Guest wrote:Stooo wrote:VR6storm wrote:Stooo wrote:Denver cut steaks. Apparently it's from the chuck (shoulder) area of the cow and has the benefit of good blood flow and low usage compared to it's hard working brethren. It's supposed to be similar in texture and taste to sirloin but instead of the fat rind you get a beautifully marbled piece of meat
Chuck Steak is a great cut of beef Stoo. I particularly like it when the butcher has the ENTIRE Chuck in his cold room and he cuts me off a slab about 3 fingers in height so i can do a Daub or a Bourguignon with it.
This was delicious, marbled with fat and tossed in olive oil, salt and pepper and a crushed Oxo cube, left for a while in the fridge and griddled in my greased cast iron skillet until brown (a minute each side) and returned to a warm oven for about ten minutes, Jersey royals and a cold salad with crunchy coleslaw
that sounds wonderful.
Crunchy salad rules!
