On Fri, 16 Apr 2004 23:27:08 -0700, ian
<spammapsglenizrainmapsspammaps@spamerolsspammaps. invalid> wrote:

>I have some recipes that call for flank steak, but it is often more
>costly than I am willing to spend, so I would like to know what other
>cuts of beef are reasonably comparable - e.g. bottom round, top round -
>these terms don't mean much to me, so I often just guess, which is a
>risky policy. Can anyone help?

Skirt steak, bottom sirloin flap meat, sirloin or either of the
cuts you mention. They're all used in SE Asian restaurants when
treated properly.

-sw

Hi -

I have some recipes that call for flank steak, but it is often more
costly than I am willing to spend, so I would like to know what other
cuts of beef are reasonably comparable - e.g. bottom round, top round -
these terms don't mean much to me, so I often just guess, which is a
risky policy. Can anyone help?

Thanks,

Ian

>On Fri, 16 Apr 2004 23:27:08 -0700, ian
><spammapsglenizrainmapsspammaps@spamerolsspammaps .invalid> wrote:
>
>>I have some recipes that call for flank steak, but it is often more
>>costly than I am willing to spend....

Does anyone remember the good old days before cooking "ethnic" at home
became so popular? Flank was a cheap cut of meat and skirt steak was
as cheap as hamburger. Now a fajita and a filet mignon sandwich are
about the same price <g>.
Cape Cod Bob
Visit my web site at http://home.comcast.net/~bobmethelis
Delete the two "spam"s for email

Cape Cod Bob wrote:

>
>>On Fri, 16 Apr 2004 23:27:08 -0700, ian
>><spammapsglenizrainmapsspammaps@spamerolsspammap s.invalid> wrote:
>>
>>
>>>I have some recipes that call for flank steak, but it is often more
>>>costly than I am willing to spend....
>
>
> Does anyone remember the good old days before cooking "ethnic" at home
> became so popular? Flank was a cheap cut of meat and skirt steak was
> as cheap as hamburger. Now a fajita and a filet mignon sandwich are
> about the same price <g>.
> Cape Cod Bob
> Visit my web site at http://home.comcast.net/~bobmethelis
> Delete the two "spam"s for email

I admit I was shocked when I saw the price of flank steak, since I
remembered how cheap it used to be. But then, low carb diets are making
most meats more expensive. Maybe we need a new mad cow scare.....

ian

Steve Wertz wrote:

> On Fri, 16 Apr 2004 23:27:08 -0700, ian
> <spammapsglenizrainmapsspammaps@spamerolsspammaps. invalid> wrote:
>
>
>>I have some recipes that call for flank steak, but it is often more
>>costly than I am willing to spend, so I would like to know what other
>>cuts of beef are reasonably comparable - e.g. bottom round, top round -
>>these terms don't mean much to me, so I often just guess, which is a
>>risky policy. Can anyone help?
>
>
> Skirt steak, bottom sirloin flap meat, sirloin or either of the
> cuts you mention. They're all used in SE Asian restaurants when
> treated properly.
>
> -sw

Thanks Steve. I used bottom round in a Mongolian Beef recipe last night
that called for flank steak, and it turned out well.

ian

Cape Cod Bob wrote:
>
> >On Fri, 16 Apr 2004 23:27:08 -0700, ian
> ><spammapsglenizrainmapsspammaps@spamerolsspammaps .invalid> wrote:
> >
> >>I have some recipes that call for flank steak, but it is often more
> >>costly than I am willing to spend....
>
> Does anyone remember the good old days before cooking "ethnic" at home
> became so popular? Flank was a cheap cut of meat and skirt steak was
> as cheap as hamburger. Now a fajita and a filet mignon sandwich are
> about the same price <g>.

You have to shop around for the best price because one man's filet
is another man's hamburger.

I will drive to Williamsburg to get not only real authentic Italian
sausage (made by an Italian grandma), but to get baby back spare
ribs cut meatier than I have ever seen for $2.99 a pund at a
Polish butcher/kielbasa joint on Bedford Ave. I make my own
glaze with Hoisin, Ketchup, Soy, Brandy, Sambal, fresh ground Star Anise
and Orange Zest.

