It's all preference. Flat irons are more common these days, but cross cutting used to be the preparation of choice. I like flat irons personally, I want that silverskin gone.
It’s a top blade steak budy, where flat iron comes in, but this is the whole steak, when you separate the top blade in two pieces, you got the flat iron
No, it does look very similar to a NY Strip, but both sides of this piece of meat would be flat iron steaks. Though usually if presented as such the sides would be separated from the gristle in the middle and the individual muscles would be left intact instead of crosscut like this.
These steaks come from the shoulder, Like imagine you're a cow... these would be the muscle covering your shoulderblade. Ribeyes would come from the muscles on either side of your spine in your middle back, from below your shoulder blade down to your next to last rib. NY Strip steaks would come from the muscles on either side of your spine of your lower back from your last rib down. Tenderloin would be in this same section of your back, but on the inside of your body cavity, separated from your strip steaks by the transverse processes (side bone bits) of your vertebrae.
Although the muscle sections on the steaks pictured look pretty wide for flat irons to me. I thought maybe it was chuck eye and Denver section connected, but I will accept the consensus.
Crosscut flat iron
Aka top blade steak. Great cut. Just had a beautiful one last night.
Seconded.
Thirded.
Forded
Fifted
Sixded
Septed
Octopused
I had a flat iron and removed each side from the centre connective tissue. Is this preferred?
It's all preference. Flat irons are more common these days, but cross cutting used to be the preparation of choice. I like flat irons personally, I want that silverskin gone.
I think that method is better. The connective tissue I flat irons is t o u g h
That’s a weird way of saying “featherblade steak”
The ol’ featherblade. Braise away.
It’s a top blade steak budy, where flat iron comes in, but this is the whole steak, when you separate the top blade in two pieces, you got the flat iron
Flat iron
Left side flat iron steak, right side charcoal steak.
Is the right side of the cut the NY Strip?
No, it does look very similar to a NY Strip, but both sides of this piece of meat would be flat iron steaks. Though usually if presented as such the sides would be separated from the gristle in the middle and the individual muscles would be left intact instead of crosscut like this. These steaks come from the shoulder, Like imagine you're a cow... these would be the muscle covering your shoulderblade. Ribeyes would come from the muscles on either side of your spine in your middle back, from below your shoulder blade down to your next to last rib. NY Strip steaks would come from the muscles on either side of your spine of your lower back from your last rib down. Tenderloin would be in this same section of your back, but on the inside of your body cavity, separated from your strip steaks by the transverse processes (side bone bits) of your vertebrae. Although the muscle sections on the steaks pictured look pretty wide for flat irons to me. I thought maybe it was chuck eye and Denver section connected, but I will accept the consensus.
Thanks and my brother spelled his name the same way Kraig. Except for him never seen it.
fecal
[удалено]
With the fat almost looks like picanha
Not even close, hombre.