Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on November 06, 2018, 03:06:43 PM
-
Always fun to go into RD! Costly at 1st, but over time, save a pretty good amount. About half what you pay for Hillshire Farms or Oscar Mayer and to me, cut thin, as good if not better. The Halal Rib Roast, was in wrong section is all I can think. There was a 17lb USDA Choice rib roast on the Aging Table (bargain bin). No price, I ask the meat guy how much, he says $11.50/lb. I say you have stuff over in the regular bin that is $9.50/lb, whats up? He say this is Angus yada yada...pass. Go back to look at USDA Choice, cheap screw mode kicks in, $9+/lb, naw, USDA Select $7.59/lb, negative...Ungraded (a first in RD for me) $6.59/lb. We have a winner, gonna smoke/sous vide/grill for Christmas anyway, know it will be tender, taste will be another question...Grab one, don't look at sticker, and here we are! Couple of spices and 4lbs of butter and away we go!
So, to the best of my knowledge (unless I ate it somewhere and did not know the cut) my 1st experience with Flat Iron. So, I see this cut and I think it looks like an obese Tenderloin, do I care off a steak like I would if I were doing a Tenderloin? I am going to try one tonight, just grilled on the Pro. Then, this weekend I am going to do a smoke/sous vide/grill.
Edit: After further review, the receipt say BF Angus Flats, and I am pretty sure that means Brisket Flats, although I have never seen a 17.56lb. Brisket flat, so I wonder if it is 2 or 3? After the Brisket sous vide last week for the Chile Colorado, I was very pleased with the way that come out, so I see lots of stew in the future, and at $2.59/lb, I cant find anything here in Mayberry under $4.5/lb.
(https://i.imgur.com/xvhFOgA.jpg?1)
-
Looks like someone's slicer is going to get a workout.
-
Yeah, I figure 1lb packs, that is about 3 sandwiches!
So, how do I cut this Flat Iron to grill? Just like a tenderloin medallion?
-
Very nice RD haul.
-
Yeah, I figure 1lb packs, that is about 3 sandwiches!
So, how do I cut this Flat Iron to grill?
I would cut it like you would a tenderloin to your desired thickness.
-
Yeah, I figure 1lb packs, that is about 3 sandwiches!
So, how do I cut this Flat Iron to grill?
How thick is the flat iron? When I did grill them I would do them hot and fast to just past rare and they were phenomenal, sliced them slightly diagonally top to bottom if that makes sense.
The ones like that though were about an 1 1/2" thick or so though and that rascal looks thicker.
-
If you made it into a true circle maybe 4 inches, as it lies there probably 2 to 2 1/2...
-
I agree with yorkdude, it doesn't look like any flat iron steak that I've ever had. :-[
-
I agree with yorkdude, it doesn't look like any flat iron steak that I've ever had. :-[
Me, too. My understanding was that the flat iron came out of the interior of the shoulder clod. That would have to be one huge cow IMO.
-
1.) In butchery, the top blade steak (otherwise also known as the flat iron steak) comes from the chuck section of a steer or heifer.
2.) Flat iron steak (US), is a cut of steak cut with the grain from the shoulder of the animal.
(https://i.imgur.com/Q5dc1Iph.jpg)
(https://i.imgur.com/7oKvQr9h.jpg)
(https://i.imgur.com/3iCjvCph.jpg)
(https://i.imgur.com/wfAYTjnh.jpg)
(https://i.imgur.com/GHRM8hfh.jpg)
(https://i.imgur.com/89P6Mmwh.jpg)
(https://i.imgur.com/6a1mV57h.jpg)
-
It is a weird cut where ever it is from! The left side looks like an entirely different cut then the right! Left looks like Chuck Ribs, right like Chuck Roast!
-
We will cook up a little from each side and see!
-
I ain’t a butcher......but, could you figure out how to “ pinwheel “ it ? It looks like the bottom portion (for lack of better terms) looks more like what I have seen as flat iron.
