Hey everyone! Well this steak's name is fairly simple to explain but its history is interesting. This steak has begun to gain quite a fallowing here in the US lately. So much so that you can now find it in some major steak house restaurants. But over a decade ago this piece of meat was considered a "junk" or grind piece. (This means it was cut off and considered trimmings that would become ground meat.) But years ago many research dollars were spent to find "new" cuts that could help boost sa...
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We continue our series on cuts and how they got their name. Today is a discussion on the 7 bone Roast. Lets start with what the 7 bone roast is: The 7-bone roast is the bone in version of the Chuck Roast. The Chuck is the shoulder of the cow and is very well marbled. The chuck is excellent for the crock pot or slow cooker and is just as tasty as an oven pot roast. The Chuck is surely the king of beef roasts: easy to cook, moist and tender even at medium-well and versatile.
 
Back to the name. T...
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Hey again everyone. Hope everyone is doing well. There are great things happening at the meat market. We have moved into our third week in our new improved facility and are loving the new look and extra space. If you haven't been in then you don't know what you are missing.

To the matter at hand. What is a true Swiss steak? They are the equal to a cubed steak actually. The "swiss" does not refer to Switzerland but rather the process the steak goes under. "Swissing" refers to the process fabri...
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Continuing our discussions of how certain meats have obtained their names we now stumble upon one that is the envy of all other steaks.... the Filet Mignon. The Filet is cut out of the beef tenderloin. The tenderloin is located on the beef short loin or T-bone and porterhouse. The reason it is so prized and thus priced is because it is located on the inner side of the bovine and thus less moved than the other skeletal muscles. This limited use makes the tenderloin very tender compared to othe...
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