Because of its high amounts of connective tissue, the chuck roll is popular as a slow cook or braising cut. And it’s also good for thinly sliced Korean-style grill cooking.
Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried, or diced for slow-cooking in a braise.
Take a beef standing rib roast and slice it into steaks. This gives you a rib cutlet. If you remove the bone from the steak it becomes a scotch fillet. Like a scotch fillet, rib cutlets are tender, full of flavor, and perform best when cooked in a pan, on a barbecue, or sliced thinly…
Reviews
There are no reviews yet.