I went into the Bayview Cumbrae's on Sunday and asked for a 1 kg shoulder steak.
A butcher was summoned, and he brought out a shoulder piece, about 3 lb and 3" thick. It was cut close to the rib end, and aged.
He said it would be good for braising or slow grilling, off the coals. That is what I had in mind.
And it turned out near perfect.
I took the best marbled part of the roast, and butterflied it. (First photo: look at the marbling. There is no chewy sinew in this well raised piece of beef.)
I seared and grilled slowly in a simple Weber kettle.
Interestingly, Stephen Alexander is quietly promoting cheaper cuts, but you have to look for them, or ask. On display was Bravette (bottom sirloin steak) at $13 lb, and Wagyu tri point at $14'lb. (I forget if this was brisket or sirloin, but it looked good.)
Srephen is interested in selling ongelet, hanger, and flatiron steaks, (chefs take a lot of them), as he wants to sell the entire carcass, head to tail. And the pricing of these lesser known parts, including organs such as sweetbreads, is fair and attractive.
Here are the photos; it was a quite easy Sunday evening grill for me. The steak was juicy and tender, no sinew, and lots of front quarter flavor.
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