Quote:
Originally Posted by Mhunter51
Yes Omega, but the chuck tender 'looks" good when cut and displayed properly. My biggest mystery was the eye of the round steak and roast. Don't know how people did them up but most would have been like shoe leather as they have NO marbling, long muscle tissue and usually no fat cover. In all the years I had only one eye steak returned because he BBQ'd it well done and it was tough. Go figure.
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Ha
Coated in crushed Peppercorns and sliced into steaks
Marketing genius stripped off beside the flat and pressed in Peppercorns-Customers thought they were giant tenderloins
Peppersteak
My go to whole muscle jerky meat