OH BOY OH BOY OH BOY!!!!!


--

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VOTE HIM OUT! November 4, 2004

I wonder whether anyone here has had any experience in using USDA
"select" grades of meat, rather than "prime" or "choice (which is mostly
what you'll find in the supermarket)." How much cheaper are they? Are
they worth considering? If so, where are they sold?

Steve Wertz wrote:
> On Fri, 16 Apr 2004 23:27:08 -0700, ian
> <spammapsglenizrainmapsspammaps@spamerolsspammaps. invalid> wrote:
>
>
>>I have some recipes that call for flank steak, but it is often more
>>costly than I am willing to spend, so I would like to know what other
>>cuts of beef are reasonably comparable - e.g. bottom round, top round -
>>these terms don't mean much to me, so I often just guess, which is a
>>risky policy. Can anyone help?
>
>
> Skirt steak, bottom sirloin flap meat, sirloin or either of the
> cuts you mention. They're all used in SE Asian restaurants when
> treated properly.
>
> -sw

On Sun, 18 Apr 2004 17:43:44 -0500, Arsenio Oloroso
> wrote:

>I wonder whether anyone here has had any experience in using USDA
>"select" grades of meat, rather than "prime" or "choice (which is mostly
>what you'll find in the supermarket)." How much cheaper are they? Are
>they worth considering? If so, where are they sold?

Most of the stuff at the mainline grocery strokes *is* USDA
select. Ther's often a small selection of Choice, and very rarely
any USDA Prime. I'd bet that most Chinese restaurants use USDA
select beef.

It quite acceptable for Chinese food, but it doesn't make the best
steaks/roasts.

-sw

Hi,

oh for the 80s in Houston.... skirt steak (fajita meat) .99$ on sale
regularly at the local groceries.

Cape Cod Bob wrote:

>
>
>>On Fri, 16 Apr 2004 23:27:08 -0700, ian
>><spammapsglenizrainmapsspammaps@spamerolsspammap s.invalid> wrote:
>>
>>
>>
>>>I have some recipes that call for flank steak, but it is often more
>>>costly than I am willing to spend....
>>>
>>>
>
>Does anyone remember the good old days before cooking "ethnic" at home
>became so popular? Flank was a cheap cut of meat and skirt steak was
>as cheap as hamburger. Now a fajita and a filet mignon sandwich are
>about the same price <g>.
>Cape Cod Bob
>Visit my web site at http://home.comcast.net/~bobmethelis
>Delete the two "spam"s for email
>
>

--
Derringer Kit Sideplates
http://cgi.ebay.com/ws/eBayISAPI.dll...tem=3673152291

Arsenio Oloroso wrote:
>
> I wonder whether anyone here has had any experience in using USDA
> "select" grades of meat, rather than "prime" or "choice (which is mostly
> what you'll find in the supermarket)." How much cheaper are they? Are
> they worth considering? If so, where are they sold?

"Select" is only good for stews, braising and long-slow cooking processes.

--

http://www.bushflash.com/thanks.html
"Bubba got a blowjob, BU$H screwed us all!" - Slim
http://www.worldmessenger.20m.com/weapons.html#wms
George "The AWOL President" Bush: http://www.awolbush.com/
WHY IRAQ?: http://www.angelfire.com/creep/gwbush/remindus.html
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VOTE HIM OUT! November 4, 2004

On Tue, 20 Apr 2004 03:12:51 GMT, slim >
wrote:

>"Select" is only good for stews, braising and long-slow cooking processes.

Not correct. You can treat any piece of USDA Select meat the same
as it's Choice counterpart.

-sw

Thanks for you comment

When I do a stir fry, I've started by marinating the meat strips for
about a half hour, as suggested in a Chinese cookbook I bought many
years ago. This seems to tenderize the meat.

For about a pound of beef or pork, I use a tablespoon and a half of dark
soy, a tablespoon of shao hsing wine, a tablespoon of corn starch, a
half teaspoon of sugar and a couple shakes of ground pepper. This also
adds a nice flavor to the meat.



