New steak cuts - KATV - Breaking News, Weather and Razorback Sports

New steak cuts

Updated: Feb 23, 2012 03:53 PM EST
© Todd Coleman / Bonnier © Todd Coleman / Bonnier

  • Recipes

  • Wednesday, May 15 2013 11:56 AM EDT2013-05-15 15:56:09 GMT
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt
    Michael LanariKitchen & Bath Concepts   Ingredients 1 bunch asparagus, trimmed and steamed, or 1 1/2 (15-ounce) cans whole green asparagus spears 1/2 teaspoon dried tarragon leaves Black pepper Salt

  • Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package
    Chef Mark Abernathy   Loca Luna and Red Door   Cake Frosting 2 8 oz packages of cream cheese  softened 1 cup butter  (2 sticks)  softened   2 Tablespoon vanilla extract 2/3  cup milk 1  2 lb. package

  • Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
    Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy.  Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½  c red
    Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy.  Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½  c red
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By the Editors of Saveur


The most exercised parts of a steer — the shoulder (known as the chuck) and the hind leg (the round) — can be the most flavorful.

But because of their heavy use, these muscles can be tough, and they're usually assigned to hamburger or pot roast when processed by packinghouses.

Thankfully, the beef industry is beginning to learn what many butchers have long known: That embedded in, those muscles are cuts worthy of attention — hence these delicious new steaks that have recently started appearing in markets. 


Tender and full of beefy flavor, the Denver steak, cut from the chuck, is perfect for grilling.

The shoulder clod, a meaty muscle, yields several new cuts, including the ranch steak, good for marinating and grilling, and the shoulder petite tender, a succulent muscle that can be tied and roasted like a tenderloin. (The round petite tender is a similar cut from the round.)

The tougher braison, from the heel of the round, is best for braising, while the flavorful merlot cut, from the side of the heel, is a lean, versatile steak, good for everything from stir-fries to grilling to pan-broiling.



See Saveur's guide to cooking perfectly seared steaks at home on the stovetop »

  

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