Thank You Charles! That is an awesome breakdown. Its incredible how many hidden cuts there are as I learn more about processing. I appreciate the info!
Haha, Thank you Jim . . . I'm thinking of adding it to my signature block, but not sure how that will look when trying to convince people that I'm an average cook though!
Thank you Sir, I gotta say that I loved that sandwich almost as much as the meal! My 2 year old boy was crushing it and ate half of it!
Thank you Bear! I'm glad you got a smile out of it!
Thank you! You're welcome anytime!
Haha! Thank you!
thirdeye
and
Gonna Smoke
gave great info on where it comes from and I did some reading on it & YouTube as well. From what was said in the other articles is not a lot of butchers like doing it or want to take the time, one article cited economics. Also its only a recent thing, "As for Denver steak, it comes out of a project of Beef industry in the 2000's, the Cattleman's Beef Checkoff Program, whose purpose was to find, identify and promote more affordable cuts of meat, coming from the Chuck section, who are actually high value cuts/products. The study turned out to be very successful as it trained butchers to harvest three new steaks from the chuck primal, who can be sold at premium prices. The three new 'invented' steaks were The Denver, Flat Iron and Teres Major. The name "Denver" has no historical significance and is actually a marketing brainchild of the program, unveiling the cut in 2009." My new found Butcher is younger than me, in his 30's, maybe he just learned the craft when this was new and exciting and stuck with it? I'm not sure, but can ask when I visit him next go. I will add that it's definitely not always $6/#. He takes a hit on prices of certain cuts occasionally to encourage people to try something new. Its also a neighborhood shop and a way to keep people coming back who aren't buying in bulk. Anyway, good luck! I hope you get a chance to try the cut!Great move! I love the vortex and my kettles! I recommend looking at
motocrash
thread (2) Wings On New Grate | Smoking Meat Forums - The Best Smoking Meat Forum On Earth! He uses the Vortex, but got a Weber "Gourmet System" grate to keep from punishing his regular grate. I plan on picking one up soon . . . also a good explanation of Vortex/wing technique!
Thank you! I appreciate it!
Thank you! It is definitely an honor with all the amazing food here!
