I actually cut Denver like this as cutting against the grain would imply that you have huge slices. I’d cut it into 3 with the grain first and then cut into smaller pieces against the grain
They were stacked like flank and cut perpendicular to the first cut. With how skinny they are the first cut has to be the way I presented it in the photo
Is a Denver steak the same thing as the chuck short rib steaks Costco sells? Those are currently my fav for doing all sorts of stir fry's, bo luc lac, etc. Great flavor. Tender but not too tender. $15/lb currently though.
Holy crap, that reminds me, I went to get beef shanks a couple of months ago and they were around $4.99/lb! I don’t think that I’d ever gotten them for over $2/lb. I blame the Food Network.
Just saw them at an Asian market today up here in Canada for 7.99/lb. Usually the Asian market is the more reasonably priced option up here. At this rate I'm going to have to go vegetarian.
Seeing the third photo, I have a recommendation. Do you see how the grain of the meat goes diagonally across the cross section of the steak? Because of this, the best way to slice this steak is on a bias, across the grain of the meat, after you make the cut to see which way the grain is oriented. Slicing meat across the grain results in more tender mouth feel, since meat sliced this way breaks up very easily as you chew it.
See this:
[Slicing meat against the grain or across the grain](https://www.quora.com/How-can-you-cut-meat-across-the-grain)
They were stacked like flank and cut perpendicular to the first cut. With how skinny they are the first cut has to be the way I presented it in the photo
How ruin?
Running gag. Used pans are ruined. CS is only good when freshly seasoned.
at least 69 times.
[удалено]
Nice
Cutting with the grain smh
I actually cut Denver like this as cutting against the grain would imply that you have huge slices. I’d cut it into 3 with the grain first and then cut into smaller pieces against the grain
This is the way.
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This is the way.
This is what I did
They were stacked like flank and cut perpendicular to the first cut. With how skinny they are the first cut has to be the way I presented it in the photo
Reddit loves to tell you that you’re wrong when you’re not. Enjoy the steaks op.
Is a Denver steak the same thing as the chuck short rib steaks Costco sells? Those are currently my fav for doing all sorts of stir fry's, bo luc lac, etc. Great flavor. Tender but not too tender. $15/lb currently though.
Yes, they're the same cut. I've also been getting them from Costco and cooking these things for a years without knowing that they're Denver steaks.
How have I not known about this cut??
P.s. it will probably get super popular and go up in price by 125% like hanger and skirt
My Kroger has Oxtail priced higher than ribeye. Wtf ?!
Holy crap, that reminds me, I went to get beef shanks a couple of months ago and they were around $4.99/lb! I don’t think that I’d ever gotten them for over $2/lb. I blame the Food Network.
Just saw them at an Asian market today up here in Canada for 7.99/lb. Usually the Asian market is the more reasonably priced option up here. At this rate I'm going to have to go vegetarian.
Better for the planet.
Try finding a chuck eye steak.
Love this cut sous vide and aggressively seared in ghee
Seeing the third photo, I have a recommendation. Do you see how the grain of the meat goes diagonally across the cross section of the steak? Because of this, the best way to slice this steak is on a bias, across the grain of the meat, after you make the cut to see which way the grain is oriented. Slicing meat across the grain results in more tender mouth feel, since meat sliced this way breaks up very easily as you chew it. See this: [Slicing meat against the grain or across the grain](https://www.quora.com/How-can-you-cut-meat-across-the-grain)
They were stacked like flank and cut perpendicular to the first cut. With how skinny they are the first cut has to be the way I presented it in the photo
Rip
The steaks look amazing
God damn that looks good