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odd, but good cut of beef last night

Discussion in 'Food Forum' started by nmg1348, Feb 4, 2006.

  1. nmg1348

    nmg1348

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    went out to a local restraunt last night and had thier signature cut of beef. It was real good but unlike anything i have had in the past. When i asked what i was they said it was a lean cut from the shoulder, with no fat. I had nothing to trim off of it and it was real good. it looked like a small roast, but can not figure out what cut of beef it might have been from, any one got a clue.
     
  2. Mild Bill

    Mild Bill Millennium Member

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    With a sarcastic smile in your eyes you should have asked;
    "so, that's how you people order it from your supplier?
    Do you ever get the same thing twice?"

    ;c
     

  3. Kirkcdl

    Kirkcdl

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    The Chuck Eye Steak is another odd piece that is incredible on the grill,and it has a name...
     
  4. Mild Bill

    Mild Bill Millennium Member

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    Yeah man...

    This is a quote of mine from a different thread...

     
  5. BDNJ

    BDNJ

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    Chuck eye is also great cubed into 2" chunks and braised.

    :drool:
     
  6. Kirkcdl

    Kirkcdl

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    I had a friend who used to get a 7-bone roast,and then have the butcher cut it so there was a bone in each piece,like ribs.Then he'd grill it like ribs.Man,I never liked regular beef ribs after that,they always seemed really tough and dry...
     
  7. scowan007

    scowan007 memberrific!!!

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    Chuck eye is the poor man's ribeye. Delicious, but one of ther most fatty cuts.

    MNG -What you had sounds a lot like an eye of round. Very lean and fairly tender (if done right). DOn't know what part of the beast its hacked off of though.
     
  8. scowan007

    scowan007 memberrific!!!

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  9. K.C. Dia

    K.C. Dia

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    That was going to be my guess, although the flat iron steaks that I have had in restaurants have some fat on them.
     
  10. nmg1348

    nmg1348

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    i dont belive it was a fat iron steak from what i have seen of those. i guess i will have to go have another and take a pic of it... thanks
     
  11. noway

    noway

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    I highly doubt it was cut off the shoulder. MOST cuts of the shoulder blade has fat.

    curious, why did the restraunt tell you where the cut was supposely taken and not just the name of the cut was taken ? ;g

    That would be like me asking what kinda steak is this " and the chef or waiter tell me it a cut from around the backbone of a cow" Heck theirs like 8 different cuts of meat that comes off a backbone of a cow all different, different tasty, and texture ;)
     
  12. nmg1348

    nmg1348

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    the steak was called the "watermark cut", it is the name of the restraunt and it was thier special cut. i asked what the steak was like, and that is what the waiter told me.
     
  13. maxxx93

    maxxx93

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    LMAO
    Somebody is pulling your leg.
    A 7 bone roast only has 1 bone in it, shaped like a 7
     
  14. Dalton Wayne

    Dalton Wayne Epic mustache Millennium Member

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    Those are the best melt in your mouth tender.
     
  15. MrsKitty

    MrsKitty

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    I would rather have a chuck eye than anything :)
     
  16. mirage100

    mirage100

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    What happen to the horse tied up out front?
     
  17. mitchshrader

    mitchshrader Deceased

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    likely club steak, top sirloin.. 'butt meat' .. and marinated, well aged, or artificially tenderized, or any combination thereof..

    if it had no fat.

    far as 'what's good'.. filet mignon. and the best way i've found is to buy the big (porterhouse) end of the loin, and cut it yourself.

    you get a big slab of new york steaks, makes nice k-bobs.. really.

    and the tenderloin, which cut at about 8-9 oz are nice little breakfast steaks.

    and you don't have to serve em as 'steak' .. as in, the big ol' potato and 2 veggies and pie.

    cutting your own meat is worth the work.