I've been hearing about "Ugly steak" and how good it is?

Discussion in 'Cooking Forum' started by badhabit, Dec 19, 2014.

  1. badhabit

    badhabit Elite Refuge Member

    Messages:
    5,303
    Joined:
    Sep 30, 2001
    Location:
    Yakivegas, WA
    So a meat cutter in Tuson AZ has a specialty cut call "ugly steak." Apparently there is a marinated ugly steak as well that they sell. Great reviews about ugly steak. So what cut is ugly steak from? Don't say ugly cattle.
     
  2. spaightlabs

    spaightlabs Elite Refuge Member

    Messages:
    6,458
    Joined:
    Mar 7, 2004
    Location:
    Centennial, CO
    gimmick.
     
  3. Bear

    Bear Elite Refuge Member

    Messages:
    28,628
    Joined:
    Nov 30, 2002
    Location:
    God Bless Texas!!!
    http://www.insidetucsonbusiness.com...cle_eee105c6-bc0d-11e3-be95-0019bb2963f4.html

    Ibid.: Prior to opening her first Tucson butcher shop 27 years ago, owner Jan Dickman honed her butchering craft at a meat packing plant in Wisconsin. It was there where she first discovered the potential for a peculiar cut that she had never seen before; a cut that innocently hid at the bottom sirloin, in close proximity to the tri-tip. It was well marbled and produced a tender steak with a full flavor.
     
    Last edited: Dec 19, 2014
  4. 'tween_fly_ways

    'tween_fly_ways Moderator Moderator

    Messages:
    5,448
    Joined:
    Jan 3, 2002
    Location:
    South Tennessee via North Alabama
    Sirloin = terrible. . . only tolerable if stewed in a crock pot for 7 + days
    Tri-tip = California gimmick = slightly less tolerable than sirloin
    "ugly steak" = Lord only knows
     
  5. callinfowl

    callinfowl Kalifornia Forum Moderator Flyway Manager

    Messages:
    21,909
    Joined:
    Aug 15, 2004
    Location:
    NORKAL
    You forgot Ball-tips.:l
    Back in the 80's they could hardly give Tri-tips or Ball-tips away.
    The went into the sausage pile.:yes

    Tri tips aren't bad if you cook them hot and fast over wood coals.
    Never tasted a good smoked tri tip done low and slow , I'm sure it can be done but it's beyond me.
     
  6. tcc

    tcc Elite Refuge Member

    Messages:
    7,127
    Joined:
    Sep 13, 2006
    Location:
    Louisiana
    You guys either have snooty tastes or can't cook! :nutz
     
  7. Bear

    Bear Elite Refuge Member

    Messages:
    28,628
    Joined:
    Nov 30, 2002
    Location:
    God Bless Texas!!!
    Clod and London broil. London broil was stuff the old school butchers would take home to feed their five kids because nobody would buy it. Clod is what Mexican foods boil all night then pull and grind for taco meat. Fajita meat...aka skirt steak...used to be thrown into a scrap pile.

    Argentine rain forest bananas...$3.95 a pound. Regular small bananas that had developed brown spots.
     
  8. callinfowl

    callinfowl Kalifornia Forum Moderator Flyway Manager

    Messages:
    21,909
    Joined:
    Aug 15, 2004
    Location:
    NORKAL
    London Broil is what mom would call steak when we were kids.
    But then again my Sicilian mother could make an old shoe taste incredible.
    I didn't know what a real steak was until 7th grade when I became friends with the little well to do gal down the road .
    Her father would have me mow his lawns , then he would give me $5 and take me fishing ,then feed me T Bone steaks from their own cattle. YUM !!!
    Always cooked over Mesquite wood coal hot and fast.
    They always sent me home with left overs............I guess because I was so skinny back then .
    They must have thought I wasn't being fed.:l

    I sure wish I knew how to make London Broil turn out good , because that cut is super cheap out here still.:yes
     
    Last edited: Dec 20, 2014
  9. Bear

    Bear Elite Refuge Member

    Messages:
    28,628
    Joined:
    Nov 30, 2002
    Location:
    God Bless Texas!!!
    London broil is not necessarily a particular cut of meat but usually the "working muscle" of the steer. The most common is "flank steak". There are several cooking procedures the main is to leave it medium rare and cut across the grain. I'll look for some on-line recipes.
     
  10. Bear

    Bear Elite Refuge Member

    Messages:
    28,628
    Joined:
    Nov 30, 2002
    Location:
    God Bless Texas!!!
    Last edited: Dec 20, 2014

Share This Page