| MotoMatt - 7/21/2016 09:55
As a food snob and an amateur butcher this is what I know on it.
Charcoal steaks are a simple cut from the arm roast, very lean and will be tough if grilled past medium rare on a hot grill. I used to buy these for a buck in high school and grill them for lunch in the summers.
Shoulder steaks, depending on who does the cutting can be as tender as a strip steak. There are lots of individual muscles that make up the shoulder and some real butchers treats in there like the chuck tender, flat iron, denver steak, etc. These can either be great as steaks or terrible depending on who cuts them out.
Good info. thanks for posting that. But for me and many that have been around beef a long time, steaks
must be tender and without issues.
That means for me, the only steaks I will grill are rib, T-bone, NY cut and top sirloin. |
Shoulder steak vs charcoal steak, what is the difference
