tag:blogger.com,1999:blog-8603107829473043654.post1741608255840414416..comments2024-03-28T01:32:46.604-04:00Comments on 66 Square Feet (Plus): Chicken steakMariehttp://www.blogger.com/profile/13632520557553405790noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8603107829473043654.post-58136146824858489652023-03-06T16:01:46.124-05:002023-03-06T16:01:46.124-05:00This comment has been removed by a blog administrator.Showew Gourgehttps://www.blogger.com/profile/01543670407887171576noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-63360980133205654622022-11-30T01:49:13.345-05:002022-11-30T01:49:13.345-05:00This comment has been removed by a blog administrator.ligaz77kinghttps://www.blogger.com/profile/07557181492345243533noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-22924807094234159812022-06-09T09:43:13.978-04:002022-06-09T09:43:13.978-04:00It's so unusual and welcome to see a comment o...It's so unusual and welcome to see a comment on a thirteen-year old post! Are you Christine?? I'm not sure what made you say "I'm sure if you were nicer..."? I am pretty polite and respectful, especially to butchers. Expressing surprise doesn't imply rudeness. Also, it was the middle of winter, and I really wanted boeuf bourgignon. In the years since then I have eaten chicken steak quite often as straight-up steak. And I do like it, a lot. It's also much easier to find, now. If you ever try the slow beef stew, it's incredibly good with this cut. Please feel free to reach out directly via email. Mariehttps://www.blogger.com/profile/13632520557553405790noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-68452066532225156482022-06-08T22:32:16.105-04:002022-06-08T22:32:16.105-04:00The girl’s name was Christine. She didn’t want you...The girl’s name was Christine. She didn’t want you to cook the chicken steak long and slow, like in a bourguignon, because it was so tender already. We always recommended a lighter cooking time for chicken steak in order to revel in in its unreal resemblance to tenderloin despite the line of sinew. The top blade is the second most tender cut and I’m sure if you were nicer I would have asked Adam the butcher to point out the exact location of this cut. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-56280412914972322032022-06-01T00:05:15.652-04:002022-06-01T00:05:15.652-04:00This comment has been removed by a blog administrator.0niscaPrutni-Lowellhttps://wakelet.com/@ningliwordcom706noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-12588737808036879862022-04-23T00:42:24.123-04:002022-04-23T00:42:24.123-04:00This comment has been removed by a blog administrator.visinFbalrohttps://marketplace.visualstudio.com/items?itemName=2riofrigucko.Descargar-Mondo-Museum-gratuitanoreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-23151430794179954142020-04-20T17:20:13.223-04:002020-04-20T17:20:13.223-04:00It's also known to butchers as Chuck beef chic...It's also known to butchers as Chuck beef chicken steakAnonymoushttps://www.blogger.com/profile/01936466211760192065noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-39230579003408002712017-02-24T10:41:13.351-05:002017-02-24T10:41:13.351-05:00In PA we sell them as flat irons and chicken steak...In PA we sell them as flat irons and chicken steaks. The English Roast we use to make those from the heart of the shoulder..The Chuck the girl may have been referring to is the "chuckeye" at the very of the Chuck Roll right before the chuck flows into the rib eye and DelmonicoAnonymoushttps://www.blogger.com/profile/10801481416947813325noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-69464945667380911992017-02-24T10:35:54.740-05:002017-02-24T10:35:54.740-05:00It's the same muscle that the flat iron steak ...It's the same muscle that the flat iron steak is cut from the chicken steak is cut the the way as loin steaks ware as the flat Iron is trim well the cut horizontaly from the fat seam leaving you with 2 steaks. The girl may have been referring to the Chuckeye steak. This steak is found in the first 3 or four ribs on the chuck roll just before it flows to in to the rib and loin they are very tender like Delmonico<br />Anonymoushttps://www.blogger.com/profile/10801481416947813325noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-88499295146677610132013-02-09T21:52:45.739-05:002013-02-09T21:52:45.739-05:00In Michigan, it's a "petite" steak. ...In Michigan, it's a "petite" steak. It's from the clod. The same part where the English Roast comes. You can cut the petite out and have both petite steaks and English roasts.Anonymoushttps://www.blogger.com/profile/17943751808536799753noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-30565431087977965522009-12-31T18:02:31.838-05:002009-12-31T18:02:31.838-05:00WV creeps me out, sometimes, like the ads google p...WV creeps me out, sometimes, like the ads google pops up after one has written an email about bunnies, and suddenly there's an ad for bunny slippers. Big bunny is watching us...<br /><br />Drought, hm, might apply more to you. Most grainfed stock in the US are sent to feedlots to be fattened up for several months before slaughter, so their diet is pretty detached from weather.Mariehttps://www.blogger.com/profile/13632520557553405790noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-469015706093761852009-12-31T00:46:49.154-05:002009-12-31T00:46:49.154-05:00Another thought, Marie...in what season is the bea...Another thought, Marie...in what season is the beast killed? It can make a difference, especially in drought-prone areas.<br /><br />Oh, look! WV is cowawdinahmowhttps://www.blogger.com/profile/00052642938090553088noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-39719150498799839912009-12-30T23:08:58.250-05:002009-12-30T23:08:58.250-05:00Thank you, Anonymous - top blade it is!
Dinahmow ...Thank you, Anonymous - top blade it is!<br /><br />Dinahmow - another vote for blade. Judging by the amount of marbling in this meat (not much) this beef probably is grass fed...I should have asked. They say they source everything locally.Mariehttps://www.blogger.com/profile/13632520557553405790noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-68997137636546439732009-12-30T21:23:14.457-05:002009-12-30T21:23:14.457-05:00In NZ we knew it as blade.Top blade for the better...In NZ we knew it as blade.Top blade for the better piece. My mother always asked (or sent me to ask) for it as such, rather than "stewing steak" or "gravy beef" for which the butcher tended to give one shin!<br />But in those days, the meat was all grass-fed and often farm-killed.<br />What the heck you get now I don't know.<br />Chicken steak is new to me!dinahmowhttps://www.blogger.com/profile/00052642938090553088noreply@blogger.comtag:blogger.com,1999:blog-8603107829473043654.post-21909295053581725932009-12-30T19:14:47.053-05:002009-12-30T19:14:47.053-05:00This steak is also known as top blade steak. The t...This steak is also known as top blade steak. The tender, juicy top blade steak comes from the shoulder clod and resembles a flank steak. Top blade steak can be grilled, skillet cooked, or stir-fried, and it is one of the most tender, richly flavored steaks. I think it's a great cut to use for "BB"Anonymousnoreply@blogger.com