Posts tagged 'second cut'

The flat iron steak has an interesting history, closely linked to the development of beef butchering and the meat industry. The flat iron steak comes from the shoulder area of ​​the cow, more specifically from the so-called "top blade" or "shoulder cut." This part of the beef was previously considered less valuable because it contained many tendons and connective tissue that made the meat tough.

In the early 2000s, however, meat scientists and butchers discovered that by cutting it in a special way and removing the tough tendon, a particularly tender and flavorful steak could be obtained from the shoulder area. This new steak was called the "flat iron steak" because of its flat, triangular shape, reminiscent of a flat iron.

The discovery of the flat iron steak was a breakthrough because it represents a low-cost alternative to more expensive steaks like ribeye or fillet, yet is still very tender and flavorful. Since then, the flat iron steak has gained popularity, especially in the US and increasingly in Europe, and can now be found in many restaurants and meat counters.
In summary, the flat iron steak is an example of how innovation in meat cutting can open up new, high-quality cuts of meat that previously received little attention.

Beef liver is extremely rich in nutrients and offers a variety of health benefits. It contains vitamin A, among other things, which is important for good eyesight, healthy skin and a strong immune system.

It also provides B vitamins, especially vitamin B12, which is crucial for the functioning of the nervous system and the production of red blood cells. Is the liver taste too strong for you? Here's a tip: Soak the liver in milk an hour before frying and store in the refrigerator. By soaking the liver in milk, it becomes milder in taste and contracts less when fried.

The legendary Tom & Jerry steak or Flintstone steak A Tom & Jerry or "Flintstone steak" refers to a particularly large, bone-in steak that is reminiscent of the steak that appears in the cartoon series "Tom & Jerry" or "The Flintstones" (originally "The Flintstones"). Huge, oversized steak with bone.

This piece is cut from the shank (undercut, corner piece, round nut, flat nut and round mock) and is ideal for slow cooking, smoking and sous viden. The real eye-catcher with that certain bite.

Not a quick-fried piece. This piece of meat needs time and gentle preparation to tease out its tenderness. Attention: Is your grill big enough? The steak is about 35-45cm long, 15-20cm wide and about 3-4cm thick