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Old 03-05-2012, 11:57 AM   #11
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So, what is it you guys south of the border get when you buy "chuck"?

I never see chuck here, but I see blade steaks and blade roasts all the time.
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Old 03-05-2012, 12:08 PM   #12
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So, what is it you guys south of the border get when you buy "chuck"?
For me.. burgers.. well.. when I am done with it at least...
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Old 03-05-2012, 12:24 PM   #13
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So, what is it you guys south of the border get when you buy "chuck"?

I never see chuck here, but I see blade steaks and blade roasts all the time.
My supermarket carries, boneless and bone-in chuck steaks and roasts (not the same part of the chuck as blade steak) and blade steaks. I don't see flatiron steaks. Some chuck steaks are also called seven bone steaks due to the shape of the cross section of the shoulder blade.
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Old 03-05-2012, 05:39 PM   #14
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Blade steaks and flat iron steaks are cut differently from the same piece of chuck.

If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak.

If you cut with the grain, along the top and under sides of the gristle (basically trimming out the gristle), you get flat iron steaks.
According to my butcher, a well marbled blade steak, due to its proximity to the rib steak, is the 2nd most tender cut of meat on the carcass. I have pan fried this steak as I would a good rib steak, and also grilled it over direct heat. It has more flavor than does the rib meat, and is nearly as tender. I have not had a bad blade steak, also called a petite steak where I live. Just make sure it is well marbled. And when I plate it, I cut out the center line of gristle before serving it.

No need to braise that hunk of meat. It's far better cooked like a good steak.

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Old 03-05-2012, 06:09 PM   #15
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I never had a cut of blade steak but have done flat iron steaks. I do them hot and fast either over direct charcoal or on stove top cast iron. After resting I slice them thin to serve.
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Old 03-05-2012, 06:37 PM   #16
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I never had a cut of blade steak but have done flat iron steaks. I do them hot and fast either over direct charcoal or on stove top cast iron. After resting I slice them thin to serve.
Right on!
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Old 03-06-2012, 02:55 AM   #17
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i cut blade steaks up into cubes for a stir fry (to make steak kew).

marinate them in red wine, ginger, scallions, soy sauce,and garlic.

heat oil in a wok, quickly sear the blade cubes, then set aside. to the wok add baby bok choy, pearl onions, whole baby straw mushrooms and/or shiitake cap halves, soy sauce, garlic, and butter.

stir fry for a minute or two, then add red wine and the beef cubes. simmer for a mnute, add corn starch slurry to thicken the sauce. toss to coat, serve alongside white rice.
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Old 03-06-2012, 07:58 AM   #18
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Originally Posted by Andy M. View Post
Blade steaks and flat iron steaks are cut differently from the same piece of chuck.

If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak.

If you cut with the grain, along the top and under sides of the gristle (basically trimming out the gristle), you get flat iron steaks.
Standing Ovation!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Two Cooking methods for the Blade Steak:

The Russian Race Horse Method (Fast & Furious) (Hot) See Goodweeds post

The Swissing method. (Some folks here call it "Graving it down") See RockLobster's Post. ~~ I prefer over rice...but over/with smashed tators or noodles works. ~~ A Pan of Hot Biscuits on the side works too

Enjoy!
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Old 03-06-2012, 04:57 PM   #19
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I've only been able to get flat irons in the past few years and they're a big hit here. Grilled quickly after your favorite marinade. But I do use them in a lot of stir fries, stroganof, and steak sandwiches, always carefully and thinly cut.
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