On 2/17/2015 8:26 AM, Steve Freides wrote:
> My wife wants to try making chicken fried steak; we eat only grass-fed
> beef here, bought from the local, and small, Whole Foods, so we don't
> have as broad a selection of cuts of meat as one might in another
> situation. (There's a bigger WF not too far away but that one's a drive
> and the local one is a walk.)
>
> We bought a meat tenderizer "hammer" yesterday - she tells me the idea
> is to tenderize a relatively inexpensive cut of beef for this -
> recommendations for cuts of beef appreciated, plus any guidance to give
> the butcher at WF, e.g., do I want it a certain thickness, etc.
>
> I am ignorant about this dish if that's not obvious already, Northern,
> Urban person that I am.
>
> Links to favorite recipes also welcomed, and thanks in advance.
>
> -S-
>
>
Round steak, pounded with a meat mallet. Or cubed steak (already
tenderized when you buy it).

Jill