Brisket Brisket is a cut that straight out of the meat case is very, very tough and almost inedible. If you cut off a hunk and cooked it like you would a steak you would have a very, very sad meal. But like most tough working muscles the combination of time and heat can turn […]
30 Cuts in 30 Days – Flank Steak
Flank Steak Few cuts of beef are as versatile as a good flank steak. You can cook flank steak a number of different ways. Flank steak is also used in a number of different ethnic dishes, and can easily take a strong marinade and not be overpowered. As flank steak has risen up the beef food […]
30 Cuts in 30 Days – Cube Steak
Cube Steak I will be up front with you… I am only including cube steak so I can talk about chicken fried steak later. I just wanted to get that out of the way up front. When I hear cube steak (aside from chicken fried steak anyway) for some reason I think of the 70s. […]
30 Cuts in 30 Days – Hanger Steak
Hanger Steak I will venture a guess that most of you have never eaten a hanger steak. I know I haven’t. But the more I read about this steak the more I want to give it a try. For years the hanger steak was considered a “butcher’s steak”. This is because most people didn’t know […]
30 Cuts in 30 Days – Tri-tip
Tri-Tip If you are from California most likely you have heard of tri-tip. If you aren’t from California maybe tri-tip is a cut of beef you haven’t had much experience with. This cut started to gain popularity in the 50’s in the Santa Maria area of the Central California coast. It is gaining popularity across […]
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