I have asked a couple of Butchers Chinese and American. this question. what is
the kind of chewy fatless beef used in dishes like beef and broccoli? Neither
knew the answer. Also..what is the cut of meat used for a cheesesteak? thanks
BG

Probably flank steak, sliced thin on the diagonal--------\
-----------------------------
>I have asked a couple of Butchers Chinese and American. this question. what
>is
>the kind of chewy fatless beef used in dishes like beef and broccoli?
>Neither
>knew the answer. Also..what is the cut of meat used for a cheesesteak? thanks
>
>BG
>
>
>
>
>
>

BillKirch wrote:
> I have asked a couple of Butchers Chinese and American. this question. what is
> the kind of chewy fatless beef used in dishes like beef and broccoli?


Flank Steak.

~john

"BillKirch" > wrote in message
...
> I have asked a couple of Butchers Chinese and American. this question.
what is
> the kind of chewy fatless beef used in dishes like beef and broccoli?
Neither
> knew the answer. Also..what is the cut of meat used for a cheesesteak?
thanks
> BG

I believe it is round.


--
Peter Aitken

Remove the crap from my email address before using.

"BillKirch" > wrote in message
...
> I have asked a couple of Butchers Chinese and American. this question.
what is
> the kind of chewy fatless beef used in dishes like beef and broccoli?
Neither
> knew the answer. Also..what is the cut of meat used for a cheesesteak?
thanks
> BG

I believe it is round.


--
Peter Aitken

Remove the crap from my email address before using.

> the kind of chewy fatless beef used in dishes like beef and broccoli?

##############
I really don't think those are the kinds..when I say chewy it's not because
it's tough like a flank steak..it's chewy because it's fatty ,rubbery.. but no
fat on it. you know like the beef and broccoli beef. any chinese cooks out
there that would know this? thanks.. BG

In article >,
oads (BillKirch) wrote:

> > the kind of chewy fatless beef used in dishes like beef and broccoli?
>
> ##############
> I really don't think those are the kinds..when I say chewy it's not because
> it's tough like a flank steak..it's chewy because it's fatty ,rubbery.. but no
> fat on it. you know like the beef and broccoli beef. any chinese cooks out
> there that would know this? thanks.. BG

I know what kind of meat it is....

Go here for the recipes:

http://www.elfrigo.org/flash/chowmein.htm

Hope that helps? ;-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
oads (BillKirch) wrote:

> > the kind of chewy fatless beef used in dishes like beef and broccoli?
>
> ##############
> I really don't think those are the kinds..when I say chewy it's not because
> it's tough like a flank steak..it's chewy because it's fatty ,rubbery.. but no
> fat on it. you know like the beef and broccoli beef. any chinese cooks out
> there that would know this? thanks.. BG

I know what kind of meat it is....

Go here for the recipes:

http://www.elfrigo.org/flash/chowmein.htm

Hope that helps? ;-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>Hope that helps? ;-)

##################
Not really. funny but not helpful. BG

>Hope that helps? ;-)

##################
Not really. funny but not helpful. BG

In article >,
oads (BillKirch) wrote:

> >Hope that helps? ;-)
>
> ##################
> Not really. funny but not helpful. BG

<lol> Sorry, could not resist...

Honestly, I think they are most likely to use whatever is on sale.
The cooking technique is what is most important!

Hot and fast. Experiment with different inexpensive cuts of meat until
you get the desired results. I'd start with shoulder.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
oads (BillKirch) wrote:

> >Hope that helps? ;-)
>
> ##################
> Not really. funny but not helpful. BG

<lol> Sorry, could not resist...

Honestly, I think they are most likely to use whatever is on sale.
The cooking technique is what is most important!

Hot and fast. Experiment with different inexpensive cuts of meat until
you get the desired results. I'd start with shoulder.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>Subject: Chinese meat questions??? Butcher didn't know

>many restuarents use beef rum.

-------------------------------
Just to clarify, I think you mean "beef rump roast:, yes?

>Subject: Chinese meat questions??? Butcher didn't know

>many restuarents use beef rum.

-------------------------------
Just to clarify, I think you mean "beef rump roast:, yes?

BillKirch wrote:
>>the kind of chewy fatless beef used in dishes like beef and broccoli?
>
>
> ##############
> I really don't think those are the kinds..when I say chewy it's not because
> it's tough like a flank steak..it's chewy because it's fatty ,rubbery.. but no
> fat on it. you know like the beef and broccoli beef. any chinese cooks out
> there that would know this? thanks.. BG

how can it be fatty and non-fatty at the same time?

you make it sounds like doner kebab meat!

can you take a picture of it and post the link here, may be someone would be
able to help after looking at it.

Ada

BillKirch wrote:
>>the kind of chewy fatless beef used in dishes like beef and broccoli?
>
>
> ##############
> I really don't think those are the kinds..when I say chewy it's not because
> it's tough like a flank steak..it's chewy because it's fatty ,rubbery.. but no
> fat on it. you know like the beef and broccoli beef. any chinese cooks out
> there that would know this? thanks.. BG

how can it be fatty and non-fatty at the same time?

you make it sounds like doner kebab meat!

can you take a picture of it and post the link here, may be someone would be
able to help after looking at it.

Ada

BillKirch wrote:

> I have asked a couple of Butchers Chinese and American. this question. what is
> the kind of chewy fatless beef used in dishes like beef and broccoli? Neither
> knew the answer.

It is probably round steak. That is what my old Chinese recipes used to call for
in dishes like that. It can be a little chewy without some extra help, but sliced
thin across the grain it works well in stir fry dishes. Freeze the meat and cut it
while it is partially frozen. That will make it a lot easier to get nice thin
strips.

> I have asked a couple of Butchers Chinese and American. this question. what
>is
>> the kind of chewy fatless beef used in dishes like beef and broccoli? N

>t is probably round steak. T

####################
Yes I've narrowed it down. I went to a Chinese restaurant last weekend and
asked the cook after the meal. He said it was Flank steak that was beaten and
marinated ALOT.He claimed I couldn't make it at home. Is round the same as
Flank. If not which is higher qualit?. BG