Comments on: The Butcher Knows Best: How to Substitute Common Cuts of Meat http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/ All good food has a story. We tell it. On video. Sun, 12 Feb 2012 00:56:22 +0000 hourly 1 By: Chauncey Farmar http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/comment-page-1/#comment-8305 Chauncey Farmar Sun, 26 Jun 2011 18:45:39 +0000 http://foodcurated.com/?p=518#comment-8305 Fantastic post, thanks for sharing the info. It isn't all too often that you simply study an article in which the poster knows what they are running a blog about. Grammar as well as punctuational tend to be just right too, just trouble We appeared to have had been mentioning the website, appeared slow. Looks like additional site visitors had exactly the same trouble? Fantastic post, thanks for sharing the info. It isn’t all too often that you simply study an article in which the poster knows what they are running a blog about. Grammar as well as punctuational tend to be just right too, just trouble We appeared to have had been mentioning the website, appeared slow. Looks like additional site visitors had exactly the same trouble?

]]> By: Mavis Eichenmiller http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/comment-page-1/#comment-7769 Mavis Eichenmiller Thu, 12 May 2011 10:47:47 +0000 http://foodcurated.com/?p=518#comment-7769 Your article is just what I was searching for to accomplish the assignment my mommy was asking me to do, she is set to commence a gas station franchise venture and apparently, she needs this post for whatever reason. I may not basically have any idea for what prupose, I'm only twenty and i also don't really know anything about this. Your article is just what I was searching for to accomplish the assignment my mommy was asking me to do, she is set to commence a gas station franchise venture and apparently, she needs this post for whatever reason. I may not basically have any idea for what prupose, I’m only twenty and i also don’t really know anything about this.

]]> By: Carter Biedenbender http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/comment-page-1/#comment-5966 Carter Biedenbender Mon, 07 Feb 2011 23:03:50 +0000 http://foodcurated.com/?p=518#comment-5966 This is a outstanding write-up, I discovered your web page browsing google for a similar topic and arrived to this. I couldnt discover to much other info on this piece, so it was great to locate this one. I probably will be back again to check out some other posts that you have another time. This is a outstanding write-up, I discovered your web page browsing google for a similar topic and arrived to this. I couldnt discover to much other info on this piece, so it was great to locate this one. I probably will be back again to check out some other posts that you have another time.

]]> By: | The FSW Blog Network http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/comment-page-1/#comment-1116 | The FSW Blog Network Wed, 02 Jun 2010 15:00:54 +0000 http://foodcurated.com/?p=518#comment-1116 [...] The Butcher Knows Best: How to Substitute Common Cuts of Meat [...] [...] The Butcher Knows Best: How to Substitute Common Cuts of Meat [...]

]]> By: joe mcgonigal http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/comment-page-1/#comment-455 joe mcgonigal Sun, 14 Mar 2010 20:02:15 +0000 http://foodcurated.com/?p=518#comment-455 your readers might recognize the term" flat Iron steak" much more readily than chicken steak as it's used in almost every type of restaurant these days. Also, the thick nerve or grizzle is totally removed for foodservice use. Had we know that's all it took to create a terrific steak, easily grilled, pan seared, or broiled by almost anyone to perfection, the "flat Iron" would have been famous 25 years ago. your readers might recognize the term” flat Iron steak” much more readily than chicken steak as it’s used in almost every type of restaurant these days. Also, the thick nerve or grizzle is totally removed for foodservice use. Had we know that’s all it took to create a terrific steak, easily grilled, pan seared, or broiled by almost anyone to perfection, the “flat Iron” would have been famous 25 years ago.

]]> By: Liza de Guia http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/comment-page-1/#comment-277 Liza de Guia Thu, 25 Feb 2010 18:25:33 +0000 http://foodcurated.com/?p=518#comment-277 Loving your input Chris. I am inspired to start cooking those different cuts. Loving your input Chris. I am inspired to start cooking those different cuts.

]]> By: Chris http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/comment-page-1/#comment-245 Chris Mon, 22 Feb 2010 23:59:33 +0000 http://foodcurated.com/?p=518#comment-245 This is great! My suggestion for the filet substitute is the flat iron. While the same muscles as the chicken steak (top blade / charcoal / patio, names abound!), the flat iron (should) be cut differently than the aforementioned steaks. The difference is that the seam of connective tissue has been removed. Rather than cutting across the whole infraspinatus muscle, one can filet out the connective tissue. What's left are nicely portioned, super tender, mighty good beef steaks! This is great! My suggestion for the filet substitute is the flat iron. While the same muscles as the chicken steak (top blade / charcoal / patio, names abound!), the flat iron (should) be cut differently than the aforementioned steaks. The difference is that the seam of connective tissue has been removed. Rather than cutting across the whole infraspinatus muscle, one can filet out the connective tissue. What’s left are nicely portioned, super tender, mighty good beef steaks!

]]> By: Gilad http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/comment-page-1/#comment-165 Gilad Fri, 12 Feb 2010 06:56:08 +0000 http://foodcurated.com/?p=518#comment-165 Love it! I find that there are so many heritage cuts that were reserved to the butcher of past times having a whole animal to manipulate. I really would like to see more double or block cut shoulder chops. They make such a great roast... I also see more lamb neck in butcher shops. That makes me happy. So magical when prepared right. It's layering of fat evokes bacon like preparations... the nerve cord is great for using as a thickener like making a roux. Amazing with tomato sauces. Thanx for yet another great post. Eat well. Love it! I find that there are so many heritage cuts that were reserved to the butcher of past times having a whole animal to manipulate. I really would like to see more double or block cut shoulder chops. They make such a great roast…

I also see more lamb neck in butcher shops. That makes me happy. So magical when prepared right. It’s layering of fat evokes bacon like preparations… the nerve cord is great for using as a thickener like making a roux. Amazing with tomato sauces.

Thanx for yet another great post.

Eat well.

]]> By: Dos and Discoveries « updownacross http://foodcurated.com/2010/02/the-butcher-knows-best-how-to-substitute-common-cuts-of-meat/comment-page-1/#comment-161 Dos and Discoveries « updownacross Thu, 11 Feb 2010 22:41:55 +0000 http://foodcurated.com/?p=518#comment-161 [...] unfamiliar with and to not be such a recipe nazi and taste the wonders of veggie fed meat. There is also a post on Jake’s recommendations on how to explore the whole animal with helpful substitutions such [...] [...] unfamiliar with and to not be such a recipe nazi and taste the wonders of veggie fed meat. There is also a post on Jake’s recommendations on how to explore the whole animal with helpful substitutions such [...]

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