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One of the least expensive cuts of beef that you’ll find in the meat aisle, chuck steak is often derided as the “poor man’s ribeye.” But when cooked right — a fast sear on a hot grill or ...
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. [1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck ...
Another cut of beef from the top of the cow is the short loin, which is one of the most tender, well-marbled, and expensive cuts of meat. ... and expensive cuts of meat. It's part of the back of ...
British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
This cut of steak is from the shoulder of a beef animal. [7] It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a top blade roast or informally ...
For a frugal cookout feast, avoid boneless, skinless breasts (the least succulent cut) and other pre-cut portions, and instead buy and carve up a whole bird — you'll save about $1 a pound.
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