Gary wrote:

> > Thin cut steaks. That is what used to be used for steak sandwiches
> > before the pressed meat like steak 'ums. It was usually cut off the
> > round.
>
> I like the occasional steak 'ums. They taste good but they are somewhat
> creepy. You need to take them right out of freezer and directly to the
> frying pan. If you leave them out too long in between, they start to fall
> apart.

Absotively! Steakums are ummy. Er, yummy. I start by grilling some
onions and mushrooms (some people like peppers), then the meat, then
the rolls. Then, while the rolls cool off a bit, I deglaze with a
little balsamico and pile meat, veggies, and cheese in, and cover. The
steam melts the cheese and re-heats everything.

> Someday, I'd love to own a meat slicer.

A slicer is great addition to your kitchen. I roasted an eye of round
the other day and the slicer lets me build perfect sandwiches. I have
a Chef's Choice slicer, about 4 years old. It cost $250. The make a
basic model for about $140, but the "gravity feed" (i.e. tilting
platform) is a big plus.

> I could buy rib eye steaks and
> slice them paper thin to make much better "steak 'ums."

I haven't tried that, but if you want to slice raw meat, the meat has
to be semi-frozen. Also, for rib eye, you'll want to trim out the
gristle and fat before slicing. You might consider a cut called "chuck
eye". I haven't tried it myself but the meat dept. guys say you can
grill it or broil it.