Found one at Kroger, packer-packaged but not cry-o-vac, for $6.99/lb.
Cute name, probably a marketing ploy, but the dang thing was good. I
pan grilled it with minimal seasoning for about 5 minute a side, then
cross cut for serving. The serving pieces were fork-tender, cut like
butta, great texture somewhat like a slice of venison tenderloin that I
had a few years ago. Little over a pound, cost maybe $8.00; not cheap
but for two light eaters it'll go two meals.

"stark" > wrote in message
ups.com...
> Found one at Kroger, packer-packaged but not cry-o-vac, for $6.99/lb.
> Cute name, probably a marketing ploy, but the dang thing was good. I
> pan grilled it with minimal seasoning for about 5 minute a side, then
> cross cut for serving. The serving pieces were fork-tender, cut like
> butta, great texture somewhat like a slice of venison tenderloin that I
> had a few years ago. Little over a pound, cost maybe $8.00; not cheap
> but for two light eaters it'll go two meals.
>
http://www.askthemeatman.com/flat_iron_steak.htm
You've purchased a portion of what's normally known as a chuck roast for
nearly double the price of a chuck roast. It's in style thanks to the likes
of Rachael Ray and others and it is a sales gimmick on par with P.T.
Barnums' most famous quote. It's one of those how to butcher beef in a
manner to ensure you'll make twice what it's worth. It takes a few minutes
to cut out the connective tissue and nearly double the price.

"Muddle" > wrote in message
.. .
>
> "stark" > wrote in message
> ups.com...
> > Found one at Kroger, packer-packaged but not cry-o-vac, for $6.99/lb.
> > Cute name, probably a marketing ploy, but the dang thing was good. I
> > pan grilled it with minimal seasoning for about 5 minute a side, then
> > cross cut for serving. The serving pieces were fork-tender, cut like
> > butta, great texture somewhat like a slice of venison tenderloin that I
> > had a few years ago. Little over a pound, cost maybe $8.00; not cheap
> > but for two light eaters it'll go two meals.
> >
> http://www.askthemeatman.com/flat_iron_steak.htm
> You've purchased a portion of what's normally known as a chuck roast for
> nearly double the price of a chuck roast. It's in style thanks to the
likes
> of Rachael Ray and others and it is a sales gimmick on par with P.T.
> Barnums' most famous quote. It's one of those how to butcher beef in a
> manner to ensure you'll make twice what it's worth. It takes a few
minutes
> to cut out the connective tissue and nearly double the price.
>
>
It's so bad where I live you can't even purchase a chuck roast anymore.
They sell arm roasts and attempt to tell you they are chuck, because they
are cutting up the chuck into flatiron and selling them to Applebee's for
more money than they'd get for a chuck roast. I haven't seen a 7 blade,
bone in chuck in any grocery store in four or five years. If you want one
you have to go purchase half a cow from a local butcher, then tell the
butcher exactly how you want it cut up. The fat, connective tissue, bone
marrow and the resulting collagen of a roast are what makes it tasty when
prepared properly and you don't get that from an arm roast. A flatiron
steak is a thinly cut chuck roast with all the goodness removed.
I guess that's the difference between a thirty min meal and a delectable
home cooked meal your mother used to spend all sunday afternoon preparing.

On Thu, 09 Nov 2006 19:15:06 GMT, "Muddle"
> rummaged among random neurons and
opined:

<snip>

> I haven't seen a 7 blade,
>bone in chuck in any grocery store in four or five years.

I haven't seen a 7 blade in far more years than that. I don't
*remember* the last time I found one - back in the 70s, IIRC. They
just don't' exist here in SoCal or back when I lived in Denver. You
can't find a flavorful cut of beef in SoCal, IMHO. I roasted a beef
tenderloin Saturday night for company and it just lacked the "zing"
that I remember from years back, even though I a) bought the meat at
Gelson's (fairly upscale market known for a good meat section) and b)
basted it with butter. It was acceptable, but not outstanding.

We buy rib eye steaks from Allen Brothers, which are truly
outstanding. Don't know why their other beef products aren't as
excellent <shrug> I don't mind paying a premium for truly outstanding
meat, but *finding* truly outstanding meat is damned hard.

Terry Pulliam Burd

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Thu, 09 Nov 2006 20:03:45 -0800, Terry Pulliam Burd
> wrote:

>We buy rib eye steaks from Allen Brothers, which are truly
>outstanding. Don't know why their other beef products aren't as
>excellent <shrug> I don't mind paying a premium for truly outstanding
>meat, but *finding* truly outstanding meat is damned hard.

Terry,

I have heard good things about the meats from Hows Market and it is my
understanding that they sell prime meat.

I don't know if there is one close to you, but here is their website.

http://www.howsmarkets.com/

Christine

On Thu, 09 Nov 2006 21:21:04 -0700, Christine Dabney
> rummaged among random neurons and opined:

>On Thu, 09 Nov 2006 20:03:45 -0800, Terry Pulliam Burd
> wrote:
>
>>We buy rib eye steaks from Allen Brothers, which are truly
>>outstanding. Don't know why their other beef products aren't as
>>excellent <shrug> I don't mind paying a premium for truly outstanding
>>meat, but *finding* truly outstanding meat is damned hard.
>
>Terry,
>
>I have heard good things about the meats from Hows Market and it is my
>understanding that they sell prime meat.
>
>I don't know if there is one close to you, but here is their website.
>
>http://www.howsmarkets.com/

Thanks for the reference, but their nearest market is *hours* away :-(

Terry Pulliam Burd

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd wrote:

> On Thu, 09 Nov 2006 19:15:06 GMT, "Muddle"
> > rummaged among random neurons and
> opined:
>
> <snip>
>
> > I haven't seen a 7 blade,
> > bone in chuck in any grocery store in four or five years.
>
> I haven't seen a 7 blade in far more years than that. I don't
> *remember* the last time I found one - back in the 70s, IIRC. They
> just don't' exist here in SoCal or back when I lived in Denver.

