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What does warmer weather have to do with grilling??
We've been grilling here all winter oftentimes hiding under the overhang because of the rain! Totally worth it.
For most of us it has a lot to do with it. we do grill some in the winter, but come May and the sun shines over our yard most of us just can't get enough grilling. There is a big difference, maybe for you, who don't see the same weather patterns we do, it is different. You don't see cooking magazines pushing "great grilling" recipes in January. The same as you don't see them pushing "the top 20 cookie recipes" in the summer.
Filet first choice. Flap and shoulder are my second faves. It's hard to find them but shoulder is sometimes called petite filet.
I mentioned that one- technically its a teres major- but caller a shoulder tender, chuck fillets, chuck medallions, even saw them called chuck tenderloins....
you are right, these are great, a rare muscle thats lean and tender (from the top of a shoulder clod)
flap meat is good (bottom sirloin flap meat) these are good for beef tips, steakhouse or sirloin tips
I mentioned that one- technically its a teres major- but caller a shoulder tender, chuck fillets, chuck medallions, even saw them called chuck tenderloins....
you are right, these are great, a rare muscle thats lean and tender (from the top of a shoulder clod)
flap meat is good (bottom sirloin flap meat) these are good for beef tips, steakhouse or sirloin tip
the video below is of flap meat, you can leave whole, or slice into strips/tips, or marin
Excellent, thank you. I've never found them in stores but a good butcher usually had them. In fact an excellent butcher introduced them to me years and years ago.
I don't know what you guys are all going on about! He's looking for tenderness - well then he needs to get an air-aged steak. You don't know tender till you do...
Give 'em a try
have you ever seen the air-aged steak, before they trim it??
most air-age steaks come from, aging the whole primal, whether its a shortloin (porterhouse/t-bone)
or a rib-eye, or strip,
some places will age for 2 weeks, some will age 3, or 4, weeks
Excellent, thank you. I've never found them in stores but a good butcher usually had them. In fact an excellent butcher introduced them to me years and years ago.
years ago, most butchers put them in stew meat and cube steak, (comes from a two part muscle on top of the shoulder)
they are one of my favs- many places dont have them,,,, some places have tried them- but customers didnt know what they were
to get a good deal, you can ask your butcher friend, to buy a whole bag of them at a wholesale price
have you ever seen the air-aged steak, before they trim it??
most air-age steaks come from, aging the whole primal, whether its a shortloin (porterhouse/t-bone)
or a rib-eye, or strip,
some places will age for 2 weeks, some will age 3, or 4, weeks
I have to travel ~100 miles for a butcher shop that sells dry-aged beef - they age for four weeks.
BTW - speaking of dry-aging. Has anyone here tried any of the UMAi Dry Bag products for home made dry-aged beef and charcuterie? I'm thinking about making some Capicola using them.
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