thanks for posting the link -


I have never heard of petit beef in my 32 years of being a butcher - must be a regional thing

Not really. Have you never eaten at a restaurant and seen "petite filet" on the menu? It It simply means "small".

[mainebrokerman]

Originally Posted by ChessieMom

Not really. Have you never eaten at a restaurant and seen "petite filet" on the menu? It It simply means "small".

well, yes, I cut petite sirloins and filets , the comment above was spelled petit, that's what I was addressing

[apexgds]

Originally Posted by ChessieMom

Not really. Have you never eaten at a restaurant and seen "petite filet" on the menu? It It simply means "small".

OP didn't say "petite filet." S/he said "petit beef."