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Awesome stuff, Myles! Nothing better than under appreciated cuts! I think it's super interesting that the majority of these (all three beef cuts + the pork one) come from the shoulder of the respective animal. It's so easy to let these get turned into ground (or, in the case of pork, remain part of the butt) -- but they're totally worthy steaks in their own right.

I was just talking to the lady who I'm buying a cow from, and she mentioned that on her cows, her favorite cuts are the shoulder steaks -- the very ones you mentioned! Even me, a self-described food snob, was sleeping on them when I initially filled out my cut sheet. Glad that both you and she reminded me!

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