Here in St. Louis, we had bone-in chuck at the supermarkets more
recently than that, but not too much more. It's been a long time, early
to mid 80's I'd say.

There's very little bone-in beef period, other than T-bones,
Porterhouses, and standing rib roasts. Round steaks, sirloins, rib
steaks, etc. are all boneless these days.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

: > I haven't seen a 7 blade,
: >bone in chuck in any grocery store in four or five years.

: I haven't seen a 7 blade in far more years than that. I don't
: *remember* the last time I found one - back in the 70s, IIRC. They
: just don't' exist here in SoCal or back when I lived in Denver. You

I recently bought two 7-blade chucks in the local Grocery Warehouse
(an Albertson's chain) here in Colorado Springs...

Muddle wrote:
> "stark" > wrote in message
> ups.com...
> > Found one at Kroger, packer-packaged but not cry-o-vac, for $6.99/lb.
> > Cute name, probably a marketing ploy, but the dang thing was good. I
> > pan grilled it with minimal seasoning for about 5 minute a side, then
> > cross cut for serving. The serving pieces were fork-tender, cut like
> > butta, great texture somewhat like a slice of venison tenderloin that I
> > had a few years ago. Little over a pound, cost maybe $8.00; not cheap
> > but for two light eaters it'll go two meals.
> >
> http://www.askthemeatman.com/flat_iron_steak.htm
> You've purchased a portion of what's normally known as a chuck roast for
> nearly double the price of a chuck roast. It's in style thanks to the likes
> of Rachael Ray and others and it is a sales gimmick on par with P.T.
> Barnums' most famous quote. It's one of those how to butcher beef in a
> manner to ensure you'll make twice what it's worth. It takes a few minutes
> to cut out the connective tissue and nearly double the price.

Hey, if convenience bugs you, buy the whole carcass. Frankly I don't
have
the freezer space nor the interest in butchering fresh meat. Salient
points:
$7.00/lb.; 2 meals; 10 minutes on the stove; as tasty as rib eye.

"stark" > wrote in message
oups.com...
>
> Muddle wrote:
> > "stark" > wrote in message
> > ups.com...
> > > Found one at Kroger, packer-packaged but not cry-o-vac, for $6.99/lb.
> > > Cute name, probably a marketing ploy, but the dang thing was good. I
> > > pan grilled it with minimal seasoning for about 5 minute a side, then
> > > cross cut for serving. The serving pieces were fork-tender, cut like
> > > butta, great texture somewhat like a slice of venison tenderloin that
I
> > > had a few years ago. Little over a pound, cost maybe $8.00; not cheap
> > > but for two light eaters it'll go two meals.
> > >
> > http://www.askthemeatman.com/flat_iron_steak.htm
> > You've purchased a portion of what's normally known as a chuck roast for
> > nearly double the price of a chuck roast. It's in style thanks to the
likes
> > of Rachael Ray and others and it is a sales gimmick on par with P.T.
> > Barnums' most famous quote. It's one of those how to butcher beef in a
> > manner to ensure you'll make twice what it's worth. It takes a few
minutes
> > to cut out the connective tissue and nearly double the price.
>
> Hey, if convenience bugs you, buy the whole carcass. Frankly I don't
> have
> the freezer space nor the interest in butchering fresh meat. Salient
> points:
> $7.00/lb.; 2 meals; 10 minutes on the stove; as tasty as rib eye.
>
Whatever floats your boat. I have an upright and a chest freezer. I also
spend a quarter what you do every year for protein. I find it hard to
believe you don't have a three pronged plug anywhere in your abode that
isn't being used.
http://www.ams.usda.gov/mnreports/GX_LS137.txt
Take a look at what your missing out on!
You can purchase a whole ready for slaughter steer for less than $100
dollars then pay a butcher $200 to cut it up. That's about the cost of two
or three meals at any decent restaurant for two people and you've a years
supply of beef.

"Muddle" > wrote in message
m...
> Whatever floats your boat. I have an upright and a chest freezer. I also
> spend a quarter what you do every year for protein. I find it hard to
> believe you don't have a three pronged plug anywhere in your abode that
> isn't being used.
> http://www.ams.usda.gov/mnreports/GX_LS137.txt
> Take a look at what your missing out on!
> You can purchase a whole ready for slaughter steer for less than $100
> dollars then pay a butcher $200 to cut it up. That's about the cost of
> two
> or three meals at any decent restaurant for two people and you've a years
> supply of beef.


I'd like to see you buy a slaughter steer for $100!!! I just called the
local meat locker. Right now I can get a half beef, cut, wrapped and frozen
for $1.99 a pound. That'll work out to about $600 to $700

The prices on that web page are per hundredweight. Slaughter steers weigh
right around 1200 pounds.

Ms P