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(Some Guy)   Introducing the oysterblade: neither seafood nor knife - just a cut above at the butcher counter   (themanual.com) divider line
27
    More: Interesting, Steak, Beef, Stew, Meat, Cooking, Grilling, Scapula, Searing  
•       •       •

911 clicks; posted to Food » on 05 Feb 2023 at 11:50 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



27 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
tintar [TotalFark]
2023-02-05 7:46:19 PM  
if, as TFA mentions, it's similar to flatiron, then go for it!
 
bearded clamorer [TotalFark] [OhFark]
2023-02-05 9:30:26 PM  
Meh

Fark user imageView Full Size
 
baxterdog
2023-02-06 12:04:17 AM  
I'm lucky there wasn't a phone number for the Clam Ram™ as I went through the fever rush of imagining how cool a new product could be and that it could add more things to my junk drawer. Everyone needs a junk drawer for failed ideas and twisted ties. Er, I mean twist ties.
 
dobro
2023-02-06 12:49:11 AM  
I've know these going back to childhood as simple "blade steak" and they were/are a cheap cut. Not bad but no big deal.
 
johnny_vegas [TotalFark]
2023-02-06 1:11:03 AM  

dobro: I've know these going back to childhood as simple "blade steak" and they were/are a cheap cut. Not bad but no big deal.


I was thinking the same thing.
 
Telephone Sanitizer Second Class
2023-02-06 1:14:30 AM  

bearded clamorer: Meh

[ClamRam.jpg]


Ram Jam - Black Betty
Youtube I_2D8Eo15wE


/sorry
 
We Ate the Necco Wafers
2023-02-06 1:41:35 AM  
The best barely available cut I've had was Denver steak. Packed with flavor with a nice tenderness. Eating it takes me back home to the place I belong. West Virginia. Mountain mama. Take me home, Denver steak.
 
alienated
2023-02-06 2:01:42 AM  

baxterdog: I'm lucky there wasn't a phone number for the Clam Ram™ as I went through the fever rush of imagining how cool a new product could be and that it could add more things to my junk drawer. Everyone needs a junk drawer for failed ideas and twisted ties. Er, I mean twist ties.


I got yer back. 908-955-7529
https://clamram.com/contact/
 
nakmuay
2023-02-06 2:06:18 AM  

bearded clamorer: Meh

[Fark user image 650x408]


Username checks out.
 
Ersatz Hatrack
2023-02-06 2:22:37 AM  
"1 - 1 1/2 cup lbs Oyster Blade steak"

How much is that in liter meters?
 
151 [OhFark]
2023-02-06 4:41:39 AM  
I hate everything about this thread
 
McGrits [TotalFark]
2023-02-06 5:50:38 AM  
So calling it a steak to confuse people? It is really a super small roast or something if it has to be braised. It might be tasty but it is not a steak.
 
No Catchy Nickname
2023-02-06 6:49:26 AM  

McGrits: So calling it a steak to confuse people? It is really a super small roast or something if it has to be braised. It might be tasty but it is not a steak.


It can be cooked like a steak, but it seems odd to call a cut of meat with a line of gristle running through it a "steak."
 
IdentInvalid
2023-02-06 8:13:59 AM  
"Beef isn't completely unaffordable yet.  We'd better slightly alter how we butcher this cheap cut and give it a fancy sounding name."
 
red5ish [BareFark]
2023-02-06 10:18:14 AM  
Isn't this "cut" commonly turned into hamburger?
That isn't steak, buddy. Did they just discover a new part of the cow they'd never seen before?
 
FormlessOne
2023-02-06 10:39:43 AM  

tintar: if, as TFA mentions, it's similar to flatiron, then go for it!


Remember when most folks didn't know what a flat iron was, either? That's because it wasn't a thing until 2001, when it was "invented" by the National Cattlemen's Beef Association as a way to market portioned top blade cuts. A bunch of meat scientists invented new cuts that could be sold for more than what they used to go far as part of more traditional roasts.

This is the same thing. The fun part is that what you used to get as part of a top blade roast can now be sold to you for much more on a per-pound basis. That's the same for all the other "new" cuts - Denver steak, ranch steak, shoulder petite tender, round petite tender, braison, merlot cut, and so on, part of 11 new cuts "discovered" since 2008 - meant to market smaller portions of traditionally larger cuts.
 
