Not sure where to stick this


 
FYI - The flat iron steak is cut from the chuck or shoulder area of the cow, specifically from the top blade roast. It's created by splitting the top blade roast and removing the tough connective tissue that runs through the middle. Pretty pricey for a slice off of a roast. For that price you can do Tri-tip.
 
KirkD said:
FYI - The flat iron steak is cut from the chuck or shoulder area of the cow, specifically from the top blade roast. It's created by splitting the top blade roast and removing the tough connective tissue that runs through the middle. Pretty pricey for a slice off of a roast. For that price you can do Tri-tip.
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First off we rarely see tri-tip around here. And when we do it's crazy $$$$. I think the cheapest I've seen (in a non warehouse setting) is $18-$22lb and also around here $9.99lb for a good piece of beef is crazy cheap. Especially when you see lowly chuck roasts being priced at $15lb and up at a grocery store.
I recently bought a whole ribeye sub primal but one day I am gonna get brave and buy a chuck roll. IIRC last time I saw one at Costco it was in the area of $6 or so lb. I have to see a few more times how to break one down but another "issue" for me I saw is with the chuck roll you end up with A LOT of ground beef and we use very little ground beef as neither wife, or myself are the greatest "burger fans". We like them sure but not enough. Rarely make meat loaf either and since wife has this pork allergy as much as I LOVE Bolognese I don't make it much because I can only use beef and or veal. And NO I refuse to use poultry in it :sick::sick:
So, bottom line for me unless I can find a way to eliminate as much of ground beef yield as possible.
 
I will give this a good watch. I've been watching a lot of The Butcher Wizard but he seems to lean more to getting big piles of ground chuck and I "get it" some folks like a lot of ground beef. We don't. We prefer cooking whole or larger pieces of meat. So I am hoping this video leans more towards actual "cuts"
 
I might talk with a buddy and get a roll and see about teaching each other how to break one down! Then we will turn the first one into a pile of ground beef or stew meat, freeze that and try again with a second one for improved results!
 
I couldn't find this yesterday on the east side of St. Paul, MN (Woodbury, to be specific.) Settled for a few strip steaks.

If it was anywhere up here, I'd expect it to be in the Business Center. Their meat department is huge.
 
JKalchik said:
I couldn't find this yesterday on the east side of St. Paul, MN (Woodbury, to be specific.) Settled for a few strip steaks.

If it was anywhere up here, I'd expect it to be in the Business Center. Their meat department is huge.
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On the rare occasion I buy precut steaks I steer clear of Costco because of their insistence of "blade tenderizing" the meat for all except tenderloin. But even chuck roasts and prime rib roasts they ruin. So, basically while I like the convenience occasionally of buying steaks pre cut I steer clear of Costco and go to Sam's or one of my 2 local small shops here. I REALLY HATE Costco taking that liberty with meat. So, I only will buy meat sealed at the packing house that Costco has not ruined
 
LMichaels said:
On the rare occasion I buy precut steaks I steer clear of Costco because of their insistence of "blade tenderizing" the meat for all except tenderloin.
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I'm reasonably sure that these have not been tenderized with a Jacquard device. Likewise, while I have one of these devices, I rarely use it.
 
It's Costco's policy. Look at the label. If it says "Blade Tenderized" "For your safety cook to minimum 145 then they've been done. They have to disclose it because it can and sometimes does introduce bacteria inside the meat, where cooking to rare-mid rare can cause food poisoning.
I spoke to one of their managers about it at my Costco and he said it's corporate policy. And if I didn't like it, I could buy steaks in bulk (basically a case of steaks they would cut but not ruin), or the whole sub primal, or shop elsewhere. I choose to shop elsewhere for pre-cut. Unless I know I will be cooking them for someone who wants them well done. Like my wife or daughter's BF. They make me ruin steaks to the point it's criminal so it doesn't matter :D
 
Son of a <BEEEEEEEEEP>. Buried in the fine print. Guess that's the last time I'm buying less than sub-primals.

These really do not show any signs of being blade tenderized.
 
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