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Cattle Boards
Beef Butchering
What cuts do you prefer when processing your beef?
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<blockquote data-quote="greybeard" data-source="post: 1786469" data-attributes="member: 18945"><p>YES!!! Flat iron and top blade are the same thing except the way they cut them..kinda filet the top blade end to end, and remove the connective tissue which really gives you 2 flatirons.</p><p></p><p>In many stores, they will advertise top blade steaks and a few days later, have a sale on flatirons as they take the unsold blade steaks and cut them into flatirons. </p><p>But, you have to watch 'em..</p><p>I had to correct a young butcher's assistant in a Brookshire Brothers store one time, when he cut two blade steaks for me into flatirons but he laid them down, cut from the top to make 4 long narrow 'flatirons".</p><p>He sliced 'em like A when he was supposed to slice them like B, cutting first, just above the line of connective tissue, then another slice on the bottom section just below the connective tissue and throwing the silverskin looking stuff away. </p><p>[ATTACH=full]25732[/ATTACH]</p><p></p><p>just last week I had a good one.</p></blockquote><p></p>
[QUOTE="greybeard, post: 1786469, member: 18945"] YES!!! Flat iron and top blade are the same thing except the way they cut them..kinda filet the top blade end to end, and remove the connective tissue which really gives you 2 flatirons. In many stores, they will advertise top blade steaks and a few days later, have a sale on flatirons as they take the unsold blade steaks and cut them into flatirons. But, you have to watch 'em.. I had to correct a young butcher's assistant in a Brookshire Brothers store one time, when he cut two blade steaks for me into flatirons but he laid them down, cut from the top to make 4 long narrow 'flatirons". He sliced 'em like A when he was supposed to slice them like B, cutting first, just above the line of connective tissue, then another slice on the bottom section just below the connective tissue and throwing the silverskin looking stuff away. [ATTACH type="full"]25732[/ATTACH] just last week I had a good one. [/QUOTE]
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Cattle Boards
Beef Butchering
What cuts do you prefer when processing your beef?
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