Some of The Best Steaks Come From the Beef Shoulder Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Boomer
I come from a family of butchers going back to the 1800s. Its refreshing to see someone even capable of a complete breakdown of the shoulder. For the short guy (sorry, dnt get names) the point, and history, of breaking down the shoulder this way (you keep saying why) goes back to times like the depression, when everything on the animal got max effort, to the one cow, one family mentality of farm living where all these cuts mattered and simply grinding up the non-choice cuts and moving on for the sake of production wasn't the way to go. The mock tender cut? Throw it in a screaming hot pan, for a couple minutes, along with some eggs and hashbrowns, great protien boost in the AM when you're not worried about impressing the girlfriend with a great steak (Don't forget the A1. It's a utilitarian cut, as are a couple of the others. You can eat them, they're pretty good, at best, when cut/cooked right but nothing to write home about. They were family staples at mom's house because there were so many people to feed (mom, dad, 9 kids + hired hands) every day. All the good stuff got processed for the shop (or meat wagon, where my Grandfather started) and all the stuff you're talking about there wound up on the breakfast/dinner table. Brings back memories when you do this. And a Delmonico (chuck-eye steak) is one of my favorites, buy 'em all the time. Half the price of rib-eyes and just as good. Its just a little more work to eat. So, now I have to talk to my butcher friend and get him to carve up a shoulder for me. Damn you guys. LOL
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I come from a family of butchers going back to the 1800s. Its refreshing to see someone even capable of a complete breakdown of the shoulder. For the short guy (sorry, dnt get names) the point, and history, of breaking down the shoulder this way (you keep saying why) goes back to times like the depression, when everything on the animal got max effort, to the one cow, one family mentality of farm living where all these cuts mattered and simply grinding up the non-choice cuts and moving on for the sake of production wasn't the way to go. The mock tender cut? Throw it in a screaming hot pan, for a couple minutes, along with some eggs and hashbrowns, great protien boost in the AM when you're not worried about impressing the girlfriend with a great steak (Don't forget the A1. It's a utilitarian cut, as are a couple of the others. You can eat them, they're pretty good, at best, when cut/cooked right but nothing to write home about. They were family staples at mom's house because there were so many people to feed (mom, dad, 9 kids + hired hands) every day. All the good stuff got processed for the shop (or meat wagon, where my Grandfather started) and all the stuff you're talking about there wound up on the breakfast/dinner table. Brings back memories when you do this. And a Delmonico (chuck-eye steak) is one of my favorites, buy 'em all the time. Half the price of rib-eyes and just as good. Its just a little more work to eat. So, now I have to talk to my butcher friend and get him to carve up a shoulder for me. Damn you guys. LOL
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Sean
Sorry guys. While I am very aware that there are differences in cutting and marketing regionally, that is not a Delmonico. IMPS1116D is historically inaccurate. So is Wikipedia. The Delmonico is specifically the longisimus from the sixth to twelfth rib, (13 was left on the hind quarter, or in laymens terms the eye of the ribeye. That first one or two steaks from the chuck are marketed as Chuck steaks or Butchers Steaks in most regions. It was called a Butchers Steak because it was still reasonably tender and the butcher would take is home instead of the more expensive and profitable ribeye. The Delmonico was so called because it was popularized at Delmonico's Restaurant in New York City. Delmonico's is thought to be the oldest restaurant in the United States. The Delmonico Steak was menu item 86 on the menu. It was so popular that they ran out most nights and a count was kept by the waiters. When a waiter sold the last they would call out 86! to let the other wait staff and kitchen know. This is where the term 86 meaning to eliminate or remove something came from. Great job breaking that front. Fun to watch craftsmen working on the board instead of the hook. Hope this did not come off as snarky. not my intent at all. I just hate to see interesting history lost to the marketing whims of our industry. Cheers!
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Sorry guys. While I am very aware that there are differences in cutting and marketing regionally, that is not a Delmonico. IMPS1116D is historically inaccurate. So is Wikipedia. The Delmonico is specifically the longisimus from the sixth to twelfth rib, (13 was left on the hind quarter, or in laymens terms the eye of the ribeye. That first one or two steaks from the chuck are marketed as Chuck steaks or Butchers Steaks in most regions. It was called a Butchers Steak because it was still reasonably tender and the butcher would take is home instead of the more expensive and profitable ribeye. The Delmonico was so called because it was popularized at Delmonico's Restaurant in New York City. Delmonico's is thought to be the oldest restaurant in the United States. The Delmonico Steak was menu item 86 on the menu. It was so popular that they ran out most nights and a count was kept by the waiters. When a waiter sold the last they would call out 86! to let the other wait staff and kitchen know. This is where the term 86 meaning to eliminate or remove something came from. Great job breaking that front. Fun to watch craftsmen working on the board instead of the hook. Hope this did not come off as snarky. not my intent at all. I just hate to see interesting history lost to the marketing whims of our industry. Cheers!
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Paolo
It's so good yet so sad that, in America, the flatiron is now so well known when the paleron due boeuf is not. Yes, the paleron is traditionally a stew-friendly 'grandma cut' because it keeps the infraspinatus gristle the flatiron removes. The paleron instead cuts across the gristle. Some might call that gristle a waste of a steak. But honestly, the paleron cut is priced so much more cheaply in New York than a flatiron even at retail --- if you know where to look. So, cooking the paleron to the same medium-rare as a flatiron is worth the extra effort on the plate of cutting around the gristle. And man, grandma knew her way around her cuts. With a few hours of low heat, paleron gristle just dissolves into just the right amount of wonderfully succulent gelatin that bastes the meat from within. Stewed paleron strikes that perect balance between the meaty toothsomeness of a shank and the sometimes-cloying stickiness of beef cheeks.
