Dave S wrote:
>
> I get them at BJ's as Top Blade Steaks, $2.99/lb, Black Angus.
> Tough if overcooked, I like them rare to medium rare.
> On the other hand, they're not bad braised or used in a stir fry.
> I suppose any chuck method would work.
>
> " Chuck Top Blade Steak
> Chuck Top Blade Steak is a very flavorful and tender, oval-shaped
> boneless steak
> with a thick layer of connective tissue running through the center.
> The connective tissue needs to be removed before eating.
> Also called: Book Steak, Butler Steak, Lifter Steak. "
>
> http://www.iabeef.org/Recipes/cts/Choosing.aspx


Thanks. I talked to my butcher today and he said that he would be able
to get me some when he gets his shippment of beef in next week. He's
cut some, but not alot yet. He said that he expects the demand to grow
though. I dunno, but I'll try 'em.

That's one nice thing about having a butcher still local as opposed to
the pre-cut shipped in stuff. :-)

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.