Text 29787, 125 rader
Skriven 2012-09-21 16:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: steaks 277
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 -=> Dave Drum said to Dale Shipp <=-

 DD> Sirloin is different (and from the other end of the beef)
 DD> from a chuck blade steak. Unlike some I don't find the
 DD> blade steak tough - except for the little line of (easily
 DD> excised) gristle smack in the middle. I eat a lot more
 DD> blade steaks at home than I do rib-eye or sirloin.

Blade steak is really nice and tender at a range of
donenesses. If you cook to medium or higher, the gristle
becomes tender and nice (though one cannot say as much for
the meat itself, which is best between blue and medium-rare).

 DS> When I was in college we often got chuck steak, and would treat
 DS> ourselves to sirloin when it went on sale for $0.79 per pound.  I'm not
 DS> sure what that might be in today's dollars:-}}
 DD> I've never been a fan of sirloin - although I will (and have done) eat
 DD> it and sort-of enjoy it. I place it just (barely) above round steak in
 DD> the tenderness department.

You must have had the heck cooked out of your sirloin. A proper
sirloin strip treated well rates high in taste and tenderness.
A hip (shell sirloin) steak rates a bit lower in both categories
but still well above round, which must be treated like squid -
two minutes or two hours, or pounded. Or of course raw, in which
condition both bottom and top round are excellent (and tender).

 DS> Lately, we have found that our local BJs consistently has very decent
 DS> Portorhouse steaks at a standard price of $6.99 per pound.  They come
 DS> packaged two in a pack.  Whenever we go there, we eyeball them and grab
 DS> the ones with a decent looking tenderloin attached.  Pretty good
 DS> eating, and not too bad on price for that cut of steak.
 DD> AFAICS Porterhouse is just a T-Bone with the fatty tail removed.
 DD> T-Bone is another cut with which I am at odds, not caring for that much

Porterhouse has to have a tenderloin bit. T-bone needn't.

 DD> bone. Although the rib-eye segment can be tasty and tender. And I
 DD> certainly enjoy the bit of marrow (if still nestled into the notch in
 DD> the "T"). Overall I druther have an honest rib-eye or chuck-eye and not
 DD> fight the bone for my protein. 

Price is important. If you're paying significantly less for
bone-in, that's clearly the way to go. As Jim says, the bone
does add in some way to the taste, both by serving as a heat
evener and preventing overcooking at an edge and, as some
feel, by adding real bone taste. In any case, boning out the
cut takes mere seconds.

By the way, the bit of marrow you are referring to is the
spinal cord (sometimes called the spinal marrow), which you
may find relevant if you worry about prions and such (I don't,
but I still don't eat this).

 -=> Dave Drum said to Jim Weller <=-

 DD> sirloin -  I place it just (barely) above round steak in
 DD> the tenderness department.
 JW> It's quite a bit more tender, especially in the higher grades of
 JW> beef, like prime and choice.
 DD> Your mileage obviously varies.

Though the degree depends on the quality of the carcasses,
the grade of the meat, and the method of cooking, sirloin
is a "muscle of attachment," whereas the round is a "muscle
of locomotion." Muscles of attachment tend to be tenderer
than muscles of locomotion.

 DD> AFAICS Porterhouse is just a T-Bone with the fatty tail removed.
 JW> Porterhouse steaks are cut from the rear end of the loin, are larger
 JW> and have more tenderloin' T-bones are cut from farther forward and
 JW> contain less tenderloin.
 DD> Then the meat cutters around here have, for as long as I can remember,
 DD> been lying to the public.

They have been telling untruth to the customers, whether
deliberately or not. We've been trying to get you to
understand that for a decade now. The presence or absence
of the fatty tail has nothing to do with the porterhousity
of a steak. I prefer tail-on myself, for obvious reasons.

 JW> Round steak is better braised or stewed than grilled or pan fried.
 DD> The only way round steak is decent when fried is as CFS. And that uses
 DD> special prep to tenderise it.

Which makes me raise a second eyebrow at your view that
sirloin is but one notch above round in tenderness.

Venison Grillades and Grits
cat: Arkansas, game, main
servings: 6

2 lb venison round steak
Salt & pepper
1/2 c flour
1/4 c oil
1/4 c butter
2 lg onions, chopped
1 lg green pepper, chopped
1/2 c celery, chopped
4 cloves garlic, minced
1 cn chicken broth
15 oz can diced tomatoes
1 bay leaf
2 ts salt
1 ts black pepper
Grits, prepared according to directions

Pound venison and cut into 2" pieces. Dredge in flour.
In heavy skillet, heat oil, brown meat. Remove meat and
set aside. Add butter. When melted add onions, green
pepper, celery, and garlic. Cook till soft. Stir in
tomatoes, bay leaf, salt, and pepper and bring to boil.
Reduce heat, cover and simmer 20 min. Return meat to
skillet, cover and simmer for 45 - 60 min till meat is
tender and sauce is thick.

Mound cooked grits on plate and ladle grillade over
grits. This is a Cajun brunch favorite.

Phyllis Speer for Arkansas Game and Fish Commn.

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