Red Mosquito

Have you guys ever heard of a cut of beef called the charbroil? I found them at our local mom and pop grocery and the guy in the meat dept said it came from the shoulder. It has a good deal of marbling with a run going right down the middle of it. The cut itself was about 2 1/2-3 inches wide by 5 inches or so long sliced about an inch thick. I spoke with a girl that worked there who has eaten it before and she said all that marbling melts when cooked and the cut is so tender people call it a “butter steak” because it just melts in your mouth.

Any ideas?

I think I've seen this on a cooking show and they had good things to say about it. I don't know why they'd lie to you. Hit it up!

Oh, we’re having it tonight!

How was it, wease?

Yeah Wease

Sorry guys.

It was super fucking tender and very delicious. I will be going back and getting more of these. They sell them in a 2-pack for $3 or less. It’s a steal!

is it the same as a flat iron cut? sounds the same

Nope. I’ve had the flatiron before. Love it. The grain runs a different direction.

hmmm...

Post a picture next time you buy it, with the packaging.

cutuphalfdead wrote:Post a picture next time you buy it, with the packaging.

and a picture of your wife eating it

flatiron steak

doug rr wrote:flatiron steak

thanks, doug

lennytheweedwhacker wrote:

doug rr wrote:flatiron steak

thanks, doug

let me know if you want to see any other cuts

doug rr wrote:

lennytheweedwhacker wrote:

doug rr wrote:flatiron steak

thanks, doug

let me know if you want to see any other cuts

no thanks

Show me some flap meat!

know your cuts of meat!

Pigs trotters pigs ears and pigs tongue used to be a staple here, my grandparents generation cooked them regularly. but they have almost disappeared.

I remember all three. Weird distinct taste each of them. The ears were tastiest.

Oxtail, from cows you can still get though. Great for Stewing beef.

Not a fan of oxtail