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It's so good yet so sad that, in America, the flatiron is now so well known when the paleron due boeuf is not. Yes, the paleron is traditionally a stew-friendly 'grandma cut' because it keeps the infraspinatus gristle the flatiron removes. The paleron instead cuts across the gristle. Some might call that gristle a waste of a steak. But honestly, the paleron cut is priced so much more cheaply in New York than a flatiron even at retail --- if you know where to look. So, cooking the paleron to the same medium-rare as a flatiron is worth the extra effort on the plate of cutting around the gristle. And man, grandma knew her way around her cuts. With a few hours of low heat, paleron gristle just dissolves into just the right amount of wonderfully succulent gelatin that bastes the meat from within. Stewed paleron strikes that perect balance between the meaty toothsomeness of a shank and the sometimes-cloying stickiness of beef cheeks.
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BMan1113VR
Hey Prime Time folks, I was hoping you could answer a question related to beef shoulder steaks. I'm an American and was recently reading Heston Blumenthal's at Home Cookbook, where he references a feather steak cut in one of the recipes. That cut seems not to be typical in US butcher nomenclature. Most of what I am seeing says that it is a Flat Iron based off of the Feather Blade Steak nomenclature. Found one or two older british articles saying that it is similar to an onglet - which is obviously very different. Still further articles say that it is close to a French Paleron steak cut. Any insight? eater benjaminstephen themeathook brentonyoung
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Hey Prime Time folks, I was hoping you could answer a question related to beef shoulder steaks. I'm an American and was recently reading Heston Blumenthal's at Home Cookbook, where he references a feather steak cut in one of the recipes. That cut seems not to be typical in US butcher nomenclature. Most of what I am seeing says that it is a Flat Iron based off of the Feather Blade Steak nomenclature. Found one or two older british articles saying that it is similar to an onglet - which is obviously very different. Still further articles say that it is close to a French Paleron steak cut. Any insight? eater benjaminstephen themeathook brentonyoung
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Ben
I've changed my meat decisions at the supermarket because of these guys. and I'm waaaaay happier. However I have to go to a much pricier butcher to get some of the cuts they recommend. And my only questions is. what do the supermarkets do with these coveted cuts that they talk about but you never see in the supermarket? I'm assuming the supermarket butchers take them home and NEVER put them out.
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I've changed my meat decisions at the supermarket because of these guys. and I'm waaaaay happier. However I have to go to a much pricier butcher to get some of the cuts they recommend. And my only questions is. what do the supermarkets do with these coveted cuts that they talk about but you never see in the supermarket? I'm assuming the supermarket butchers take them home and NEVER put them out.
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Ken
Not that experienced with cutting beef but I can slice and dice my way through venison in a heartbeat. I break it down in the same manor but not much meat on a deer shoulder. So I chunk it and Chuck it into freezer. Then after some time spent in the chill it comes out and pressure canned. Talk about pot roast that's yum open up a jar of canned venison just heat and serve.
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Not that experienced with cutting beef but I can slice and dice my way through venison in a heartbeat. I break it down in the same manor but not much meat on a deer shoulder. So I chunk it and Chuck it into freezer. Then after some time spent in the chill it comes out and pressure canned. Talk about pot roast that's yum open up a jar of canned venison just heat and serve.
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Amy
My experience - grass fed beef that isn't finished with grain is usually lean. Lean beef is usually tougher and lacking flavor, and, frequently, has a gamey taste. Had a few animals that were grass fed where the middle meats (NYStrip, Ribeye) tasted fishy. Nice video, however, and I appreciate the tutorial. May have to try to pull out the Denver next shoulder I butcher.
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My experience - grass fed beef that isn't finished with grain is usually lean. Lean beef is usually tougher and lacking flavor, and, frequently, has a gamey taste. Had a few animals that were grass fed where the middle meats (NYStrip, Ribeye) tasted fishy. Nice video, however, and I appreciate the tutorial. May have to try to pull out the Denver next shoulder I butcher.
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Bo
Finally found a butcher in my hometown who said he knew what a Denver steak was and could cut me one. He did so but I believe he cut it out wrong in relation to the grain. Anyway, absolutely loved the texture of it and super cheap (he charged me the same price as a chuck roast - 4. 99lb. Lol. Quick question, how many Denvers can be extracted from that muscle?
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Finally found a butcher in my hometown who said he knew what a Denver steak was and could cut me one. He did so but I believe he cut it out wrong in relation to the grain. Anyway, absolutely loved the texture of it and super cheap (he charged me the same price as a chuck roast - 4. 99lb. Lol. Quick question, how many Denvers can be extracted from that muscle?
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neipamocal
Long story short i've managed to barter my way into a whole cow. I'll be at the point shortly where a local butcher will be processing it for me and really appreciate the educational value of videos like this. I will be using this opportunity to take some baby steps into dry aging. Would cuts like the Delmonico and Denver benefit from dry aging?
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Long story short i've managed to barter my way into a whole cow. I'll be at the point shortly where a local butcher will be processing it for me and really appreciate the educational value of videos like this. I will be using this opportunity to take some baby steps into dry aging. Would cuts like the Delmonico and Denver benefit from dry aging?
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alfblack2
I still miss our local butcher. He was legendary. The whole town knew him. But when he passed away more than 2 decades ago. His children who were doctors and lawyers had no interest in continuing that family business. So the shop closed down. What popped up are corporate meat shops where the people barely knew anything about the meat. :( sigh
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I still miss our local butcher. He was legendary. The whole town knew him. But when he passed away more than 2 decades ago. His children who were doctors and lawyers had no interest in continuing that family business. So the shop closed down. What popped up are corporate meat shops where the people barely knew anything about the meat. :( sigh
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