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another buchery question

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another buchery question

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Collie Man | | Feb 25, 2008 10:02 PM

When cleaning a bonless strip loin, there is a small, very tender musley "cap" on the back side of the stip, under the fat cap. I usualy remove this piece and sell it as Chateau breiand, but as of late I am qurious if this bit of meat has a specific name. Any chance anyone out there knows what I'm talking about {just finished a shift, so yea, I'm drunk} and can name this cut {very tender, best marbled piece of the cow it seems} for me?

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