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apcowboy


Founder of The Meat Cutter's Club

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This merchandising trick is making money!
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CAN YOU TELL WHAT THAT ARE ??

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They are sold as " Ugly Steak " at 

 
Tucson, AZ.
 
 


We are closing in on a 1,000 uglies ordered for sunday

 

 

Check out Johns Butcher Shoppe

http://www.ksdk.com/video/default.aspx?bctid=1538848492001


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Leon Wildberger

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JimmyMac


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RE: This merchandising trick is making money!
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Looks like odd ends of flap butterflied.

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J-Mansell


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RE: This merchandising trick is making money!
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butterflied top blade. ???

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eq2695


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RE: This merchandising trick is making money!
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It does look like butterflied Top Blade that has been lightly pounded or run through cuber one time.

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newbernbears


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I am going to guess it is flank steak, cut on a meat/deli slicer. Great merchandising guys!!!

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Allen Scott
Meat Monkey


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I agree with Jimmy mac. Loin Flaps, sliced thin.

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apcowboy


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Here is a little tease lol 

Ugly Steaks Marinated in Red Wine

Marinade:

1 T Crushed Hot Red Pepper Flakes
1 T Boiling Water
1 cup Extra Virgin Olive Oil
½ cup Red Wine, Cabernet Sauvignon
¼ cup Red vinegar
2 T Sugar
1 T Worcestershire Sauce
20 ea Garlic Cloves Peel, Halved and Thinly Sliced

Seasoning Blend:

¼ cup Mild Chile Powder
2 T Garlic Salt
2 T Coarsely Chopped Black Pepper
About ¼ cup of Canola Oil
Salt and Pepper

 

Place the steaks on the grill and reduce heat to medium high, keep the lid open, and do not move the steaks until they are marked and lightly charred, about 2 minutes, Flip and do the same on the other side for another 2 minutes.

Flip again, and continue to cook with the lid down, opening to brush each steak with the compound butter. Continue until you reach the desired doneness.

2 minutes per side for rare
3 minutes per side for medium rare
4 minutes per side for medium



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Leon Wildberger

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Burgermeister


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RE: This merchandising trick is making money!
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Jimmy is correct. It's loin tails AKA flap meat



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newbernbears


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Great job Jimmy-we don't see much flap meat in NC. It is most certainly a good cut of meat and deserves merchandising. We would call it skirt steak the few times we received it. It is removed from shortloins we cut before we receive them.

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Allen Scott
jsummers


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Thanks for sharing!

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Southern Indiana Butcher Supply
Band Saw Blades
Butcher And Boning Knives
JOHNS MEAT MARKET


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looks like tri tips cut thin .. pretty cool



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Vincent Losavio
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flat irons split and flap too



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wyatt


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Looks like flat irons to me.



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Mainemeatman


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bottom sirloin flap meat has grown in popularity in the northeast,,20 yrs ago,,no one sold it,,but half the markets do now..

cut into strips, and called sirloin or steakhouse strips

they marinate awesome,,,and are a best seller tumbled and vac sealed..

the choice beef market is higher than balls on a giraffe.... for rib eyes and strips/porterhouse/tenderloin,,,,so these tips sell well at 7.99lb

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RJ


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RE: This merchandising trick is making money!
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There is a company in the Midwest that makes a product called a "No Name" steak. I believe it too is cut from the flap. I would agree, this looks like flap meat butterflied.

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