2008-07-04 - By Steve Graves, Ask-A-Butcher.com
From Dan……”Some friends want me to barbecue what they call a “California Roast”. I have never made this before, but I believe that it is not that tender a piece. Can you give me some suggestions on how to make this cut of beef on my Primo Oval. Do I slow cook it until tender like a Brisket or cook it more like a Rib Roast? Thank you so much for the help.”
Dan, the California Roast is basically an Under Blade Chuck Roast, and yes, it's not very tender, unless cooked properly. It will need a low and slow type cook like the Beef Brisket, with a little variation.
Season with your favorite rub and cook indirect, extra smoking wood is optional, at approx 235-250° until the internal temp gets past the plateau*...say around 170-175°. Pull from the grill and double wrap the roast in some heavy duty aluminum foil, to which a ¼--½ cup of apple juice has been added. Put back on the grill and finish indirect until the meat reaches a temp of 195-200°. Pull from the grill and let rest, covered, for 15 more minutes. Open the foil (be careful of the steam) and either loosely chunk, pull or shred the meat. Add the juices from the foil to the meat and serve with bbq sauce on the side.
* In the world of barbeque, the term "plateau" refers to the temperature phenomenon that occurs during the cooking of meats such as Boston butts and briskets. These large cuts of meat are typically cooked at lower temperatures (below 300 degrees pit temp) for longer periods (10-20 hours) than other cuts . . . or "low-n-slow." During the first part of the cooking process the internal temperature of the meat will rise steadily and consistently. However, at some point, usually around 140-160 degrees, the internal temperature will often "plateau" or stop rising, and may even drop slightly for an extended period of time, before beginning to rise again. During the plateau phase, the heat is being used to convert collagen, which is the main protein of connective tissue in animals, into gelatin, which correlates to meat tenderness.
From Irene….”How are you? Could you help me with this question …’Top 5 cuts of meat'. I’m applying on line for a job of meat department of a supermarket. Thanks in advance! Have a nice day!”
That's a tough one Irene. The most 'popular' Top 5 in the whole meat case? The Top 5 in beef, pork or poultry? Also, in various geographical locations, some meat will outsell other meats from different parts of the country. For example, in Texas the most popular cut of meat is Beef Brisket, while in Vermont they hardly know what a Brisket is! In the winter time beef roasts and stew cuts are very popular, while in the summer those take a back seat to thinner cut steaks, chops and chicken breasts that people can cook outside. Around the holidays, Prime Rib and Turkeys are the most popular meats in the store. As I said, a very tough question to answer.
1. Hamburger/ground meat
2. Chicken Breasts
3. Pork Chops
4. Beef Steaks
5. Beef Roasts
6. Beef Stewing meats
7. Whole Chickens
8. Bacon
9. Ham products
10. Lunch Meat/Deli items (hot dogs, sausage, etc)
From Carrie Oliver….”I noticed that you, too, have been looking for information on the new "Denver Steak." I've spoken to a few butchers, no luck. Have you found out yet what it is? The other "new" steaks recently announced by the Check Off program seem to be old cuts with arguably more charming names.
My interest is driven by my natural curiosity (I am the female version of a
Grillmeister) and profession (my company is aiming to redefine beef as we know
it, celebrating the fact that different breeds, regions, diets, producers, and
butchers can create signature styles, similar to fine boutique wine producers).
Anything we can do to help producers increase the value of their beef helps us
all.” The Oliver Beef Ranch
Hi Carrie, good to hear from you! I just found this out about the Denver Steaks from Tyson Foods...
"This steak is cut from the Underblade portion of the Beef Chuck Roll. Its official URMIS name would be Beef Chuck Underblade Center Cut Boneless. It is cut from the serratus ventralis which is a very highly marbled muscle, and is of adequate tenderness. "
There is more info at BeefInnovations.com...I had run across the Beef Innovations info last fall and had forgotten to update my web site on it. Tyson Foods contacted me yesterday with the correct definition and today with a box of Denver Steaks to try out.
Although these are cut from Commodity Beef, the marbling is fantastic (see attached photo and link) and appear to be cut from the top third of the Choice. The only drawback to these samples is that they have been 'enhanced' with an 8% solution of water, salt and phosphate. Denver Style Steaks
I plan on giving them a test run this weekend and will let you know how they turn out.
From Tom….”Can you tell me if Flat Iron Steaks and Top Chuck Steaks are the same? I have gone to a local supermarket and asked for Flat Iron Steak and the
butcher showed me something labeled Top Chuck Steaks. Thanks for your
help.”
Tom, Flat Iron Steaks and Top Chuck Steaks are both from the Chuck Top Blade Roast, however they are cut different. The Top Chuck Steak is cut vertically down through the meat with the gristle intact, while the Flat Iron Steak is cut horizontally and the gristle removed. Please note the pictorial at the link
