A few months ago I found a cut at T&T I had never heard of. Super digital muscle. It looked like a small tenderloin.
It was reasonably priced but I waited and went home to check it out.
Here'st the description from Canada Beef (http://www.canadabeef.ca/ca/en/beef_e...) scroll right to the bottom.
171g Beef Round, Super Digital Flexor Muscle
This is the single muscle (Superficial digital flexor) which is located inside 171F heel muscle. A cut is made from the lower portion to the upper portion of the heel along the muscle that extends to the Achilles tendon. It is also called the rat tail.
Some sites said to grill it. So I bought a pair, trimmed the outerskin and pulled out the tendons, seasoned it and grilled it....not so good...bit rubbery and chewy. Maybe could have let it go longer.
I'm thinking of trying again, this time, cutting it in to chunks and stewing it....
ANyone got any experience with this? Can't seem to find any recipes...it's supposed to be a popular Korean cut....should I thin slice it, cover it with baking soda for a few hours, wash it off and then pan fry?
Open to anything. I like the idea of trying different cuts.....every piece of meat has a best way to cook it.