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In response to
"I was looking forward to a nice steak on the 4th....now I'm second guessing myself...."
by
Meg
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the way the meat industry works I really think you get more for your money buying porterhouse or NY strips (which are more serving size friendly) than
Posted by
zuitgusto (aka zeitgeist)
Jul 1 '14, 19:56
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any of the what used to be cheap cuts. by the time you reduce the fat with a long braise on short ribs, oxtails, they cost more per lb than tenderloin per serving.
what's happening is no longer is a neighborhood butcher or supermarket getting a couple cow sides delivered and then cut up at the store, with so much steak, chuck etc...now its all disassembled and separated by the 50lb box at the warehouse. short ribs and some other strange used to be cheaper cuts are now being boxed up and sent to brew pubs for their gastro burgers (used to be a 'good' burger was ground chuck, now its a mix of 'boneless rib meat' and skirt/hanger/chuck and trimmings off the prime rib) and what used to be waste is now processed for pink slime.
test kitchen talks about getting a flat iron, a piece of the chuck that is as good as tenderloin/filet but has this ridge of gristle down the middle, they show how to cut that out and then you have two really good roasts, or thin slice for a new york style steak, for less than half the price
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