FormlessOne
2023-02-06 10:52:13 AM  

red5ish: Isn't this "cut" commonly turned into hamburger?
That isn't steak, buddy. Did they just discover a new part of the cow they'd never seen before?


The flat iron and oyster blade are two halves of the infraspinatus muscle, which used to be left on a top blade roast because they were a PITA to cut thanks to a huge chunk of connective tissue that splits the cut. Split out that tissue, and you get a flat iron steak and an oyster steak.
 
Gough
2023-02-06 12:28:30 PM  

FormlessOne: tintar: if, as TFA mentions, it's similar to flatiron, then go for it!

Remember when most folks didn't know what a flat iron was, either? That's because it wasn't a thing until 2001, when it was "invented" by the National Cattlemen's Beef Association as a way to market portioned top blade cuts. A bunch of meat scientists invented new cuts that could be sold for more than what they used to go far as part of more traditional roasts.

This is the same thing. The fun part is that what you used to get as part of a top blade roast can now be sold to you for much more on a per-pound basis. That's the same for all the other "new" cuts - Denver steak, ranch steak, shoulder petite tender, round petite tender, braison, merlot cut, and so on, part of 11 new cuts "discovered" since 2008 - meant to market smaller portions of traditionally larger cuts.


The flip side of these "new" cuts is that they take more skilled labor to produce.  Instead of cranking out sirloins, T-bones, etc. on the bandsaw, the butchers trim out specific muscles to turn them into the new cuts.
 
FormlessOne
2023-02-06 1:21:19 PM  

Gough: FormlessOne: tintar: if, as TFA mentions, it's similar to flatiron, then go for it!

Remember when most folks didn't know what a flat iron was, either? That's because it wasn't a thing until 2001, when it was "invented" by the National Cattlemen's Beef Association as a way to market portioned top blade cuts. A bunch of meat scientists invented new cuts that could be sold for more than what they used to go far as part of more traditional roasts.

This is the same thing. The fun part is that what you used to get as part of a top blade roast can now be sold to you for much more on a per-pound basis. That's the same for all the other "new" cuts - Denver steak, ranch steak, shoulder petite tender, round petite tender, braison, merlot cut, and so on, part of 11 new cuts "discovered" since 2008 - meant to market smaller portions of traditionally larger cuts.

The flip side of these "new" cuts is that they take more skilled labor to produce.  Instead of cranking out sirloins, T-bones, etc. on the bandsaw, the butchers trim out specific muscles to turn them into the new cuts.


For most of them, not as much as you'd think - much of the "research" was working out how to do this quickly at a production level, and working out what to do with the surrounding muscle in a manner that made it more profitable to take the extra time. They're not "artisan cuts," per se. It's why a lot of them weren't done in the past; it was faster, but not necessarily easier, to provide larger, inclusive cuts. The new techniques can be taught to line butchers without serious impact to line speeds, which is why they're showing up in a lot of places in pre-packaged forms.

The thing that irks me is that they're usually pushed as "secret cuts only your butcher knows about," a crass marketing technique meant to imply a gravitas that simply doesn't exist.

Take the Denver steak - it's friggin' chuck roll. You get a dozen per cow, and they used to be turned into hamburger because it simply wasn't cost-effective to break down the chuck roll into muscle groups. The research performed by the NCBA provided a set of cuts that could be done at speed to break down a single muscle block from the chuck roll into a dozen steaks. The price goes through the roof - Denver steaks retail for something like fifteen bucks a pound now, but it takes just a few minutes & doesn't appreciably slow a line.
 
FormlessOne
2023-02-06 1:22:57 PM  
* Thirty bucks a pound - they're selling for fifteen bucks per 8 oz. cut, FFS...
 
4NTLRZ
2023-02-06 4:44:35 PM  

Telephone Sanitizer Second Class: bearded clamorer: Meh

[ClamRam.jpg]

[Youtube-video https://www.youtube.com/embed/I_2D8Eo15wE]

/sorry


Oblig.
Fark user imageView Full Size
 
Darth Funjamin
2023-02-06 5:08:01 PM  

FormlessOne: Gough: FormlessOne: tintar: if, as TFA mentions, it's similar to flatiron, then go for it!

Remember when most folks didn't know what a flat iron was, either? That's because it wasn't a thing until 2001, when it was "invented" by the National Cattlemen's Beef Association as a way to market portioned top blade cuts. A bunch of meat scientists invented new cuts that could be sold for more than what they used to go far as part of more traditional roasts.

