Beef

Recipes and information related to cooking and grilling beef.

Flat Iron Steak

Flat Iron Steak

Flat Iron Steak is located on the front shoulder blade of a cow. It is a thin cut, well marbled, and with good flavor. Since it is thin it cooks fast, and should still be red/pink in the middle to keep it tender. There is a large tendon that goes through the entire steak, but usually your butcher trims this off before selling it to you. The flat iron steak is relatively similar to a flank steak, but the flat iron steak is less fibrous.

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Veal Shoulder

Veal Shoulder

Veal shoulder refers to the front leg of a calf, and it is fibrous and needs some time to become tender. Here we cook it with somewhat of a Turkish or oriental flavor profile with cinnamon, cardamom, coffee and ginger. Quite different from the ordinary, but it works really well.

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Cote de Boeuf

Cote de Boeuf

Cote de Boeuf is a great cut of meat. It is called beef rib steak, as in a rib steak with the bone (rib) attached in plain English. Just add some salt and pepper, and you’re good to go. As always, make sure you get good quality meat. This recipe is dead simple, there’s just a few steps needed to make that perfect steak.

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