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Beef: It's What You Can't Afford For Dinner

Badlands said:
I bought a Flat Iron ROAST and it was delicious.
FH, what is a Flat Iron ROAST? My guess is you bought a shoulder roast that they actually cut the flat iron out of. LOL

Might not get the same thing next time.

Badlands

The Flat Iron is off the front shoulder. The Beef Council found it several years ago when they were striving to add value to the carcass, esp. the front shoulder.

When I was a CattleWoman in SW Montana, we served BBQ Beef Sandwiches at many functions. We always ordered boneless clod roasts, again from the front shoulder. They made the most delicious BBQ beef with hardly any waste. The Flat Iron is part of the clod, they way I understand ti.

Here, this might help:
http://en.wikipedia.org/wiki/Flat_iron_steak

I see the same grocery store I bought the first one from, is featuring it on the sale flyer again this week.

BTW, I bought Ground Chuck and fixed burgers for lunch. It was delicious, very tasty. So from now on I think that's what I'll try and find when looking for ground beef.
 
,FH,

Right, it is the infraspinatus muscle. It's the one below the spine of the scapula. My point is that it is not a roast because it is only about an inch thick . I guess it could be if they tied it. Is that what they did? Just curious about it.
Badlands
 
Badlands said:
,FH,

Right, it is the infraspinatus muscle. It's the one below the spine of the scapula. My point is that it is not a roast because it is only about an inch thick . I guess it could be if they tied it. Is that what they did? Just curious about it.
Badlands

If I remember correctly, this roast was about 2" thick, boneless, but not tied. The lady in the store made sure I knew it had that connective tissue running through the middle of it. She said, and this may or may not be true, "the steaks are cut so the connective tissue is removed before cooking, but the roasts have that tissue." (Maybe that's why the steaks are an inch thick.) This did have the connective tissue, but it was easy to get eliminate. It was all across the middle of the meat. The whole thing was really moist and juicy.....much more so than the other roasts that we had been buying (rump, top round, etc).

Thanks for the tip. I'll ask about having the shank included in the hamburger.......anyway, I'm very happy to figure out that what is more like the burger off our own beef, is GROUND CHUCK. I was happy to find that out.
:D
 
I found the Safeway, Rapid City stores, flyer for the past week, Feb. 19-25, 2014). They have 'extreme value pak' 80/20% fat 'lean ground beef' not to exceed 20% fat hamburger at $2.49 a pound. I think that was the 'leader' for beef.

Their 'Butcher's Cut grass Fed 85% lean ground beef was $4.99 per pound.

Rancher's Reserve boneless beef Chuck Cross Rib Roast was also $4.99, as was 'Open Nature' Grass Fed Boneless Beef top Round London Broil.

Boneless Beef Round Tip Breakfast Steak, with Rancher
s Reserve name on it is $3.99, also Rancher's Reserve, Beef Ribeye bone in steak is $8.99.

They also had chicken drumsticks or thighs at $1.119 per pound, up to $2.99 for boneless, skinless chicken breasts. Pork loin chops at $2.99, Center cut boneless pork chops at $3.99, Jennie-O turkey Store Ground Turkey was $5.00 for a 16 or 20 ounce package. There were various forms of sea food from $4.00 to $8.99 a pound, ranging from breaded 'fish' to raw or cooked shrimp and some decent looking salmon near the top prices.

Rapid City does have quite a range of grocery stores. Several are new within past five to ten years, or less. It is fun to 'tour' them once in a while to see what 'city' folks can get. We are pretty lucky to have several small town within 30 miles which have about anything one needs, plus plenty we don't! They feature good sales, too, and quality is good. Dairy products seem pretty high, though, but I doubt locals have much control over that, what with high costs of transport. Midland, seven miles away, only has a Food and Fuel store, but has a surprising amount of groceries available, especially considering there are less than 100 residents in the town, and not a whole lot more within ten miles.

We must be in one of those 'food deserts' our government protectors worry so much about. The USDA will probably be bringing in a new store for us one of these days.

mrj
 
Oh, I know what that is!

It's the Infrasinatus (Flat Iron) left intact with the teres major. Apparently, given the thickness, they have a run of darn thick steaks that they can market as roasts. Most of them are just not thick enough to do that with.

Here's a nice resource to study:

http://beefcentral.com/u/lib/cms/ranking-of-beef-muscles-for-tenderness.pdf


I do have to say, it seems a person would grill, rather than roast the 2nd and 7th most tender muscles. :wink: They are sort of like the tenderloin, only they are moist and have real flavor. A tenderloin just tastes like bacon to me, so we eat them in a good old T-bone instead.

Badlands
 
Faster horses said:
Big snip..................


this roast was about 2" thick, boneless, but not tied.

Big snip .................

:D

That is why I did not understand.

Two inches is not a roast - it is a decent sized thickness for a steak! LOL

bc
 

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