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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-04-06 10:03 PM
Original message
Minute steaks question
What cut of beef do I need to get to make some minute steaks? If it's round steak, what big cut do I get - bottom, round, tip?
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-04-06 10:05 PM
Response to Original message
1. Thin sliced shoulder roast I believe
I'm not for sure on that though.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-04-06 10:14 PM
Response to Reply #1
2. I never heard of a beef shoulder roast
So I looked it up and it looks like that can be used for a pot roast, too. I bet it cooks up very tender. I'm thinking of how I use pork shoulder cuts to make green chile and that meat breaks with a fork. I'm going to go to my butcher and ask him to show me how that cut looks. Maybe I've prepared beef shoulder and didn't even know it.
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bearfan454 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-04-06 10:22 PM
Response to Reply #2
3. They go on sale here fairly often.
I sear it on both sides real good, put it in a baking dish with carrots, potatoes, celery, onions, and mushrooms. I pour in a can or two of chicken broth, cover it with tin foil, and slow cook it in the oven for about 1 to 1 1/2 hours at 275. It comes out pretty tender.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-04-06 10:23 PM
Response to Reply #3
4. My mouth is watering!
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SoCalDem Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-04-06 10:54 PM
Response to Original message
5. I buy thick London Broils..
Just got some tonight for $1.67 lb.. I partially freeze then and then slice to whatever thickness I want.. then pound then for minute steaks..

I cube them for beef stew/veg soup/beef & noodles

Slice & tenderize for Chicken-fried steaks..

I julienne thin steaks for stir fry

or I marinate & grill & slice diagionally for regular london broil

You can even have them cut you a super-thick one and roast it in the oven...slowly..

It TRULY is the most versatile cut of meat :)


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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-04-06 11:35 PM
Response to Reply #5
6. Thanks!
LBs go on sale here often. My favorite way is to marinate one in Italian dressing, seal in foil and bake in a very slow oven.
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SoCalDem Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-04-06 11:37 PM
Response to Reply #6
7. I also piss off the butcher and have them grind some for me
Edited on Sat Mar-04-06 11:38 PM by SoCalDem
I smile as I walk past the $4.29 lb ground round...when I paid $1.67 lb for my super lean ground beef..all from one cut of meat..not what they scraped together from all kinds of scraps
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-05-06 01:07 AM
Response to Reply #7
10. That's like slicing the leg of lamb on sale for great lamb steaks!
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Stinky The Clown Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-05-06 12:08 AM
Response to Original message
8. A true minute steak is a thin sliced rib eye
But that's from back in the day when meat was affordable. Now they cut them from anything.

That being said, the names for retail cuts vary in different parts of the country. Commercial/restaurant cuts don't have nearly as many name variations .... although they do cut primals in different ways and what you might get in, say, the Northwest could be quite different from what you'd get in New England. If you wanted a Northwest cut and you're in New England, they'd do it, though, cuz the cut names mean more than they do for retail.

But to answer your question ..... if I wuz you, I'd go for either rib eye or chuck eye, allow it to get just barely frozen, then slice it thin. Or you could ask the guy at the soopermarket to do the slicing for you. Our Nos 1 or 2 guys in the Safeway will do it if we ask. I wouldn't bother asking the rest of the crew .... they work meat, dairy, cashier, whatever. We have only two guys who really know how to cut meat.
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eleny Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Mar-05-06 01:06 AM
Response to Reply #8
9. You solved a mystery
My mother used to fry up minute steaks that tasted fabulous. Just plain in the cast iron fry pan and served on rye bread with a sprinkle of salt. That was maybe late 50s - early 60s. I'll give it a try next time rib eyes are on sale. I can slice them on the electric slicer for my desired thickness.

Thanks Husb!
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