Leon, This cut is off the back side of the boneless chuck. years ago we sold them and they were called a diet steak..very little fat ,and awsome flavor.. I used to sell these when we had boneless chucks on ad,seam it off and sell it as something in the machine. I have been written up by doing this ,because it was not in the manuel that the store has for these rookie cutters.As far as the name it could have been called a leon steak.and no one would question it.
names mean nothing..we had a san francisco strip steak.we used flap meat. But anyway this is not a new steak.been around for 50 + years.just got to know how to seam the beef when breaking .. hope this is helpful. Butcher Bill
-- Edited by Butcher Bill on Monday 7th of May 2012 10:36:13 AM
Is it from a boneless chuck (i.e. paddle bone and spine removed and neck cut at vertabrae 6) or is it from a standard run o'the mill boxed chuckroll?
The fella who 'broke' it out as something new is trying to obtain a patent for his 'innovation' and years of study of beef. Your testimony has already burst his bubble.
-- Edited by JimmyMac on Monday 7th of May 2012 11:01:43 AM
A new steak has been found in the shoulder area, named Vegas Strip Steak. I have not seen any video on how this is cut, IF anyone here sees a video on this PLEASE post it or send me the link and I will.
Yeah, heard about the "Vegas Strip" about 2 weeks ago. My fellow cutters and I figured it was seamed off the boneless chuck. We cut a couple for ourselves...I didn't see anything super special about it, but it wasn't terrible either. It took a lot of cutting and peeling out for a lil slab of mediocre beef, though. I think I'll stick with the Chuck-eye in the future :)
Btw...we only get in Boneless Chucks, now-a-days. I'm sure we're only getting a little slab of this particular cut instead of the whole piece. Might be why I was so disappointed.
Even without a chuck in front of me. I can picture it. If I were cutting a whole beef for myself, I can forseeably breaking the shoulder and chuck a little differently to get all sorts of non-standard cuts.
Yes, agreed with Mosley. Unless someone is doing these effciently probably not worth it.
Hi Butcher Bill that would be the beef round heal of round steak...also called pikes peak roast or horseshoe roast my personal favorite second to porterhouse
