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/ck/ - Food & Cooking

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6592149 No.6592149 [Reply] [Original]

It's probably hopeless, but I thought I'd ask anyway.

Several weeks ago, a family member went to the local military grocery store and bought a cut of meat I'd never seen before. It was beef, thinly sliced and had a solid chunk of meat on the bottom while the top was fat. I didn't think anything of it at the time, but after cooking it up it was so tender and juicy that I have found myself wanting more. I just don't know what that cut was called. I know it's probably futile asking /ck/ with such a vague description and no picture, but I'm desperate. Pic only tangentially related.

>> No.6592178

>>6592149
Its human.

>> No.6592185

>>6592149
might be called a mock tender

>> No.6592189

maybe ask the person that actually bought it, assuming you're not too autistic to pick up the phone.

>> No.6592192

>>6592185

Just checked Google images, I don't think so. The fat cap was, like, about an inch of fat on top of two inches or so of meat. The meat itself wasn't very marbled and the fat wasn't tough. The cut itself was about...I wanna say eight inches long.

Thanks for the suggestion anyway.

>> No.6592194
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6592194

>>6592178

>> No.6592195

https://www.certifiedangusbeef.com/cuts/retailbeefcuts.php

Five seconds and I found a huge list of cuts. At least try next time.

>> No.6592198

>>6592189

I already did that and they didn't know either? Not everyone's as autistic as you, friend. They've gone back to the base looking for it as well but haven't been able to find it again. Come on Anon, have some common sense.

>> No.6592201

>>6592149
It almost sounds like beef plate.

>> No.6592208

>>6592195

That's a nice resource, but I'm afraid I don't see it there. I think this was a fairly non-standard or unusual cut.

>>6592201

Hm, no, not quite like that. This thing was boneless and had no cartiledge or any tough tissue at all.

Oh wells, gotta go for now. Thanks for the help anyway.

>> No.6592225

Couldve been flap steak

>> No.6592238

Or maybe beef blade

>> No.6592241

>>6592149
>a family member
ask them, fucko

>> No.6592243

Possibly beef curtain

>> No.6592256

>>6592149

Maybe brisket? It gets very tender if you cook it low and slow.

>> No.6592264
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6592264

>>6592243
Oh you

>> No.6592277

>>6592243
>solid chunk of meat on the bottom while the top was fat
definitely beef curtain

>> No.6592286

I think the cut you are referring to might either be sirloin or perhaps a ribeye steak? Link related: www.irishsteak.com/blog/?p=43

>> No.6592740

Flank
You're welcome.

>> No.6593736

Tri-tip.

>> No.6593763

>>6592243

lmao

>> No.6594066

>>6593736

I Googled "Tri tip with fat cap" and that looks pretty close. Not sure if that's it, but I think I'll give it a shot next time I head to the store.

>> No.6594067

>>6592149
sounds like brisket. or short rib.

>> No.6594068

>>6594066

Actually, Googling a bit more reveals to me that it might have been a picanha cut I had. Based Brazil.

>> No.6594073

>>6592192
Call a local butcher, they will know

>> No.6595129

>>6592149
so what? like the part that they used for brisket except sliced thinly?

is that what you are saying?