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Old 08-27-2008, 05:27 AM   #1
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Cheaper Cuts of Beef

Iím beginning to appreciate these cheaper cuts of beef. Not only for the price but they seem to be tastier then other cuts to me.

This one is a Flat Iron Steak, $6.99 lb; about half of what Choice Rib Eyes are going for. After poking a thousand holes in it with my Jaccard tenderizer I marinated it in Italian dressing, lime juice, and fresh garlic. A couple of minutes on a hot grill then served up with some oven roasted potatoes and a salad do the trick.










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Old 08-27-2008, 07:16 AM   #2
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That looks soooo fine John, Glad yall OK too after Fay
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Old 08-27-2008, 08:12 AM   #3
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Looks real good. Hadn't thought about the jicard. One of our local markets runs an occasional $4.99 special on them and we stock up.
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Old 08-27-2008, 10:01 AM   #4
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I love Flat Iron steak!!! THe only time I don't like it is when I get the one that has that cartilage that runs through the middle of it. What a pain it is to cut around it to eat. But I can also get Black Angus rib eyes for $7.99 a lb around here.
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Old 08-27-2008, 11:22 AM   #5
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I'm beginning to be hungry looking at cheap meat cooked well...
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Old 08-27-2008, 12:16 PM   #6
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Looks like some good eats to me.
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Old 08-27-2008, 12:33 PM   #7
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Mmmm, yummm!

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Old 08-27-2008, 01:14 PM   #8
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That's cooked perfect John and I love that picture with the potatoes.
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Old 08-27-2008, 02:28 PM   #9
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Hi, I am a meat cutter down here in Alabama the cheaper cuts of beef that sells great here is: Chuck eye steaks ($3.99lb), Tri-tip steak($4.99lb), and flat iron steaks($4.99lb). The chuck eye cooks up like a ribeye, tri tip steak cooks up like a strip and the flat iron cooks up like a strip as well. We sell tons of each in the meat market I manage. I also make a steak rub thats awesome and can be bought on my website - www.SmokinRub.com

Anymore questions about meat I can probably help you out

Mike
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Old 08-27-2008, 07:47 PM   #10
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Quote:
Originally Posted by amdphreak
I've got the butcher trained at my local Albertson's to save me chuck eyes when they cut boneless rib roasts, as I go in there every couple of days for fresh meat anyway.
Man you are getting the good stuff if they are selling you chuck eyes from bonless ribeyes! The actual chuck eye comes off the chuck roll. Its usually the first 4 steaks off of it (seemed off the cap). Hard to explain without showing ya If you are getting them off a ribeye what you are getting is what some people call a delmonico steak.

Mike
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Old 08-30-2008, 02:44 PM   #11
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Quote:
Originally Posted by SmokinRubcom
Quote:
Originally Posted by amdphreak
I've got the butcher trained at my local Albertson's to save me chuck eyes when they cut boneless rib roasts, as I go in there every couple of days for fresh meat anyway.
Man you are getting the good stuff if they are selling you chuck eyes from bonless ribeyes! The actual chuck eye comes off the chuck roll. Its usually the first 4 steaks off of it (seemed off the cap). Hard to explain without showing ya If you are getting them off a ribeye what you are getting is what some people call a delmonico steak.

Mike
Tell me why there aren't tri tip steaks at most big groceries? I can get them but it takes a two day notice. To me they cook up more like a ribeye or filet. AND, is there a code for the delmonico steaks I can get the butcher to cut for me??
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Old 08-30-2008, 06:28 PM   #12
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Most stores leave the tri-tip on the top sirloin and cut the whole top sirloin for steaks. Here at the market I manage we take the cap off the top sirloin (this is the tri tip) and now have gotten our customers liking the tri tip steak and tri tip roast. As for the delmonico's just ask them to cut you off (2) steaks from the large end of a boneless ribeye. PS. You ought to try some of the steak seasoning I sell on my website its the BEST

Hope this helps
Mike
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