Steve Wertz wrote:
> On Tue, 20 Apr 2004 03:12:51 GMT, slim >
> wrote:
>
>
>>"Select" is only good for stews, braising and long-slow cooking processes.
>
>
> Not correct. You can treat any piece of USDA Select meat the same
> as it's Choice counterpart.
>
> -sw

Hey Steve,\
Why would I want to make the meat chewy? As in:
chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-gulp-gag.

Am I getting this wrong?

Steve Wertz wrote:
>
> Magic marinade ingredient: A touch of baking soda - about 1 tsp
> per pound of meat. Acts as tenderizer and makes meat a little
> chewy (especially chicken).
>
> -sw

On Tue, 20 Apr 2004 20:08:37 -0500, Arsenio Oloroso
> wrote:

>For about a pound of beef or pork, I use a tablespoon and a half of dark
>soy, a tablespoon of shao hsing wine, a tablespoon of corn starch, a
>half teaspoon of sugar and a couple shakes of ground pepper. This also
>adds a nice flavor to the meat.

Magic marinade ingredient: A touch of baking soda - about 1 tsp
per pound of meat. Acts as tenderizer and makes meat a little
chewy (especially chicken).

-sw

On Tue, 20 Apr 2004 21:14:56 -0500, Arsenio Oloroso
> wrote:

>Hey Steve,\
>Why would I want to make the meat chewy? As in:
>chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-chew-gulp-gag.
>
>Am I getting this wrong?

That's gristle. The baking soda is a tenderizer and it adds just
a little bit of spring to the meat. Chewy might not be the best
word but that's the only adjective I can think of to describe it.

-sw

On Tue, 20 Apr 2004 23:02:12 -0500, Steve Wertz
> wrote:

>Chewy might not be the best
>word but that's the only adjective I can think of to describe it.

How about sponginess!? That doesn't sound very good either.
Somebody help me out here... I'm dyin' here.

-sw

"Steve Wertz" > wrote in message
...
> On Tue, 20 Apr 2004 23:02:12 -0500, Steve Wertz
> > wrote:
>
> >Chewy might not be the best
> >word but that's the only adjective I can think of to describe it.
>
> How about sponginess!? That doesn't sound very good either.
> Somebody help me out here... I'm dyin' here.
>
> -sw
For what it's worth Consumer Reports (at least years ago when I read it)
used to call it "mouth feel" As in you don't want tenderized meat to feel
in your mouth like jello, but a piece of bottom round to feel like prime
loin is nice.
John

Steve Wertz wrote:
>
> On Tue, 20 Apr 2004 03:12:51 GMT, slim >
> wrote:
>
> >"Select" is only good for stews, braising and long-slow cooking processes.
>
> Not correct. You can treat any piece of USDA Select meat the same
> as it's Choice counterpart.

That is true, you CAN treat the two cuts the same, but the results are
not the same.

--

http://www.bushflash.com/thanks.html
"Bubba got a blowjob, BU$H screwed us all!" - Slim
http://www.worldmessenger.20m.com/weapons.html#wms
George "The AWOL President" Bush: http://www.awolbush.com/
WHY IRAQ?: http://www.angelfire.com/creep/gwbush/remindus.html
http://www.toostupidtobepresident.co...ickenhawks.htm


VOTE HIM OUT! November 4, 2004

On Wed, 21 Apr 2004 23:02:32 GMT, slim >
wrote:

>Steve Wertz wrote:
>>
>> On Tue, 20 Apr 2004 03:12:51 GMT, slim >
>> wrote:
>>
>> >"Select" is only good for stews, braising and long-slow cooking processes.
>>
>> Not correct. You can treat any piece of USDA Select meat the same
>> as it's Choice counterpart.
>
>That is true, you CAN treat the two cuts the same, but the results are
>not the same.

Choice is higher quality and twice the price. If you know how to
chose a steak wisely, you can get perfectly acceptable ribeyes,
strips, t-bones, etc...

I'm very choosy about the meat I buy and in any given month will
buy all three grades of meat for use as steaks and roasts.
Tomorrow, for example, I'll be slow cooking a 12lb whole top
sirloin. Although it's USDA Choice, it will taste pretty much
like a USDA Select top sirloin (sometimes better, sometimes not as
good).

Based on your comments, I suspect that you're not very experienced
in choosing beef.

-sw