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nw MN | The shoulder steaks that I get out of our annual side of beef have pretty good veins of gristle running through them. Good tasting meat just needs to be trimmed a bit for my taste. Many people grind those cuts (hence the burger price tag) but I like more whole meat cuts to work with. Sirloin is a better choice for grilling, it is one of my favorite cuts. It is lean, almost no marbling so it is not highly prized like more expensive cuts but it has a nice even texture. It is a good value, especially what you found it for. | |
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Shoulder steak vs charcoal steak, what is the difference
