The lowest cut of meat

[Thews40]

Ok, so I’ve seen it, but this is the first time I’ve ventured in here. I have a serious question to ask and I hope I can get some enlightenment. The lowest cut of meat I’ll usually but is top sirloin. Safeway sells New York strip on sale for about $5 a pound sometimes, and when they do I buy a load of it. But it’s been a while, and I just bought some “bottom round” tonight. How do I marinate it, and what it the lowest cut you can buy and not taste like shoe leather?

 

I’ve heard that London Broil can be made to taste good, but even after I beat the crap out of it with a tenderizer it still is too tough. What’s the secret in tenderizing this cut? Mike… you out there?

[Bier Meister]

USDA has quality grades for beef, veal, lamb, yearling mutton, and mutton. It also has yield grades for beef, pork, and lamb. Although there are USDA quality grades for pork, these do not carry through to the retail level as do the grades for other kinds of meat.

 

USDA meat grades are based on nationally uniform Federal standards of quality. They are applied by experienced USDA graders, who are routinely checked by supervisors who travel throughout the country to make sure that all graders are interpreting and applying the standards in a uniform manner. A USDA Choice rib roast, for example, must have met the same grade criteria no matter where or when you buy it.

 

When meat is graded, a shield-shaped purple mark is stamped on the carcass. With today's close trimming at the retail level, however, you may not see the USDA grade shield on meat cuts at the store. Instead, retailers put stickers with the USDA grade shield on individual packages of meat. In addition, grade shields and inspection legends may appear on bags containing larger wholesale cuts.

 

Each USDA beef quality grade is a measure of a distinct level of quality -- and it takes eight grades to span the range. They are USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner

 

 

USDA Prime, Choice, Select, and Standard grades come from younger beef. The highest grade, USDA Prime, is used mostly by hotels and restaurants, but a small amount is sold at retail markets. The grade most widely sold at retail is USDA Choice. However, consumer preference for leaner beef has increased the popularity of the Select grade of beef. Select grade can now be found at most meat counters.

 

 

 

 

so there i've bored you with grading. different cuts of meat are are made better with different cooking methods....

 

http://www.fabulousfoods.com/school/cstech/cookbeef.html

 

good chart for you

 

 

[Thews40]

Thanks Mike. What I'm looking for is a process to make cheaper cuts taste better. Let’s assume you have some marinade that you can soak a London broil in for two days and it becomes tender. Let’s just say it’s your recipe… I wouldn’t expect you to divulge it. But, if there was some sort of mix at the store you recommend it would probably suffice.

[HowboutthemCowboys]

Thanks Mike. What I'm looking for is a process to make cheaper cuts taste better. Let’s assume you have some marinade that you can soak a London broil in for two days and it becomes tender. Let’s just say it’s your recipe… I wouldn’t expect you to divulge it. But, if there was some sort of mix at the store you recommend it would probably suffice.

 

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the easiest marinade in the world is your favorite italian dressing.Overnight should be plenty.I'm not a chef but London Broil should not be tough at all if it's prepared medium rare to maybe medium and sliced across the grain.

[Big Country]

London Broil will not be tough if you slice it right. You want ot slice thin, at an angle, against the grain.

[Thews40]

London Broil will not be tough if you slice it right. You want ot slice thin, at an angle, against the grain.

 

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Thanks. It's probably the way I cook steak, but I need it to be pink in the center and flame broiled. I had no idea you could slice it wrong?

[PantherDave]

PD's London Broil

 

Take LB preforate with grilling fork-sprinkle garlic salt, splash on worchestshire sauce, let sit on platter at room temprature for 20-25 min, rotate and repeat on other side.

 

Prefered method-Jenn Air w/ grill attachment @ 8 on both burner controls

Secondary-charcoal grill coals at medium heat to med-high heat

 

rotate every 2-3 min(2 min preferably) brush worchestshire every turn-cook for total of 20-23 minutes

 

Slice immediatley to prevent LB from continuing to cook while whole.

 

Great with a peppery Merlot.

[Bier Meister]

marinades can offer some tenderizing, but it's really best to cook a particular cut of meat a certain way to maximize flavor/texure/tenderness.

 

chuck is great for stewing and braising. tenderloin t-bones, porterhouse, etc are very good for grilling. etc

 

do you have prime rib steaks, or the whole roast? prime rib does well with slow cooking with lower heat..... braising is a good technique for it (cooked partially in liquid).

[The Holy Roller]

PD's London Broil

 

Take LB preforate with grilling fork-sprinkle garlic salt, splash on worchestshire sauce, let sit on platter at room temprature for 20-25 min, rotate and repeat on other side.

 

Prefered method-Jenn Air w/ grill attachment @ 8 on both burner controls

Secondary-charcoal grill coals at medium heat to med-high heat

 

rotate every 2-3 min(2 min preferably) brush worchestshire every turn-cook for total of 20-23 minutes

 

Slice immediatley to prevent LB from continuing to cook while whole.

 

Great with a peppery Merlot.

 

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I am now officially hungry!

 

PD, you are THE MAN!