Flickr: r-a-m’s photos tagged with steak
There’s a story here. An interesting story.
Archive for May, 2009
Os Coxae
Bovine Myology seems like a very good resource for someone who wants to learn about the various cuts of beef that go into a great steak. There are actually scientists at large Kansas and other Universities in Beef Growing regions of the US that “invent” new cuts which eventually make it into our restaurants and markets. Like the flat-iron. It was invented out of some lesser utilized parts of beef, to be a flavorful, easy to cook steak. Wonderful!
Lifehacker - Nine Affordable Steaks and How to Grill Them Anywhere - Grilling
nine kinds?
So, in the spirit of hasty reblogging a la Lifehacker, I’m just going to paste a bunch of pull quotes!
need to bone up on cuts that can impress a crowd
Affordable cuts of beef tend to fall into three groups: hanger and flatiron steaks, long prized by chefs; flank, flap, tri-tip and skirt steaks, which used to be even cheaper when they were less popular; and gems such as chuck eye, chuck shoulder and top sirloin steaks, which are, for the moment, the least expensive of the lot
food scientists have begun to question not only whether marinades tenderize meat
When the meat goes straight from the fridge to the grill, it takes longer for its center to reach medium-rare or medium, during which time the outside starts to char and the interior can go gray.
then grease them, using an oiled wad of paper towels
Let the meat rest
After the gap, recipes!
The Longbored Surfer had collected and posted many many Cooks ILLustrated recipes. I like that! It’s a great resource for finding more great ways to prepare and enjoy Steaks!
Btu then he was asked to take them down by Cook’s Illustrated.
You can still find steak on Cook’s Illustrated, but it seems to be the recipes are contained behind a paid login which is bogus.