If you have how about posting your opinion on texture and flavor of
them? I haven't tried them yet and just curious.
--
Steve

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

On Tue, 21 Sep 2004 14:13:48 -0400, Steve Calvin
> wrote:

> If you have how about posting your opinion on texture and flavor of
> them? I haven't tried them yet and just curious.

Sounds good!
See http://gourmetsleuth.com/flatironsteak.htm


sf
Practice safe eating - always use condiments

On Tue, 21 Sep 2004 14:13:48 -0400, Steve Calvin
> wrote:

> If you have how about posting your opinion on texture and flavor of
> them? I haven't tried them yet and just curious.

Sounds good!
See http://gourmetsleuth.com/flatironsteak.htm


sf
Practice safe eating - always use condiments

sf wrote:

> On Tue, 21 Sep 2004 14:13:48 -0400, Steve Calvin
> > wrote:
>
>
>> If you have how about posting your opinion on texture and flavor of
>> them? I haven't tried them yet and just curious.
>
>
> Sounds good!
> See http://gourmetsleuth.com/flatironsteak.htm
>
>
> sf
> Practice safe eating - always use condiments

Yeah, I looked 'em up too and they do sound good. I was just curious if
anyone here had any experience with them. Guess I'll talk to my butcher
and see if I can get a couple to toss on the Weber.

--
Steve

Why don't they make mouse flavored cat food?

sf wrote:

> On Tue, 21 Sep 2004 14:13:48 -0400, Steve Calvin
> > wrote:
>
>
>> If you have how about posting your opinion on texture and flavor of
>> them? I haven't tried them yet and just curious.
>
>
> Sounds good!
> See http://gourmetsleuth.com/flatironsteak.htm
>
>
> sf
> Practice safe eating - always use condiments

Yeah, I looked 'em up too and they do sound good. I was just curious if
anyone here had any experience with them. Guess I'll talk to my butcher
and see if I can get a couple to toss on the Weber.

--
Steve

Why don't they make mouse flavored cat food?

In article >, Steve Calvin
> wrote:

> If you have how about posting your opinion on texture and flavor of
> them? I haven't tried them yet and just curious.

Started looking for them here in the Mid South a couple of years ago.
No super markets stocked, so I found a meat market and had them cut
them from the roast. They have gradually crept into the the super
markets, but they're unusually small. Four to four and a half inches.
Takes at least two, maybe three, for a serving portion. I suspect that
it's the packer cut determining the size these days.

The flavor's good and the gristle doesn't bother me, but some will eat
around it.

Steve Calvin wrote:
> sf wrote:
>
>> On Tue, 21 Sep 2004 14:13:48 -0400, Steve Calvin
>> > wrote:

>>> If you have how about posting your opinion on texture and flavor of
>>> them? I haven't tried them yet and just curious.

>> Sounds good!
>> See http://gourmetsleuth.com/flatironsteak.htm

>

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
--
Dave S

Steve Calvin wrote:
> sf wrote:
>
>> On Tue, 21 Sep 2004 14:13:48 -0400, Steve Calvin
>> > wrote:

>>> If you have how about posting your opinion on texture and flavor of
>>> them? I haven't tried them yet and just curious.

>> Sounds good!
>> See http://gourmetsleuth.com/flatironsteak.htm

>

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
--
Dave S

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.

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.