|
|
|
|
In article >,
says...
> On a whim, I bought 4 lbs of chicken steak at the butchers. Looks like
> rib eye steak, but it isn't becasue when I asked for rib eye, the
> butcher told me they had club steak, which is rib eye, which is 50
> cents more expensive per pound than the chicken steak. I live in the
> northeast, so I don't know if this cut of meat is called chicken steak
> only where I live.What cut of meat is this? Very little of no fat, and
> has a membrane running down the middle.
>
In my experience, it's usually a tough cut of beef round that's been run
through a tenderizing machine a couple of times. Other tough cuts, like
flank, may also be used. The basic cut of tenderized meat may also be
sold as "cube (or cubed) steak".
You're supposed to bread it and pan fry it like chicken, but there are
other variations.
There's absolutely nothing wrong with it other than it's been handled
more than a normal steak, but I'm surprised that it was only $.50 less
than real rib eye.
--
Bob
(remove ZZ to email)
|