Re: What’s on the menu!
 

Oh and the tomahawk steak was my son n law idea he ate last


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Re: What’s on the menu!
 

I don’t think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you can’t find a local butcher that has them he could definitely order them for you. There’s only one steak per cow so unless he’s processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though.

Re: What’s on the menu!
 

Back in the day hanger steak was called the “Butchers Cut” because its a cut that the butcher would take home to feed their family as they were usually very poor and they needed to sell as many prime cuts as they could. There is only one per cow so there wasn’t a whole lot of inventory/demand for them. Butchers figured out if you cut them right after cooking they were wonderful. They eventually caught on in France and they were a hit. French chefs typically serve them with fries and a brandy peppercorn sauce, Steak Au Poivre. They didn’t catch on here until the early 2000’s when they went mainstream. Before then I could get them for around $2 bucks a lb but because of their popularity they’re now around $12-25 depending on the grade. For comparison I’m getting filet mignon for around $9 for Choice.

Re: What’s on the menu!
 

I'll have to find that steak and give it a go
I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar.

Mind you I'll take venison before steak, and I also do like horse.

Re: What’s on the menu!
 

Baked breadcrumb coated Cod with broccoli.

Re: What’s on the menu!
 

I would love to give horse meat a try. In Belgium where French Fries were invented (yes Belgium of all places) they were originally fried in horse fat. I heard it’s wonderful.

Re: What’s on the menu!
 

Yep big stores killing the lil guy


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Re: What’s on the menu!
 

I’d like to eat the ones that left me broke at the track!


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Re: What’s on the menu!
 

In Britain I think they do call it skirt steak. Skirt steak is something entirely different here.

Re: What’s on the menu!
 

Fajita Friday!