-
I would have to butterfly it to see how it would work, but stuffing it may not be a bad idea!
(https://i.imgur.com/U2LBRNqh.jpg?1)
-
Newbie here... how does one become a member at restaurant Depot without a qualifying business to use ???
-
Newbie here... how does one become a member at restaurant Depot without a qualifying business to use ???
KC BBQ Society membership, but check details
-
Newbie here... how does one become a member at restaurant Depot without a qualifying business to use ???
KC BBQ Society membership, but check details
Yes all you have to do is become a member of KCBS which is is $40.00 per year. Honestly when I go into RD I just ask for a day pass and tell them I'm with KCBS. They have yet ask me to show proof or even an ID. Most of the time they just look up the membership number and write it down on a piece of paper which I give to the cashier at checkout. There have been times where the person working the checkin desk gives you the look like you are making them do some work.
-
Gloomy, drizzly day, so time to get all the RD meats put up!
(https://i.imgur.com/4AM4YEQh.jpg)
-
Salami is the last that needs to be sliced, then I gotta figure out how I am gonna divide up the beef and store it!
(https://i.imgur.com/b48WEZDh.jpg)
-
does all of the lunch meat go in the freezer or just in the fridge. For me even vac sealed and in the fridge it goes bad after a month or 6 weeks.
-
All in the Freezer Big Wave Dave! Although it wont last 6 weeks!
And the payoff!
(https://i.imgur.com/dt5Zbzbh.jpg)
(https://i.imgur.com/t4Nvkd1h.jpg)
(https://i.imgur.com/W33hFTqh.jpg)
-
I have been making Club's for a long time, looked up a couple of recipes to see if mine was "traditional"...was curious to see cheese on several! You all put, or expect cheese on your Clubs?
-
I like cheese on most everything. Good looking sammich.
-
Now that might be the best sandwich I have seen in a long time. Time to pull out the slicer and make a trip to RD.
-
Don't mean to hijack your thread, but I also like cheese on my club sandwich and bacon too
(https://farm5.staticflickr.com/4842/43984765920_3236d04799_c.jpg)
-
:lick:
-
Great looking sammies gents! I also prefer to have cheese on my club sammies.
-
There is bacon on mine, but I only went with 3 slices, normally it would be 6! Next time we go out, I am going to order a Club and see if it has cheese!
-
Holy cow, those clubs look outstanding.
They are truly great sandwiches. Cheese here also, just like in a photo...it makes you smile.
That's what my Mom always said.
-
Score...Restaurant Depot Richmond! Grilled Tri-Tip sandwiches tomorrow night!
(https://i.imgur.com/ag3MN8Ch.jpg)
-
Gloomy, drizzly day, so time to get all the RD meats put up!
(https://i.imgur.com/4AM4YEQh.jpg)
hey,
I've got that same slicer (costco)
and scale (bargen recomendation from America's Test Kitchen, purchased on amazon)
-
There is bacon on mine, but I only went with 3 slices, normally it would be 6! Next time we go out, I am going to order a Club and see if it has cheese!
the place I get clubs at puts cheese on them
I also have them add 2 eggs (over medium)
-
Score...Restaurant Depot Richmond! Grilled Tri-Tip sandwiches tomorrow night!
(https://i.imgur.com/ag3MN8Ch.jpg)
where is the price on that?
(I see that it's 17.68lb)
I'd never heard of Restraunt Depot till this forum
I looked them up, there are 3 within about 100 miles or so of me
I'd have to drive about 2 hours or so each way to hit up a RD
so I doubt I'll end up a member
I normally pick up my meat at Costco,
and once and a while at Cash & Carry
-
I'm lucky in that I have a RD and Chef Store (US Foods) local to me.
-
I think it was about $4.80/lb...but I wanted it, so this time, price really did not matter! I would normally not pay that, but I think they are trimmed, so that makes a little difference too!