On Wed, 28 Jun 2017 13:20:17 -0400, John H
wrote:
On Wed, 28 Jun 2017 13:14:26 -0400, wrote:
On Wed, 28 Jun 2017 12:27:14 -0400, John H
wrote:
I talked to the meat man at Safeway. He said he always uses eye of round, which is good. When I
showed him a package of what I'd bought yesterday, he blamed it on his underling. But he did pull
the stuff off the shelf. He had put out some eye of round this a.m. I should have waited a day.
I don't really trust what they say, particularly with a mystery meat
like cube steaks. It is far to easy to just cube whatever they have
around and can't sell. Once it has been through the machine and
perhaps knitted (laying a few thin slices together and running them
through) you do not know what you are getting.
I have no trouble telling the eye of round cut from the other. The eye of round steaks are very
uniform in size and dimensions.
Around here cube steak is just mystery meat and if you read cooking
books or watch the TV guys they say the same thing. I agree if you
really look close you might be able to see fat and gristle in the
product but sometime they put that on the down side in the tray.
I used to buy them all the time with widely mixed results. I used them
for sandwiches more than anything else and some time there was so much
gristle in them you couldn't bite through the sandwich. I do not have
that problem when I make my own, the texture is much better and the
price is better.