This is the same thing. The fun part is that what you used to get as part of a top blade roast can now be sold to you for much more on a per-pound basis. That's the same for all the other "new" cuts - Denver steak, ranch steak, shoulder petite tender, round petite tender, braison, merlot cut, and so on, part of 11 new cuts "discovered" since 2008 - meant to market smaller portions of traditionally larger cuts.

The flip side of these "new" cuts is that they take more skilled labor to produce.  Instead of cranking out sirloins, T-bones, etc. on the bandsaw, the butchers trim out specific muscles to turn them into the new cuts.

For most of them, not as much as you'd think - much of the "research" was working out how to do this quickly at a production level, and working out what to do with the surrounding muscle in a manner that made it more profitable to take the extra time. They're not "artisan cuts," per se. It's why a lot of them weren't done in the past; it was faster, but not necessarily easier, to provide larger, inclusive cuts. The new techniques can be taught to line butchers without serious impact to line speeds, which is why they're showing up in a lot of places in pre-packaged forms.

The thing that irks me is that they're usually pushed as "secret cuts only your butcher knows about," a crass marketing technique meant to imply a gravitas that simply doesn't exist.

Take the Denver steak - it's friggin' chuck roll. You get a dozen per cow, and they used to be turned into hamburger because it simply wasn't cos ...


So what less-expensive cuts should I be buying from which I can then cut out my own flat irons or Denver steaks or oyster blades (while tossing the rest in my meat grinder)?
 
johnny_vegas [TotalFark]
2023-02-06 5:12:47 PM  

FormlessOne: * Thirty bucks a pound - they're selling for fifteen bucks per 8 oz. cut, FFS...


Well, I enjoyed reading your knowledgeable posts on this subject.  Learned something today, thanks!
 
McGrits [TotalFark]
2023-02-06 5:24:43 PM  

Darth Funjamin: FormlessOne: Gough: FormlessOne: tintar: if, as TFA mentions, it's similar to flatiron, then go for it!

Remember when most folks didn't know what a flat iron was, either? That's because it wasn't a thing until 2001, when it was "invented" by the National Cattlemen's Beef Association as a way to market portioned top blade cuts. A bunch of meat scientists invented new cuts that could be sold for more than what they used to go far as part of more traditional roasts.

This is the same thing. The fun part is that what you used to get as part of a top blade roast can now be sold to you for much more on a per-pound basis. That's the same for all the other "new" cuts - Denver steak, ranch steak, shoulder petite tender, round petite tender, braison, merlot cut, and so on, part of 11 new cuts "discovered" since 2008 - meant to market smaller portions of traditionally larger cuts.

The flip side of these "new" cuts is that they take more skilled labor to produce.  Instead of cranking out sirloins, T-bones, etc. on the bandsaw, the butchers trim out specific muscles to turn them into the new cuts.

For most of them, not as much as you'd think - much of the "research" was working out how to do this quickly at a production level, and working out what to do with the surrounding muscle in a manner that made it more profitable to take the extra time. They're not "artisan cuts," per se. It's why a lot of them weren't done in the past; it was faster, but not necessarily easier, to provide larger, inclusive cuts. The new techniques can be taught to line butchers without serious impact to line speeds, which is why they're showing up in a lot of places in pre-packaged forms.

The thing that irks me is that they're usually pushed as "secret cuts only your butcher knows about," a crass marketing technique meant to imply a gravitas that simply doesn't exist.

Take the Denver steak - it's friggin' chuck roll. You get a dozen per cow, and they used to be turned into hamburger because it simply wasn't cos ...

So what less-expensive cuts should I be buying from which I can then cut out my own flat irons or Denver steaks or oyster blades (while tossing the rest in my meat grinder)?


Whatever the Primal or large cut is, you may not have to grind the rest. You can braise in different sizes to make different things. Standard potroast, Mexican style carne guisada, goulash, etc, all take rough cuts and make awesome from them.
 
Kegovitch
2023-02-06 5:39:51 PM  
As long as it isn't prairie oyster.
 
Darth Funjamin
2023-02-06 6:03:26 PM  

Kegovitch: As long as it isn't prairie oyster.


Funnied, but people need to get over their hangups. It's no different from sweetbreads or other offal.
 
mikefinch
2023-02-06 6:17:31 PM  
Pretty much every non-ground cut can be cooked "like" a steak.

I usually fry stewing beef chunks with chopsticks and eat them hot off the pan with sesame sauce. Its not steak. But its also kind-of steak.
 
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