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New Methods of Retail Cutting (Bottom Round edition)

Not too much exiting to speak of this week at work. Pork butts are on sale and it's perfect grilling and smoking weather. Lots of Boston Butts and Western-style Butts going out the door. Same with rump roasts. An interesting thing I found a while ago while searching the beef.org site looking for cutting diagrams for a beef shoulder clod (to illustrate a point in an
online discussion:

Bottom Round "Western Griller" steaks

Essentially, this is an entirely new way of cutting steaks from the Flat (Bottom Round). I was taught, and subsequently never seen anyone else stray from this method, to simply cross-cut steaks from the length of the flat. What this video shows is that if you remove the fat from the bottom, you can see that the grain actually runs with the width of the flat, not the length. And guess what? The resulting steaks are much more marbled, more tender, and just plain taste better than your traditional bottom round steak. What for me were once "good" Chicken Fried Steaks are now superb.
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