Posted on 12/01/2022 7:15:27 AM PST by Red Badger
Sounds good however here in LA those cuts start out at $12.00 a pound still stuck on soup a Jiff damn it.
LA like in CA or LA like in Nawlins?..............
The funny thing is, the brisket was the cheapest part of the cow, due to its toughness and often extra fattiness. That is why they gave that part to the cowboys...it would go to waste otherwise.
Then the cowboys realized if you slow-cooked that sucker, over low/medium heat all day long, by the time they got back to the bunkhouse, that meat was as tender as their boss’ rib-eye steak!!
Each of these cuts, if cooked at the right temp and for a little longer (or as many have stated using a pressure cooker/InstaPot/etc) will be just as good as the strip steaks, standing rib roasts, etc.
I have been cooking my ribeyes in my Ninja Foodi air crisper.
Seems to work consistently well and fast.
Sirloin is great.
It’s my go-to, period. Not too expensive, but unequivocally better than all those other cheap cuts.
Our local grocery for some reason seems to have abandoned sirloin altogether the last year. I hate it.
they left off beef cheek, a cut that has a massive amount of connective tissue and that has an amazing texture and flavor unlike any other beef cut ...
the key is to braise it until the connective tissue liquefies into a gel ... i dice it into stew-sized pieces and braise it in a good red wine with a ton of chopped onion, garlic, celery and carrot ... that large amount of gelled collagen has the rich mouthfeel of fat ... we call it Cheeky Stew, and when we serve it to friends they go gaga over the flavor and texture ...
Beef cheek is about three bucks a pound ... our local Sam’s Wholesale Club carries it ...
Beef snob chiming in. I know how to cook steaks. If visitors want their meat burnt to a crisp, I will do that.
Los Angeles aka LA
I thought so, but here, being so close, LA means Louisiana!.............
“ Another muscle cut that deserves recognition for its flavor and relatively low cost is the Flat Iron.”
I second that. I use fajita seasoning as a rub and grill low and slow with indirect heat, then sear when medium rare. Outstanding!!!
I sear mine. Throw it in a terracotta Dutch oven. Sprinkle with onion soup mix. Add 4 cloves of garlic and a couple of sprigs of rosemary on top. Cover and cook in a 235° oven for 6 hours. Let is rest and then make gravy. The juices are pretty intense...so dilute with red wine or beef stock.
I’m getting hungry, now!
bfl
Yum!
I take advantage of Acme’s Buy 1 Get 2 Free petite sirloins. I freeze them and when I want to cook one, I slice it super thin while still partially frozen. Then I “velvet” the meat by marinating in baking soda and a little water. It’s what Chinese restaurants do to soften cheaper cuts. It’s a great hack.
Sous vide cooking will make any of these cuts as tender as tenderloin.
Alternatively, if the meat is a large piece, you can set it on your outdoor grill's grates instead. Just wipe the grates down and sanitize them with the blow torch before use.
Easy peasy.
:)
bump
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