|
This is the new Perry favorite... yet even we had never heard of it before last week. The education we're receiving in the "butcher's cuts" is life-altering! We debated keeping it a secret so we could have them all to ourselves, but who can resist talking about a newly discovered love?  Most people turn their noses up at cuts that come from the chuck, since most of the chuck section is a tougher part of the steer. But even the chuck has got little niches here and there that get more tenderness, richness, and marbling than the rest. Fortunately for butchers, the 101-level knowledge most consumers possess means they often get to take those choice cuts home…. No more!! Coming from the underblade, which gets a lot less work than the rest of the chuck, it’s actually one of the most tender steaks you can cook, coming in 4th behind the tenderloin (usually called “filet mignon”), the flat iron, and the ribeye cap (which we special order-only). Cooked and cut properly, it punches above its weight – especially when you consider the cost. You also get a lot of bang for the buck on this one, because it is well marbled throughout, but comes with very little external fat to clock in extra weight.  You can cook this however you usually do your steak nights… but we like to prepare ours by marinating it for a couple hours in olive oil, a little garlic salt and a little salt & pepper. Then we ‘flash grill’ on a 500 degree grill for just a couple minutes on each side to get a lovely medium rare doneness. Pair this with some creamy polenta, or a baked potato and you’ve got a smashing success of a steak night that doesn’t break the bank. Order yours from our online shop and impress your friends with your knowledge of obscure, amazing cuts of steak.  Comments are closed.
|
AuthorAlicia Perry, PhD, Owner/Operator and all around Hay Maven (see my blog post on the time I fell off a haystack...). I share industry insights, tips & tricks on grilling great beef, and my personal journey into the ranching world. |
