cuts of beef

[sobresaliente]

well, after my chicken thread, I thought it was only right I start a beef thread as well, for balance. I've read that the "velveting" technique can be used for beef and shrimp as well as chicken, which is great to know.

so now since I've learned that the thigh meat is the tenderest to use for chicken dishes, I'm wondering what everybody would recommend in the way of beef, for making chinese dishes like mongolian beef, beef with broccoli, etc. so that the end result will be as tender as possible.

thanks in advance for all input on the subject.

[bigwheel]

Try some chuck mock tender. Real lean and flavorful. If that aint feasible try top round.

bigwheel

Originally Posted by sobresaliente

well, after my chicken thread, I thought it was only right I start a beef thread as well, for balance. I've read that the "velveting" technique can be used for beef and shrimp as well as chicken, which is great to know.

so now since I've learned that the thigh meat is the tenderest to use for chicken dishes, I'm wondering what everybody would recommend in the way of beef, for making chinese dishes like mongolian beef, beef with broccoli, etc. so that the end result will be as tender as possible.

thanks in advance for all input on the subject.

[GmeNGrmetSales]

Try a hanging tenderloin otherwise known as a Butcher steak. They are packed with flavor, well marbled and take to most types of cooking including stir fry, broiling, grilling, etc.

[bigwheel]

Now how long you think Hop Sing could stay in bizness offering hanging tenderloin to accompany his Mongoloid Beef? I would hope if we were ever destined to dine together in such a extravagant atmosphere you would keep the Black Visor Card handy. Thanks. Now I also like a little vino with stuff like that. As we say in Texas MD/20-20 pairs well with everything..so dont think we run up too bad a tab on that deal. Now I could hurt ya on the afore dinner cocktails if I am dead sure you buying. Aint nuttin mo betta that a good stout Black Jack and Coke from a high dollar restaurant. They do not skimp on the sour mash ration. It sorta like going to the VFW hall. Now they will mix you up one that will knock you down. You get to refight all the wars too. I just love that kinda stuff.
They usually also got slot moochines ya know? Now the food only become good on the free nights where all the old widder ladies bring a covered dish and all the other able bodied patriots is frying fish out back etc. Keep me posted.

bighweel

Originally Posted by GmeNGrmetSales

Try a hanging tenderloin otherwise known as a Butcher steak. They are packed with flavor, well marbled and take to most types of cooking including stir fry, broiling, grilling, etc.

[diane]

LOL, you are funny Bigwheel. We mostly have the little cuts now, getting old y'see. A chateaubriand is a nice little roast, or a slice of filet if it is a beef night. Frenched lamb is quite nice, a quick meal. And pretty, we buy red pork from the chinese place sometimes, I can never do it as well as they do. A boned leg of lamb is good too. But make sure you come away with the bone. We use the tail of the filet for stroganoff and so on.

Once upon a time I used to cook whole rounds of beef, whole sirloins, it makes me laugh now, no more, unless we have a function. We cooked a whole lamb last Christmas. It was hilarious, dunno about cuts mate, the men set about it with a vigour unparalled. The women ran for cover and hid the children. Property prices around us plummetted. The National Guard was called, but it turned out the only one in it was in Rotorua having his leg ulcers seen too. And the Air Force had nicked our only two airplanes. Dakotas. Good Plane. But absent. The Army turned out, but only for a feed, and their trucks got stuck in the Ngakaroa Stream, so they went eeling. Don't know why, there was plenty of lamb. It was left to the Navy, but they only had 2 wakas and old Sydney Buchanans dinghy. It did have a few leaks, but as Sydney said, just row fast. I love the wisdom of the old. In any event things quieted down. Eventually, as things do. I was a little dissappointed really, I am in favour of a touch of riot.

I really just wish the Army hadn't cooked their eels in my kitchen. They cleaned up of course, but, you know, some things linger....

[diane]

dreadfully sorry, I twiced it, and don't know what to do. Maybe I will just eat an eel.

[Suzanne]

Not to worry. Next time, you can report yourself and ask us Mods to take care of it!

But back to the question at hand:

sobresaliente, it would help if we knew where you are. You see, beef cut names vary from country to country, and even from region to region in the U.S.

I like to use thinly sliced top round or flank steak -- and velveting it really helps!

For non-Chinese dishes like fajitas, flank or skirt steaks are great -- but those get cooked whole and then sliced on a diagonal, across the grain, which makes all the difference to tenderness.

[bigwheel]

Dang...sure would like to introduce you to an old bbq pal o mine from Sweetwater, TX. The name of his bbq team is "We Dont' Cook Sheep." He has a real interesting story of being stuck on a US Navy ship think it be back in the old Vietnam era..which found itself out of groceries in general proximity to Kiwiland..so they stopped and loaded up on sheep meat. He say that was the stinkingest stuff he ever encountered. Nobody on the ship could eat it blah blah blah. Apparently made an indelible impression on him. You axe him today..Would you like a lamb chop? He immediately start cussin a blue streak and reaching for his pistolo

bigwheel

Originally Posted by diane

LOL, you are funny Bigwheel. We mostly have the little cuts now, getting old y'see. A chateaubriand is a nice little roast, or a slice of filet if it is a beef night. Frenched lamb is quite nice, a quick meal. And pretty, we buy red pork from the chinese place sometimes, I can never do it as well as they do. A boned leg of lamb is good too. But make sure you come away with the bone. We use the tail of the filet for stroganoff and so on.

Once upon a time I used to cook whole rounds of beef, whole sirloins, it makes me laugh now, no more, unless we have a function. We cooked a whole lamb last Christmas. It was hilarious, dunno about cuts mate, the men set about it with a vigour unparalled. The women ran for cover and hid the children. Property prices around us plummetted. The National Guard was called, but it turned out the only one in it was in Rotorua having his leg ulcers seen too. And the Air Force had nicked our only two airplanes. Dakotas. Good Plane. But absent. The Army turned out, but only for a feed, and their trucks got stuck in the Ngakaroa Stream, so they went eeling. Don't know why, there was plenty of lamb. It was left to the Navy, but they only had 2 wakas and old Sydney Buchanans dinghy. It did have a few leaks, but as Sydney said, just row fast. I love the wisdom of the old. In any event things quieted down. Eventually, as things do. I was a little dissappointed really, I am in favour of a touch of riot.

I really just wish the Army hadn't cooked their eels in my kitchen. They cleaned up of course, but, you know, some things linger....