Cutting-Edge Cuts Of Meat Both Flavorful And Time Conscious
US - It's no secret that grocery stores are adding coffee bars, mouthwatering boulangeries, even sushi bars in hopes of wooing increasingly discerning consumers who want high-quality food without hours of preparation.
28 June 2007
1 minute read
| A shoulder London broil cut, also known as the Western griller, is the perfect inexpensive cut for making fajitas. Make sure to cut across the grain when slicing to add to the vegetables. |
The same is true in the butcher case, where a combination of improved butchering techniques and marketing magic have generated new, attractively named cuts of meat designed to appeal to flavor- and time-conscious cooks.
And now these cutting-edge cuts -- which include the flatiron, the Western griller, ranch steak and petite tender, to name a few -- even are showing up on restaurant menus.
"We've had customers tell us the steak is the best they've had in a long time," says David Bodner of Miguel's Baja Grill in Moab, Utah, which uses the flatiron as a standalone steak, in fajitas and in tacos.
"It's a well-marbled piece of meat. I'd have to compare it to a choice top sirloin," he says. "It's definitely not prime, but in flavor, texture and tenderness, it's quite good."
The new cuts come from the chuck and bottom round, beef mainstays whose popularity has suffered as consumers have become more health conscious and the nation's demographics and cooking habits have shifted.
