Favorite Beef Cuts

[3waycross]

3way, you know how they keep coming up with new names for old cuts. Like flatiron for clod.

Don't I know it. I worked with one of my company meat specialists last week and laughed all day at the new terminology for old pieces of meat. One things for sure. we are selling a lot of alternative cuts with Ribeyes running in the high $6's and low $7's, and that's for the 14-17's, the smaller ones are off the charts.

 

[Victoria]

3waycross, no offense taken, I didn't explain it well, I was trying to say it is the first cut on the loin behind the rib. Any I found this site that explains it clearly. It lists club steak (what my butcher calls a wing steak). It shows on the diagram where it is. Our last butcher called it a club steak and when we switched butchers and got a few wing steaks in the pack I had to look it up on internet to find out what it was. I wish everyone would just choose standard names and stick with them.

 

[dun]

3waycross, no offense taken, I didn't explain it well, I was trying to say it is the first cut on the loin behind the rib. Any I found this site that explains it clearly. It lists club steak (what my butcher calls a wing steak). It shows on the diagram where it is. Our last butcher called it a club steak and when we switched butchers and got a few wing steaks in the pack I had to look it up on internet to find out what it was. I wish everyone would just choose standard names and stick with them.

Where's the link? I always am interested on what they've renamed things.

 

[Victoria]

Sorry.

http://whatknot.net/beef/beef.html#ClubSteak

 

[Roadapple]

Does'nt anybody eat them little things that dangle between a bulls legs? How about blood sausage?

 

[dun]

Does'nt anybody eat them little things that dangle between a bulls legs? How about blood sausage?

By the time they get to slaughter the dingledangles are gone. I haven;t had good blood sausage in over 50 years.

 

[bbirder]

I eat the outside of the cow!