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Author: admin, 21.07.2013
The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The foreshank or shank is used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts. The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas.
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas.


Of all the Cube Steak Recipes out there, good old fashioned beef stew is by far the most popular.
Beef are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Some representative cuts are round steak, eye of round, top round and bottom round steaks and roasts. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking.


Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling). Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more.



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