These are three relatively “new” cuts of beef found in the shoulder of beef. (We marinated them with cocoa, soy sauce, smoked paprika, parsley, garlic, and red wine vinegar.) They are the market steak, the Denver cut, and the Sierra cut. We were excited to work with these trimmed pieces of meat shaped like steaks. Unfortunately, just because something looks like a steak and is called a steak doesn’t mean it eats like a steak. The market steak is a tasty cut because it is really the last rib eye buried inside the chuck. The other two cuts look like a strip loin and a flank steak, respectively, but don’t come close to the texture delivery we expect from steaks. What we are learning from this exploration into “new” is that if we are going to work with these cuts, we must find “new” ways to cook the meat. While the cuts appear to be new, someone must have used these cuts before and most likely fine-tuned the cooking and preparation of them. A search into what has been done will allow us to move forward and create our own “new.”
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