At my neighborhood Kroger store they sometimes call it "Charcoal Steak" and sometimes the label is "Chuck Top Blade".
ArnoldArnold Ziffle":313ng68a said:I love them all, but of the items listed I find myself eating ribeyes the most. But there's another cut that I eat a lot and it is an incredible value. At my neighborhood Kroger store they sometimes call it "Charcoal Steak" and sometimes the label is "Chuck Top Blade". I think in some parts of the country they call it Flat Iron Steak. I think it's very tasty and tender, except for the gristle in the middle, and has much less fat than most other good cuts. I guess I need to be a bit selfish and keep quiet about it, because the Kroger store often sells it (USDA Choice) for $2.69 per pound and on sale for $1.89. When I see it I go for it like a duck on a Junebug -- got a lot of it in the freezer now.
dun":1jtrihgx said:Of course my all time favorite "cut" is fresh beef liver. NO ONIONS.
certherfbeef":12iij7e8 said:I like mine med rare. Ordered a steak in Denver, med rare...It was mooing!
Was actually still cold around the bone. Darn thing blead all over my potatoe. Had to order 3 more Coors long necks just to even think about putting a fork in it. AAHH what a difference several hundred miles makes!!! :cboy:
Just chop off a chunk when you get done branding.Craig-TX":z3tx1p0j said:Texan":z3tx1p0j said:
Another good one. Yup, I want to hear it beller when I stick it with a fork.